Description
This delicious apple coffee cake is perfect for any occasion, featuring layers of tender apples and a crumbly streusel topping.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon light brown sugar (packed)
- 1/4 teaspoon ground cinnamon
- 3 large Granny Smith apples (peeled, cored, and sliced)
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup 2% milk
- 1 1/2 cups all-purpose flour
- 1/2 cup light brown sugar (firmly packed)
- 1/4 cup granulated sugar
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/2 cup cold unsalted butter (cut into small cubes)
- 1 cup apple cider
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Coat the inside of a 10-inch springform pan with non-stick cooking spray and add a bit of flour. Set aside.
- Melt the butter over medium heat in a large skillet. Add the apple slices, brown sugar, and cinnamon. Cook for 5 minutes, stirring occasionally, until the apples are tender. Transfer to a plate to cool.
- In a large mixing bowl, beat the butter and sugar together using a hand mixer until light and creamy. Add the eggs 1 at a time, and then mix in the vanilla. Scrape down the sides of the mixing bowl.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- Add half of the flour mixture to the butter mixture and mix. Pour in the milk and mix. Then add the remaining flour and mix until just combined.
- Pour the coffee cake batter into the prepared pan and set aside.
- In a medium mixing bowl, combine the flour, brown sugar, granulated sugar, cinnamon, salt, nutmeg, and allspice. Add the butter and use a pastry cutter or fork to cut the butter into the dry ingredients until it resembles peas.
- Sprinkle half of the streusel topping over the top of the coffee cake batter. Carefully spoon the apples evenly over the coffee cake. Top with the remaining streusel.
- Bake for 60 minutes, or until the center is set. (If the topping starts to darken too much, carefully cover the pan loosely with foil.)
- While the cake bakes, bring cider to a boil in a medium saucepan over medium heat. Reduce the heat to low and simmer for 15 minutes or until reduced to 1/4 cup. Stir in the butter, vanilla, and salt. Transfer to a small bowl to cool.
- Whisk the powdered sugar into the cider mixture. (You can add up to an extra ½ cup more powdered sugar for a thicker glaze if needed.)
- Remove from the oven and let cool for 5-10 minutes before slicing and serving warm, or let cool completely to room temperature. Drizzle with apple cider glaze if desired.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- The cider glaze can be made ahead of time and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg