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Apple Coffee Cake with Thick Cinnamon Streusel Layer

Apple coffee cake with a thick cinnamon streusel layer bakes in a 9x13-inch dish until golden, with tender cake and soft pieces of apple throughout. Chill the streusel while preparing the batter so it stays clumpy as it bakes.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 1.5 cup all-purpose flour
  • 1 cup light brown sugar packed
  • 2 tsp ground cinnamon
  • 0.25 tsp fine salt
  • 0.75 cup unsalted butter 1 1/2 sticks, cold and cut into 1/2-inch pieces
For the cake
  • 1 cooking spray for coating the baking dish
  • 2.25 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter 1 stick, softened
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
  • 2 apples medium, about 12 ounces total, peeled, cored, and cut into 1/2-inch dice

Equipment

  • 1 9x13-inch baking dish
  • 1 hand mixer

Method
 

Make the streusel
  1. In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt.
  2. Cut in the cold butter with a pastry cutter or fork until clumpy, with some pea-size pieces.
  3. Refrigerate the streusel while you prepare the cake.
Make the cake
  1. Preheat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until pale and fluffy, 2 to 3 minutes.
  5. Beat in the eggs one at a time.
  6. Beat in the vanilla.
  7. Add the dry ingredients in three additions, alternating with the sour cream in two additions and beginning and ending with the dry ingredients; mix on low just until combined.
  8. Fold the diced apples into the batter.
  9. Spread the batter evenly in the prepared baking dish.
Assemble and bake
  1. Scatter the chilled streusel evenly over the batter.
  2. Gently press the streusel into an even layer.
  3. Bake for 45 to 55 minutes, until the streusel is golden brown and a toothpick inserted into the cake near the center, away from apple pieces, comes out with a few moist crumbs.
  4. Cool in the baking dish for at least 30 minutes.
  5. Cut and serve.

Notes

Keep the streusel cold while you prepare the cake for a clumpy topping. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. Plain full-fat Greek yogurt can replace the sour cream for a tangier variation.