Description
This Apple and Cinnamon Streusel Coffee Cake is a moist, flavorful treat perfect for breakfast or dessert. Packed with tender diced apples and topped with a crunchy, cinnamon-spiced streusel, this cake offers a delightful combination of soft crumb and crisp topping. The subtle warmth of cinnamon complements the sweetness of apples, making it an irresistible choice for any occasion.
Ingredients
Scale
Cake Batter
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk
- 2 cups diced apples (about 2 medium apples)
- 1/2 cup chopped nuts (optional)
Streusel Topping
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup (50 grams) brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (60 grams) unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Cream Butter and Eggs: Cream the softened unsalted butter until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the butter and egg mixture to the dry ingredients, alternating with the milk. Mix just until combined to avoid overworking the batter and ensure a tender cake.
- Prepare Streusel Topping: In a small bowl, combine flour, brown sugar, and ground cinnamon. Stir in melted butter until the mixture becomes crumbly, forming the streusel topping.
- Add Apples and Nuts: Gently fold the diced apples and optional chopped nuts into the cake batter to distribute them evenly without breaking the apples down.
- Assemble and Top: Pour the batter into the prepared cake pan. Evenly sprinkle the streusel topping over the batter for a crunchy, flavorful finish.
- Bake: Bake in the preheated oven for 35-40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely, which helps prevent sogginess.
- Serve: Slice the coffee cake and serve warm or at room temperature, perfect with your favorite coffee or tea.
Notes
- For extra moisture and flavor, you can toss the diced apples in a bit of lemon juice before adding to the batter to prevent browning.
- Using a mix of sweet and tart apple varieties enhances the flavor complexity of the cake.
- Chopped nuts like walnuts or pecans add a delightful crunch but can be omitted for nut-free versions.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- This cake can be frozen for up to 2 months; thaw completely before serving.
- To make a more indulgent version, drizzle glaze or cream cheese frosting over the cooled cake.
