Cozy Apple Coffee Cake
Nothing says fall like the warm, spiced aroma of an apple coffee cake baking in the oven. This recipe for Apple Coffee Cake is a perfect blend of tender, moist cake, juicy apples, and a crunchy streusel topping that’ll have your kitchen smelling heavenly and your taste buds singing. Whether you’re hosting a cozy brunch or craving a sweet treat with your morning coffee, this cake is a crowd-pleaser. The secret to its irresistible texture? Grated apples that melt into the batter, ensuring every bite is perfectly moist and packed with flavor. Let’s dive into this simple yet delicious recipe that’s sure to become a seasonal favorite!
Why You’ll Love This Apple Coffee Cake
- Moist and Flavorful: Grated Granny Smith or Honeycrisp apples add natural sweetness and moisture.
- Perfect Streusel: A generous, nutty topping with cinnamon and pecans for that satisfying crunch.
- Easy to Make: With a stand mixer and a few pantry staples, you’ll have this cake in the oven in no time.
- Versatile: Great for breakfast, dessert, or an afternoon snack with tea or coffee.
Tips for Success
- Why Grate the Apples? Grating the apples (using a large-holed grater, like the KitchenAid attachment) ensures they cook fully and release their juices evenly, making the cake extra moist. Granny Smith adds a tart kick, while Honeycrisp leans sweeter—mix them for a balanced flavor!
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Warm slices briefly in the microwave for that fresh-baked feel.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Variations: Swap pecans for walnuts, or add a pinch of cardamom to the streusel for a unique twist.
Apple Selection Notes
- Mix and Match: For the best flavor, try combining a tart apple (like Granny Smith) with a sweeter one (like Honeycrisp or Jonagold). A 50/50 mix (150g of each) creates a perfect sweet-tart balance.
- Freshness Matters: Choose firm, fresh apples without soft spots or bruising, as they’ll grate cleanly and provide the best flavor and texture.
- Grating Advantage: Grating apples (using a large-holed grater, like a KitchenAid attachment) ensures they cook fully and distribute evenly, avoiding undercooked chunks. It also releases more juice, keeping the cake moist.
- Seasonal Picks: If you’re at a farmer’s market, look for local varieties like Cortland or Northern Spy, which can also work well for baking due to their tartness and firmness.
By choosing the right apples, you’ll ensure your coffee cake has the perfect texture and flavor to complement its warm spices and crunchy streusel.
Why This Recipe Works
The combination of grated apples and sour cream creates a melt-in-your-mouth texture, while the cinnamon-nutmeg duo infuses every bite with warm, fall flavors. The streusel, with its buttery, nutty crunch, elevates this cake to a whole new level of comfort. Plus, it’s simple enough for beginner bakers but impressive enough to share at gatherings.
Final Thoughts
This Apple Coffee Cake is more than just a recipe—it’s a hug in dessert form. The moment it starts baking, your home will fill with the irresistible scent of apples and cinnamon, drawing everyone to the kitchen. Whether you’re baking for a special occasion or just because, this cake is sure to bring smiles. Try it out, and let me know how it turns out in the comments below!
Happy baking!
Apple Coffee Cake
Print Recipe
EQUIPMENT (affiliate links)
Ingredients
For the Cake:
- 2 cups unbleached all-purpose flour, spooned & leveled 240g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup salted butter, softened 113g
- ¾ cup granulated sugar 150g
- ¼ cup light or dark brown sugar, packed 50g
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt 120g
- ¼ cup 60ml milk
- 2 cups tart apples, peeled, cored, and grated (large hole) 300g (about 2 medium apples)
For the Streusel Topping:
- ¾ cup unbleached all-purpose flour, spooned & leveled 90g
- ½ cup light or dark brown sugar, packed 100g
- 1 tsp ground cinnamon
- ¼ tsp salt
- 6 tbsp salted butter, melted 84g
- ½ cup pecans or walnuts, chopped 60g
For the Glaze (Optional):
- ½ cup powdered sugar, sifted 60g
- 1-2 tsp milk
- ¼ tsp vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan.
- Make the Streusel Topping: In a medium bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture forms coarse crumbs. Add chopped pecans or walnuts and set aside.
- Prepare the Cake Batter: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, using a stand mixer (or hand mixer), cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Add half the dry ingredients to the wet ingredients, mixing until just combined. Add sour cream and milk, mix, then add the remaining dry ingredients. Avoid overmixing to keep the cake tender. Gently fold in the grated apples (300g), which will add moisture and ensure the apples are fully cooked and integrated into the cake.
- Assemble the Cake: Spread the batter evenly into the prepared pan. Sprinkle the streusel topping over the batter.
- Bake: Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan.
- Add the Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the slightly cooled cake for a sweet, glossy finish.
Notes
- Apple Selection: Grating apples ensures they cook fully and distribute moisture evenly. Granny Smith adds tartness; Honeycrisp offers sweetness. Mix both (150g each) for a balanced sweet-tart flavor. Braeburn or Jonagold also work well.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices briefly in the microwave for a fresh-baked texture.
- Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Variation: Add a pinch of cardamom to the streusel for a unique twist.
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