My Apple Coffee Cake is the ultimate bakery-style fall treat—easy, beginner-friendly, and topped with streusel for breakfast, snack, or dessert.
- ⅓ cup (1½ oz/43 g) walnuts , toasted
- ⅓ cup (1 oz/28 g) old-fashioned rolled oats
- ⅓ cup (2 oz/57 g) dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 tablespoons butter , melted
- 2 large eggs , at room temperature
- ⅔ cup (5 oz/142 g) granulated sugar
- 1 cup (5 oz/142 g) apples , peeled and grated (about 2 apples)
- 6 tablespoons (3 oz/85 g) butter , melted
- 2 tablespoons vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cups (7½ oz/213 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- ¼ teaspoon salt
-
Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20-cm) square cake pan. Set aside.
-
In the bowl of a food processor, add the walnuts, oats, brown sugar, cinnamon, and cardamom and pulse until the mixture is evenly crumbly.
-
Transfer to a medium bowl, then stir in the melted butter using a spatula until well combined. Set aside.
-
In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer), beat the eggs and granulated sugar together on medium speed until light and fluffy, about 5 minutes.
-
In a separate bowl, combine the flour, cinnamon, cardamom, baking soda and salt, then fold into the wet ingredients using a spatula until just combined.
-
Spread the batter in the prepared pan, then sprinkle the streusel evenly over the top. Pat the streusel gently to ensure that it will stick to the cake.
-
Bake for 20-25 minutes or until a wooden skewer inserted in the center comes out clean.
-
Let the cake cool at least 20 minutes before lifting it out of the pan to cool completely on a wire rack.
-
Slice and enjoy with a cup of tea. Store leftovers in an airtight container at room temperature for up to 3 days.
- Choose the Right Apples: Any apple variety can be used, but tart types like Granny Smith apples or Pink Lady give the most pronounced flavor and hold up well in the cake.
- Add Nuts for Texture: Toasted walnuts or pecans bring extra flavor and crunch. You can also fold 1 cup (5 oz/142 g) of chopped, toasted walnuts into the batter if you like.
- Check for Doneness: Insert a wooden skewer into the center of the cake. It should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
- Bake as Muffins: This batter works perfectly in muffin tins. Baking time will be shorter, so start checking after 15 minutes.
- Sweetener Variations: For a twist, replace the granulated sugar with ½ cup (5 oz/142 g) honey to make an apple-and-honey version of the cake.