apple cinnamon coffee cake

This cake has all the moist, crumbly goodness of a coffee cake, with a soft, sweet layer of apples similar to apple pie filling.

Apple Cinnamon Coffee Cake

brown sugar

sugar

cinnamon

salt

butter ((melted))

all purpose flour

all-purpose flour

baking soda

baking powder

yogurt ((any plain

vegetable oil

maple syrup

apples

lemon juice

Preheat the oven to 350°F/175°C. Grease and flour an 8-inch/20cm square cake pan.

Make the crumb topping. In a medium bowl, toss together the sugars, cinnamon, and salt. Stir in the melted butter with a fork. Add the flour and stir together until just moist (don’t overmix). Set aside.

To make the cake, whisk together the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, and cinnamon). In another medium bowl, whisk together the yogurt, brown sugar, oil, and maple syrup

Take 1 apple and finely chop it (or grate it using the largest holes on your box grater). Fold it into the wet ingredients. Take the other apple, and cut it into thin slices. Toss in lemon juice and set aside.

Fold the dry ingredients into the wet ingredients until just combined––do not overmix. The batter will be thick. Pour batter into the prepared pan and smooth it out.

Line the surface of the cake with the apple slices. Spread the crumb topping on top of the apples.

Bake for 50 minutes, or until a toothpick comes out clean. Cool for at least 10 minutes before cutting and serving (serve warm or at room temperature).

This easy Apple Coffee Cake is a fall favorite! Wonderfully buttery and moist, packed with apples and spiced with cinnamon, this coffee cake is comfort food that everyone will love! Perfect with a cup of coffee or weekend brunch!

Apple Coffee Cake

unsalted butter (room temperature)

eggs (room temperature)

vanilla extract

all purpose flour (spooned and leveled)

milk (room temperature, I used whole milk)

unsalted butter (melted)

ground cinnamon (or apple pie spice)

milk

Preheat oven to 350°F. Grease a 9x13 baking dish with nonstick cooking spray or butter. Set aside.

In a large bowl, cream together butter, granulated sugar and brown sugar using a stand mixer or hand mixer for about 2 to 3 minutes.

Beat in eggs one at a time until fully combined. Add in vanilla extract and mix until combined.

In a separate medium bowl, whisk together  flour, baking powder, and salt. Add one-third of the flour mixture and stir to combine. Add one-third of the milk and stir to combine. Repeat twice more. Set aside.

Coffee Cake

In a large bowl, combine apples, brown sugar, melted butter, flour, cinnamon and salt. Make sure the apples are evenly coated. Set aside.

Apple Mixture

Transfer half of the cake batter into the prepared baking dish. Top with half of the apple crumble. Spoon the remaining batter on top of the apples and finish with remaining apple crumble mixture.

Bake the coffee cake for 45 to 55 minutes or, until an inserted toothpick, comes out mostly clean, with a few moist crumbs. Let cool to room temperature.

Assemble

Combine glaze ingredients in a small bowl and whisk together until smooth. Drizzle over room temperature coffee cake and let set up for a few minutes before serving. Enjoy!

Glaze (Optional)

Easy instructions made this for breakfast and Hubby loved it!!!!! Thank you!!!!

Our apple trees are full! I doubled the recipe to make 2 for National Coffee Day tomorrow: one for me to take to share with my JH co-teachers, and one for my husband to take to work. They are in the oven now and smell wonderful! I can't wait for breakfast. My apple mixture didn't "crumble"... it was thick like frosting. I don't think it will matter in the end, but was a little tricky to spread evenly. Thank you for this recipe!

Delishious I made with honeycrisp apples and it was so amazing! Highly recommend making this recipe, might even be better than apple pie ;)

A river of cinnamon apples runs through a light and flavorful sour cream coffee cake that stays softly delicious for days under a cake cover.

waffle pretzels (50 grams)

pecans (60 grams)

brown sugar (250 grams)

all-purpose flour, divided (210 grams)

unsalted butter, melted (200 to 225 grams)

all-purpose flour (245 grams)

table salt

sour cream (170 grams)

butter (1 stick or 114 grams)

sugar (200 grams)

eggs

Place the pretzels in the bowl of a food processor.  Process  until finely ground.

Add the pecans to the processor and pulse to chop coarsely.

Combine the brown sugar, cinnamon and the pretzel/pecan mixture.

Set aside 3/4 cup of this mixture to use as the middle layer of the coffee cake.  Stir in 2 tablespoons of flour from the measured amount.  Add the vanilla.  Set aside.  

To the remaining mixture, add the rest of the flour and salt and stir until evenly combined. Add 14 tablespoons of the the melted butter to the flour mixture, tossing with a fork until everything is moistened and crumbs form.  If crumbs do not form, add the remainder of the butter a bit at a time.  Cover with plastic wrap. This crumb topping will be used on top of the batter.  Set aside. 

Apple Filling and Crumb Topping - Each step is shown in the Step by Step Photos.

It is very important the butter be softened to about 72 to 74°F for the creaming to be effective.  If the butter is too cold, the mixture won&#39;t be light and fluffy and the cake can be more dense.

Preheat the oven to 350 degrees.  Spray a 9 x 3” round cheese cake or springform pan with a non-stick cooking spray and set aside.

Peel and shred the apples.  Measure 1 1/2 cups, packed.  Cover them directly with plastic wrap.  Set aside.

Whisk together the flour, baking powder, baking soda, and salt.  Set aside.

Whisk together the sour cream and milk.  Set aside.

Cream the butter and sugar in a mixing bowl until very light and fluffy. Add the eggs and beat until completely combined.  If they curdle, beat on high.  See my post on How to Avoid Curdled Batter.

Add 1/2 of the flour mixture, beating until completely mixed. followed by the sour cream mixture and last add the remainder of the flour mixture, beating each time until completely combined.

Pour half the batter into the pan and smooth flat.  

Add the shredded apples to the 3/4 cup brown sugar mix, stirring well.  Distribute evenly over the batter.

Dollop small bits of the remaining batter over the entire apple filling and carefully spread it out.  

Cover the batter with the crumbs.

Bake 65 to 75 minutes until a tester or toothpick comes out clean.  Cool in the pan.

Release from the pan and place on a cake board or serving plate.

The Apple Cinnamon Coffee Cake will last for at least 4 days covered.  It can also be frozen then well wrapped for several months. Thaw at room temperature.

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Apple Cinnamon Coffee Cake

Apple Coffee Cake

Apple Cinnamon Coffee Cake

Top 3 apple cinnamon coffee cake recipes from across the web

The most viewed apple cinnamon coffee cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Apple Cinnamon Coffee Cake

Apple Coffee Cake

Apple Cinnamon Coffee Cake

The most viewed apple cinnamon coffee cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine