This all-day apple coffee cake should be on your fall baking bucket list as apple season approaches. I never know which is better—the dense, buttery cake with sweet-tart apple bits or the jagged streusel topping?
A reference to classic coffee cake, the cake's delicate acidity, toasty cinnamon, rich brown sugar, and supple apples win me over. The enticing, sandy crunch of the buttery, sweet, spice-laden streusel topping takes over quickly. Even yet, the finest bite is cake and crumb in one.
Two layers make up apple coffee cake: delicate apple-studded cake and cinnamon streusel topping. Both use pantry goods, fridge ingredients, and apples. What you need.
– Apple – All-purpose flour – Granulated sugar – Light brown sugar – Baking powder – Baking soda – Ground cinnamon
– Grated or ground nutmeg – Vanilla extract – Unsalted butter – Sour cream – Egg – Whole or 2% milk
– Cooking spray For the cake: – 12 tablespoon(1 1/2 sticks) unsalted butter, plus more for the pan – 2 largeegg – 1 cupsour cream – 1 1/2 poundmedium apples, such as Granny Smith, Honeycrisp, or Pink Lady (3 apples) – 3 cupall-purpose flour – 2 teaspoonbaking powder
– 1 teaspoonground cinnamon – 1/2 teaspoonbaking soda – 1/2 cupwhole or 2% milk – 1 tablespoonvanilla extract – 1 cupgranulated sugar – 1 cuppacked light brown sugar – 1 teaspoonkosher salt
– 8 tablespoon(1 stick) unsalted butter – 1 cupall-purpose flour – 1/2 cupgranulated sugar – 1/2 cuppacked light brown sugar
– 1 tablespoonground cinnamon – 1/2 teaspoongrated or ground nutmeg – 1/2 teaspoonkosher salt