Apple Coffee Cake with Crumble Topping

Happy Tuesday! Three weeks later, I am finally getting through all the apples we picked at Cider Hill Farm. After I share one more apple recipe later this week, I think I am finally done with the apples, at least for now. Even though I like apple, it is  definitely not my favorite fall flavor. Pumpkin will always hold that number one spot for me. I haven't done nearly enough pumpkin baking yet this fall- a combination of trying to get through my massive haul of apples and a few kitchen fails have gotten in my way. But I know that there is still a lot of pumpkin baking to come.

Before I close the door on apples, I need to share this Apple Coffee Cake with Crumble Topping because it is one of my favorite apple recipes yet. I planned on sharing this recipe yesterday, but a really fun Sunday afternoon with my family left me too tired to finish things up on time. I love coffee cake with a really thick and prominent crumb topping- no wonder why this New York Style Crumb Cake is one of my favorite brunch recipes ever. Anyways, this Apple Coffee Cake is not only packed with cinnamon and chopped apples, but it also has the most delicious cinnamon crumble topping. A definite winner in my book.

Apple Coffee Cake with Crumble Topping
Recipe adapted from Emeril Lagasse

1/2 cup (1 stick) unsalted butter
1 1/2 cups light brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream
1 tsp vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/2 tsp ground cinnamon
4 tbsp unsalted butter

Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.

In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

In another large bowl, combine the butter and light brown sugar. Beat until light and creamy, about 3-4 minutes. Add the eggs, one at a time, beating until incorporated after each addition. Slowly add the dry ingredients, alternating with the sour cream and vanilla extract. Mix until just combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared baking pan. Spread into an even layer.

To make the topping, combine the light brown sugar, flour, ground cinnamon and butter in a small bowl. Mix until it resembles coarse crumbs. Sprinkle the topping over the cake. Bake for 35-40 minutes or until golden brown in color. Allow the coffee cake to cool on a wire rack for at least 10 minutes.