Apple Coffee Cake Recipe

Prep Time Cook Time Serves
25m 50m Makes 1 (9-inch) cake

One of my favorite baked treats is coffee cake – real American coffee cake with a vanilla cake on bottom and thick layer of streusel on top. Growing up in New Jersey you would find big squares of this traditional coffee cake in most delis. This cake is a variation on that classic. Less dense and bit more moist with the addition of the apples. Delicious.


For the cake:
  • 1 stick (8 tablespoons) unsalted butter, softened, plus more for greasing the pan
  • 2 cups flour, plus more for dusting the pan
  • 1 cup sugar
  • 2 large eggs, beaten
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 apples, peeled, cored and cubed into ½-inch dice
For the streusel:
  • 1 cup light brown sugar
  • 1 cup flour
  • 1 stick (8 tablespoons) unsalted butter, cold and cubed
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • 1 teaspoon salt


Preheat the oven to 350˚F. Butter a 9-inch springform pan and lightly dust with flour. Set aside.

In a standing mixer fitted with a paddle attachment or using an electric hand mixer, cream the butter and sugar together until pale and fluffy, approximately 3 – 5 minutes. Add the eggs and beat on medium speed until fully incorporated.

In a separate bowl, sift together the flour, baking powder, cinnamon and salt. In another bowl, mix together the buttermilk and vanilla. Add the dry ingredients to the creamed butter in 3 additions, alternating with the buttermilk mixture and beating in between each addition, until just combined. Using a rubber spatula, fold in the apple cubes.

In a separate bowl, use your hands or a pastry cutter to combine all of the streusel ingredients together until a crumbly mixture forms.

Pour half of the batter into the prepared baking pan. Sprinkle with half of the streusel. Top with the second half of batter and then sprinkle the remaining streusel evenly over the top. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when touched.

Transfer the cake pan to a wire rack and allow to cool for 10 minutes. Carefully remove the cake from the pan and place back on the wire rack to cool completely before serving.

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