The mouth-watering flavour trifecta of apple, cinnamon and cardamom bursts in every bite of this apple crumble coffee cake. Crunchy on the outside, tender on the inside, it’s perfect with coffee or tea on a crisp fall day.
(Oldie But Goodie: This post first appeared on The Unlikely Baker on September 21, 2016. I’ve given it fresh pictures, a shiny new video and an updated recipe. Enjoy!)
(Love apples? Then you’d love these Crunchy Salted Caramel Apple Crumble Bars or this Salted Caramel Apple Cheesecake with Pecan Crisp Topping.)
This is it, you guys. The first official weekend of fall. Depending on where you are on the seasons scale, you’re either rejoicing or feeling a little blue.
Me, I’m little blue. Winters are always tough for me (I mean, winters here hurt my eyeballs) and fall kind of ushers that in (gotta love fall fashion though!).
Anyway. So there’s this cake. It doesn’t have frosting. It’s not lemon or chocolate. But dang it’s one of the most delicious I’ve ever made.
Apple crumble coffee cake
I found the base cake recipe from Williams-Sonoma. It was a delicious, simple apple cake but I wanted one where it’s all crumbly and meaty on top.
So I took that and made it a coffee crumble cake. The result is fantastic. Watch the video and see how easy it is to make too.
What is a coffee cake?
Why is it called a coffee cake anyway? You might have noticed there is not a single drop of coffee in this recipe.
It used to be that coffee cakes were quite literally cakes that listed coffee in the ingredients. It’s evolved into anything and everything that goes well with coffee (or tea) though. So from simple spice cakes to streusel topped ones.
And this apple crumble coffee cake is everything I love about a coffee cake: lovely tender cake, crunchy oat crumble, amazing taste. It goes so well with coffee (thus, the name) and tea (yay for tea lovers like me).
Perfect served warm, fresh from the oven but also still pretty wonderful the next day (all it takes is a few seconds in the microwave).
What’s the best apple for baking?
The apple is clearly the star of the show here. And it’s one of my favourite fruits to bake with.
When picking the kind of apple to use in your baking recipes, keep in mind that the best variety is sweet as well as tart and, more importantly, firm and crisp enough so it doesn’t turn into mush when you bake it (unless that’s the goal, of course).
I always pick granny smith apples. They are crisp and bake really well. They are also more on the sour side. That provides a nice balance for a sweet dessert like this.
But you shouldn’t limit yourself to just one apple variety. Go ahead and experiment! Mix and match until you find your favourite, tastiest combination.
So whether you’re happy fall is here or a little sad summer is over, let’s have cake! Apple crumble coffee cake. I promise it is delicious.
Baked goods that pair well with coffee and tea
If you’re looking for other treats you can pair with your morning coffee or afternoon tea, check these out:
Apple Crumble Coffee Cake
The mouth-watering flavour trifecta of apple, cinnamon and cardamom bursts in every bite of this apple crumble coffee cake.
For the Cake:
- 1 3/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 pound Granny Smith apples peeled, cored and roughly chopped
- 2 tbsp fresh orange juice
- 1/3 cup brown sugar firmly packed
- 1 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter room temperature
- 1 8-oz block cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 pcs large eggs room temperature
For the Crumble:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar firmly packed
- 1 cup rolled oats
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/2 cup unsalted butter melted and slightly cooled
- Preheat oven to 350F. Lightly grease the bottom and sides of a 9-inch round springform pan.
- In a large bowl, mix 1 3/4 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Set aside.
- In a medium bowl, toss 1 pound apples with 2 tablespoons fresh orange juice. Stir in 1/3 cup brown sugar, 1 1/2 teaspoons cardamom and 1 teaspoon cinnamon. Set aside.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat 1/2 cup butter, 1 8-ounce block cream cheese, 1 cup sugar and 1 teaspoon vanilla until pale and fluffy (about 3 minutes on medium-high speed). Add the eggs one at a time, beating well after each addition. Scrape the bottom and sides of your bowl.
Switch to low speed and add the flour in 3 stages. Beat until smooth and well combined. Again remember to scrape your bowl.
Use a rubber spatula to gently fold in your apples until evenly distributed. Transfer the batter to your springform pan and spread evenly.
- For the crumble, mix all ingredients in a small bowl until well incorporated. Sprinkle on top of your batter. Bake for 60 minutes or until golden brown and the edges start to separate from the pan. A toothpick inserted in the middle should come out with minimal crumbs.
- Cool in the pan for 10 minutes. Run a sharp knife around the edges of the pan before releasing the sides. Serve warm.
Did you make apple crumble coffee cake? I’d love to hear from you in the comments section below.
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