Crunchy Apple Coffee Cake
Sink your teeth into this irresistible Crunchy Apple Coffee Cake, a perfect blend of tender, spiced cake and a buttery streusel topping that packs a satisfying crunch. Bursting with the natural sweetness of diced apples and a hint of cinnamon, this coffee cake strikes the perfect balance between comforting and indulgent. A topping of rolled oats and optional chopped pecans or walnuts adds texture and nutty depth, making every bite irresistibly delicious. Ready in just an hour, this moist and flavorful cake is ideal for brunch gatherings, afternoon coffee breaks, or even as a delectable dessert. With simple pantry staples and seasonal fruit, this easy-to-follow recipe will quickly become a go-to favorite for fall baking and beyond!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups unsalted butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups whole milk
- 2 cups apples, peeled and diced
- 0.5 cups rolled oats
- 0.5 cups chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients into the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
Gently fold in the diced apples using a spatula.
Pour the batter into the prepared baking pan and spread it evenly.
In a small bowl, combine the rolled oats, chopped pecans or walnuts (if using), 2 tablespoons of brown sugar, and 2 tablespoons of melted butter to make the streusel topping.
Sprinkle the streusel topping evenly over the batter.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 289 mg | 13% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 44.8 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
