Description
This Apple Coffee Cake is a moist and flavorful treat featuring tart Granny Smith apples, a warm blend of spices, and a crunchy oat and walnut streusel topping. Finished with a sweet vanilla glaze, it’s perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
For the Cake:
- 1 cup white whole wheat flour
- ¼ cup all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg, freshly grated if possible
- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup low-fat buttermilk, at room temperature
- 1 ½ cups tart apples, peeled and diced (such as Granny Smith; about 2 medium)
For the Streusel Topping:
- ¾ cup old fashioned rolled oats
- ⅓ cup lightly packed brown sugar (light or dark)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted
- ¼ cup roughly chopped walnuts
For the Glaze:
- ¾ cup powdered sugar
- 2 tablespoons milk or cream for a richer glaze
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a 9-inch round springform pan thoroughly, then line the bottom with parchment paper and grease again to ensure easy release. Set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, all-purpose flour, ground cinnamon, baking soda, kosher salt, allspice, and freshly grated nutmeg. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which creates the perfect texture for the cake.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed butter and sugar until fully incorporated.
- Combine Dry Ingredients and Buttermilk: Add one-third of the dry ingredient mixture to the wet ingredients, then half of the buttermilk, mixing until just combined. Repeat this process by adding the second third of dry ingredients followed by the remaining buttermilk, and finish with the last third of dry ingredients. Scrape the bowl’s bottom and sides to ensure an even batter.
- Fold in Apples: Gently stir the peeled and diced tart apples into the batter, ensuring they’re evenly distributed throughout.
- Fill the Pan: Transfer the batter into the prepared springform pan and smooth the top evenly with the back of a rubber spatula.
- Prepare Streusel Topping: In a small bowl, mix the rolled oats, brown sugar, ground cinnamon, and salt. Pour the melted butter over the mixture and stir until large crumbs form. Stir in the chopped walnuts.
- Add Streusel to Cake: Sprinkle the streusel topping evenly over the batter in the pan to create a crunchy, sweet layer.
- Bake the Cake: Place the pan in the oven and bake for 25 to 30 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove from oven and let it cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges to loosen the cake and unmold it carefully.
- Prepare and Apply Glaze: Whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Drizzle this glaze over the warm, unmolded cake.
- Serve: Enjoy the coffee cake warm or at room temperature for best flavor and texture.
Notes
- For best results, use tart apples such as Granny Smith to balance the sweetness of the cake and streusel.
- Make sure all refrigerated ingredients like egg and buttermilk are at room temperature for proper mixing and texture.
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- The glaze is optional but adds a nice sweet finish; adjust consistency by adding more milk if needed.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
- This cake also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
