Description
A delicious Apple Pie Coffee Cake combining the warm flavors of spiced apples with a tender, moist cake and a buttery cinnamon streusel topping. Perfect for breakfast, brunch, or an afternoon treat with coffee.
Ingredients
Scale
Apple Filling
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work best)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or plain yogurt)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Make the Apple Filling: In a medium bowl, toss the diced apples with granulated sugar, ground cinnamon, and lemon juice. Set aside to let the flavors meld as you prepare the rest of the cake.
- Prepare the Streusel: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Add cold cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Set aside.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add Dry Ingredients and Sour Cream: Gradually add dry ingredients to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix until just combined without overmixing.
- Assemble the Cake: Spread half of the batter evenly into the prepared pan. Sprinkle half the apple filling over the batter. Add the remaining batter on top and smooth it out. Spoon the remaining apple filling on top, then sprinkle the streusel topping evenly over everything.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top browns too quickly, cover loosely with foil for the last 10 minutes of baking.
- Cool and Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute sour cream with plain yogurt for a slightly tangier flavor.
- Use tart apple varieties like Granny Smith or Honeycrisp for the best balance of sweetness and tartness.
- If desired, dust the cooled cake with powdered sugar before serving.
- The streusel topping can be made ahead and refrigerated until ready to use.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
