Directions 10 steps | 75 Minutes
Preheat oven to 325°F. Prepare an 8x8-inch square baking pan or spray with baking spray. Line with parchment paper. Measure and prep all ingredients.
Prepare the crumb topping. In a large bowl, whisk together flour, light brown sugar, granulated sugar, cinnamon and salt. Using a fork, stir in the melted butter until the mixture is very crumbly and still has large crumb pieces. Set aside.
Prepare the apple coffee cake. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside
In the bowl of a standing mixer fitted with the paddle attachment or with a handheld electric mixer, combine the oil, granulated sugar and brown sugar.
Add the egg and beat until combined. Scrape down the bowl.
Add the sour cream, milk and vanilla. Beat on medium-low speed until combined.
With the mixer on low speed, slowly add the flour mixture to the oil mixture. Beat just until all of the flour is incorporated, stopping to scrape down the bowl as needed.
Fold in chopped apples.
Transfer the batter to the prepared pan and spread it evenly. Sprinkle the reserved crumb topping all over the batter. Bake for 40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- To make it gluten-free, gluten-free flour can be substituted for all-purpose flour.
- You can substitute plant-based milk or oil for sour cream and milk.