Experience the comforting embrace of autumn with every bite of this spectacular homemade Apple Coffee Cake. It features a beautifully fluffy, moist cake generously filled with tender, aromatic cinnamon apples, crowned with an irresistible buttery streusel topping, and finished with a delicate sweet glaze. This recipe promises to be your go-to for a perfect morning treat, an impressive brunch centerpiece, or a cozy evening dessert.
Effortless Elegance: Your New Favorite Apple Coffee Cake Recipe
There’s an undeniable charm to a homemade coffee cake, and this Apple Coffee Cake recipe captures that essence perfectly. While a quick glance at the ingredient list might suggest a lengthy process, rest assured, the preparation is quite straightforward. Many ingredients are thoughtfully repeated across the different components – the spiced apple filling, the delightful streusel, and the tender cake batter – simplifying your shopping and cooking experience. With just around an hour of active preparation and baking time, you can have this magnificent cake ready to infuse your home with the warm, inviting scent of cinnamon and apples.
This recipe holds a special place in our kitchen, especially during the bountiful apple season. Lucky enough to have thriving apple trees, we’re always seeking creative and delicious ways to enjoy our harvest. This Apple Coffee Cake has quickly become a firm family favorite, celebrated for its balanced flavors and comforting textures. The harmonious blend of naturally sweet and subtly tart apples, nestled within a light and airy cake base, all topped with that iconic crumbly streusel, creates a dessert that’s truly unmatched. It’s wonderfully versatile, making it an ideal choice for a relaxed weekend breakfast, a festive holiday brunch, or simply as a comforting accompaniment to your afternoon coffee or tea.
Your Essential Guide: Apple Coffee Cake Frequently Asked Questions
To ensure your baking journey is as smooth and successful as possible, we’ve compiled answers to the most common questions about making this Apple Coffee Cake. From ingredient choices to storage tips, these insights will help you achieve perfect results every time.
This recipe is specifically formulated for scratch baking to achieve its unique fluffy texture and rich, nuanced flavor. We haven’t tested it with a store-bought cake mix, as commercial mixes are typically designed for different pan sizes (like a standard 9×13-inch or two round pans) and have a specific balance of leavening and moisture. Adapting the other elements of this recipe, such as the apple filling and streusel, to work seamlessly with a cake mix would require significant adjustments and experimentation. For the authentic taste and tender crumb of this homemade Apple Coffee Cake, we highly recommend following the recipe as written using fresh ingredients.
Absolutely! This coffee cake is wonderfully suited for advance preparation, making it an excellent choice for busy mornings or planned gatherings. Here are our top suggestions for making it ahead:
- Streusel Topping: The crumbly streusel can be prepared up to 2-3 days in advance. Store it in an airtight container in the refrigerator. This allows for quick assembly on baking day.
- Assembled, Unbaked Cake: You can assemble the entire cake – layering the batter, apple filling, and streusel – the night before. Cover the baking pan tightly with plastic wrap and refrigerate overnight. When you’re ready to bake, place the cold cake directly into your preheated oven, adding an extra 5-10 minutes to the total baking time to compensate for the chill.
- Glaze: For optimal freshness and appearance, we recommend preparing the sweet vanilla glaze while the cake cools, or just before you plan to serve it. If you intend to freeze portions of the cake, it’s best to glaze them after they have thawed completely.
Peeling the apples will result in a softer, more uniform texture within the cake, as the apple pieces will almost melt into the batter. This creates a very smooth and tender experience. However, if you enjoy a slightly more rustic texture and don’t mind a subtle chew, you can certainly leave the skins on. Both methods work well, so choose based on your preference. Regardless, ensure you dice your apples evenly to promote consistent cooking.
Baking times can vary due to several factors: individual oven calibration, the starting temperature of your ingredients, and most importantly, the size and material of your baking pan. If you’re using an 8-inch square pan, your Streusel Apple Coffee Cake will be taller and denser, likely needing closer to 45-55 minutes, or even a bit more, to bake through. A 9-inch pan, being wider, results in a shallower cake that typically bakes faster. Always use the toothpick test as your definitive guide to doneness: insert a clean toothpick into the center, and it should come out mostly clean with only a few moist crumbs attached.
The key to achieving a light and tender coffee cake lies primarily in using room-temperature ingredients. Eggs, milk, and yogurt that are at room temperature emulsify much more easily with fats (like oil or butter), creating a smooth, cohesive batter. This promotes a better rise during baking and results in a significantly lighter, more evenly textured cake. Cold ingredients can cause the batter to become lumpy and dense, hindering the cake’s ability to rise properly.
This Apple Coffee Cake is incredibly versatile and shines in many serving scenarios. It is absolutely heavenly served warm, straight from the oven, when the apples are soft, the streusel is crisp, and the aroma is at its peak. It’s equally delightful at room temperature or even slightly chilled. For a classic pairing, enjoy a slice with a fresh cup of hot coffee, a comforting mug of tea, or a tall glass of cold milk. For an extra touch of decadence, consider serving it à la mode with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
Yes, you absolutely can! Incorporating sourdough discard into this recipe adds a wonderful, subtle tang that beautifully complements the sweet apples and warm cinnamon. If you choose to use sourdough discard, we recommend slightly reducing the amount of plain Greek yogurt (or sour cream) in the cake batter to maintain the correct moisture balance. Start by replacing about ¼ to ½ cup of the yogurt with an equal amount of your sourdough discard, adjusting based on the consistency of your discard. This minor alteration will lend a unique depth of flavor without compromising the cake’s texture.
The most reliable method for checking cake doneness is the classic toothpick test. Insert a clean wooden toothpick or thin skewer into the very center of the cake, being careful to avoid any large pieces of apple, which can give a false wet reading. The cake is perfectly done when the toothpick comes out mostly clean, with only a few moist crumbs clinging to it. If it comes out with wet batter, continue baking for a few more minutes and retest. An entirely dry toothpick might indicate slight overbaking, but the cake will still be delicious!
A dense coffee cake is most commonly a result of overmixing the batter. Once the wet and dry ingredients are combined, it’s crucial to mix only until they are just incorporated and no streaks of dry flour remain. Overmixing develops the gluten in the flour too much, leading to a tough, chewy, and heavy texture instead of the desired light and fluffy crumb. Use a light hand or a low speed on your mixer, and stop mixing as soon as the ingredients are combined.
While some bakers prefer sifting flour to aerate it and prevent lumps, it’s not strictly essential for this recipe if you measure your flour correctly. Many home bakers, including myself, find that a simpler method works perfectly well: gently spoon your all-purpose flour into the measuring cup until it overflows, then level off the excess with a straight edge (like the back of a knife). You can also lightly aerate the flour in its container with a fork before measuring. This technique prevents over-packing the flour, which is a common cause of dense or dry cakes.
Proper storage ensures your Apple Coffee Cake remains fresh and delicious for longer. For short-term enjoyment, store individual slices or the entire leftover cake in an airtight container at room temperature for up to 2 days. The streusel topping will largely maintain its delightful crumbly texture, and the cake will stay moist. For extended freshness, transfer any leftovers to the refrigerator, where they will keep well for up to 5 days. Before serving chilled slices, you can allow them to come to room temperature or gently warm them in the microwave for 15-30 seconds to revive that fresh-baked warmth.
Yes, this homemade Apple Coffee Cake freezes beautifully, making it an excellent candidate for advance preparation or saving for future indulgence. For optimal results, allow the cake to cool completely after baking. Then, wrap individual slices tightly first in plastic wrap, followed by a layer of aluminum foil. Place these securely wrapped pieces into a freezer-safe bag or an airtight container. It can be frozen for up to 3 months. To thaw, simply transfer frozen slices to the refrigerator overnight, or warm them directly in the microwave in 20-second intervals until heated through. A crucial tip: if you plan to freeze the coffee cake, it’s best to do so without the glaze. Prepare and add the fresh drizzle after the cake has thawed for the best possible texture and visual appeal.
Essential Ingredients for Your Perfect Apple Coffee Cake
Crafting a truly exceptional Apple Coffee Cake begins with selecting and understanding the role of each ingredient. Below is a detailed look at what you’ll need, along with tips for making the best choices. For precise quantities, please refer to the comprehensive recipe card that follows.
- Apples: The heart of our coffee cake! The type of apple you choose significantly impacts the final texture and flavor. Opt for firm, slightly tart baking apples that hold their structure well and don’t turn mushy. Excellent choices include Granny Smith (for a bright, tart counterpoint), Honeycrisp (known for its balance of sweetness and crispness), Fuji, or Gala apples. It’s best to steer clear of softer varieties like McIntosh or Red Delicious, as they tend to break down excessively during baking, potentially leading to a watery or mealy cake interior. A combination of sweet and tart apples often yields the most complex and satisfying flavor profile.
- Granulated Sugar: This provides foundational sweetness for both the apple filling and the cake batter, contributing to a tender crumb.
- Ground Cinnamon: The quintessential spice for apple desserts. It infuses the apple filling with warmth and complements the streusel, adding depth and a comforting aroma.
- All-Purpose Flour: The structural backbone of both the cake and the streusel. For those seeking a slightly heartier texture and a fiber boost, you can substitute up to 1/2 cup of the all-purpose flour in the cake batter with whole wheat flour (using 1 cup all-purpose flour + 1/2 cup whole wheat flour). Always measure flour by spooning it into the measuring cup and leveling it to avoid a dense cake.
- Light Brown Sugar: Crucial for the streusel topping, light brown sugar contributes a rich, molasses-like sweetness and helps create that characteristic moist, tender crumbly texture. Ensure it’s firmly packed when measuring.
- Unsalted Butter: Used cold and cubed for the streusel, it’s essential for creating distinct, flaky crumbs. If you choose to use salted butter, remember to reduce the additional salt in the recipe by approximately ¼ teaspoon to maintain flavor balance.
- Baking Powder & Baking Soda: These leavening agents are vital for giving the cake its beautiful rise and airy, tender crumb. Always ensure your leaveners are fresh for optimal effectiveness.
- Vegetable Oil: A neutral-flavored oil such as vegetable or canola oil is used in the cake batter. It contributes significantly to a very moist and tender cake, as oil remains liquid at room temperature, unlike butter, which can make cakes denser as they cool.
- Eggs: Using room-temperature eggs is paramount for a well-emulsified batter. They provide structure, richness, and contribute to the cake’s overall lightness and fluffiness.
- Vanilla Extract: A generous splash of pure vanilla extract enhances and harmonizes all the other flavors, adding a warm, inviting aromatic note to both the cake and the optional glaze.
- Plain Greek Yogurt: A fantastic secret ingredient for injecting moisture and tenderness into the cake! Greek yogurt adds a lovely richness and a subtle tang that elevates the flavor without making the cake heavy. Sour cream can be used as an excellent substitute, yielding similar results.
- Milk (for cake and glaze): Used to achieve the ideal consistency for both the cake batter and the optional drizzle glaze. Any type of milk (dairy or non-dairy) will work, with 2% milk being a common choice.
- Powdered Sugar (Confectioners’ Sugar): The base for our simple yet elegant sweet glaze, providing a smooth finish and an extra touch of sweetness.
- Salt: A small but mighty ingredient, a pinch of salt in each component (streusel, cake, and apple filling) balances the sweetness and intensifies all the other flavors, bringing them into perfect harmony.
Mastering the Bake: How to Make Apple Coffee Cake Step-by-Step
Embark on the delightful journey of baking this Apple Coffee Cake. Follow these detailed instructions carefully to ensure every layer is perfect, from the tender cake to the crisp streusel, resulting in a truly memorable treat.
Part 1: Preparing the Pan and Apple Filling
- Begin by preheating your oven to 350°F (175°C). Prepare an 8×8-inch square baking pan by lightly spraying it with a nonstick baking spray. For effortless removal of the cooled cake, you might also choose to line the bottom and sides of the pan with a strip of parchment paper, leaving a slight overhang as “handles.” Set your prepared pan aside.
- In a medium-sized mixing bowl, combine the 2 cups of peeled and diced apples with ¼ cup granulated sugar, 1 teaspoon ground cinnamon, and 1 tablespoon all-purpose flour. Gently toss all ingredients together until the apple pieces are thoroughly and evenly coated. The flour in this mixture serves a dual purpose: it lightly thickens the apple juices during baking, preventing a soggy cake bottom, and it helps distribute the cinnamon-sugar flavor. Set this spiced apple mixture aside.
Part 2: Crafting the Irresistible Streusel Topping
- In a separate medium bowl, combine the dry ingredients for the streusel: 1 cup all-purpose flour, 1 cup packed light brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add ½ cup cold unsalted butter, cubed, to the dry mixture. Using a pastry cutter, a fork, or even your clean fingertips, cut the cold butter into the flour mixture until it resembles coarse, distinct crumbles. The secret to a good streusel is to keep the butter cold, preventing it from fully incorporating and instead creating pockets of buttery goodness that crisp up beautifully when baked. Once combined, refrigerate the streusel topping until you are ready to assemble the cake to maintain its crumbly texture. For a quicker method, a food processor can be used to pulse the ingredients until the desired crumbly texture is achieved.
Part 3: Mixing the Fluffy Cake Batter
- In a medium bowl, whisk together the dry ingredients for the cake: 1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Whisk well to ensure the leavening agents are evenly distributed throughout the flour. Set this bowl aside.
- In a large mixing bowl, combine ⅓ cup vegetable oil and ¾ cup granulated sugar. Mix these two ingredients together thoroughly until they are well combined and the sugar begins to dissolve slightly into the oil. This forms the foundation of your wet ingredients.
- Add 2 medium eggs to the oil and sugar mixture, one at a time. Beat thoroughly after each addition, ensuring that each egg is fully incorporated into the batter before adding the next. This step is crucial for building a stable emulsion and contributing to the cake’s light and airy texture.
- Stir in ¾ teaspoon vanilla extract and ¾ cup plain Greek yogurt. Mix these ingredients into the batter until they are just well combined and the mixture appears smooth and consistent. The yogurt adds incredible moisture and tenderness to the cake.
- Now, gradually add the whisked dry ingredients to the wet mixture in two additions, alternating with 3 tablespoons of 2% milk. Begin and end with the dry ingredients. Mix only until the ingredients are just combined and no streaks of dry flour are visible in the batter. This is a critical step: be very careful not to overmix, as overdeveloping the gluten will result in a tough and dense cake rather than a tender one.
Part 4: Assembling and Baking Your Coffee Cake
- Spread half of the prepared cake batter evenly into the bottom of your 8×8-inch baking pan. Use an offset spatula or the back of a spoon to gently spread it out, ensuring an even layer that covers the entire base of the pan.
- Evenly scatter the cinnamon-spiced apple mixture over the first layer of cake batter. Then, take half of your chilled streusel topping and sprinkle it uniformly over the apples. This creates a delightful middle layer that will bring bursts of apple and crumbly texture to every bite.
- Gently spread the remaining cake batter over the apples and the first layer of streusel. This step requires a delicate touch; try to dollop the batter over the apples and streusel, then gently spread it out to cover the layers without overly disturbing them.
- Finally, sprinkle the remaining streusel mixture evenly over the top layer of cake batter. This generous coating will bake into that signature golden, crisp, and utterly delicious crumb topping.
- Bake the coffee cake for 45–55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out mostly clean, with only a few moist crumbs attached. It’s important to remember that oven temperatures can vary significantly, so always rely on visual cues and the toothpick test rather than strictly adhering to the time given. The top of the cake should be beautifully golden brown, and the cake should feel firm to the touch when gently pressed.
Part 5: The Optional Finishing Touch: Sweet Glaze
- For an optional, yet highly recommended, sweet vanilla glaze, combine ½ cup powdered sugar and ¼ teaspoon vanilla extract in a small bowl. Gradually add 1-2 tablespoons of milk, starting with a smaller amount and adding more drop by drop, while whisking until you achieve your desired consistency. The ideal glaze should be thick enough to cling to a spoon but thin enough to drizzle smoothly. Drizzle this delightful glaze generously over the cooled coffee cake just before serving to add a final touch of sweetness and visual appeal.
- Allow the coffee cake to cool in the pan for at least 20 minutes before attempting to cut and serve. This crucial cooling time allows the cake to fully set, making for cleaner, more intact slices. Serve warm or at room temperature, and get ready for a truly satisfying and delicious experience!
Craving More Comforting Recipes?
If you’ve savored the delightful flavors of this Apple Coffee Cake and are eager for more comforting baked goods, you’re in the right place! Explore these other fantastic recipes that are perfect for satisfying your sweet tooth, enhancing your breakfast spread, or simply sharing warmth with family and friends.
- Double Crumb Cake
- Irish Apple Cake
- Apple Dapple Cake
- Bisquick Coffee Cake
- Swedish Apple Cake
- Lemon Blueberry Coffee Cake
- Caramel Apple Cake
- Pumpkin Pie Coffee Cake
- Apple Surprise Cake
Apple Coffee Cake
A light, fluffy, and moist coffee cake layered with tender cinnamon apples, a rich streusel topping, and finished with a sweet vanilla glaze.
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15 minutes
45 minutes
1 hour
9
Brandie Skibinski
Ingredients
Apple Filling:
- 2 cups peeled and diced apples (any good baking apple like Granny Smith or Honeycrisp)
- ¼ cup sugar
- 1 teaspoon ground cinnamon
- 1 Tablespoon all-purpose flour
Streusel Topping:
- 1 cup all-purpose flour
- 1 cup light brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- ¾ cup granulated sugar
- 2 medium eggs
- ¾ teaspoon vanilla extract
- ¾ cup plain Greek yogurt (or sour cream)
- 3 Tablespoons 2% milk
For the Glaze:
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 Tablespoons milk (to your desired consistency)
Instructions
- Preheat the oven to 350°F (175°C). Spray an 8×8-inch square baking dish with nonstick cooking spray. For easier removal, you can also line the baking dish with parchment paper, leaving an overhang.
- In a bowl, combine 2 cups peeled and diced apples, ¼ cup sugar, 1 teaspoon ground cinnamon, and 1 Tablespoon all-purpose flour. Toss to coat and set aside.
- In a separate bowl, mix 1 cup all-purpose flour, 1 cup light brown sugar, packed, 1 teaspoon cinnamon, and ¼ teaspoon salt. Cut in ½ cup cold unsalted butter, cubed with a pastry cutter or fork until it resembles coarse crumbles. Refrigerate until ready to use. (A food processor can also be used for this step).
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
- In a large mixing bowl, mix ⅓ cup vegetable oil and ¾ cup granulated sugar until combined.
- Beat in 2 medium eggs, one at a time, until fully incorporated.
- Add ¾ teaspoon vanilla extract and ¾ cup plain Greek yogurt. Mix until well combined.
- Add the whisked dry ingredients in two additions, alternating with 3 Tablespoons 2% milk. Mix only until just combined, being careful not to overmix the batter.
- Spread half of the batter evenly into the prepared pan.
- Evenly scatter the apple mixture over the batter. Then, add half of the streusel over the apple mixture.
- Gently spread the remaining batter over the apples and streusel, covering the layers.
- Sprinkle the remaining streusel evenly over the top layer of batter.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out mostly clean.
Note: Baking times can vary by oven and pan size. Always check for doneness rather than relying solely on the clock. - Optional glaze: In a small bowl, mix ½ cup powdered sugar and ¼ teaspoon vanilla extract. Slowly add 1-2 Tablespoons milk, a little at a time, until desired drizzling consistency is reached. Drizzle over the cooled cake and serve.
- Let cool for at least 20 minutes in the pan before slicing. Serve warm or at room temperature for the best experience.
Notes
- Please refer to the “Your Essential Guide: Apple Coffee Cake Frequently Asked Questions” section and the detailed ingredient list above for additional tips, substitutions, and answers to common questions.
- For a richer, more complex apple flavor in your cake, consider using a blend of two different apple varieties (e.g., one sweet, one tart).
- Accurate flour measurement is vital for a tender cake. Always spoon flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag, which can compact the flour and lead to a dense cake.
- Ensure all cold ingredients, such as eggs, milk, and yogurt, are brought to room temperature before beginning to mix the cake batter. This helps create a smooth emulsion and contributes significantly to the cake’s light and fluffy texture.
- Adjust the glaze consistency to your preference by adding milk incrementally. For a thicker, more opaque glaze, use less milk; for a thinner, more translucent drizzle, add a bit more.
Dessert, Breakfast, Brunch
American
Nutrition
Calories: 541kcal
|
Carbohydrates: 85g
|
Protein: 7g
|
Fat: 20g
|
Sodium: 193mg
|
Fiber: 2g
|
Sugar: 56g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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