Description
This Apple Coffee Cake is a delightfully moist treat filled with chunks of fresh apples, topped with a cinnamon-sugar crust. Ideal for breakfast or as a sweet snack!
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 2 cups (426g) brown sugar, packed
- 2 ½ tbsp cinnamon
- 1 ½ tsp salt
- 1 cup (226g) unsalted butter, melted
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (396g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (227g) sour cream
- ½ cup (118ml) milk
- 2 ½–3 cups (about 285-315g) diced apples, cut into ¼-inch chunks
- 1 cup (113g) powdered sugar
- ½ tsp vanilla extract
- 2–4 tbsp heavy cream or milk
Instructions
- Prepare your baking pan by ensuring it measures 9×13 inches. Preheat your oven.
- In a bowl, combine the flour, brown sugar, cinnamon, and salt. Mix thoroughly.
- In another bowl, whisk together the melted butter, baking powder, and softened butter until smooth.
- Add the granulated sugar, eggs, vanilla extract, sour cream, and milk to the butter mixture. Mix well.
- Gently fold in the diced apples till evenly distributed.
- Pour the batter into the prepared pan, smoothing it out evenly.
- Bake in the preheated oven until a toothpick comes out clean, indicating it's done.
- Prepare the glaze by mixing powdered sugar, vanilla extract, and heavy cream or milk until smooth. Drizzle over the cooled cake.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days.
For a richer flavor, try adding nuts like walnuts or pecans into the cake mixture.
Serve warm or at room temperature for the best taste.
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg