Apple crumble coffee cake is a mouth-watering flavour trifecta of apple, cinnamon and cardamom in every bite. Crunchy on the outside, tender on the inside, it’s perfect with coffee, tea or warm apple cider on a crisp fall day.
Mix all crumb topping ingredients in a small bowl until well incorporated. Set aside.
Preheat oven to 350F. Lightly grease the bottom and sides of a 9-inch round springform pan.
In a large bowl, mix 1 ¾ cups flour, 1 ½ teaspoons baking powder and ¼ teaspoon salt.
In a medium bowl, toss 1 pound apples with 2 tablespoons fresh orange juice. Stir in ⅓ cup brown sugar, 1 ½ teaspoons cardamom and 1 teaspoon cinnamon.
In a large bowl using a handheld electric mixer, or a stand mixer fitted with the paddle attachment, beat ½ cup butter, 1 8-ounce block cream cheese, 1 cup granulated sugar and 1 teaspoon vanilla extract until pale and fluffy (about 3 minutes on medium-high speed).
Add the eggs one at a time, beating well after each addition. Scrape the bottom and sides of your bowl.
Switch to low speed and add the flour in 3 stages. Beat until smooth and well combined. Again, remember to scrape your bowl.
Use a rubber spatula to gently fold in your apples until evenly distributed.
Transfer the batter to your springform pan and spread evenly. Place crumble on top of your cake batter.
Bake for 60 minutes or until golden brown and the edges start to separate from the pan. A toothpick inserted in the middle should come out with minimal crumbs.
Cool in the pan for 10 minutes. Run a sharp knife around the edges of the pan before releasing the sides. Serve warm.
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Notes
If you find the top of your cake browning too fast, loosely cover with aluminum foil and continue baking.
Customize the crumb topping by adding chopped nuts and even dried fruit like cranberries.