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Moist Apple Crumble Coffee Cake

A delightful, moist apple cake topped with a crumbly mixture that balances sweetness with a hint of tartness, perfect for breakfast, brunch, or an afternoon snack.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • 1 cup buttermilk Can substitute with milk and vinegar or lemon juice
  • 2 large eggs
  • 2 cups peeled and diced apples (such as Granny Smith or Honeycrisp) Use a mix of sweet and tart apples for best flavor
For the Crumble Topping
  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat together the softened butter, buttermilk, and eggs until smooth and creamy.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
  5. Gently fold in the diced apples until evenly distributed throughout the batter.
  6. In another bowl, combine the crumble topping ingredients: flour, brown sugar, cinnamon, and melted butter, mixing until crumbly.
Baking
  1. Pour the batter into the prepared baking dish. Sprinkle the crumble topping evenly over the cake batter.
  2. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow to cool for at least 10 minutes before slicing. Enjoy warm or at room temperature.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months. To reheat, microwave individual slices for 20-30 seconds or place in a preheated oven for 10 minutes at 350°F.