Apple Coffee Cake with Streusel Topping
This delicious Apple Coffee Cake combines the warmth of cinnamon, the tartness of fresh apples, and the irresistible crunch of buttery streusel. Perfect for chilly mornings or afternoon gatherings, this coffee cake creates that cozy atmosphere we all crave when temperatures drop.
Equipment
- 9-inch square baking dish
- Mixing Bowls
- Hand or stand mixer
- Pastry Cutter
- Wire Cooling Rack
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar light or dark both work beautifully
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 4 tbsp cold unsalted butter cubed
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
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or cake pan with butter or cooking spray, then lightly dust with flour to prevent sticking.
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, and salt for the streusel. Add the cold cubed butter and use a pastry cutter or your fingertips to work the mixture until it resembles coarse crumbs with pea-sized butter pieces. Refrigerate the mixture while you prepare the cake batter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract until combined.
- Add one-third of the dry ingredients to the butter mixture and beat on low speed just until combined. Add half the sour cream and mix. Continue alternating with remaining dry ingredients and sour cream, ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples using a rubber spatula.
- Spread the batter evenly into the prepared baking dish. Remove the streusel topping from the refrigerator and sprinkle it evenly over the batter, gently pressing it into the surface.
- Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan on a wire rack for at least 15-20 minutes before serving.
Notes
For the best results, use Honeycrisp, Granny Smith, or Braeburn apples as they maintain their structure during baking.
You can prepare this cake 1-2 days in advance. Store it covered at room temperature or refrigerate for longer freshness.
To make this recipe healthier, consider reducing the sugar to ½ cup, replacing half the all-purpose flour with white whole wheat flour, or using unsweetened applesauce to replace half the butter in the cake batter.
For a more elegant presentation, try baking in muffin tins (reduce baking time to 20-25 minutes).
Nutrition
Calories: 310kcalCarbohydrates: 40gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 75mgSodium: 210mgFiber: 2gSugar: 22g
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