Tuesday, January 15, 2013

spiced apple coffee cake

This is one of my favorite breakfast cakes. Yes, there is such a thing.

It's super easy to make, extra moist, and full of apple flavor and goodness. Seriously, the best texture ever! This cake is almost creamy.

The only thing is, it takes forever to bake. I bake my cake in a 8 by 8 glass pan, and it takes about 85 minutes to fully bake. The resulting cake puffs up over high over the edge of the pan, but then settles and cracks a bit to accept the yummy glaze.

Spiced Apple Coffee Cake
recipe slightly adapted from Williams Sonoma

For the apple cake:
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
4 small Granny Smith Apples, 1 lb. total, peeled, cored and coarsely chopped
2 tbsp. apple juice
1/3 cup firmly packed light brown sugar
1 1/2 tsp. ground cardamom
1 tsp. ground cinnamon
8 tbsp (1 stick) unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
1 1/2 cups granulated sugar
1 tsp. vanilla extract
2 eggs

For the vanilla glaze:
3/4 cup confectioners’ sugar, sifted
2 tbsp. milk or cream
1/2 tsp. vanilla extract

Preheat an oven to 350°F. Grease and flour a 9-inch round springform pan or square baking pan or baking dish.

To make the cake, in a bowl, stir together the flour, baking powder and salt.

In another bowl, toss the apples with the juice. In a small bowl, stir together the brown sugar, cardamom and cinnamon. Add to the apples and toss to coat. Set aside.

In the bowl of an electric mixer fitted with the flat beater, combine the butter, cream cheese, granulated sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the flour mixture in 2 or 3 additions and beat well until smooth. Using a large rubber spatula, gently fold in the apples just until evenly distributed, no more than a few strokes. Do not overmix. Spoon the batter into the prepared pan and spread evenly.

Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.

Meanwhile, make the glaze: In a small bowl, whisk together the confectioners sugar, the 2 tbsp milk and the vanilla until smooth and pourable. Adjust the consistency of the glaze by adding more milk, a few drops at a time, if needed.

Remove the sides of the springform pan, if using, and place the cake on a wire rack set over a piece of waxed paper to catch any drips. While the cake is warm, drizzle with the glaze. Let the cake cool to room temperature. Cut into wedges or squares to serve. Makes one 9-inch cake.

Note: If using a glass baking dish, reduce the oven temperature to 325°F.


  1. I am still getting used to the fact that US/Canadian coffee cakes don't contain coffee! But seriously this sounds gorgeous and I am bookmarking it to try.

  2. Oh my, this looks great! I was expecting to find muffins but found something else I may need to bake...looks delish!

  3. I have always wanted to make a apple coffee cake! They are just so yummy!


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