Apple Coffee Cake
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Apple Coffee Cake
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This healthy apple coffee cake is made with buttermilk, which keeps it extra moist, and topped with a cinnamon streusel crumble topping.
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Ingredients
For the Cake:
- 1 cup white whole wheat flour
- ¼ cup all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon allspice
- ¼ teaspoon ground nutmeg freshly grated if possible
- ¼ cup unsalted butter softened
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup low-fat buttermilk at room temperature
- 1 ½ cups tart apples peeled and diced, such as Granny Smith (about 2 medium)
For the Streusel Topping:
- ¾ cup old fashioned rolled oats
- ⅓ cup lightly packed brown sugar light or dark
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter melted
- ¼ cup roughly chopped walnuts
For the Glaze:
- ¾ cup powdered sugar
- 2 tablespoons milk or cream for a richer glaze
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan, line the bottom with parchment paper, then grease once more. Set aside.
- In a medium bowl, whisk together the white whole wheat flour, all purpose flour, cinnamon, baking soda, salt, all spice, and nutmeg. Set aside.
- In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Add ⅓ of the dry ingredients to the bowl with the butter, then ½ of the buttermilk, stopping to combine after each addition. Repeat, adding the second ⅓ of the dry ingredients, the remaining ½ of the buttermilk, and ending with the remaining ⅓ of the dry ingredients. Scrape the bottom and sides of the bowl to make sure everything is evenly combined. Stir in the apples. Scrape the batter into the prepared baking pan, then with the back of a rubber spatula, smooth the top.
- Next, prepare the streusel topping. In a small bowl, combine the oats, brown sugar, cinnamon, and salt. Pour in the melted butter, then stir until the mixture forms large crumbs. Stir in the nuts. Sprinkle the streusel over the coffee cake batter in the pan.
- Bake the coffee cake for 25 to 30 minutes, until the top is light golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 20 minutes. Run a butter knife around the cake’s edges to loosen it, then unmold.
- Last, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake after it has been unmolded. Enjoy warm or at room temperature.
Notes
- TO STORE: Keep leftover apple coffee cake in a tight container at room temperature for up to 4 days.
- TO FREEZE: Wrap the coffee cake, unglazed, in plastic and freeze for up to 1 month. Let thaw overnight in the refrigerator, then glaze just before serving.
Nutrition Information
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Serving
1(of 10)
Calories
281kcal
(14%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
35mg
(12%)
Potassium
115mg
(3%)
Fiber
3g
(12%)
Sugar
29g
(58%)
Vitamin A
259IU
(5%)
Vitamin C
1mg
(1%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 281kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Potassium | 115mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 259IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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