Apple Coffee Cake Recipe

A tasty, moist apple cake with a simple brown sugar crumb topping on top. For fall, this Apple Coffee Cake is great for breakfast or dessert.

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INGREDIENTS

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INSTRUCTIONS

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Mix flour, brown sugar, and cinnamon in a large bowl. Using a pastry blender or fork, cut the cubed cold butter into the mixture until crumbly. Keep refrigerated until use.

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Preheat the oven to 350°F (177°C). Non-stick spray a 9-inch springform pan and set aside. Mix flour, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl. Set aside.

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For 4-5 minutes, beat the butter, granulated sugar, and brown sugar in a stand mixer with the paddle attachment or in a large bowl with a handheld mixer until light and fluffy.

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After mixing the eggs one at a time until fully incorporated, add the vanilla extract and scrape the bowl. Start and end with flour, add three parts of dry ingredients, alternating with buttermilk, to the mixer on low speed. Just combine each addition.

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Mix the chopped apples into the cake batter gently. Spread batter evenly in the springform pan. Sprinkle the chilled crumb topping evenly over the top.

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Bake until a toothpick inserted into the center comes out clean, 45–55 minutes (mine is perfect at 50 minutes). Cover loosely with foil at 40 minutes to reduce browning.

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Cool the cake on a wire rack for 20–30 minutes before removing it from the springform pan. Cool completely, then slice and enjoy!

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Apple Coffee Cake Recipe

A tasty, moist apple cake with a simple brown sugar crumb topping on top. For fall, this Apple Coffee Cake is great for breakfast or dessert.

INGREDIENTS

INSTRUCTIONS

Mix flour, brown sugar, and cinnamon in a large bowl. Using a pastry blender or fork, cut the cubed cold butter into the mixture until crumbly. Keep refrigerated until use.

Preheat the oven to 350°F (177°C). Non-stick spray a 9-inch springform pan and set aside. Mix flour, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl. Set aside.

For 4-5 minutes, beat the butter, granulated sugar, and brown sugar in a stand mixer with the paddle attachment or in a large bowl with a handheld mixer until light and fluffy.

After mixing the eggs one at a time until fully incorporated, add the vanilla extract and scrape the bowl. Start and end with flour, add three parts of dry ingredients, alternating with buttermilk, to the mixer on low speed. Just combine each addition.

Mix the chopped apples into the cake batter gently. Spread batter evenly in the springform pan. Sprinkle the chilled crumb topping evenly over the top.

Bake until a toothpick inserted into the center comes out clean, 45–55 minutes (mine is perfect at 50 minutes). Cover loosely with foil at 40 minutes to reduce browning.

Cool the cake on a wire rack for 20–30 minutes before removing it from the springform pan. Cool completely, then slice and enjoy!

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