This easy Apple Coffee Cake recipe is a great way to use up apples that are just past their hand-eating days. It makes a moist coffeecake covered in a simple crumb topping and apple slices cooked in cinnamon-sugar.
It’s strange times, these COVID-19 isolation days. We are finding new ways to relate to the world. New ways to be with our families, and with our own thoughts too. And though this experience is challenging, I can’t help but see some silver linings.
All of those canceled after school activities have meant more free time. More than we’ve had since my son was a toddler, in fact. That’s meant more art, more baking together, and sometimes just more being together. We had become so used to filling out days with all the “doing of things” that the vacuum created by COVID-19 feels, in some ways, like a deep breathe. There is no more pressure to be somewhere by a certain time. There is nowhere to go. Instead, we are hanging out in the yard, listening to the birds, feeling a cool breeze on our skin. Maybe I’ll pick up bird watching.
Finding groceries has been difficult. But that means thinking about new ways to use what we have on hand. I’ve made hearty chilequiles using black beans and tortilla chips that were just past their salsa dipping days. I’ve made what I now call a Whatever You’ve Got Coffee Cake, which can be made with butter/olive oil/vegetable oil, and with yogurt/milk/buttermilk/sour cream. Plus whatever fruit you have on hand. Our food waste has gone way, way down – and that’s saying something since we were already trying to work on it. I think we will all emerge from these COVID-19 days with new habits, hopefully most of them for the better.
Enter this Apple Coffee Cake
This Apple Coffee Cake was my latest effort to use what we have and not waste anything. I woke up early today and saw that the apples in our countertop bowl were looking a bit too ripe for hand eating. So, I decided to slice them up, cook them with a bit of butter, sugar and cinnamon, then add them to a coffeecake. It came out of the oven just as the sun was peaking over the forest treetops.
Why so many coffeecakes you wonder? My son has developed a tea and coffee cake morning ritual that he looks forward to, now that morning isn’t such a rush trying to get out the door. It brings a smile to his face. Which brings a smile to my face. Hopefully this coffee cake will bring a smile to your face, too.Print
Apple Coffeecake Recipe
This easy apple coffeecake recipe is a great way to use up apples that are just past their hand-eating days. Moist coffeecake covered in a simple crumb topping and apple slices cooked in cinnamon-sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 Servings 1x
- Category: Dessert
- Cuisine: American
For the Cake
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1/2 cup vegetable oil (olive oil or melted butter also works)
- 1/2 cup milk (or soy milk)
- 1 large egg
- 1 teaspoon vanilla
For the Apples
- 2 medium apples (peeled and sliced)
- 1 tablespoon butter (or plant butter)
- 2 tablespoons sugar
- 1 teaspoon cinnamon
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 2 tablespoons butter (or plant butter)
- Preheat your oven to 350F. Grease a 9-inch springform pan.
Prepare the Apples:
- Peel and slice two apples.
- Melt 1 tablespoon of butter in a small to medium saucepan on the stovetop over medium-low heat. Add the apple slices and cook for about 5 minutes, until just softened, stirring frequently.
- Combine 2 tablespoons of sugar with 1 teaspoon of cinnamon. Sprinkle this mixture over the apples and cook a few minutes longer, until the sugar has combined with the juices from the apple slices and the slices are coated in the syrupy mixture. Turn off heat and set aside.
Make the Cake:
- While the apples are cooking, in a medium bowl combine the dry cake ingredients: flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl combine the wet cake ingredients: sugar, oil, milk, egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until combined. Pour into your greased baking pan.
Make the Crumb Topping:
- In a medium bowl combine the flour and sugar. Cute the butter into small pieces and add to this mixture. With your hands, rub the butter into the flour-sugar mixture until it resembles coarse breadcrumbs.
Assemble & Bake:
- Sprinkle half of the crumb topping on top of the batter in your springform pan.
- Spread the cooked apple slices on top of the crumb topping.
- Cover the apple slices with the remaining crumb topping.
- Bake your cake for 50 minutes – 1 hour. The cake is done when the the crumb topping is a light golden color and the cake bounces back when you press on it gently with your fingers.
- Allow to cool for 10 minutes, then run a butter knife around the edges of the cake to loosen the springform pan and remove the ring.
- Serving Size: 1 slice
- Calories: 241
- Sugar: 14g
- Fat: 12g
- Carbohydrates: 29g
- Fiber: 1g
Keywords: apple cake, coffee cake recipe