I’m eager to share my Apple Breakfast Cake that hides a little secret in its cinnamon brown sugar crumb inspired by Serena Bakes Simply From Scratch.

Jump to Recipe

Ingredients

Print Recipe (No Advertisments)

Adds rich fat and moistness, mostly saturated fat, so use moderate amounts.
Sweetens with molasses notes, quick carbs, minor minerals, not very healthy.
Provide fiber and vitamin C, fresh tartness, natural sweetness, keeps cake lighter.
All purpose flour gives structure and carbs, low nutrients compared to whole grain.
Adds tang and moisture, some protein, makes crumb tender, can be swapped.
Bind and lift the cake, provide protein, fat, and a bit of richness.
Warm spice, tiny antioxidants, adds aroma and perceived sweetness without calories.

Ingredient Quantities

1 cup (2 sticks) unsalted butter softened

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs room temperature

1 teaspoon vanilla extract

1 cup sour cream or plain Greek yogurt

2 cups all purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon (for the batter)

2 medium apples peeled cored and diced, about 2 cups

For the cinnamon brown sugar crumb

1 cup packed light brown sugar

3/4 cup all purpose flour

1 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter cold and cubed

Pinch of salt

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F and grease a 9×13 inch pan, line with parchment if you want easy removal, place rack in center.

2. Make the cinnamon brown sugar crumb: in a bowl mix 1 cup packed light brown sugar, 3/4 cup all purpose flour, 1 teaspoon ground cinnamon and a pinch of salt; cut in 1/2 cup (1 stick) cold cubed unsalted butter with a pastry cutter or pulse in a food processor until pea sized clumps form, then pop the bowl in the fridge or freezer for 10 minutes so crumbs stay chunky when baking.

3. In a large bowl cream together 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a mixer.

4. Add 2 large room temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract and scrape down the bowl.

5. Mix in 1 cup sour cream or plain Greek yogurt until just combined and smooth.

6. In a separate bowl whisk 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon for the batter; add the dry mix to the wet in two additions and stir until just combined, do not overmix.

7. Peel, core and dice 2 medium apples to make about 2 cups, toss them with a tablespoon of flour if you want to prevent sinking, then fold the apples into the batter gently.

8. Spread the batter evenly in the prepared pan and smooth the top with a spatula so it’s level.

9. Evenly sprinkle the chilled cinnamon brown sugar crumb over the batter, gently press a few crumbs in so they adhere, then bake 35 to 45 minutes at 350F until a toothpick in the center comes out with moist crumbs but no raw batter; if the top browns too fast tent loosely with foil for the last 10 minutes.

10. Cool the cake in the pan on a wire rack about 15 to 20 minutes before slicing, serve warm or at room temp; store airtight up to 3 days or freeze slices, reheat briefly in the microwave to revive that just-baked feel.

Equipment Needed

1. 9×13 inch baking pan, lined with parchment for easy removal
2. Mixing bowls, one large and one medium
3. Electric hand mixer or stand mixer, or a whisk if you wanna use arm power
4. Measuring cups and spoons (kitchen scale optional)
5. Pastry cutter or small food processor, or two forks to cut in the butter
6. Rubber spatula and a wooden spoon for folding the batter
7. Chef knife, vegetable peeler and cutting board to prep the apples
8. Wire cooling rack and toothpick to test doneness

FAQ

Q: Can I swap plain Greek yogurt for the sour cream?

A: Yes, use it 1:1. Greek yogurt gives the same tang and a little more protein, just stir it so it's smooth and at room temp before folding in.

Q: What kind of apples should I use?

A: Firm apples work best, like Granny Smith, Honeycrisp or Fuji. They hold their shape while baking. If you use softer apples they'll break down and make the cake denser.

Q: How do I stop the bottom from getting soggy?

A: Toss the diced apples with about 1 tablespoon flour so they don't sink and release as much moisture. Also don't overmix the batter, and bake on the middle rack until a toothpick in the center comes out clean.

Q: Can I make the crumb topping ahead or freeze the cake?

A: Yep. Make the crumb and store it in the fridge up to 3 days or freeze it up to 1 month. You can freeze the whole cooled cake wrapped well, then thaw overnight in the fridge before warming.

Q: The crumb came out greasy or too dry, what went wrong?

A: If it's greasy, the butter was too soft or the crumb was overworked; chill it for 10 minutes before sprinkling. If it's dry, you didn't use enough butter or over-mixed the dry ingredients; next time add 1 to 2 tablespoons more butter and cut it in until pea-sized pieces form.

Q: How should I reheat slices so they taste fresh?

A: For one slice, microwave 15 to 25 seconds until warm. For several slices, wrap in foil and warm in a 325 F oven for 8 to 12 minutes. A quick zap preserves the crumb texture better than overheating.

Apple Coffee Cake With Cinnamon Brown Sugar Crumb Recipe Substitutions and Variations

Unsalted butter: swap with salted butter, same amount, just cut the added salt by about 1/4 tsp. Or use melted coconut oil 1:1 for a dairy free twist, you’ll get a slightly coconutty, more tender crumb.
Sour cream or plain Greek yogurt: use 1 cup buttermilk, or make quick buttermilk by stirring 1 tbsp lemon juice or vinegar into 1 cup milk and let sit 5 minutes. Cake will be a bit tangier and moister.
All purpose flour: sub in whole wheat pastry flour 1:1 for a nuttier, slightly denser cake, or use a 1 to 1 gluten free flour blend (preferably one with xanthan gum) for a gluten free version, you might need an extra minute or two baking time.
Eggs: replace each large egg with a flax egg made from 1 tbsp ground flaxseed mixed with 3 tbsp warm water, let it gel 5 minutes. Keeps it egg free but the cake may be a touch denser so don’t overmix.

Pro Tips

1) Chill the crumb really well so the chunks stay chunky in the oven. If they feel too soft after cutting, stick the bowl in the freezer 10 to 15 minutes, then sprinkle. Trust me, colder butter = better crunchy bits, but dont let it freeze solid.

2) Use two kinds of apples, one tart and one sweet, and cut them into small even dice so they cook the same. Toss the pieces in a tablespoon of flour and pat them dry with a paper towel if they look wet, otherwise the batter can get soggy and the apples will sink.

3) Don’t overmix the batter. Mix until you just cant see streaks of flour, then fold the apples in gentle with a spatula — overworking makes the cake dense and chewy, not fluffy.

4) Watch the top toward the end of bake time and tent loosely with foil if it’s getting too brown, but only for the last 10 minutes or so. Also use an oven thermometer if you can, ovens lie and a few degrees off will change bake time a lot.

Apple Coffee Cake With Cinnamon Brown Sugar Crumb Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m eager to share my Apple Breakfast Cake that hides a little secret in its cinnamon brown sugar crumb inspired by Serena Bakes Simply From Scratch.

Servings

servings

Calories

547

kcal

Equipment: 1. 9×13 inch baking pan, lined with parchment for easy removal
2. Mixing bowls, one large and one medium
3. Electric hand mixer or stand mixer, or a whisk if you wanna use arm power
4. Measuring cups and spoons (kitchen scale optional)
5. Pastry cutter or small food processor, or two forks to cut in the butter
6. Rubber spatula and a wooden spoon for folding the batter
7. Chef knife, vegetable peeler and cutting board to prep the apples
8. Wire cooling rack and toothpick to test doneness

Ingredients

1 cup (2 sticks) unsalted butter softened
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
1 cup sour cream or plain Greek yogurt
2 cups all purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (for the batter)
2 medium apples peeled cored and diced, about 2 cups
For the cinnamon brown sugar crumb
1 cup packed light brown sugar
3/4 cup all purpose flour
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter cold and cubed
Pinch of salt

Directions

Preheat oven to 350F and grease a 9×13 inch pan, line with parchment if you want easy removal, place rack in center.
Make the cinnamon brown sugar crumb: in a bowl mix 1 cup packed light brown sugar, 3/4 cup all purpose flour, 1 teaspoon ground cinnamon and a pinch of salt; cut in 1/2 cup (1 stick) cold cubed unsalted butter with a pastry cutter or pulse in a food processor until pea sized clumps form, then pop the bowl in the fridge or freezer for 10 minutes so crumbs stay chunky when baking.
In a large bowl cream together 1 cup (2 sticks) softened unsalted butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes with a mixer.
Add 2 large room temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract and scrape down the bowl.
Mix in 1 cup sour cream or plain Greek yogurt until just combined and smooth.
In a separate bowl whisk 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 1 teaspoon ground cinnamon for the batter; add the dry mix to the wet in two additions and stir until just combined, do not overmix.
Peel, core and dice 2 medium apples to make about 2 cups, toss them with a tablespoon of flour if you want to prevent sinking, then fold the apples into the batter gently.
Spread the batter evenly in the prepared pan and smooth the top with a spatula so it's level.
Evenly sprinkle the chilled cinnamon brown sugar crumb over the batter, gently press a few crumbs in so they adhere, then bake 35 to 45 minutes at 350F until a toothpick in the center comes out with moist crumbs but no raw batter; if the top browns too fast tent loosely with foil for the last 10 minutes.
Cool the cake in the pan on a wire rack about 15 to 20 minutes before slicing, serve warm or at room temp; store airtight up to 3 days or freeze slices, reheat briefly in the microwave to revive that just-baked feel.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.