Apple Coffee Cake
This Apple Coffee Cake is a cozy, moist cake layered with cinnamon‑tossed apples and topped with a big, crunchy streusel. Perfect for brunch, dessert, or with an afternoon cup of coffee.
Ingredients
- 1 cup all-purpose flour for streusel topping
- 1/2 cup granulated sugar for streusel topping
- 1/2 cup light brown sugar packed, for streusel topping
- 1 1/2 teaspoons ground cinnamon for streusel topping
- 1/4 teaspoon fine sea salt for streusel topping
- 1/2 cup unsalted butter melted and slightly cooled, for streusel topping
- 2.5 cups apples 2–3 medium, peeled, cored, and chopped into 1/2-inch pieces
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar for apple layer
- 1 teaspoon ground cinnamon for apple layer
- 1 1/2 cups all-purpose flour for cake batter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt for cake batter
- 1 teaspoon ground cinnamon for cake batter
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup unsalted butter softened to room temperature, for cake batter
- 3/4 cup granulated sugar for cake batter
- 1/4 cup light brown sugar packed, for cake batter
- 2 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3/4 cup plain Greek yogurt or sour cream preferably whole milk
- 0–2 tablespoons milk whole or 2%, as needed to thin batter
- powdered sugar optional, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan with butter or nonstick spray and line it with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine 1 cup flour, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon salt. Pour in the melted butter and mix with a fork until clumps form and the mixture resembles coarse, clumpy crumbs. If too dry, add 1–2 teaspoons more melted butter. Set aside.1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon fine sea salt, 1/2 cup unsalted butter
- Peel, core, and chop 2–3 medium apples into 1/2-inch pieces (about 2 1/2 cups). Place in a bowl and toss with lemon juice, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon until evenly coated. Set aside.2.5 cups apples, 1 tablespoon lemon juice, 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon
- In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and nutmeg (if using) until well combined and lump-free.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
- In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, 3/4 cup granulated sugar, and 1/4 cup packed light brown sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.1/2 cup unsalted butter, 3/4 cup granulated sugar, 1/4 cup light brown sugar
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Add the vanilla extract and mix again until combined. The mixture may look slightly curdled; it will smooth out once the dry ingredients are added.2 large eggs, 1 1/2 teaspoons pure vanilla extract
- On low speed, mix in half of the dry ingredient mixture, then all of the yogurt or sour cream, then the remaining dry ingredients. Mix just until no streaks of flour remain. If the batter is very thick and difficult to spread, gently stir in 1–2 tablespoons of milk to loosen it slightly; it should remain thick but spreadable.1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 3/4 cup plain Greek yogurt or sour cream, 0–2 tablespoons milk
- Spread about two-thirds of the cake batter into the prepared pan in an even layer. Sprinkle the cinnamon apples evenly over the batter. Dollop the remaining batter over the apples and gently spread it; it’s fine if some apples are still visible. Sprinkle the streusel topping evenly over the surface, breaking it into clumps as you go.2.5 cups apples
- Bake for 40–50 minutes, or until the top is golden brown and a toothpick inserted into the center (avoiding apple pockets) comes out with a few moist crumbs but no wet batter. If the top browns too quickly, tent the pan loosely with foil during the last 10 minutes of baking.
- Transfer the pan to a wire rack and let the cake cool for at least 20–30 minutes before slicing. Lift out using the parchment, cut into squares, and serve warm or at room temperature. Dust with powdered sugar just before serving, if desired.powdered sugar
Notes
Storage: Keep tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days (streusel will soften slightly). To freeze, wrap individual cooled slices and freeze for up to 2 months. Reheat slices in the microwave for 15–25 seconds or in a 300°F (150°C) oven for 8–10 minutes for a crisper top.
Variations: Add 1/2 cup chopped nuts to the streusel, drizzle with caramel or a simple vanilla glaze, or swap 1/2 cup of the all-purpose flour in the cake for whole wheat flour. For a gluten-free version, use a 1:1 gluten-free baking blend.
Pan options: Also works in an 8-inch square pan (bake a bit longer; cake will be taller) or a 9-inch round springform pan.
Variations: Add 1/2 cup chopped nuts to the streusel, drizzle with caramel or a simple vanilla glaze, or swap 1/2 cup of the all-purpose flour in the cake for whole wheat flour. For a gluten-free version, use a 1:1 gluten-free baking blend.
Pan options: Also works in an 8-inch square pan (bake a bit longer; cake will be taller) or a 9-inch round springform pan.
Nutrition
Calories: 350kcal
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