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.
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 evenly, and then the rest of your 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.
Slice, and enjoy! This apple coffee cake is best served fresh, but can stay on your counter for 2 days, and 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.