Easy and Moist Apple Crumb Cake
This Easy and Moist Apple Coffee Cake is topped with a crunchy streusel and is the perfect way to celebrate apple season! With a sweet apple flavor and melt-in-your-mouth texture, it's sure to be a hit at your next breakfast or brunch gathering. Plus, it's so easy to make that you'll be able to whip it up in no time!
Ingredients
For crumb topping:
- 1 cup all purpose flour, 120g
- ½ cup brown sugar, 107g
- ¼ cup sugar, 50g
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ½ cup butter, unsalted, cold, diced small.
For Cake
- ½ cup butter softened, 113 g unsalted
- 1 cup granulated sugar, 200g
- 1 egg, large
- 1 tsp vanilla extract
- 2 cups all purpose flour, 240g + 1/2 tbsp
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp cinnamon, or more to taste
- ¼ tsp baking soda
- ¾ cup buttermilk
- 2 medium gala apples, peeled, cored, and sliced thin
For Optional Glaze:
- ½ cup confectioners sugar, 56g
- 1 tbsp cream
Instructions
- Make the crumb topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp salt.
- Use a pastry cutter to cut in the ½ cup butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea.
- Place in the fridge while you make the cake.
- Preheat the oven to 350°F. In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter for one minute. Scrape down the sides and add the 1 cup sugar. Cream for 2 minutes on medium speed until light and fluffy.
- Scrape the bowl again and add the egg and 1 tsp vanilla extract. Mix on medium speed until combined, about 1 minute.
- In a separate bowl combine 2 cups flour, 1 tsp baking powder, ½ tsp kosher salt ½ tsp cinnamon and ¼ tsp baking soda. Mix lightly with a fork or whisk to combine.
- Alternate adding the dry ingredients with the buttermilk starting and ending with the dry ingredients- ⅓ at a time- mixing in between each addition.
- Take the remaining ½ tbsp flour and dust it over the sliced apples. Mix to combine and add to the batter, mixing lightly.
- Spray a 10” springform pan with baking spray and pour in the batter.
- Top with the crumb topping and bake for 50-55 minutes on until the cake is no longer jiggly.
- When the cake is cooled, mix together the ½ cup confectioners sugar with 1 tbsp cream and drizzle all over the cake.
Notes
Gala apples were used for this recipe but you can substitute with others like braeburn or honeycrisp!
Storing instructions
Storing: This coffee cake is best served fresh, but leftovers can be stored in an airtight container at room temperature for up to four days or in the fridge for up to one week. Freezing: If you'd like to freeze this cake for later, wrap it tightly in plastic wrap and store in the freezer for up to three months. When ready to eat, thaw overnight in the fridge before enjoying.Serving: 1slice, Calories: 420kcal, Carbohydrates: 64g, Protein: 4g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 350mg, Potassium: 111mg, Fiber: 2g, Sugar: 39g, Vitamin A: 553IU, Vitamin C: 1mg, Calcium: 60mg, Iron: 2mg
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