Apple Coffee Cake
One of my most favorite fall activities is apple picking. It makes me feel like a kid again even though I never went apple picking as a kid. Maybe I like it because I’ve finally figured out what the heck the word peck means. Pick a peck of pickled peppers. Never understood that nursery rhyme. Until now. Makes me feel like a kid again.
Along with Peter Piper, I too have picked a peck of apples. I could probably make a gallon of applesauce with all these apples, but instead, I’ve chosen to spread them out over a couple recipes. Who am I kidding? There will still be applesauce involved. I hope you’re ready for the apple extravaganza over the next couple of posts.
First up—Apple Coffee Cake. Sure, this recipe may require all the mixing bowls in your house, but it’s worth the mess. It’s super moist (even when you sneak in some wheat flour). It tastes like fall. And it has a crumb topping. Need I say more? In case you’re not convinced, I have a couple testimonials to share. Last year, I sent one of these to work with my husband. His coworkers sent back a napkin of reviews. And I saved it. On the refrigerator. It goes a little something like this—”I think I love your wife.” “Bring her to us.” “She really likes us.” And, “Oh my gosh, there’s stuff in the middle!”
Ingredients
Instructions
- Apple Filling. Peel, core, and dice apples. Add the rest of ingredients. Stir and set aside.
- Cake. Preheat oven to 350°. Lightly butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.
- Spoon about half the batter into the prepared pan. Arrange the apples in a single layer on top of the batter; avoid placing any apples against the pan’s edge, as they may stick or burn if not fully encased in batter. (You may not use all the apples.) Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula.
- Streusel. Place ingredients in a small bowl. Cut butter into the mixture until evenly moistened. Sprinkle streusel evenly over the top of the batter.
- Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack and allow to cool completely before handling. Loosen the cake from the pan using an offset spatula or knife. Using two spatulas to lift the cake, transfer to cake platter.
- Glaze. Stir together confectioners sugar and milk until smooth. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, covered, for up to 4 days.
Notes
• If you’re looking to add whole wheat flour into your baking, try replacing a quarter to a half, at most, of all-purpose flour with wheat flour.
• Leftover apples? Sometimes I eat them as is. They’re so good with the sugar coating. Or, I throw them in a batch of applesauce. Recipe coming soon.
• If you get the urge to remove the cake from the pan before it’s cooled, be prepared for it to crack. Just saying.
Your cake is beautiful, darling!
Thanks Lauren!
Love this “it may use all the mixing bowls in your house” – I am so guilty of this trait. This looks delicious!
Okay, Martha, oops! I mean Melissa, I’m going to try this with all whole wheat pastry flour. I’ll let you know how it turns out.
Bev
Stuff in the middle? SOLD! This is one beauty of a cake Melissa!
Perfect. I’m always looking for more delicious things to do with apples, and this looks gorgeous!
Now, just how important is the sea salt?? I think I have everything in my house except for this.
Sea salt isn’t a deal breaker. I just love it though! Table salt will work just fine. Happy baking
“There’s stuff in the middle” LOL!! Since this has apples and wheat flour, I see no reason to feel guilty swapping for my bowl of fruit.
apple coffee cake sounds perfect right now. beautiful photography too! welcome to our #applelove bloghop!
I love stuff in the middle! This looks delicious and your photos are beautiful! Oh, and I love how you sneak whole-wheat flour into your baked goods!
I wish I had a slice of this cake right now! Love it!
Love this recipe and everything about fall/apples! Thanks for sharing!
Oh my! This has to be great, too many layers not to be!
Gorgeous photos and a beautiful recipe. Also like your tips at the end – thanks for giving me some apple baking inspiration
Bring on the apple extravaganza! I think it’s time for me to make a coffee cake. Yours sounds incredible. Wish I’d seen that napkin while I was at your house! Funny!
Love your husband’s co-workers reviews. Can’t wait for more apple recipes…
Sounds and looks delicious!
I want a slice of this right this moment!
We have one skinny slice left. Hurry over
[...] girl. And so is she.) The apple filling recipe has been recycled a couple times over too. As seen here with another sighting scheduled later this week. Oh, how I love simplicity. Almost as much [...]
[...] for sticking out the apple extravaganza with me. Here’s a quick recap incase you missed it—Apple Coffee Cake, Applesauce, Apple Hand [...]
oh my goodness! you are killing me with all your apple-y goodness! Can you just make me one? =D
[...] Apple Coffee Cake from The Faux Martha [...]
I’ve been looking for a good coffee cake recipe. Thanks for sharing!
[...] Apple Coffee Cake (from The Faux Martha) [...]
Hey- this looks absolutely divine. I am not sure of the types of apples mentioned here as in India we get different varieties by different names than this.
Would it ok to put in some red apples and some yellow/golden ones in this?
Also – how important is sour cream (have a lactose intolerant friend)? Can I replace it with an equal qty of oil/butter?
Look forward to your reply as I really need to try out this cake – it sounds simply wonderful- the perfect warmth-burst for winters.
cheers
You can definitely swap out different varieties of apples. The sour cream gives the cake a nice crumb adding to the moistness. Is there such thing as lactose-free yogurt? If so, that may be a good replacement. Otherwise, extra butter never seems to hurt anything
Good luck with the adjustments! Hope you love it.