This apple cinnamon coffee cake is a recipe you won’t want to pass by! It’s absolutely the perfect treat to enjoy on a crisp autumn day with a hot cup of coffee! The cake is full of juicy apples that gives extra moisture and has a beautiful ribbon of cinnamon and sugar running through the middle. The topping is buttery and sweet with a delightful crunch from the walnuts!
Coffee cake doesn’t seem to be the most popular cake these days, but I’m bringing it back! It’s a classic dessert that’s meant to be shared with friends. There is no actual coffee in a coffee cake and I think that may have confused people or perhaps made people think it’s an adult cake?! Actually, it’s a moist cake with a streusel topping and typically is served at breakfast alongside coffee or tea. And that’s how it got the name!
What I enjoy about this apple cinnamon coffee cake is the little twist of flavours that take the cake one step further. Although this dessert can be enjoyed any time of year the addition of fresh juicy apples reminds you of the fall. Try different kinds of apples to give a new flavour profile to the cake!
Can I Freeze Coffee Cake?
You bet! And I highly recommend it! Freezing coffee cake will help maintain its moisture and keep it at it’s optimal freshness. You can make this dessert ahead of time, freeze and pull out slices of cake as you like. The top may lose its extra crunch but the topping tastes great either crunchy or a little softer.
What Apples Should I Bake With?
Remember when it comes to baking with apples you want to use the right apple! If you’re not careful you could end up with a super ‘saucy’ apple cinnamon coffee cake! It’s best to use baking apples that can hold heat, keep their texture and shape while baking. Here’s a list to keep on hand when shopping for baking apples;
- Northern Spy
- Ginger Gold
- Granny Smith
- Mutsu (Crispin)
How To Make An Apple Cinnamon Coffee CakePrint
Apple Cinnamon Coffee Cake
This coffee cake is full of juicy apples that gives the cake extra moisture. It also has a beautiful ribbon of cinnamon and sugar running through the middle. The topping is buttery and sweet with a delightful crunch from the walnuts. Enjoy this flavourful autumn cake with a hot cup of coffee and share with friends.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Total Time: 1 hour 15 mins
- Yield: 6-8 1x
- Category: Dessert
- Cuisine: German
- 1/3 cup plus 1 tablespoon (89 g) unsalted butter, melted
- 1/2 cup (50 g) walnuts, chopped
- 2 Tablespoons (25 g) white sugar
- 1/4 cup (60 g) brown sugar, packed
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup (135 g) all-purpose flour
- 1/4 cup (60 g) brown sugar, packed
- 1 Tablespoon (15 g) all-purpose flour
- 1 teaspoon cinnamon
- 1 1/2 cups (204 g) all-purpose flour
- 1/2 cup (108 g) white sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, at room temperature
- 2 large eggs
- 1/2 cup (130 g) plain yogurt (or sour cream)
- 2 Tablespoons (30 ml) milk
- 1/2 teaspoon vanilla extract
- 1 large baking apple, Cortland or Granny Smith (100 g)
- Preheat oven to 350˚F. Line an 8 x 8 square baking pan or an 8 inch springform pan with parchment paper and grease the sides of the pan, set aside.
Make your Topping
- In a bowl add all ingredients together; melted butter, chopped walnuts, white sugar, brown sugar, cinnamon, salt and flour. Using a fork combine together until mixture starts to come together and large crumbs form. Set aside.
Make your Filling
- In a small bowl add all ingredients together; brown sugar, flour and cinnamon. Mix together until well incorporated, set aside.
Make your Cake
- Using your stand mixer with the paddle attachment add flour, sugar, baking powder, baking soda, and salt to a large bowl. Mix together to combine ingredients. Next, add your butter in chunks and beat on low speed until the butter is combined and resembles small crumbs, approx. 3 minutes.
- Add eggs, yogurt, milk and vanilla to the batter, mix on medium speed until the batter comes together and is light and fluffy (scraping down the sides and bottom of the bowl as necessary).
- Spoon half the batter into your prepared pan.
- Next, add a layer of chopped apples, then sprinkle your cinnamon sugar mixture over the entire cake.
- Spoon the rest of the cake batter onto the apples and cinnamon sugar mixture. Carefully using a bread knife or an offset spatula, spread out the batter evenly over the entire cake (Note: the cake batter is in thin layers; it’s easier to spoon the batter in 4-5 sections over the apples. This is so you can easily spread the batter out, see image above for reference).
- Top the final layer with the crumble, spread out evenly over the entire cake.
- Place in the oven and bake for 30 – 35 minutes or until the top is crisp and the centre is baked all the way through. The cake should spring back a little when pressed.
- Let cake cool on a cooling rack before removing from the pan.
This apple cinnamon coffee cake will last 4 days in an airtight container. The crumble topping will soften once sealed in a container.
This coffee cake freezes well. Place in an airtight container in a freezer bag for one month. Reheat coffee cake as needed.
- Serving Size: 1 of 16 pieces
- Calories: 270
- Sugar: 17.1g
- Sodium: 183mg
- Fat: 13.1g
- Saturated Fat: 6.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 34.8g
- Fiber: 1.3g
- Protein: 4.5g
- Cholesterol: 51mg
Keywords: Coffee Cake, Apple, Cinnamon, Dessert, Cake
This blog post has been sponsored by Bulk Barn Canada. All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe! Let me know in the comments if you enjoyed this Apple Cinnamon Coffee Cake.
Coffee cake will last approx. 3 days at room temperature. It’s best stored in the refrigerator (especially if it contains any fruit) and it will last a little longer in the refrigerator – approx. 5 days.
No, coffee cake rarely will have coffee in it. It’s called coffee cake because it is meant to be enjoyed with coffee.
When it comes to baking and apples you want to make sure you buy the right apples so your baking doesn’t turn into apple sauce. Here’s a list of apples that will hold heat and their texture;
– Northern Spy
– Ginger Gold
– Granny Smith
– Mutsu (Crispin)
Yes, you can freeze apple cinnamon coffee cake. Store cake in an airtight container or in a freezer bag for up to 2 months. Let the cake defrost at room temperature and reheat individual slices in the microwave or oven.
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