Description
This moist and delicious Apple Coffee Cake is filled with fresh apples, plenty of spice, and has the perfect spiced icing drizzle on top. If you’re looking for a new favorite apple recipe to make this season then you’ll love this coffee cake.
Ingredients
Streusel Topping
- 3 tablespoons butter, melted
- 1/2 cup dark brown sugar
- 1/2 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon ground cinnamon
- 4 tablespoons butter, melted
- 1/2 cup whole milk Greek yogurt
- 1 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2/3 cup dark brown sugar
- 2 large eggs
- 1/4 cup almond milk
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon apple pie spice
- 1 teaspoon cinnamon
- 2 medium honey crisp or Granny Smith apples, peeled, cored, and small diced (roughly 1 1/2 - 2 cups)
- 2/3 cup powdered sugar
- 1 to 1 1/2 tablespoons milk or non-dairy milk
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees and lightly grease an 8×8 square pan or line with parchment paper.
- Make the Streusel Topping: Add the melted butter, brown sugar, all purpose flour, and cinnamon to a small mixing bowl. Stir together until well combined and a crumble forms. Set aside.
- Make the Cinnamon Layer: Add the dark brown sugar, all purpose flour, and ground cinnamon to a small bowl and stir until well combined.
- Make the Coffee Cake Batter: Add the melted butter, Greek yogurt, applesauce, vanilla extract brown sugar, eggs, and almond milk to a large mixing bowl. Whisk together until well combined.
- To another mixing bowl, add the all purpose flour, salt, baking powder, baking soda, apple pie spice, and cinnamon. Whisk together until well combined.
- Gently fold the dry ingredients into the wet ingredients until you have a thick batter.
- Assemble the Coffee Cake and Bake: Transfer half the batter into the prepared baking dish and spread in an even layer. Next, sprinkle the cinnamon layer evenly over the batter. Next, pour the remaining half of the batter over the cinnamon layer and smooth into an even layer. Lastly, add the streusel in an even layer over the top of the cake.
- Bake the coffee cake at 350 degrees for 30-40 minutes or until a toothpick comes out clean when inserted into the middle of the cake. If using a ceramic baking dish the cake may take a bit longer to bake.
- Make the Icing: Add the confectioner’s sugar, milk, cinnamon, and vanilla extract to a mixing bowl. Whisk together until well combined and smooth.
- Let the coffee cake cool for 20-30 minutes before drizzling the icing over the cake while warm. Slice into 9 squares and enjoy!
Notes
How to Store and Reheat
Store: If you plan to eat the coffee cake within a few days, you can leave it wrapped tightly, or in an air-tight container on the counter for 2-3 days. If you would like the cake to last a bit longer, you can wrap it tightly and store in the fridge for up to a week.
Freezing: First, slice the cake into even slices and then wrap them individually in food safe plastic wrap. Then, transfer the cake slices to a freezer safe storage bag. Store the sliced cake for up to three months. If you are freezing, I recommend waiting to put any of the icing on the cake until after it is thawed.
Reheat: You can reheat a slice of the coffee cake from frozen in a 350 degree oven until warmed through. I like to wrap the cake in a bit of aluminum foil before placing in the oven to reheat. To reheat out of the fridge, you can place a slice in the microwave fro 15-30 seconds at a time until it is warmed through.
