Apple Crumble Coffee Cake



  • 14 Oz Of Your Favorite Baking Apples Peeled, cored and cut into 1" chunks
  • 5 Tbsp Granulated Sugar
  • 1 Tsp Ground Cinnamon


  • 1/4 Cup Dark Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 4 Oz Unsalted Butter Melted and cooled
  • 1/4 Tsp Kosher Salt
  • 1/2 Tsp Ground Ginger
  • 1 Cup All Purpose Flour


  • 1/2 Cup Sour Cream
  • 2 Eggs
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Granulated Sugar
  • 1/4 Tsp Kosher Salt
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 Cup All Purpose Flour
  • 3 Oz Unsalted Butter Melted and cooled




Preheat the oven to 325 degrees. Butter a square baking pan. (You can use an 8” or 9” pan. Adjust cooking time accordingly. A cake baked in an 8” pan will be slightly taller, and take longer to cook.)

In a medium bowl, toss together the apples, 5 tablespoons sugar and 1 teaspoon cinnamon.

In another bowl, make the crumb. Combine the 2 kinds of sugar, salt and ground ginger. Pour in the melted butter. Mix with a wooden spoon to combine. Sprinkle on the flour and continue to mix. (I love to get in there and use my hands, but feel free to stick to the wooden spoon!) It’ll be clumpy and dough-like. Set aside.

In a large bowl, combine the wet ingredients and whisk until fully combined. Add the sugar and continue to beat until light in color and fully incorporated. Sift in the flour, baking powder, baking soda and salt. Switch to a flexible spatula and continue to mix until smooth and fully combined.

Pour half of the batter into the prepared pan. Using your spatula, spread the batter in an even layer; give the pan a shake to help the batter settle. Toss the apples one last time, and spread on top of the batter in an even layer. Top with the remaining batter. Using your spatula, spread in an even layer, shaking the pan again to distribute evenly. Sprinkle crumb mix all over the top. Bake in a preheated oven for about 40 minutes, or until a cake tester comes out clean. Allow to cool completely before cutting.