4tablespoons(56 g) unsalted butter, room temperature and cubed
Apple Coffee Cake
2cups(250 g) all purpose flour
1teaspoonground cinnamon
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonsalt
½cup(113 g) unsalted butter, room temperature
1cup(200 g) granulated sugar
2large eggs, room temperature
2teaspoonspure vanilla extract
1cup(240 g) full-fat sour cream, room temperature
1 ½cupspeeled and diced Honey Crisp or Granny Smith apple, about 2 small apples
Maple Glaze
¾cup(90 g) confectioners’ sugar, sifted
1Tablespoonpure maple syrup, not pancake syrup
½teaspoonpure vanilla extract
Milk, if needed, for more for desired consistency
Instructions
Preheat oven to 350° F. Grease a 9-inch springform baking pan with butter and set aside.
Streusel
In a small bowl, whisk together flour, brown sugar, cinnamon and salt. Cut the butter into the mixture using a pastry blender (or your hands) until the mixture forms coarse crumbs and resembles sand. It will seem dry at first, but keep working in the butter and it will come together. Place the bowl in the refrigerator to keep cold while you prepare the batter.
Cake
In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla, then mix just until combined. Scrape down the sides and bottom of the bowl as necessary.
With the mixer on low, add half of the flour mixture and mix just until combined. Add the sour cream and mix until incorporated. Add remaining flour mixture and mix just until combined. Fold in the diced apple pieces.
Assembly
Pour the batter into prepared pan. Use an off-set spatula or knife to spread evenly across the bottom of the pan. Sprinkle the streusel mixture evenly over the top.
Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cake to cool for 10 minutes, then run a butterknife around the edge and release the sides of the pan. Cool completely.
Maple Glaze
In a small bowl, whisk together confectioners' sugar, maple syrup, vanilla and milk. Use a spoon to drizzle glaze over coffee cake. Cut and serve with coffee. Enjoy!
Notes
Apples: Honeycrisp or Granny Smith are best for baking. Braeburn and Northern Spy are also good options!Sour cream: Use plain, full-fat sour cream. Greek yogurt is a good substitution.Pans: If you don't have a 9-inch springform pan, the batter will fit in a 10-cup bundt pan or a 9x9 square pan.Store in tightly covered or in an airtight container at room temperature for 3 or 4 days.Freeze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.