APPLE CRUMBLE COFFEE CAKE
30 MIN PREP TIME
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50 MIN BAKE TIME
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120 MIN TOTAL
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30 MIN PREP TIME 〰️ 50 MIN BAKE TIME 〰️ 120 MIN TOTAL 〰️
Combining the best flavours of a British Apple Crumble and an American Coffee Cake this Apple Crumble Coffee Cake is the perfect comforting bake. The sour cream sponge is layered with a cinnamon sugar centre before being topped with cinnamon-spiced apples and a golden crumble. This is a cosy and delicious cake that you must try this Autumn.
Why you will love this recipe:
Favourite Flavours | The combination of two classics makes this bake a firm favourite for many. Plus the flavour of fresh apples, cinnamon, and buttery crumble creates a mouthwatering experience that’s hard for anyone to resist.
Perfect for Any Occasion | Serve it at brunch, enjoy it as an afternoon snack, or impress guests at your next gathering. This cake fits any occasion!
Easy to Make | With straightforward steps and simple ingredients, even novice bakers can whip up this delightful treat without any fuss.
Ingredients to make Apple Crumble Coffee Cake
Apples: The star of the show. I use Granny Smith for this recipe and I love their tart flavour.
Unsalted Butter: Use cold cubed butter for the crumble but ensure it’s room temperature for the cake batter. In the cake the butter provides structure and flavour
Sour Cream: Sour cream makes this cake deliciously moist. It’s slightly denser than a fluffy sponge cake but has a much softer texture.
Baking Powder and Bicarbonate Soda: These raising agents work together to help the cake rise.
Light Brown Sugar: Brown sugar gives provides a caramel-like flavour to the crumble topping
Caster Sugar: Helps sweeten the cake up
Eggs: This recipe calls for 3 large eggs at room temperature. The eggs make this cake lovely and rich.
Plain flour: Gives the cake structure so it’s sturdy enough to support the thick batter and multiple layers of this crumb cake.
Cinnamon: A must for this cake. Sprinkled over the apple slices and mixed into the crumble topping and cinnamon filling to fill this bake with a warming cosy flavour.
Icing Sugar: Used to finish off the cake with a delicate glaze of icing
How to make Apple Crumble Coffee Cake
Start by making the cinnamon crumb mixture, preparing the apples and mixing up the crumble topping
Cinnamon Crumb | The cinnamon crumb is what you see streaked through the centre of this delicious cake. It’s made by mixing brown sugar, flour, cinnamon, and cold, cubed butter. It’s important you keep the butter cold for this so that it has structure. If it’s too warm when it’s put into the oven it will simply sink to the bottom of the pan and you won’t get that defined cinnamon centre.
Spiced Apples | The star of an apple crumble and the star of this cake. You want to slice the apples thinly but not paper thin as you don’t want them turning to puree once baked. To give them plenty of flavour mix them with brown sugar and cinnamon.
Crumble Topping | The final layer of the cake (and for many the best part) will be the delicious buttery crumble topping. Much like the cinnamon crumb topping you want the butter cold and cubed for this so that it keeps its structure when baked. You also want to make sure you keep some larger chunks when mixing it together and those are the best bits. If you’ve ever opted for the corner piece of an apple crumble you’ll know what I mean.
You will need an 8×8 square inch pan for this recipe and it should be greased and lined well. The layering part of this recipe is the fun bit, and it goes a little something like this;
CAKE BATTER | Layer half the cake batter into the pan and spread it across the bottom of the pan
CINNAMON CRUMB | Top with the chilled cinnamon crumb mixture and sprinkle it across
CAKE BATTER | Dollop the remaining batter across and top of the cinnamon crumb mixture and carefully spread it across. It will be a little tricky as you’re trying to spread across a crumb which is why it’s good to ensure the dollops are spread across as best as possible.
Expert baking tips!
Make sure your ingredients are the correct temperature: The butter in the crumb and crumble mixture should be cold, and the butter, eggs, and sour cream in the cake batter should be room temperature.
Mixing: Don’t over mix the batter; just combine until you see no dry flour for a tender cake. It is a thick batter for a reason so don’t be tempted to loosen it too much either with any more liquid.
Cooling: Let the cake cool slightly before slicing for cleaner cuts.
Recipe Card:
I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!