Apple Coffee Cake with Cinnamon Brown Sugar Crumb
- 2 cups Brown Sugar
- 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 1/2 teaspoons Cinnamon, Ground
- 6 tablespoons Cold Butter
- 3/4 cup Cold Butter, Cubed
- 1 1/2 cups Granulated Sugar
- 4 whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 1/2 cups Sour Cream Or Greek Yogurt
- 2 whole Large Granny Smith Apples, Peeled, Cored and Diced (About 3 cups)
- Preheat oven to 350 degrees.
- Butter a 9"x13" pan and line with parchment paper, butter parchment paper.
- Mix together brown sugar, flour and cinnamon.
- Mix using a mixer or cut in using a pastry cutter 6 tablespoons cubed butter until crumbly.
- Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
- Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should be light and fluffy.
- Add baking soda, baking powder, and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
- Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Repeat until all of the flour and sour cream has been added.
- Mix in diced apples until evenly distributed.
- Spread half of the cake batter into the bottom of prepared pan and spread to the edge.
- Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining apple coffeecake batter and use a knife to swirl in cinnamon crumb topping.
- Press remaining brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
- Bake for 55-65 minutes or until a toothpick inserted into the center of cake comes out clean.
- Allow cake to cool before serving.