The only thing that can make coffee cake more appetizing is to add in a touch of apple. So let’s dive into this apple cinnamon coffee cake.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:Serves 8
Category:Bakery
Ingredients
Scale
Cinnamon Streusel Crumb
1 1/2 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, melted
1/2 teaspoon vanilla bean paste or vanilla extract
Cake
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla bean paste or vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large apple, peeled, cored, and chopped
Brown Butter Glaze
3 tablespoons unsalted butter
1 cup confectioners’ sugar
2 teaspoons vanilla bean paste or vanilla extract
2 tablespoons heavy cream
Instructions
Preheat the oven to 350 degrees F. Grease an 8-inch springform pan. Line the pan with parchment paper and lightly grease.
For the cinnamon streusel crumb: Mix the flour, walnuts, brown sugar, sugar, cinnamon, salt, cardamom, and nutmeg in a medium bowl. Add the melted butter and vanilla and toss.
Forthe cake: Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until fluffy. Add the egg and mix well. Add the sour cream and vanilla and mix well. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Reduce the speed to low. Add the flour mixture to the butter mixture and beat until combined.
Spread half of the batter in the bottom of the pan. Sprinkle the chopped apple over the batter. Sprinkle 1 cup of the cinnamon streusel over the apple. Spread the remaining batter over the crumbs, then add the rest of the cinnamon streusel.
Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for 10 to 15 minutes, then remove the ring from the sides and let it cool completely. Transfer to a serving plate.
For the brown butter glaze: Heat the butter in a small saucepan, stirring continuously, until the butter begins to brown, being careful not to let it burn. Transfer to a small bowl. Whisk in the confectioners’ sugar and vanilla, then the cream. Drizzle over the crumb cake. Slice and serve.
