Spiced Apple Coffee Cake

Spiced Apple Coffee Cake

Happy October, blog goers! (I’m fairly certain this includes my mum and dad and no one else, but hope springs eternal!)

If my last post didn’t state it plainly enough, I’ll say it again: I LOVE Fall. I’ve waited for months – long, HOT months in San Diego – for the arrival of cooler temperatures, tawny foliage, and the glorious bounty of autumn fruits and vegetables. My fridge is so jam-packed with apples, grapes, pumpkin, and five different kinds of squash, I can barely close the door. True story. And I LOVE it.

I also love cake. Probably more than I should, and definitely more than is healthy. I’d eat a slice of cake at every meal if it were socially acceptable or nutritionally sound. You might be thinking, “Cake for breakfast? Control yourself, woman!” Fair point, but consider THIS cake. It’s a great take on classic coffee cake, infused with the delicious flavors of fall. I felt zero guilt enjoying it for breakfast this morning, and didn’t feel the need to indulge my sweet tooth for the rest of the day. Win-win!

This recipe was inspired by one featured on the genius blog Real Housemoms. I’ve tinkered with the ingredients and baking time a bit, and finally settled on something suited to my tastes. I encourage you to visit Real Housemoms for the original recipe (and many others!).


Yields: 12 servings

For the Fried Apples:

  • 3 tbsp butter
  • 3 large Granny Smith apples, peeled, cored + sliced
  • 1 tbsp brown sugar
  • ½ tsp cinnamon

For the Coffee Cake:

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ⅔ cup milk

For the Streusel Topping:

  • 1 ¼ cup all-purpose flour
  • ½ cup brown sugar, firmly packed
  • ¼ cup granulated sugar
  • 1 ¼ tsp ground cinnamon
  • ¼ tsp salt
  • ⅛ tsp allspice
  • ⅛ tsp ginger
  • ¼ tsp nutmeg
  • ½ cup chilled butter, cubed
  1. To make fried apples, melt butter over medium heat in a large skillet. Add the apple wedges, brown sugar and cinnamon. Cook apples for 5 minutes or until tender, stirring occasionally. Remove to a plate and allow to cool.
  2. To make coffee cake, beat butter and sugar in an electric mixer until light and creamy. Add eggs and vanilla extract. In a medium bowl, whisk flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with milk, beginning and ending with the flour mixture. Beat well.
  3. Spray a 10-inch spring form pan with cooking spray, then coat lightly with flour. Pour cake batter into cake pan and set aside.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. To make the streusel topping, combine flour, sugars, spices, and salt in a mixing bowl. Cut in the cubed butter until it resembles peas. Sprinkle half of the streusel topping over the top of the cake batter. Carefully lay the apples on top of the streusel topping, then cover apples with remaining streusel. Bake for 65-70 minutes, checking to make sure the center is set. If the topping becomes too dark while baking, cover pan loosely with foil.

Next post: Pumpkin-Ginger Pancakes!


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