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Apple Coffee Cake with Streusel Topping 1

Apple Coffee Cake with Streusel Topping

This Apple Coffee Cake combines the best of traditional coffee cake with the beloved flavors of apple pie, creating a breakfast or dessert option that's both familiar and exciting with its tender crumb and irresistible cinnamon streusel topping.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 325 kcal

Equipment

  • 9-inch square baking pan or springform pan
  • Electric Mixer
  • Mixing Bowls
  • Pastry cutter (optional)

Ingredients
  

For the Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup cold unsalted butter cubed (4 tablespoons)
  • 1/2 cup chopped walnuts or pecans optional

For the Cake

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter softened (1 stick)
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups apples peeled, cored, and diced (about 2 medium apples; Granny Smith or Honeycrisp recommended)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or a 9-inch springform pan. If using a springform, line the bottom with parchment paper for easier removal.
  • In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the streusel. Using your fingertips or a pastry cutter, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter visible. Mix in the chopped nuts if using. Refrigerate while preparing the cake batter.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg for the cake.
  • In a large bowl using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture in three parts, alternating with the sour cream (begin and end with dry ingredients). Mix just until incorporated after each addition.
  • Gently fold in the diced apples until evenly distributed throughout the batter.
  • Spread the batter evenly in the prepared pan. Remove the streusel from the refrigerator and sprinkle it generously over the top, gently pressing it into the batter slightly.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the streusel begins to brown too quickly, loosely cover with aluminum foil for the remainder of the baking time.
  • Allow the cake to cool in the pan for at least 15 minutes before serving.

Notes

For a healthier version, try reducing the sugar to 1/2 cup in the cake, substituting up to half the all-purpose flour with whole wheat pastry flour, using Greek yogurt instead of sour cream, or replacing half the butter with unsweetened applesauce.
For storage, keep at room temperature in an airtight container for up to 2 days, refrigerate for 5-6 days, or freeze (wrapped well) for up to 3 months.

Nutrition

Calories: 325kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 235mgFiber: 2gSugar: 22g
Keyword Apple Cake, Coffee Cake, Streusel, Breakfast Cake, Fall Baking, Apple Dessert
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