Bakery-style Apple Crisp Coffee Cake
The ultimate fall bake, this Apple Crisp Coffee Cake features a tender, moist cake base, a layer of soft cinnamon apples, and a crunchy brown butter pecan streusel. Finished with a sweet maple glaze, it's the perfect treat for a special brunch or cozy afternoon.
Equipment
- 9x9-inch baking pan
- Electric Mixer
- Medium pot or saucepan
- Large Mixing Bowl
- Wire rack
Ingredients
Apple Filling:
- 3 large honey crisp apples
- 40 grams granulated sugar
- 1/2 lemon, juiced
- 1 pinch fine sea salt
- 2 teaspoons ground cinnamon
Brown Sugar Streusel:
- 100 grams soft salted butter
- 100 grams dark brown sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1.5 teaspoons ground cinnamon
- 160 grams all purpose flour
Apple Cake:
- 160 grams soft salted butter
- 100 grams granulated sugar
- 60 grams dark brown sugar
- 1/4 teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 3 standard large eggs, room temperature
- 250 grams all purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 350 grams honey crisp apple, weight is once grated
- 1 tablespoon lemon juice
Maple Glaze:
- 100 grams powdered sugar
- 40 grams melted salted butter
- 50 grams maple syrup, more as needed
- 1/2 tablespoon flaky sea salt
Instructions
Prepare the Apple Filling
- Wash and cut the apples into 1-inch chunks. In a medium pot, combine the apple chunks, lemon juice, granulated sugar, cinnamon, and salt. Cook over medium-low heat for 10-15 minutes, stirring occasionally, until the apples are fragrant and have started to soften. About half should break down into a sauce while the rest remain in tender pieces.
- Remove the pot from the heat and allow the apple filling to cool completely to room temperature before using.
Make the Streusel and Batter
- In a light-colored saucepan, brown the 100g of salted butter over medium heat. Swirl the pan until the butter melts, foams, and develops golden-brown specks at the bottom with a nutty aroma. Immediately pour it into a heat-safe bowl to stop the cooking.
- Stir the dark brown sugar, cinnamon, salt, and vanilla into the browned butter until smooth. Add the all-purpose flour and mix with a fork until the topping resembles damp sand with small clumps. (If using nuts, toast them in a dry skillet for 3-5 mins and add them here).
- Preheat the oven to 350°F (175°C). Lightly grease a 9x9 inch baking pan and line it with a parchment paper sling for easy removal.
- In a large bowl, use an electric mixer to beat the 160g soft butter, granulated sugar, dark brown sugar, salt, and vanilla until light and creamy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and baking powder. Add the dry ingredients to the butter mixture and mix on low speed just until combined. Do not overmix.
- Gently fold in the grated apple and the tablespoon of lemon juice with a spatula until just incorporated.
Assemble and Bake
- Spread the thick cake batter evenly into the prepared pan. Spoon the cooled apple filling over the batter, spreading it gently. Scatter the streusel evenly over the top, covering the entire surface.
- Bake for 30 minutes. Rotate the pan 180 degrees and continue to bake for another 15-20 minutes. The cake is done when the top is golden and a toothpick inserted into the cake layer comes out with moist crumbs attached, not wet batter.
Glaze and Cool
- Let the cake rest in the pan on a wire rack for 5-10 minutes. Meanwhile, whisk together the powdered sugar, melted butter, and maple syrup for the glaze until smooth and pourable. Add more maple syrup if needed to reach a drizzle consistency.
- Drizzle the glaze over the warm cake and immediately sprinkle with flaky sea salt. Let the cake cool on the rack for at least 30-45 minutes before slicing and serving. This allows the glaze to set.
Notes
Pan Choice: For best results, use a light-colored metal 9x9 pan. If using a glass or dark metal pan, reduce the oven temperature by 25°F and check for doneness a few minutes earlier.
Tender Crumb Tip: Once the flour is added to the batter, mix only until the dry streaks disappear. Overmixing develops gluten and can make the cake tough.
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. The streusel is best on day one. Avoid refrigerating, as it can dry out the cake.
Make-Ahead: You can prepare the apple filling and the streusel topping up to 2 days in advance. Store them in separate airtight containers in the refrigerator until ready to assemble and bake.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.