This recipe for fresh apple coffee cake is perfect for a Fall morning treat. The moist and flavorful cake is topped with a sweet and crumbly topping made of brown sugar, flour, nutmeg and cinnamon. The addition of chopped walnuts gives the cake an extra crunchy texture and nutty flavor. This easy-to-make cake can be enjoyed fresh out of the oven or stored in an airtight container for later.
We don’t seem to take enough coffee breaks these days. How did it happen that our worlds became so rushed? I remember growing up and being at my great-aunt’s house and watching her bake.
Mariskaneni-my aunt- always had a sweet Hungarian cake ready for her friends that would come over for a visit and a good chat. There was great conversation and delicious desserts to be shared with her company. And always some steaming hot coffee. I need to do that a little more over here.
WHAT EXACTLY IS COFFEE CAKE?
Coffee cake is a sweet cake that is typically served with coffee. It can be enjoyed for breakfast, brunch or as a dessert. The cake is often made with a streusel topping or crumb topping.
INGREDIENTS FOR APPLE COFFEE CAKE
- water
- egg
- shortening
- bread flour
- salt
- cinnamon
- brown sugar, packed
- (1 packet) active dry yeast
- apple, peeled, chopped or shredded
- walnuts, chopped (cake is also delicious when you omit walnuts)
- brown sugar, packed
- all-purpose flour
- nutmeg
- cinnamon
- butter, softened
WHAT IS THE BEST APPLE TO USE IN A CAKE?
For this cake, I like to use Granny Smith apples. They are tart and firm, which makes them ideal for baking. You can also use Honeycrisp apples or Golden Delicious apples.
The cake is so easy to make and rises up nicely. It is sweet and moist from the apples and the crumble topping is wonderful. Perfect for an afternoon coffee break and delightful for breakfast.
More Recipes like this:
The Best Easy Fresh Apple Coffee Cake with Crumble Topping
Ingredients
Topping
- 1/3 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 cup butter softened
Instructions
- Preheat Oven to 375ºF.
- Grease and flour (or spray with baking spray) a tube pan or a 9-inch square cake pan.
- In saucepan, heat water and shortening until very warm (120°-130° F; shortening does not need to melt). In large mixer bowl, combine 1+1/2 cups flour, yeast, brown sugar, salt, and cinnamon; mix well. Add water with the shortening to the flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. With a spatula, mix in the remaining flour, the apples and walnuts a little at a time until combined and you have a soft batter.
- Prepare Topping: Combine brown sugar, flour, and spices. Mix the butter in with your hands until the mixture is crumbly. Sprinkle topping over the dough.
- Cover; let rise in warm place about 30 (I let mine rise about 45 minutes) minutes. Bake at 375º F for 35 to 40 minutes until golden brown. Serve warm.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Disclosure – This post was sponsored by Red Star Yeast. All opinions are my own.
A Thought For Food says
After this crazy month, I'm totally making this cake when I get back! Looks incredible'
simple baking says
oooh I would love a piece of that cake with my coffee!! The crumble topping looks perfect.
Carolyn says
Coffee and tea time breaks...those are up my alley. If you lived nearby, I'd have you over for tea! Love the cake, Lora.
Laura (Tutti Dolci) says
Wow, this looks delish - I love all the apples and the golden crumble topping!
Rachel @ Baked by Rachel says
*droool* I'm so glad I don't have that sitting on my counter. I have no self control with apple recipes lol
Winnie says
It looks wonderful!
Does it keep fresh and moist for a few days? Or does it have to be refrigerated and warmed before serving?
Savoring Italy says
Thanks, Winnie:) I've never had it around longer than 2 days so I can't honestly tell you;)We had it the 2nd day again and it was still moist:)
Winnie says
Thanks for your quick reply
I want it for Fri-night and Sat. so I think the best way for me would be to bake it on Fri morning
Thanks again 🙂
Savoring Italy says
You're welcome. The 2nd time I left out the walnuts and it was still wonderful. 🙂
Jennifer says
I love coffee cakes, and I love apple desserts. What a perfect combo!
Paula says
This is really interesting to me that you would make a coffee cake using yeast. It looks delicious and I'm sure it is packed with flavour.
Congratulations on this partnership with Red Star Yeast. I'm looking forward to more of your great recipes 🙂
Tania @ A Perfect Pantry says
I love coffee cakes with apple or pear in them... it just gives them that fresh sweet taste with each mouthful. Thanks for sharing. I have a few extra apples in the fridge, so I might try this out.
Rachel says
This cake sounds lovely! I like how yeasted coffee cakes often contain a more reasonable amount of sugar and butter than other coffee cakes, plus you get some of that chewy, bready texture. Yeah, I just talked myself into making this.
Happy When Not Hungry says
This looks beautiful! I love coffee cakes. Yum!
Red Star Yeast says
The coffee cake looks irresistible! Thanks for showing how easy it is to bake with yeast 🙂
Amy says
This cake sounds awesome Lora! I love all of the apple goodness added to this, it would be perfect warm with a scoop of vanilla ice cream :)!
Savoring Italy says
Thanks Amy-I agree! Nothing like apple cake with vanilla ice cream:)
sandi says
That looks so yummy!
Kim - Liv Life says
Fantastic recipe!! I don't usually do coffee cakes with yeast, but this one looks like a winner. Just like Red Star!!
Shulie says
Great recipe Lora. I baked million different apple cakes but never a yeast apple cake. I bet it tasted incredible. I would love aslice along with my herbal tea, please? 🙂 Congrats on your partnership with Resd Star Yeast! Yay!
Andrea G in Morgan Hill, CA says
Hi, I think it's great to make a coffee cake with fresh fruit and use yeast. On reading the recipe I couldn't find the ingredients for the topping. I looked it up on the red star yeast page. thanks for the idea!
Lael Hazan @educatedpalate says
Congrats on your partnership. I look forward to a yeast apple cake, something I've been meaning to try.
Meg {henninglove} says
wow this cake looks amazing!! makes me wish i had a bundt pan so i could make this, i love the taste of apples in a coffee cake
Jenn Kendall says
that looks like a delicious cake - i definitely need to try it!
Lisa says
I don't see many cakes that contain yeast loking this moist! It reminds me of a cake my grandma used to make..it looks delicious and lovely! Congrats on partnering up with Red Star..looking forward to seeing and bookmarking (eventually making lol) all the treats you come up with! xoxo
Maureen @ Orgasmic Chef says
I love fresh apple cake. I think we don't drop by for coffee enough these days so people don't bake coffee cakes as much.
We're all working or blogging or attending events with kids and family. It's a sad tradition to lose. I'm glad you're keeping this cake alive. 🙂
Monet says
Oh my...I want to make this now. You know how much I love apple desserts. And this one with yeast? I want it now! Thanks for sharing and inspiring me, my sweet friend. Sending hugs!
Lemons and Anchovies says
I love all apple desserts--cakes, tarts, pies--I'll eat them all but I do like your version here best for breakfast or afternoon tea. I love the apple chunks dotting the cake. Looking forward to your other Red Star recipes. 🙂
Hope you're having a great weekend, Lora!
Jamie says
What a gorgeous cake! But yeast? There's yeast in it? Beautiful! And believe me when I say that someone (ahem) loves apple coffee cakes and begs me regularly to make one: a favorite breakfast. So now this wonderful recipe is bookmarked. Delicious!!
Lilianna Grace says
I actually would love to make this tomorrow and while reveiewing the ingredients noticed a typo on the cinnamon used for the cake. I assume it's 1/2 tsp. cinnamon that is required?
Savoring Italy says
The original recipe calls for 1/2 tsp. I added 1 tsp because we love a little more cinnamon in our cakes:)Happy baking!
Mac says
Apple and Cinnamon this looks and sounds really good can't wait to make this thanks for sharing Lora.
Anonymous says
looks wonderful! What kind of apple did you use?
Mari says
A must do for me. Looks awesome Lora 🙂 Congratulations on your partnering with Red Star Yeast!
Hugs
Tickled Red says
Coffee cakes are my favorite so I am making this one for sure. It looks so moist and scrumptious!
Kaera says
This coffee cake looks delicious. I love apples in desserts, they work so well with spices and when caramelized. I have to admit though, while I have no aversion to cooking with yeast, I tend to be a bit impatient with my sweets. Especially when I have a good recipe that doesn't take the added 45 min (http://kaerasmith.wordpress.com/2012/07/01/cinnamon-and-ginger-coffee-cake/). In your honest opinion, is the cake worth the wait?
Savoring Italy says
I love the flavor from and fluffiness from the yeast and don't mind the wait. But I know what you mean about not being able to wait:)
Anonymous says
Hi. I´ve found your blog when i was looking for a different recipe with apples and your seemed to be perfect, and it's much more than that. Thanks for share. Have a nice weekend and sorry my word mistakes.
You can see your recipe here 🙂
http://saborescomhistoria.wordpress.com/2012/09/26/aqui-tambem-e-outono-e-com-macas/
Leigh says
I made this, this morning only I put the batter in muffin tins...Still delicious but thy aren't nearly as fluffy as the cake looks! I'll definately be making it in cake form in a couple days!!!
Lisa says
Why must you always post such beautiful and mouth-watering baked goods? Post something that looks gross so I don't feel the need to gorge every time I'm here, you diet killer you! OK, (regaining composure) this yeasted apple cake looks to be the perfect combination of fluffy bread and cake - perfection! Congrats on partnering with Red Star Yeast! xoxo
Ri says
Looks scrumptious! But I don't use shortening or margarine. Can it be substituted with butter or oil?
Lora says
Yes, this is a very old-fashioned recipe (hence, the shortening). Go ahead and use butter! Happy Baking! XX