Home · Recipes · Single Layer/Easy Cakes · Cakes · Single Layer/Easy Cakes · Apple Coffee Cake Apple Coffee Cake Author: Maryanne CabreraPublished: Nov 15, 2021Updated: Jan 23, 2024 View RecipeRead ReviewsThis post may contain affiliate links. Read our disclosure policy. Moist and flavorful apple coffee cake featuring vanilla cake with cinnamon apples and a walnut oat crumb topping. Note: This post was sponsored by Lodge Cast Iron. Thank you for supporting my brand partners. As always, all opinions stated here are entirely my own. This isn’t your average run of the mill coffee cake. This is better! Moist, tender vanilla cake studded with chunks of cinnamon dusted apples all topped with a buttery, crunchy walnut oat crumble. Forget classic apple pie. Let’s make apple coffee cake all autumn long! Table of contentsApple Cake IngredientsCoffee Cake VariationsLodge Cast Iron BakewareRecommended Baking ApplesOat Crumble ToppingNotes on Cooling Coffee CakeServing SuggestionsStorage InstructionsMore Recipes for 9×13-inch Casserole Pan The word “coffee cake” is a bit of a misnomer. Coffee cake does not contain any coffee. Rather, it is a moist cake that is served alongside coffee or tea. This is a well-balanced coffee cake. It’s not too sweet, making it a great anytime snack. Enjoy it for breakfast, as a pick me up snack, or turn it into a decadent dessert by serving it with a scoop of vanilla ice cream and drizzle of caramel sauce. The key to this apple coffee cake is choosing the right baking pan! Apple Cake Ingredients This coffee cake has three components: vanilla apple cake batter, cinnamon sugar filling, and walnut oat crumble topping. Here are the commonly questioned ingredients along with substitutions: All-Purpose Flour : For best results, measure your flour using a kitchen scale. Otherwise, you the stir and spoon method linked above in the equipment section. This recipe works well with gluten-free all-purpose flour substitutes. Milk : Use any variety of cow’s milk you’d like (whole, reduced-fat, etc). You may sub in any non-dairy alternative milk as well. Or, for a sweet option, swap in pure apple juice. Apples : Highly recommend using Fuji apples for this recipe. It’s a well balanced apple. It is crisp and tart like a Granny Smith, but also sweet and juicy like a Honeycrisp. You may peel the apples if desired. Keeping the peel on provides additional flavor and a pop of color. Walnuts : Apples and walnuts are a great pairing. Walnuts are used in the oat crumble. You may sub in pecans or almonds. Or, simply omit the walnuts. Rolled Oats : Also known as old-fashioned oats. Do not use quick-cooking oats or steel-cut oats for this recipe. Coffee Cake Variations If you love adding fruits to your coffee cake, here are several other variation you will enjoy. Blueberry walnut streusel cake is made with fresh blueberries and topped with the same crunchy walnut oat crumble. Pineapple coffee cake features a vanilla cake layered with cinnamon sugar spiced apples and an almond crumb topping. Plumcot crumb cake looks like a standard coffee cake until you see the brightly colored sliced plumcots (cross pollination between plums and apricots) peeking inside. This recipe works with any stone fruit. Lodge Cast Iron Bakeware We’ve all heard that baking is a science. It’s important to properly measure your ingredients to ensure consistent results. Your choice of bakeware is also an important factor. Baking in glass versus versus metal versus ceramic can greatly affect your finished product. Lodge is a family-owned company based out of Tennessee. They’ve been making cast iron products in the USA since 1896. Lodge carries an assortment of baking products including a Pie Pan, Baker’s Skillet, Loaf Pan, and more. I am featuring the 9×13-inch Seasoned Cast Iron Casserole Pan in this recipe. What makes this bakeware better? Lodge’s cast iron bakeware is super sturdy. They won’t bend, dent, or warp at high temperatures. It is a durable bakeware that can last you years. I specifically like the dual-handle design at the ends of the casserole pan. This allows for easy lifting in and out of the oven. Cast iron conducts steady, even heat. It retains and distributes heat evenly. This means whatever you’re baking will cook evenly throughout. No need to worry about hot spots or cool spots in the oven. Best of all, this 9×13-inch pan is versatile and perfect for sweet and savory recipes. It is excellent for baking focaccia! Use it for cinnamon rolls, giant slab pies, or lasagnas! Recommended Baking Apples This is a great way to use fresh apples. I highly recommend using Fuji apples. In my opinion, Fuji apples are one of the most balanced apple varieties. It’s crisp and slightly tart like a Granny Smith, but also sweet and juicy like a Honeycrisp. Of course, you may choose your apple of choice. Just be sure to use apples that hold their shape well under heat. I used unpeeled apples for the recipe. The apple peel provides additional flavor, while also adding a pop of color. The cored and chopped apple chunks are tossed in ground cinnamon and lightly coated in flour. Flour prevents the apples from clumping together when being folded into the cake batter. Oat Crumble Topping This super versatile crumble topping is a mixture of walnuts, old fashioned oats (rolled oats), sugar, cinnamon, and butter. Use a food processor to quickly pulse the ingredients together. Be sure to use COLD butter! Otherwise, the mixture will turn into a dough. You want a crumbly mixture. This crumble topping is great for muffins or other quick breads such. Use it to top these blueberry banana muffins or peach muffins. Don’t like walnuts? Pecans, almonds, and hazelnuts are great alternatives for this oat crumble recipe. Notes on Cooling Coffee Cake The apple coffee cake will be crumbly and fragile directly out of the oven. The cake needs time to cool and regain its structure. Leave the cake in the casserole pan for about 15-20 minutes before slicing. The coffee cake will be much easier to slice and serve once it has cooled to room temperature. Serving Suggestions As mentioned, it will be much easier to slice the apple coffee cake when it has cooled to room temperature. The cake will crumble and fall apart if you slice it warm. Serve cake slices at room temperature or gently reheat in a toaster oven. Coffee cake pairs well with a wide range of breakfast items. This apple coffee cake is great with vanilla yogurt topped with maple pecan granola. It’s also fabulous alongside chia oatmeal bowls, overnight steel cut oatmeal, or baked eggs. As an afternoon snack, serve coffee cake with cinnamon dolce latte or cold brewed coffee. For an indulgent treat, serve it a la mode with a scoop of ice cream. Stick with classic vanilla ice cream or opt to make apple pie ice cream. Storage Instructions Keep leftover apple coffee cake in an airtight container at room temperature for two days. For longer storage, keep in an airtight container in the fridge for up to up to five days. Enjoy leftovers at room temperature or gently reheat in the microwave or toaster oven. More Recipes for 9×13-inch Casserole Pan Apple cinnamon rolls with spiced cream cheese frosting is an autumn spin on classic cinnamon buns. Coconut walnut baklava benefits greatly from the even heat distribution of the cast iron bakeware casserole. Double this recipe to make apple blondies for a large crowd! These baked bars are sweet, luscious, and decadent. Ideal for the holiday season. Apple Coffee Cake 5 from 1 vote Moist and flavorful apple coffee cake featuring vanilla cake with cinnamon apples and a walnut oat crumb topping. Level: IntermediateYield: 9×13 inch Prep Time: 25 minutes minutesCook Time: 50 minutes minutesTotal Time: 1 hour hour 15 minutes minutes Servings: 24 Print Recipe Pin Recipe Rate Recipe IngredientsCrumble Topping:▢ 1 cup walnuts (130 g) lightly toasted▢ ½ cup brown sugar (100 g), packed▢ ½ cup rolled oats (60 g), aka old fashioned oats▢ 1 teaspoon ground cinnamon▢ ½ teaspoon kosher salt▢ ¼ cup unsalted butter (56 g), cold, cut into tablespoonsFilling:▢ 5 Tbsp brown sugar (62 g)▢ 5 Tbsp granulated sugar (62 g)▢ 1 teaspoon ground cinnamonApple Vanilla Cake:▢ 1 cup unsalted butter (228 g), room temperature▢ 1 ¼ cup granulated sugar (250 g)▢ 4 large eggs, room temp▢ 1 Tbsp pure vanilla extract▢ 3 ⅓ cup all-purpose flour (440 g)▢ 2 teaspoon baking powder▢ 1 teaspoon baking soda▢ 1 teaspoon kosher salt▢ 1 cup whole milk (228 g), room temp▢ 2 medium Fuji apples, cored, chopped into small chunks (335 g)*▢ 1 Tbsp all-purpose flour▢ ¼ teaspoon ground cinnamon Instructions Preheat oven to 350°F. Brush softened butter all over Lodge 9×13-inch Casserole Pan. Line pan with parchment paper, allowing parchment to run up the long sides and slightly over the pan. (This will help with unmolding). Set aside.Topping:Place walnuts, brown sugar, oats, cinnamon, and salt in a food processor. Quickly pulse 3 to 5 minutes until walnuts are coarsely chopped. Add cold butter. Pulse another 3 to 5 times until mixture is crumbly. Set aside. Filling:Whisk together brown sugar, granulated sugar, and cinnamon. Set aside.Cake:In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until smooth. With the mixer running on low, add eggs one at a time until fully incorporated. Add vanilla. Mix until well combined. Scrape down sides of bowl as needed.In another bowl, whisk together flour, baking powder, baking soda, and salt. Add dry flour mixture in three additions, alternating with milk in two additions.Begin and end with the dry mixture. Mix on low speed until just combined. Scrape down the sides and bottom fo the bowl to ensure thorough mixing. Toss chopped apples with cinnamon and 1 Tbsp flour. Fold apples into cake batter until evenly distributed.Assembly:Add half of cake batter to prepared Lodge 9×13-inch Casserole Pan. Spread into an even layer. Sprinkle cinnamon sugar filling all over cake batter. Top with remaining half of cake batter. Carefully spread into an even layer. Sprinkle crumble topping all over cake batter.Bake for 45-50 minutes until crumble topping is golden brown and toothpick inserted in center of cake comes out clean. Cool cake in pan for at least 15-20 minutes before slicing and serving. NotesHow to toast walnuts: Place walnut on parchment lined baking sheet. Bake for 8 minutes in a preheated 350 degree F oven until nuts are lightly toasted. Rotate baking sheet midway through baking and shuffle nuts around to ensure even heating. Cool walnuts before adding with other ingredients. Ingredient Notes: Apples may be peeled or unpeeled. The weight listed in the ingredients refers to apple weight after being cored and chopped. Use your choice of apples such as Granny Smith, Gala, or Honeycrisp. Almonds, hazelnuts, or pecans may be used in place of walnuts. Storage & Leftovers: Cool cake to room temperature before storing in airtight container. Alternatively, cover tightly in plastic wrap. Apple coffee cake can be stored at room temperature in airtight container for two days. For longer storage, keep in airtight container in the fridge for up five days. Enjoy coffee cake chilled, at room temperature, or gently reheat in the microwave or toaster oven. NutritionCalories: 292kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 246mg | Potassium: 104mg | Fiber: 1g | Sugar: 22g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg Author: Maryanne Cabrera Course: Breakfast, DessertCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.