A few dashes of apple pie spice and a few dollops of apple butter make this crumb-topped coffee cake the ultimate fall treat.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1 teaspoon apple pie spice
- Pinch of fine salt
- 5 tablespoons unsalted butter, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan
- 2 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon apple pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2/3 cup apple butter
Instructions
- For the crumb topping: Put the flour, brown sugar, apple pie spice and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- For the cake: Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, apple pie spice, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream in 2 additions, beginning and ending with the flour. Beat until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 607 |
| Total Fat | 26 g |
| Saturated Fat | 16 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 2 g |
| Sugar | 52 g |
| Protein | 7 g |
| Cholesterol | 111 mg |
| Sodium | 332 mg |
Reviews
my kitchen got so quiet so fast when I made this; was incredible and hilarious and delicious. I will absolutely be making this again.