Description
This Apple Coffee Cake is a moist and flavorful treat featuring tart Granny Smith apples folded into a cinnamon-spiced batter, topped with a crunchy oat-walnut streusel, and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, it combines wholesome whole wheat flour with classic spices and a luscious glaze for an irresistible homemade cake.
Ingredients
Units
Scale
For the Cake:
- 1 cup white whole wheat flour
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg (freshly grated if possible)
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup low-fat buttermilk, at room temperature
- 1 1/2 cups tart apples, peeled and diced (such as Granny Smith, about 2 medium)
For the Streusel Topping:
- 3/4 cup old fashioned rolled oats
- 1/3 cup lightly packed brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup roughly chopped walnuts
For the Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pan and oven: Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan, line the bottom with parchment paper, then grease again to ensure easy cake removal. Set aside.
- Mix dry ingredients for the cake: In a medium bowl, whisk together the white whole wheat flour, all purpose flour, cinnamon, baking soda, kosher salt, allspice, and freshly grated nutmeg. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which will help create a tender texture. Then, beat in the egg and vanilla extract until fully incorporated.
- Combine wet and dry ingredients alternately: Add one-third of the dry flour mixture to the butter mixture, then half of the buttermilk, mixing after each addition. Repeat with the second third of the dry ingredients, then the remaining buttermilk, and finally mix in the last third of the dry ingredients. Scrape the bowl’s sides and bottom to ensure even mixing.
- Fold in the apples: Gently stir the peeled and diced tart apples into the batter until evenly distributed. Scrape the batter into the prepared pan and smooth the surface with the back of a rubber spatula.
- Prepare streusel topping: In a small bowl, combine the rolled oats, brown sugar, ground cinnamon, and salt. Pour the melted butter over the oat mixture and stir until large crumb clusters form. Add the roughly chopped walnuts and mix evenly.
- Top the batter with streusel: Sprinkle the prepared oat and nut streusel evenly over the top of the coffee cake batter in the pan.
- Bake the cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and unmold: Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges to loosen the cake, then carefully remove the springform pan sides and unmold the cake.
- Make the glaze: Whisk together the powdered sugar, milk (or cream for richer flavor), and vanilla extract until smooth and pourable. Drizzle the glaze evenly over the warm cake.
- Serve: Enjoy the apple coffee cake warm or at room temperature for the best flavor and texture.
Notes
- Using tart apples, like Granny Smith, balances the sweetness of the cake.
- Make sure the butter, egg, and buttermilk are at room temperature for a smooth batter.
- Freshly grated nutmeg provides better flavor than pre-ground.
- The glaze can be adjusted by adding more or less milk to achieve desired thickness.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- To add variety, substitute walnuts with pecans or almonds in the streusel topping.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
