Apple Coffee Cake

Ania

This Apple Coffee Cake is absolutely delectable! It's fluffy, full of soft apples, and has a cinnamon sugar streusel. Enjoy it in the morning with a cup of coffee, or after dinner as a sweet treat.

5 from 1 vote

Ingredients

For the cake

1/2 cup unsalted butter melted and cooled
3 tbsp oil
3/4 cups white sugar
2 eggs room temperature
1 cup buttermilk* room temperature
1 tbsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cornstarch
1/4 tsp salt
2 medium-sized apples cut in small cubes (about 2 cups)

For the streusel

1 cup all-purpose flour
1/3 cup white sugar
1/4 cup brown sugar
6 tbsp butter softened
1/2 tsp cinnamon

For the filling

1/4 cup dark brown sugar
1/2 tsp cinnamon

Instructions

For the streusel

In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and softened butter. Using a fork or your hands, mix this until combined. Then add 1 tbsp of extra flour on top and using your hands, crumble the streusel into smaller and larger pieces. You may need 1 more tbsp of flour. Set aside in the fridge when done.
1 cup all-purpose flour, 1/3 cup white sugar, 1/4 cup brown sugar, 6 tbsp butter, 1/2 tsp cinnamon

For the cake

Preheat the oven to 350°F/175°C and line and grease a 9×9 inch square pan. Combine brown sugar and cinnamon in a small bowl and set aside. This will be the filling.
1/4 cup dark brown sugar, 1/2 tsp cinnamon
In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1 tbsp cornstarch, 1/4 tsp salt
Peel the apples and chop them into small cubes. Set aside for later.
2 medium-sized apples
In a large bowl, add oil, butter, eggs, buttermilk, and vanilla. Whisk together until well combined and smooth. Then mix in the white sugar.
1/2 cup unsalted butter, 3 tbsp oil, 2 eggs, 1 cup buttermilk*, 1 tbsp vanilla, 3/4 cups white sugar
Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft cake batter. Make sure to not over-mix!!
Mix in the apples until evenly distributed. Don't over-mix!
Add half of the batter into your prepared pan and spread evenly. Then sprinkle all of the cinnamon sugar topping, and about 4-5 tbsp of the streusel. Add the remaining half of your batter and spread evenly. Then sprinkle the remaining streusel on top. I recommend dolloping the batter using a cookie scooper. This helps to evenly distribute the batter without disturbing the filling layer!
Bake the cake for 45-60 minutes, or until a toothpick inserted comes out dry. Mine took 55 minutes. If it is wet, then the cake hasn’t fully baked yet so continue to bake at 5 minute intervals. Allow it to cool completely.
Once the cake is cooled, slice it into squares. This apple coffee cake is best served fresh, but can stay on your counter for 2 days. It can also stay in the fridge in an airtight container for up to one week!

Notes

Apples - You can use any kind of apple. I prefer tart apples and used Granny Smith as they pair well with the sweetness.

Buttermilk - If you don't have buttermilk on hand, you can easily make it! I always make my buttermilk. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.