The Best Fall Apple Coffee Cake

The Best Fall Apple Coffee Cake
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The Best Fall Apple Coffee Cake

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This is the kind of cake that makes the whole house smell like fall. A thick, buttery cake studded with tender chunks of Honeycrisp apple sits under a craggy, brown sugar-cinnamon streusel that turns sandy and crisp as it bakes. There’s a subtle tang running through the crumb, a nod to classic coffee cake, along with warm hints of cinnamon and nutmeg throughout. It’s a big pan of a cake, which makes it ideal for a crowd — bring it to a brunch, keep it around for weekend guests, or just have a slice with your coffee for a few days running.

Ingredients

  • Cake

  • Unsalted butter, for the pan

  • 12 tablespoons (1½ sticks) unsalted butter, cubed and softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 1 teaspoon kosher salt

  • 2 large eggs, at room temperature

  • 1 cup sour cream, at room temperature

  • ½ cup whole or 2% milk

  • 1 tablespoon vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 tablespoon ground cinnamon

  • ½ teaspoon grated or ground nutmeg

  • ½ teaspoon baking soda

  • 1½ pounds Honey crisp apples (about 3 apples), peeled and diced (about 3⅔ cups)

  • Streusel Topping

  • 8 tablespoons (1 stick) unsalted butter

  • 1 tablespoon ground cinnamon

  • ½ teaspoon kosher salt

  • 1 cup all-purpose flour

  • ½ cup granulated sugar

  • ½ cup packed light brown sugar

Directions

  • Arrange a rack in the middle of the oven and heat to 350°F (175°C). Grease a 9×13-inch baking pan with butter and set aside.
  • Make the streusel first. Melt the butter in a small saucepan over medium-low heat, or in a microwave-safe bowl in 20-second bursts. Stir in the cinnamon, nutmeg, and salt until combined and the salt has dissolved. Add the flour, granulated sugar, and brown sugar, and stir with a fork until evenly moistened and a mix of crumb sizes forms — you want texture here, so avoid stirring it into a smooth paste. Refrigerate until the butter firms up, at least 10 minutes, while you make the cake.
  • Whisk together the flour, baking powder, cinnamon, and baking soda in a large bowl and set aside. In a separate medium bowl, whisk together the eggs, sour cream, milk, and vanilla extract until smooth.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter with the granulated sugar, brown sugar, and salt on medium speed until light and fluffy, about 7 minutes. Scrape down the sides and bottom of the bowl. With the mixer on low, add half of the flour mixture and beat until mostly incorporated, then add the sour cream mixture and beat until just combined. Scrape down the bowl once more, add the remaining flour mixture, and beat on low until just combined. Stop the mixer and fold in the diced apples by hand with a flexible spatula.
  • Transfer the batter to the prepared baking pan and smooth into an even layer. Crumble the chilled streusel evenly over the top.
  • Bake until the cake is lightly browned and a toothpick inserted into the centre comes out clean, 58 minutes to 1 hour 3 minutes. Set the pan on a wire rack and cool completely, about 3 hours, before cutting into squares. Serve straight from the pan.

Notes

  • Honeycrisp apples hold their shape well when baked and bring a nice sweet-tart balance to the buttery cake and rich brown sugar streusel.
  • Store tightly wrapped in plastic wrap, or in an airtight container, at room temperature for up to 4 days.