Apple Coffee Cake is one of those comforting, homey desserts that just feels like a hug from the inside. I remember my mom making a similar version when I was growing up in the Midwest, particularly during the fall when apples are at their peak. This recipe is perfect for a lazy Sunday morning brunch or for an evening treat with friends. If you’re balancing a busy work schedule like me, this cake is relatively simple to whip up but delivers big on flavor. The combination of tender apples and a cinnamon-sugar topping is just dreamy!
This Apple Coffee Cake pairs wonderfully with a steaming cup of coffee or tea. For a full brunch spread, you could serve it alongside scrambled eggs, fresh fruit, and maybe some crispy bacon or sausage links. If you’re serving it as a dessert, a scoop of vanilla ice cream or a dollop of whipped cream would make it even more indulgent.
Apple Coffee Cake
Servings: 12
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups peeled and chopped apples (about 2 medium apples)
1/2 cup brown sugar
1 teaspoon ground cinnamon (for topping)
1/4 cup unsalted butter, melted (for topping)
Optional: Add a cinnamon sugar topping with some chopped nuts on top!
Directions
Preheat your oven to 350°F (175°C). Grease a 9×13 glass baking dish and set it aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Start and end with the dry ingredients.
Fold in the chopped apples until they’re evenly distributed throughout the batter.
Pour the batter into the prepared baking dish and spread it out evenly.
In a small bowl, combine the brown sugar and 1 teaspoon of ground cinnamon. Sprinkle this mixture evenly over the batter in the baking dish.
Drizzle the melted butter over the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the dish for at least 15 minutes before serving.
Variations & Tips
For a slightly healthier version, you can substitute half of the all-purpose flour with whole wheat flour. If you prefer, you can also add a half cup of chopped nuts, such as walnuts or pecans, to the batter for some added crunch. To make it dairy-free, use a dairy-free butter substitute and replace the sour cream with a dairy-free yogurt or applesauce. Feel free to experiment with different types of apples too – Granny Smith, Honeycrisp, or something locally sourced from your nearest orchard are all great choices!
