Apple Coffee Cake

by

Warm, Spiced & Topped with Buttery Crumbs

Why You’ll Love This

🍏 Tender apple chunks in every bite
🍂 Cinnamon-brown sugar streusel for crunch
⏱ Ready in 1 hour – perfect for weekend brunch
☕ Pairs perfectly with coffee (hence the name!)

Ingredients

Cake Batter

2 cups (250g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup (115g) butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (240g) sour cream
2 cups diced apples (about 2 medium, peeled)

Streusel Topping

½ cup (100g) brown sugar
⅓ cup (40g) all-purpose flour
1 tsp cinnamon
¼ cup (55g) cold butter, cubed

Optional Glaze

½ cup (60g) powdered sugar
1-2 tbsp milk
¼ tsp vanilla extract

Step-by-Step Instructions

1. Prep & Mix Batter

  1. Preheat oven to 350°F (175°C). Grease 9×9″ pan.
  2. Whisk flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar; beat in eggs and vanilla.
  4. Alternately add dry ingredients and sour cream. Fold in apples.

2. Make Streusel

  1. Combine brown sugar, flour, and cinnamon.
  2. Cut in cold butter until crumbly.

3. Layer & Bake

  1. Spread batter in pan; sprinkle with streusel.
  2. Bake 40-45 minutes until golden.

4. Glaze & Serve

  1. Whisk powdered sugar, milk, and vanilla; drizzle over warm cake.

Pro Tips

🍎 Apple options: Use Granny Smith for tartness or Honeycrisp for sweetness
🔥 Extra crisp topping: Broil 1-2 minutes at the end
❄️ Make ahead: Keeps 3 days wrapped at room temp

Serving Suggestions

☕ Perfect with pumpkin spice latte
🍦 Top with vanilla ice cream for dessert
🎁 Gift in a pretty box with parchment

“Fall flavors in every forkful!” 🍂

Storage: Freezes well up to 3 months (unglazed).

Variations:

  • Pecan Streusel: Add ½ cup chopped pecans to topping
  • Caramel Drizzle: Swap glaze for warm caramel sauce
  • Pear-Ginger: Use pears + 1 tsp ground ginger instead of apples

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