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Apple Crisp Coffee Cake

Apple crisp coffee cake with a tender spiced cake layer and cinnamon-diced apples, topped with a golden oat crumble. Baked until the crumble turns crisp and the center stays moist—perfect for a brunch-style breakfast.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples peeled and diced
For apple crisp topping
  • 1 cup rolled oats
  • 0.75 cup all-purpose flour
  • 0.75 cup brown sugar packed
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
  • 0.5 cup unsalted butter cold, cubed

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F, then grease a 9x13 baking dish.
Make apple crisp topping
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold cubed butter until clumpy.
  2. Refrigerate the oat crumble while you mix the cake batter.
Make cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, and salt in a bowl.
  2. Beat softened butter and granulated sugar until fluffy, then beat in eggs and vanilla.
  3. Mix in sour cream until smooth.
  4. Fold in the flour mixture, then fold in diced apples.
Assemble and bake
  1. Spread the batter in the prepared pan, then scatter the oat crumble generously over the top.
  2. Bake 50-55 minutes at 350F until a toothpick comes out clean and the crumble is golden.
  3. Let the coffee cake cool briefly, then dust with powdered sugar if desired.

Notes

For the crispiest crumble, keep the topping cold until it hits the oven; refrigeration time helps the butter stay firm. Store covered in the refrigerator up to 4 days and rewarm slices in the microwave for 15-25 seconds. Freezing is yes: wrap individual slices and freeze up to 2 months, then thaw overnight in the fridge. If you want a lighter option, swap sour cream for full-fat plain Greek yogurt in the same amount.