Apple Streusel Coffee Cake
This apple streusel coffee cake is made with fresh apples baked right into the cake, a gooey cinnamon swirl center, and a sweet & crunchy streusel topping.
Ingredients
For the Cinnamon Swirl:
- 28 g unsalted butter, cold, cubed
- 106 g brown sugar
- 8 g cinnamon
For the Streusel:
- 100 g quick cooking oats
- 106 brown sugar
- 30 g granulated sugar
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 113 g unsalted butter, cold, cubed
For the Apple Cake:
- 330 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 150 g whole milk, room temp (or buttermilk)
- 56 g plain whole milk yogurt, room temp (or sour cream)
- 130 g applesauce
- 110 g oil
- 85 g unsalted butter, room temp
- 142 g brown sugar
- 132 g granulated sugar
- 3 eggs, room temp
- 1 teaspoon vanilla
- 200 g honeycrisp apples, peeled and diced into very small pieces
For the Glaze:
- 100 g powdered sugar
- 30 g plain whole milk yogurt
- 10 g whole milk
Instructions
For the Cinnamon Swirl:
- In a small bowl, combine the cold, cubed butter, brown sugar, and cinnamon.
- Cut the butter into the sugar and cinnamon by squishing the pieces with your fingers. Mix until the butter is fully incorporated and the mixture resembles wet sand.
- Place in the fridge until ready to use.
For the Streusel:
- In a medium bowl, combine the oats, sugars, and spices.
- Add in the cubed cold butter and squish the pieces together with your fingers until it is fully incorporated.
- Place in the fridge until ready to use.
For the Apple Cake:
- Preheat the oven to 350 degrees F (180 degrees C).
- Line a 9"x9" pan with parchment paper long enough to hang over the sides for easy removal.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
- In a large measuring cup or medium bowl, whisk together the whole milk, yogurt, applesauce, and oil. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar for 2-3 minutes.
- Add in vanilla and eggs one at a time, allowing each to fully incorporate before adding the next.
- In about 3 additions, alternate adding the dry and wet ingredients until everything is fully combined. Be sure to scrape the bottom of the bowl frequently.
- Lastly, fold in the honeycrisp apples.
- Pour half of the batter into the prepared square pan. Top with all of the cinnamon swirl mixture, then gently pour the rest of the batter on top. And the streusel on top and bake for about 1 hour to until a toothpick inserted comes out clean.
- Allow cake to cool before removing from pan and adding the glaze.
For the Glaze:
- In a small bowl, mix together the powdered sugar, yogurt, and milk until smooth.
- Drizzle on top of cooled cake and serve!
Notes
- I recommend making the cinnamon swirl and streusel before making the cake batter, so they'll be ready to go when you're ready to bake the cake. Just store them in fridge while you're making the cake batter.
- You can use just about any baking apple - I prefer honeycrisp apples for this recipe.
- Store this cake at room temperature for up to 3 days or freeze individual pieces for up to 3 months.
Nutrition Facts
Serving: 1square | Calories: 443kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 187mg | Potassium: 138mg | Fiber: 2g | Sugar: 41g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!