There is no aroma quite as welcoming as an Apple Coffee Cake baking in the oven on a crisp morning. This recipe takes the classic morning treat and elevates it with layers of tart, juicy apples and a generous, buttery cinnamon streusel. Topped with a silky vanilla glaze, this cake is moist, tender, and perfectly balanced between sweet and spice. Whether you are hosting a festive brunch or simply want to elevate your weekend coffee routine, this apple-packed delight is the definitive seasonal bake that will have everyone reaching for a second slice.
Why This Recipe Works
- Tart-Sweet Balance: By using Granny Smith or Honeycrisp apples, we provide a tart contrast to the sweet, buttery cake batter.
- The “Double Streusel” Technique: We layer the cinnamon crumble both inside and on top of the cake, ensuring every bite has that signature spicy crunch.
- Sour Cream Moisture: The addition of sour cream (or Greek yogurt) creates a thick, velvety batter that stays moist for days, unlike standard sponge cakes.
- Vanilla Glaze Finish: A simple milk-and-powdered-sugar glaze seeps into the nooks of the streusel, adding a professional bakery-style finish and an extra hit of sweetness.
Recipe Details
- Prep Time: 25 Minutes
- Cook Time: 45–50 Minutes
- Total Time: 1 Hour 15 Minutes
- Yield: 1 9×9 inch cake (9–12 servings)
- Difficulty: Easy
Ingredients
- For the Streusel:
- 1/2 cup All-Purpose Flour
- 1/2 cup Brown Sugar, packed
- 1 tsp Ground Cinnamon
- 1/4 cup Unsalted Butter, cold and cubed
- For the Cake:
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Sour Cream
- 2 cups Apples, peeled and diced (about 2 medium apples)
- For the Vanilla Glaze:
- 1 cup Powdered Sugar
- 1–2 Tbsp Milk
- 1/2 tsp Vanilla Extract
Instructions
- Streusel First: In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Prep the Batter: Preheat oven to 350°F (175°C) and grease a 9-inch square pan. Cream the butter and sugar until fluffy. Add eggs and vanilla, beating well.
- Combine: Whisk the dry ingredients together. Gradually add them to the butter mixture, alternating with the sour cream. Stir until just combined. Fold in half of the diced apples.
- Layer: Spread half of the batter into the pan. Sprinkle with half of the streusel and the remaining apples. Top with the rest of the batter and the remaining streusel.
- Bake: Bake for 45–50 minutes, or until a toothpick comes out clean. Let the cake cool slightly.
- Glaze: Whisk the glaze ingredients until smooth. Drizzle over the warm (but not hot) cake.
Conclusion
This Apple Coffee Cake with Vanilla Glaze is a masterclass in texture. The soft, pillowy cake paired with the juicy fruit and the “snap” of the cinnamon topping makes it a multi-sensory experience. It’s a versatile recipe that works just as well with pears or peaches, but the classic apple-cinnamon combination remains the gold standard. Once you serve this warm with a fresh cup of coffee, you’ll understand why it’s a perennial favorite at Marcello’s Place.
(FAQ)
Q: Can I use different apples?
A: Yes! While Granny Smith is great for tartness, Braeburn, Jonagold, or Honeycrisp hold their shape well during baking and won’t turn into mush.
Q: Why did my streusel sink?
A: This usually happens if the batter is too thin or if the butter in the streusel was too soft. Make sure your cake batter is thick and your streusel butter is cold!
Q: Can I make this in a Bundt pan?
A: Absolutely! Just increase the bake time to 55–60 minutes and ensure you grease the pan very thoroughly.
