Apple Crumble Coffee Cake
I know pumpkins get all the glory when it comes to fall cooking and baking, but apples definitely deserve their time in the spotlight as well!
When I was growing up in the midwest, apple season was definitely my favorite. I would always go to the local apple cider mill with my family and buy freshly picked apples, and eat homemade apple cider donuts while drinking homemade apple cider. Ahhh it was the best! I would also go to Northern Michigan with my family for the Harvest Festivals and Apple Festivals that really celebrate the flavors of the season. No wonder I love the seasons so much.
I created this recipe for Apple Crumble Coffee Cake because I love when coffee cake has those big chunky pieces on the top of soft and fluffy cake. Basically the only thing that can make it better is to add in the flavors of fall. The center of this coffee cake has a layer of spiced apples to add that fruity brightness and almost apple pie like silkiness. This cake actually reminds me of a lot of the Italian style cakes because it’s not overly sweet, it has a great crumble to it and the cake part is pretty simple in terms of flavor which is perfect for the other layers added in.
A few tips:
- Use apples that are more on the tart side if possible. It helps to balance out the flavors of the final dish so much better than a sweet apple. I used pink lady apples for this recipe in particular.
- For this recipe, light and dark sugar can be used interchangeably. If you use the light brown sugar it will have less of a molasses undercurrent than the dark brown sugar. I like both!
- When layering, take your time. Adding the second layer of batter over the crumble can be tricky. Make sure to do small dollops of the batter all over the crumble and use an offset spatula to spread it around for ease.
- For the icing, if you don’t have apple cider around, not to worry. You can use apple juice or even milk. I use milk all of the time for icings like this because I have it around. The icing should be easy to drizzle but not too watery. If it’s too thick, add more liquid and if it’s too thin, add more powdered sugar.
- Tag me if you make this so that I can see!!! @fromscratchwithmaria
Apple Crumble Coffee Cake
Ingredients
Apple layer:
- 2 cups thinly spiced, peeled apples (preferably a more tart apple)
- 2 tablespoons unsalted butter
- 2 tablespoons dark brown sugar, light is ok too
- Pinch of salt
- Squeeze of lemon, about 2 teaspoons
- 1/2 teaspoon apple pie spice, pumpkin pie spice works too
Cake:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt, I like kosher
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk, room temperature
- 1/4 cup oil, I like using sunflower seed oil but any mild flavored oil will work
- 1 egg, room temperature
- 1 teaspoon vanilla extract
Spiced Crumble:
- 1 1/2 cup unbleached all-purpose flour
- 1/4 cup sugar
- 1/2 cup brown sugar, light or dark is fine
- 1 teaspoon apple pie spice, pumpkin pie spice works too
- 1/2 teaspoon salt, I prefer kosher
- 1/2 cup butter, melted and cooled
- 1 teaspoon vanilla extract
Apple Cider Icing:
- 1 1/2 cup powdered sugar
- 1/2 teaspoon apple pie spice, pumpkin pie spice works too
- 1-2 tablespoons apple cider, milk can be used instead as well if you don’t have any apple cider around
Instructions
- Prepare the apple layer by adding the apples and butter into a small pot over medium heat. Cook for about 5-7 minutes, stirring frequently, until the apples start to get tender.
- Add in the sugar, salt, lemon, and apple pie spice. Stir well to combine.
- Allow the mixture to cook for another minute to thicken the juices.
- Remove from heat and allow the apple to cool.
- Preheat the oven to 350 degrees
- Prepare a 9-inch springform pan (or a 9-inch square pan works as well) by coating the inside with cooking spray.
- Prepare the cake batter by whisking together the flour, sugar, salt, baking powder, and baking soda into a large bowl.
- In a smaller bowl (I like using wet measuring cups for this so it’s easy to pour), whisk together the buttermilk, oil, egg, and vanilla.
- Stir the wet ingredients into the dry ingredients with a whisk. This will be a thick batter, so once it starts to mix together switch to a spatula to make sure everything is evenly combined.
- Prepare the crumble by stirring together the flour, sugars, apple pie spice, and salt together.
- Stir the melted butter in with a fork until it is evenly mixed in. I like to use my hands to make sure it’s evenly mixed and the mixture sticks together if I squeeze it in my hands.
- Assemble the layers together by pouring half of the cake batter into the prepared pan and use an offset spatula to spread it into an even layer.
- Pour the apple mixture over the first layer of cake batter in an even layer.
- Cover the apple layer with about half (or slightly less than half) of the crumble.
- Cover the crumble with the rest of the cake batter. Do this by scooping little dollops of batter all around and then use an offset spatula to spread it evenly the best you can without “mixing” it with the crumble.
- Pour the rest of the crumble evenly over the top of the cake layer.
- Bake for about 40-45 minutes or until the center is set and a toothpick comes out clean when inserted.
- Allow the cake to cool in the pan on a rack for about 15-20 minutes.
- Make the icing by whisking together the powdered sugar, apple pie spice and apple cider together. You want the icing to be able to drizzle so add more cider if it’s too thick and more powdered sugar if it’s too thin.
- Remove the cake from the springform pan (if using a pan that doesn’t allow for removal, then simply apply the icing onto the cake in the pan).
- I like to place mine on a cake platter and drizzle the apple cider icing over liberally.
- This is best served warm and fresh!
Notes
Use apples that are more on the tart side if possible. It helps to balance out the flavors of the final dish so much better than a sweet apple. I used pink lady apples for this recipe in particular.
For this recipe, light and dark sugar can be used interchangeably. If you use the light brown sugar it will have less of a molasses undercurrent than the dark brown sugar. I like both!
When layering, take your time. Adding the second layer of batter over the crumble can be tricky. Make sure to do small dollops of the batter all over the crumble and use an offset spatula to spread it around for ease.
For the icing, if you don’t have apple cider around, not to worry. You can use apple juice or even milk. I use milk all of the time for icings like this because I have it around. The icing should be easy to drizzle but not too watery. If it’s too thick, add more liquid and if it’s too thin, add more powdered sugar.
