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This Salted Bourbon Apple Crumble Coffee Cake is fall baked up into a sweet little cake, infused with warming autumn spices, bourbon, and swirled with crisp autumn apples. This cake is no fuss, easy to mix up, and SO DELICIOUS! Every bite is layered with sweet cinnamon streusel, apples, and bourbon-vanilla coffee cake crumbs. Finish with a light drizzle of sweet glaze for a cake that no one can turn down…breakfast or dessert.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

I’m taking a pause from all the pumpkin recipes to bring back an autumn apple recipe! Once October hits I feel like we can all get sidetracked by baking (and cooking) with so much pumpkin. It’s easy to do, something about baking with pumpkin just feels so quintessentially perfect in October.

But, I’m here to remind us all that it’s still very much apple season. And we can’t forget about baking with fall apples too!

Enter this cake. It’s honestly one of the more delicious recipes I’ve baked up all month.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

Here are the details

There are three steps to this cake…the batter, the streusel, and the glaze. The batter is pretty simple but has a few special ingredients: apple butter, apple cider, bourbon, apples, and a bit of sour cream to give the cake a perfect moist crumble.

Simply mix together the wet ingredients, then add in the dry…very simple, nothing fancy.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

For the middle of the cake, you’ll need to make a streusel. You’ll also need some Honeycrisp apples. For this cake, I opted out of any creamy cheese, as I wanted the flavors of the apples and bourbon to really shine through.

I swirled the middle of the cake with chopped apples and then added a layer of streusel.

For the very top of the cake, I like to arrange a few apple slices around the cake. Then I finish it off with streusel. It’s so delicious and perfect atop this apple cake.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

Now on to that glaze

I don’t love a straight powdered sugar glaze. I find it to be pretty bland, and really, it’s just too sugary for my taste.

With this glaze, I wanted it to be exciting, but not overpowering. I wanted the flavors within the glaze to help highlight the flavors in the cake. Apples pair so well with maple. They help to make this my favorite buttery glaze. The bourbon adds a warmth and richness to the glaze, and the small pinch of salt ties it all together.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

Not too strong, not too sweet, but just right. Especially when drizzled over this warm cake.

Insanely delish.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

When everything is combined into one cake, you have a truly special fall apple cake. Make it today for something sweet tonight. But don’t forget about it when Thanksgiving rolls around next month as well.

It makes for a great brunch cake too!

We all really loved this. Especially my dad, who highly agreed that the apples really do make this cake.

Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

Looking for other apple fall recipes? Here are a few ideas: 

Apple Cinnamon Rolls with Brown Butter Maple Icing

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Chewy Brown Sugar Maple Cookies

Lastly, if you make this Salted Bourbon Apple Crumble Coffee Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salted Bourbon Apple Crumble Coffee Cake

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12
Calories Per Serving: 479 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Streusel

Glaze

Instructions

  • 1. Preheat the oven to 350° F. Butter a 9-inch bundt pan.
    2. In a large mixing bowl, beat together the butter and brown sugar until combined. Add the sour cream, apple butter, and vanilla, beating until smooth. Beat in the eggs, one at a time, until combined. Add the flour, baking powder, baking soda, cinnamon, and salt. Slowly mix in the apple cider and bourbon until just combined, being careful not to overmix.
    3. To make the streusel. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until a crumble forms.
    4. Spoon half the batter into the prepared pan. Sprinkle the apples over the batter, sprinkle half the crumble over the apples. Spoon the remaining batter over in an even layer. Evenly layer on the apple slices, then top with the remaining streusel mix.
    5. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes and then invert the cake onto a plate, flipping it back upright onto a serving plate.
    6. To make the glaze, add the butter and maple to a small pot set over medium heat to melt. Whisk in the powdered sugar, bourbon, and salt. Drizzle the glaze over the cake and let set 10 minutes. Serve the cake slightly warm or at room temperature. Keep cake stored, covered in the fridge.
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Salted Bourbon Apple Crumble Coffee Cake | halfbakedharvest.com

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Comments

  1. 4 stars
    Hi! I made this for a family gathering last night and it turned out great! Thanks so much for making your recipes so easy to follow I’ve been loving making them!
    For this recipe I ended up making it in a square 9inch pan and it worked perfectly! I actually ran out of maple syrup though so I substituted honey in the glaze it was still good but I’m sure it’s 10 times better with the maple flavor, everyone still said it was great though. Thanks again!

    1. Hey Regina,
      Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xT

  2. If I’m making it the day before thanksgiving should I let it cool to room temperature and then put it in the fridge overnight? Was planning to do the glaze before we eat it.

    1. Hi Olivia,
      You can just store in an airtight container on the counter:) I hope this recipe turns out well for you! Happy Thanksgiving! xT

    1. Hey Michelle,
      Yes, you are letting it cool for 30 minutes in step 5. Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey Lidia,
      Sure, that should work well for you! Please let me know if you give this recipe a try, I hope you love it! xx

  3. I made mini Bundt cakes and baked for 35 minutes each. They turned out great. I am not a fan of bourbon so I used butterscotch schnapps which is sweeter than the bourbon so I didn’t have that bite cutting through the sweet but it was still delicious!

    1. Hey Cathy,
      Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! Great idea to do mini bundt cakes! 👻

    1. Hey Emma,
      I think it would be just fine for you to use an equal amount of gluten free flour here. Let me know if you give this recipe a try, I hope you love it! xT

    1. Hi Donna,
      I truly appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xx