Apple Coffee Cake With Cinnamon Streusel Topping Wellplated Com

Fall always places me in a state of emotional turmoil. The restless girl within me anticipates the change. She wants to wear cute scarves and cozy slippers and bake every single apple and pumpkin recipe that crosses her path (Healthy Pumpkin Muffins and Apple Bread anyone?). On the other hand, the contented girl within me protests. She watches the sun set earlier with sadness in her heart and mourns the loss of peak-season berries (particularly where this Blueberry Buckle is involved). Summer’s end is my personal definition of bittersweet. Thankfully I have this buttery apple coffee cake to ease me through this confusing seasonal transition!

Why I Love this Apple Coffee Cake

Aside from being my primary coping mechanism (right beside Pumpkin Coffee Cake, of course!) for welcoming the cooler fall weather, I love this apple coffee cake for a few reasons:

The delightfully crunchy walnut oat streusel topping contrasts beautifully with the moist cake crumb. (These Coffee Cake Muffins also have delicious streusel topping.)This apple coffee cake recipe features whole grains and a reduced amount of sugar, meaning you can take another slice (or follow with a slice of this Applesauce Cake) with a little less guilt.It’s finished with a drippy vanilla glaze (like these Blueberry Biscuits) that’s so simple to make, it should be a crime.

How to Make Apple Coffee Cake

I hope you’re ready to enjoy the best apple coffee cake with streusel topping! Loaded with apple chunks and made with buttermilk, both do their part to keep the coffee cake moist and tender with every bite.

The Ingredients

Flour. To make this apple coffee cake healthy and add some whole grain goodness, I use a blend of all-purpose flour paired with white whole wheat flour.

Apples. Filling the cake generously with juicy chunks of apples turns it into a slice of fall.

Buttermilk. While some coffee cakes call for yogurt or sour cream to give the cake moisture, this recipe uses good old-fashioned buttermilk. The acid tenderizes the cake and helps it rise.Butter. Flavors the cake and contributes to its light structure and tender texture.

Cinnamon. Is it even fall if you aren’t baking with cinnamon?Allspice + Nutmeg. Two aromatic spices inspired by apple pie.

Egg. The egg whites make the cake fluffy and give it structure, while the yolk adds fat to soften and tenderize the coffee cake.Vanilla. Contributes an extra layer of flavor to the cake and sweet glaze.Oats. I like using oats for the streusel topping because they provide the most pleasing texture, and their flavor is a classic match with cinnamon and apples.Walnuts. Add an earthy flavor and extra crunch to the streusel topping.

The Directions

Storage Tips

To Store. Keep leftover apple coffee cake in a tight container at room temperature for up to 4 days.To Freeze. Wrap the coffee cake, unglazed, in plastic and freeze for up to 1 month. Let thaw overnight in the refrigerator, then glaze just before serving.

Recommended Tools to Make this Recipe

Springform Pan. Believe it or not, these are not just for cheesecake.Mixing Bowls. This is my everyday set of nesting glass mixing bowls.Wooden Spoons. Skip the mixer and grab a good old-fashioned wooden spoon for this recipe.

I do not recommend swapping the butter for canola oil or other liquid fat since they will not be able to be creamed with the sugar (an essential step for giving the coffee cake its fluffy texture).