Ingredients
Scale
For the Streusel Topping:
- 6 tablespoons (84g) unsalted butter, melted
- 1 cup (120g) all-purpose flour
- ¾ cup (168g) light brown sugar, packed
- 1 tablespoon (15g) ground cinnamon
For the Apple Filling:
- 2 cups chopped apples (2 medium or 3 small apples)
- 2 tablespoons (28g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ½ teaspoon apple pie spice
For the Cake:
- ½ cup (113g) unsalted butter, at room temperature
- 1 cup (190g) granulated sugar
- 1 large egg, at room temperature
- ½ cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups (150g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Brown Butter Glaze:
- 2 tablespoons (28g) unsalted butter
- ½ cup (65g) powdered sugar, sifted
- 2–5 tablespoons (60-75ml) milk
Instructions
- Heat oven to 350°F
- Make the crumb topping
- Mix the cake batter
- Layer everything in the pan
- Bake for 45-50 minutes
- Add glaze when cool
Notes
- Room temperature ingredients mix better
- Don’t overmix the batter
- Cut apples into small, even pieces
- Test with a toothpick for doneness
- Let cool before adding glaze
Storing:
It’s room warm. After the apple coffee cake has cooled down, put it in a container that won’t let air in. This cake is best enjoyed within 2 days. After that, the streusel tends to soften.
Put it away. Once the apple cake is cool, it can be tightly wrapped in two layers and frozen for up to two months. Let it thaw at room temperature before you serve it.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Cake
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 398
- Sugar: 37.8 g
- Sodium: 114.7 mg
- Fat: 17.9 g
- Carbohydrates: 57.8 g
- Fiber: 1.6 g
- Protein: 3.5 g
- Cholesterol: 61.9 mg