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Apple Coffee Cake

This cake is worthy of adding to your entertaining arsenal but it's also nice enjoyed alone with a cup of coffee or tea.
Course Dessert
Cuisine American
Keyword apple coffee cake, apple cake, coffe cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 pieces
Author Jean | Lemons + Anchovies

Ingredients

For the Cake:

  • 1/4 cup 2 oz unsalted butter, room temperature
  • 2/3 cup brown sugar not packed (original recipe uses 3/4 cup)
  • 1 egg
  • 1/4 cup sour cream
  • 1/4 cup yogurt original recipe uses vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 teaspoon ground cinnamon 1/2 tsp if using strong cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups peeled and diced apple Fuji or Granny Smith

For the Topping:

  • 1/4 cup granulated sugar original recipe uses brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter diced in small pieces
  • 1/2 teaspoon ground cinnamon

* See Notes About Adjustments

Instructions

  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 1/4 cup butter and 2/3 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, 3/4 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).

Recipe Notes

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).