Description
A moist and tender apple coffee cake with a cinnamon streusel topping, perfect for breakfast or dessert. This 9 x 13 inch cake is filled with fresh apples and a buttery crumb topping that adds a delightful crunch.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 medium apples, peeled, cored, and diced (about 2 cups)
1/2 cup chopped walnuts (optional)
For the streusel topping:
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cut into small pieces
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13 inch baking pan.
In a large mixing bowl, whisk together 2 cups flour, granulated sugar, 1/2 cup brown sugar, baking powder, baking soda, salt, and 1 teaspoon cinnamon until well combined.
In a separate bowl, whisk the melted butter, eggs, vanilla extract, and sour cream until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Fold in the diced apples and chopped walnuts (if using) evenly into the batter.
Pour the batter into the prepared baking pan and spread it evenly.
To make the streusel topping, combine 1/2 cup flour, 1/3 cup brown sugar, and 1 teaspoon cinnamon in a small bowl.
Add the cold butter pieces to the streusel mixture and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes