Description
This Apple Pie Coffee Cake combines the classic flavors of apple pie with the soft, tender crumb of a coffee cake. Featuring diced tart apples, warm cinnamon, and a crumbly streusel topping, it’s perfect for fall breakfasts or dessert. A light vanilla glaze adds a sweet finishing touch.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
For the Streusel Topping:
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cut into small cubes
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, ensuring good incorporation for a tender cake.
- Add Wet Ingredients: Add eggs one at a time, beating well after each addition. Then mix in the sour cream and vanilla extract for moisture and flavor.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Fold in the diced apples gently so they are evenly distributed.
- Prepare Streusel Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture forms coarse crumbs.
- Assemble the Cake: Spread the batter evenly into the prepared pan, then sprinkle the streusel topping evenly over the batter.
- Bake: Bake the cake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. This ensures the cake is fully cooked but still moist.
- Cool: Let the cake cool in the pan for 15 minutes to set before transferring it to a wire rack to cool completely.
- Make and Drizzle Glaze (Optional): Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake to add extra sweetness and a glossy finish.
Notes
- Serve this coffee cake slightly warm for the best flavor and texture.
- For a lighter version, substitute applesauce for half the butter or sour cream.
- Store the cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days to keep it fresh.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 26g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
