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A wonderfully moist and tender cake with a ribbon of sweet, cinnamon-spiced apples running through the middle. Topped with a buttery, crumbly streusel, it's the perfect treat for breakfast, brunch, or dessert.
For 9 servings
Preheat oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan. Set aside.
Prepare the streusel topping. In a medium bowl, whisk together 2/3 cup all-purpose flour, 2/3 cup brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Add 1/2 cup of cold, cubed butter. Using a pastry blender or your fingertips, cut the butter into the mixture until it resembles coarse, pea-sized crumbs. Place the bowl in the refrigerator to chill while you prepare the rest of the cake.
Prepare the apple filling. Peel, core, and dice the 2 medium apples into 1/2-inch pieces. In a separate small bowl, toss the diced apples with 2 tbsp brown sugar and 1 tsp cinnamon until evenly coated. Set aside.
Make the cake batter. In a medium bowl, whisk together 2 cups all-purpose flour, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp salt.
In a large bowl, using a hand mixer or stand mixer, cream the 1/2 cup of softened butter and 3/4 cup of granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Beat in the 2 room-temperature eggs one at a time, mixing well after each addition. Then, mix in the 1 tsp of vanilla extract.
Reduce the mixer speed to low. Add the dry ingredients in three parts, alternating with the 1 cup of sour cream in two parts (Dry, Sour Cream, Dry, Sour Cream, Dry). Mix until just combined after each addition. Do not overmix.
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A wonderfully moist and tender cake with a ribbon of sweet, cinnamon-spiced apples running through the middle. Topped with a buttery, crumbly streusel, it's the perfect treat for breakfast, brunch, or dessert.
This american recipe takes 75 minutes to prepare and yields 9 servings. At 343.46 calories per serving with 3.37g of protein, it's a moderately challenging recipe perfect for dessert or breakfast or brunch or snack.
Assemble the cake. Spread half of the cake batter evenly into the bottom of your prepared pan. Spoon the apple filling evenly over the batter. Carefully spread the remaining cake batter over the apple layer. Remove the streusel from the refrigerator and sprinkle it evenly over the top.
Bake for 45-55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached, and the top is golden brown and firm to the touch.
Let the cake cool in the pan on a wire rack for at least 20-30 minutes before slicing and serving. This allows the cake to set properly for cleaner slices.
Incorporate 1/2 cup of chopped pecans or walnuts into the streusel topping for added crunch and nutty flavor.
Substitute the apples with firm pears or a mix of apples and cranberries for a seasonal twist.
Add 1/4 teaspoon of ground nutmeg and a pinch of ground cardamom to the cake batter for a warmer, more complex spice profile.
Whisk together 1 cup of powdered sugar, 1-2 tablespoons of milk, and 1/2 teaspoon of vanilla extract. Drizzle over the completely cooled cake.
Apples are a good source of dietary fiber, particularly pectin, which can aid in digestion and help promote a feeling of fullness.
The carbohydrates from the flour and sugar provide a quick source of energy, making this a satisfying treat to start your day or overcome an afternoon slump.
Cinnamon is known for its warm, comforting aroma and flavor. It also contains antioxidants and has been studied for its potential anti-inflammatory properties.
A single slice of this Apple Cinnamon Coffee Cake (1/9th of the cake) contains approximately 420-450 calories, depending on the exact size of the apples and other ingredients used.
This coffee cake is best considered an indulgent treat. While it contains apples, which provide fiber, it is also high in sugar, refined flour, and butter. It's perfect for special occasions or a weekend brunch but not intended as a daily health food.
Yes, but for best results, choose a firm apple that holds its shape when baked. Granny Smith, Honeycrisp, Braeburn, and Jonagold are excellent choices. Softer apples like Red Delicious may become mushy.
Store the coffee cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, though it may become slightly drier. Reheat a slice in the microwave for 15-20 seconds to soften it.
Yes, this cake is great for making ahead. You can bake it a day in advance; the flavors often meld and improve overnight. Store it covered at room temperature.
This usually happens if the butter was too soft or if the streusel was overmixed. Ensure your butter is very cold, straight from the fridge, and mix just until coarse crumbs form. Chilling the streusel while you make the batter also helps it stay firm.