Apple Coffee Cake

Apple Coffee Cake


The last time I checked in it was July, the middle of summer, hot.  I took the rest of summer off from blogging for my wedding anniversary and a three-week trip to Europe.  My husband and I returned for the fourth time to St. Jean Cap Ferrat with stops in Paris, Brussels, Bruges and London. The time passed like a blink of an eye and here we are in October, the beginning of fall, and it’s still hot here in northern California.  It’s still flip-flop and shorts weather most days so rather than being in the kitchen cooking lately, I’ve spent a lot of my days in the yard, giving some overgrown pots and planters an overdue makeover.

To date, I’ve filled over 60 pots out of almost two pallets of dirt and about 200 individual succulent plants. One of the local nursery managers finally dubbed me “the succulent lady” after seeing me so regularly in the succulent department–I may as well have worked there.  It turns out I’ve never met a succulent I didn’t like! Now here’s hoping and praying that most of the specimens I bought will make it through the anticipated El Niño season.


Apple Coffee Cake


Even though the pull of the yard was strong, I did return from vacation inspired to recreate some favorite dishes from our trip and participating in this month’s Blogger C.L.U.E. was just the thing to get me back in kitchen.  The bonus is that I became acquainted with another blogger in the group.

Rebekah is the owner of Making Miracles, a blog documenting her experiences with family, food and surrogacy.  Check out Rebeka’s About page for highlights about surrogacy then get lost in her recipe index full of enticing eats.  As drawn as I was to all her savory recipes, this month’s theme was Autumn and nothing is more autumn to me than apples.  Besides, like succulents, I’ve never met an apple dessert I didn’t like.

Rebekah’s Apple Coffee Cake hit all the right notes with me.  Apples and cinnamon scream autumn and the light texture of this cake made it too easy to snack on long after afternoon tea time had passed.  It’s the kind of cake you’ll cut a small piece of each time you walk by the kitchen, only to return immediately for a larger piece.  I made no changes to Rebekah’s recipe apart from reducing the sugar just a little based on our preferences here at home.  This was perfect for our taste buds and I encourage you to drop by Rebekah’s blog so you, too, can find a recipe to enjoy.

Scroll down below for more Autumn-themed dishes from my Blogger C.L.U.E. friends.

Apple Coffee Cake

Apple Coffee Cake

Apple Coffee Cake


5.0 from 2 reviews
Apple Coffee Cake
Prep time
Cook time
Total time
This cake is worthy of adding to your entertaining arsenal but it's also nice enjoyed alone with a cup of coffee or tea.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • ***For the Cake***
  • ¼ cup (2 oz) unsalted butter, room temperature
  • ⅔ cup brown sugar, not packed (original recipe uses ¾ cup)
  • 1 egg
  • ¼ cup sour cream
  • ¼ cup yogurt (original recipe uses vanilla yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ teaspoon ground cinnamon (1/2 tsp if using strong cinnamon)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups peeled and diced apple (Fuji or Granny Smith)
  • ***For the Topping***
  • ¼ cup granulated sugar (original recipe uses brown sugar)
  • ¼ cup all-purpose flour
  • 2 tablespoons cold butter, diced in small pieces
  • ½ teaspoon ground cinnamon
  • **See Notes about adjustments***
  1. Preheat your oven to 350℉, Spray an 8x8 inch square baking pan with baking spray (this already has flour in it) or cooking spray then dust with flour. You can also line the baking pan with parchment paper to make it easier to pull out the whole cake when it's finished baking. Set aside.
  2. Using an electric mixer and a large bowl, beat together the ¼ cup butter and ⅔ cup brown sugar until light and fluffy, about 3 minutes on medium speed. Beat in the egg, sour cream, yogurt and vanilla extract until just combined.
  3. In a separate bowl, whisk together the 1 cup flour, ¾ teaspoon ground cinnamon, baking soda and salt. Fold the dry ingredients into the wet mixture then fold in the apples. Pour the batter into the prepared baking dish. It will be think so you will need to spread evenly with a spatula.
  4. In a small bowl, combine the topping ingredients. Use a fork or your fingers to crumble the butter into the rest of the ingredients. Sprinkle all over the top of the batter.
  5. Bake for 30-35 minutes or until a toothpick inserted in the cake comes out clean. Cool in the pan for 10 minutes before transferring to a plate (or before serving).
I used less sugar than called for and this cake was plenty sweet for us. I also didn't use all the topping but if you like a sweeter cake, use the original amounts called for in the recipe (as noted in each ingredient).

Check out all the autumn recipes by clicking on the links:

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  1. I have a weakness when it comes to baked apple treats. Your coffee cake looks fabulous. And love that you got a beautiful succulent in your shot 🙂

  2. I’m so glad that you had a rejuvenating time off, but even more glad that you’re back in the kitchen baking up that coffee cake! I’d definitely be one of those walking by and cutting off a piece every time. 🙂

  3. This coffee cake is perfect for a crisp fall morning here in Michigan and for a balmy warm morning in Northern California.

  4. My weakness is coffee cakes, not sure why but it is. Love this one with all the apples and cinnamon. I love succulents too!

  5. This time of year I tend to do a great deal of cooking with apples. This coffee cake looks amazing! I know it will be enjoyed at our house this weekend.

  6. I saw that sneak peek a day or two ago on FB and was wondering what it was!! Apple Coffee Cake… yep, I’ll take two please!
    Liv loves succulents, apparently they are all the rage with the high school girls. I have to admit I’m not much of a plant person. I’ve underwatered almost every plant I’ve ever had, but somehow I found a way to over water the one succulent I’ve had. Sigh… I’m hoping that El Niño won’t over water!

  7. What a perfect Autumn selection for this month’s theme. Looks so tasty. Love that you are into suculents and loving all of the updates on social media. Can hardly wait to see you in December! Hopefully sooner!!

  8. A perfect pick from Rebekah’s blog! Looks fantastic – coffee cake is a huge hit in our home, they never last more than two days.

  9. Sounds delightful! I’ll have to make this and enjoy it with a nice cuppa joe! Perfect for autumn.

  10. It was so nice to see your photos on FB…just gorgeous and what a perfect way to celebrate your anniversary. I’m in love with apple cakes and this is one I’d love to try at this moment with a hot cup of tea to enjoy the rest of the afternoon. Welcome back to blogging after your break, Jean!xx

  11. Looks wonderful! The streusel topping is perfect.

  12. For some reason, these photos brought me back to my childhood where we would go to our old Greek neighbor’s home and my mom would have strong coffee and I would have baked goods. It was lovely. I hadn’t thought about it in years. Thank you 🙂

  13. I’d almost forgotten about coffee cake until I saw this on the front page of your site, so beautifully photographed! Love that this has apples too, thank you for sharing this!


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