Description
This apple coffee cake is a cozy, bakery-style treat featuring tender apple chunks and a buttery cinnamon streusel. Perfect for brunch or lazy weekends, it’s easy to make and guaranteed to please crowds and picky eaters alike.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) sour cream or plain yogurt
- 2 cups (250g) peeled, diced apples (about 2 medium apples, Granny Smith or Honeycrisp preferred)
- 3/4 cup (90g) all-purpose flour (for streusel)
- 1/2 cup (100g) brown sugar, packed (for streusel)
- 1 tsp ground cinnamon (for streusel)
- 1/4 tsp salt (for streusel)
- 1/2 cup (115g) unsalted butter, melted (for streusel)
- Optional: 1/2 cup (50g) chopped walnuts or pecans (for streusel)
- Optional Glaze: 1/2 cup (60g) powdered sugar
- Optional Glaze: 1-2 tbsp (15-30ml) milk or cream
- Optional Glaze: 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan or line with parchment paper.
- Make the streusel: In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp salt, and optional nuts. Stir in 1/2 cup melted butter until clumpy. Set aside.
- In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In another bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy (2-3 minutes with mixer, 4-5 minutes by hand).
- Beat in 2 eggs, one at a time, scraping down the bowl after each. Add 1 tsp vanilla extract.
- Mix in 1/2 cup sour cream or yogurt.
- Add dry ingredients to wet in two batches, mixing gently after each until just combined.
- Fold in 2 cups peeled, diced apples.
- Spread half the batter into the pan. Sprinkle half the streusel over the batter. Add remaining batter, then top with remaining streusel.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Top should be golden and streusel crisp.
- Let cake cool in the pan for 15-20 minutes before slicing.
- Optional: Whisk together powdered sugar, milk or cream, and vanilla for glaze. Drizzle over cooled cake.
Notes
For best results, use tart apples like Granny Smith. Streusel should be clumpy, not dry—add extra melted butter if needed. Avoid overmixing the batter to keep the cake tender. For nut allergies, omit nuts or use sunflower seeds. Cake can be made gluten-free or vegan with simple swaps. Store leftovers tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/9 of cake (about 1 slice)
- Calories: 300
- Sugar: 24
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: apple coffee cake, cinnamon streusel, brunch, easy coffee cake, apple cake, breakfast cake, fall baking, nut-free, gluten-free option, bakery-style