Are you an avid fan of coffee, cakes, and apples? This apple coffee cake is waving at you!
Be sure to also check out my snickerdoodle coffee cake and cream cheese coffee cake!
The wind is blowing and the leaves are falling. Once again, we’re back to sweater weather.
I can’t think of a better time to bake and partake of this cake than now.
This apple coffee cake is incredibly moist, tender, and packed with chunks of crisp-tender apples.
Buttery and crumbly, the cinnamon topping complements the cake very well.
Simply put, this cake is fall perfection from top to bottom.
Looking for the best coffee pairing this fall? The search is over. This apple coffee cake is the clear winner.
The Best Apple Coffee Cake
This coffee cake is extra special because it’s studded with chunks of Granny Smith apples.
Together with brown sugar and cinnamon, they give the major fall vibes.
Making the cake more impecca-fall is a streusel crumble flavored with more brown sugar and cinnamon.
Enjoy this cake with coffee or tea for a delect-apple breakfast, dessert, or afternoon snack.
(Okay, that’s my last pun for this article, I promise.)
Why Is it Called Coffee Cake?
Just in case you’re expecting this cake to taste like coffee, let me just clear things up a bit.
Coffee cakes, at least the ones here in the US, don’t typically contain coffee… unless we’re talking about a coffee-flavored coffee cake.
A coffee cake has 2 layers: butter cake at the bottom and a crumbly streusel on top. It’s usually flavored with fruit or berries.
So, where does the coffee come in?
Nowhere. It’s just called such because it’s meant to be eaten with coffee (or tea). Don’t let its name fool you!
How to Make Apple Coffee Cake
1. Prepare the equipment.
Preheat your oven to 350 degrees Fahrenheit and grease your baking dish.
For this recipe, you’ll use an 8-inch square baking dish. Grease it well with non-stick spray and dust it with flour.
If you have parchment paper, better. This will make it so much easier to take the cake out of the dish.
Line the bottom and sides of the baking dish with parchment paper. Leave some overhang on the sides, as you’ll use those to lift the cake right out.
2. Combine the wet ingredients and sugar.
Beat together butter and brown sugar until light and fluffy. Be sure to use softened butter to avoid lumps.
Then, beat in the egg, sour cream, vanilla yogurt, and vanilla. Continue beating until the ingredients are well combined.
3. Add the dry ingredients.
Sift together the flour, cinnamon, baking soda, and salt.
Sifting the dry ingredients before adding them to the wet batter will also prevent lumps.
Gradually add the dry ingredients to the wet mixture and mix carefully. Stop as soon as you no longer see streaks of flour.
Gently fold in (mix) the apples.
Pour the batter into the prepared baking dish.
4. Make the streusel.
Using a fork, whisk together brown sugar, flour, cinnamon, and melted butter until they form a crumbly mixture.
Sprinkle the streusel evenly over the batter.
5. Bake, let it cool, and enjoy.
Bake the cake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Slice, serve, and enjoy!
Tips and Tricks
- Measure the flour accurately, otherwise, your cake may turn out dry and rubbery. Use a kitchen scale for best results.
- If you don’t have a kitchen scale, use the spoon-and-level method. Spoon the flour into the measuring cup and level it flat with the back of a knife.
- Don’t over-mix the batter. This is another culprit for dry baked goods. Stop mixing as soon as you no longer see streaks of dry ingredients.
- Instead of greasing the baking dish with non-stick spray, line it with parchment paper for a cleaner, more effortless cake release.
- You can use the same recipe to make muffins! Just pour the batter into a muffin tin lined with muffin liners, top with streusel, and bake. As they’re smaller, you’ll only need to bake the muffins for 25-30 minutes.
- This cake is predominantly tender. If you want some crunch to it, fold in chopped pecans or walnuts to the batter.
- Make the cake more mouthwatering with a luscious glaze. To make, whisk together 1/2 cup of powdered sugar and 1 tablespoon of milk. Drizzle the glaze on top right before serving.
What Are the Best Apples for Baking?
You want to use apples that are firm enough to be able to hold their shape when baked.
Soft apples will only disintegrate and turn into mush, which will give your baked goods an off-putting consistency.
As for the flavor, go for sweet-tart apples to balance out the richness of the cake.
I use Granny Smith apples for this recipe, but Honeycrisp and Pink Lady are fantastic for this, too.
How to Store Apple Coffee Cake
This coffee cake is incredibly moist, but it’ll start to dry out over time. For the best results, consume it within 1 to 2 days.
If there are leftovers, which is highly unlikely, store the slices in an air-tight container or wrap them tightly with plastic wrap.
Refrigerate them for up to 3 to 4 days.
If you intend to store the cake longer, wrap the whole cake or individual slices with plastic wrap and place them in freezer-safe bags.
Freeze the cake for up to a month.
To serve individual slices, remove the wrappings and microwave for 30 to 60 seconds.
For whole cakes, reheat at 350 degrees Fahrenheit for 6 to 8 minutes.
More Coffee-Based Recipes You’ll Love
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