Apple Pie Coffee Cake
  • ⅔ cup all-purpose flour
  • ⅓ cup firmly packed light
  • brown sugar
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup unsalted butter, room temperature
  • 2 cups peeled ½-inch-chopped Pink Lady apples
  • ⅓ cup firmly packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1½ teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, melted
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ¾ cup sour cream, room temperature
  • 2 tablespoons whole milk, room temperature
  1. Preheat oven to 350°. Spray a 9-inch baking pan with baking spray with flour. Line with parchment paper, letting excess extend over sides of pan.
For streusel:
  1. In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add butter, tossing to coat. Using your fingers, cut in butter until evenly combined and texture is sandy. Refrigerate until ready to use.
For filling:
  1. In a medium bowl, toss together apples, brown sugar, flour, and cinnamon. Set aside.
For cake:
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and granulated sugar on medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Beat in eggs, one at a time, just until blended. Beat in vanilla.
  2. In a medium bowl, whisk together flour, baking powder, salt, and baking soda. With mixer on low speed, beat flour mixture into butter mixture in three additions, alternating with sour cream and milk, just until combined, stopping to scrape sides of bowl as needed. Place 2 cups batter into prepared pan and spread into an even layer.
  3. Add melted butter to apple filling mixture, tossing to combine. Spoon apple filling mixture into an even layer on top of batter in prepared pan. Dollop remaining batter in small amounts on top of filling and then spread batter into an even layer. Tap pan on countertop 3 to 5 times to release any air bubbles. Sprinkle streusel evenly on top.
  4. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan. Serve warm or at room temperature.
Recipe by Taste of the South at