Apple Crumb Coffee Cake
This Apple Crumb Cake has a soft and buttery vanilla cake that is filled to the brim with soft spiced apples and topped with a cinnamon crumb topping. A sweet brown sugar glaze is drizzled on top just before serving for the ultimate treat.
Prep Time10 minutes mins
Cook Time55 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 1 9" cake
Cake
- 1 ¼ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 6 tbs unsalted butter cubed and room temperature
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- ⅓ cup buttermilk*
- 1 ½ apples* peeled, cored & sliced thin
Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¾ teaspoon cinnamon
- 1 ½ cups all-purpose flour
- pinch salt
- ½ cup + 2 tbs unsalted butter melted
Brown Sugar Glaze
- ½ cup light brown sugar
- ½ teaspoon vanilla extract
- 2 tbs water
Cake
Combine all dry ingredients and whisk together for about one minute until fully combined. Add softened butter chunks and beat on medium-high until consistency resembles a coarse crumb and no large butter pieces remain. Add egg, egg yolk, vanilla and buttermilk. Beat on medium speed until everything is fully incorporated.
Crumb Topping
Whisk together all dry ingredients and pour in melted butter. Mix until combined and large crumbs form. Set aside.
Pour batter into prepared baking pan and spread out into an even layer. (It will be a thin layer of batter. Scatter apple slices on top. Next, sprinkle crumb topping on top, breaking into large pea-sized pieces until no bare spaces remain.
Bake for about 45-55 minutes or until a toothpick inserted into the center comes out clean. Start checking cake at 40 minutes.
For the glaze
While cake is cooling, make glaze combining brown sugar, vanilla and water. Mix until smooth and set aside.
Cake is best served warm with a large scoop of vanilla ice cream, if desired! You can drizzle the brown sugar glaze on top of the whole cake or on each individual piece before serving.
Homemade buttermilk: Add one teaspoon of white vinegar OR lemon juice to ⅓ cup of milk. Allow to sit for 5 minutes before adding to recipe.
Apples: Honeycrisp and Granny Smith apples are my favorite types of apples to use in this recipe.
Storage instructions: Cake will keep fresh for 2-3 days stored in an airtight container.
Freezing Instructions: Wrap the entire cake without the glaze tightly in plastic wrap. Place in a large freezer bag. Freeze for up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before serving. I recommend popping it in the oven to warm it up a bit before serving.