I adapted my mom’s rhubarb coffee cake for Fall with apples into a Pumpkin Pecan Coffee Cake twist that hides a surprising secret ingredient.

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I turned my mom’s coffee cake into an apple version for Fall and honestly I didn’t expect it to be this addictive. Soft, fluffy and not overly sweet, it’s all about juicy apples folded into a tender crumb made from simple all purpose flour, and a little crisp top that keeps you coming back.

I kept the method super easy so you can grab a slice any morning, for brunch or when you need a quick dessert fix. If you like a Pumpkin Crumb Coffee Cake vibe, or even a Gluten Free Coffee Cake twist, this one might surprise you, in a good way.

Ingredients

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All purpose flour gives structure, carbs heavy, little protein, not nutrient dense.
Granulated sugar sweetens and browns, pure carbs, adds no fiber or protein.
Apples add tart sweetness, fiber, vitamin C, moisture, helps balance richness.
Sour cream gives tang, fat and protein, keeps cake moist and tender.
Butter adds richness, saturated fat, flavor and tender crumb, melts into batter.
Eggs bind, give structure and moisture, add protein and golden color.
Warm spices like cinnamon bring aroma, sweetness illusion and depth.
Streusel’s brown sugar and butter create crunchy sweet topping, adds texture.
Chopped walnuts add crunch, healthy fats, slightly bitter, nuttier flavor.

Ingredient Quantities

2 cups all purpose flour (about 250 g)

1 cup granulated sugar (200 g)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg, optional

2 large eggs, room temperature

1 cup sour cream or plain Greek yogurt (8 oz)

1/2 cup unsalted butter, softened (1 stick, 113 g)

1 tsp vanilla extract

3 medium apples, peeled, cored and chopped (about 3 cups, Granny Smith or Honeycrisp)

3/4 cup packed light brown sugar (for streusel)

3/4 cup all purpose flour (for streusel)

6 tbsp cold unsalted butter, cubed (for streusel)

1/2 cup chopped walnuts or pecans, optional

1 tbsp lemon juice, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line it with parchment, that makes cleanup way easier.

2. Make the streusel: in a bowl combine 3/4 cup packed light brown sugar, 3/4 cup all purpose flour, 6 tbsp cold cubed unsalted butter and 1/2 cup chopped walnuts or pecans if using. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until you have pea to crumb sized pieces. Pop the bowl in the fridge while you do the batter.

3. Whisk the dry cake mix: in a large bowl stir together 2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg if using.

4. Cream the wet: in another bowl beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and a bit fluffy, about 2 minutes. Add 2 large eggs one at a time, beating after each, then stir in 1 tsp vanilla extract.

5. Add the tang: stir 1 cup sour cream or plain Greek yogurt into the butter mixture until combined. Scrape the bowl then add the dry mixture in two additions, folding gently until just combined. Dont overmix or the cake will get dense.

6. Prep the apples: peel, core and chop about 3 medium apples (about 3 cups). Toss them with 1 tbsp lemon juice if you like, and a little extra cinnamon. Fold the apples into the batter gently so they’re evenly distributed.

7. Layer the cake: spread about half the batter into the prepared pan, sprinkle half the chilled streusel over it, dollop and spread the remaining batter on top, then finish with the rest of the streusel. Press lightly so crumbs stick to the batter.

8. Bake 35 to 45 minutes at 350°F, until the top is golden and a toothpick inserted in the center comes out with moist crumbs but not wet batter. If the streusel starts to brown too fast tent foil over the pan for the last 10 minutes.

9. Cool at least 15 minutes in the pan, then slice and serve warm or at room temp. Keeps covered at room temp for 2 days or in the fridge up to 4 days. Tip: the cold butter in the streusel is the secret to that crunchy, buttery top, so dont try to soften it.

Equipment Needed

1. 9×13 inch baking pan (or line with parchment, makes cleanup way easier)
2. Mixing bowls — one large for dry, one medium for wet and a small for the streusel
3. Measuring cups and spoons (accurate measurements matter)
4. Electric hand mixer or stand mixer, or a whisk if you wanna do it by hand
5. Pastry cutter or fork (to cut cold butter into the streusel)
6. Rubber spatula and a wooden spoon (for folding and scraping the bowl)
7. Chef’s knife, vegetable peeler and cutting board (for peeling, coring and chopping the apples)
8. Toothpick or skewer to test doneness and a cooling rack to cool the cake
9. Oven mitts and a piece of parchment or nonstick spray (parchment recommended)

FAQ

Q: Can I use plain Greek yogurt instead of sour cream? A: Yes you can, use it 1 to 1 by volume. Full fat Greek yogurt gives the best texture, low fat or non fat can make the crumb a bit drier so maybe add a tablespoon milk if batter seems thick.

Q: Which apples work best and do I need the lemon juice? A: Firm, tart or sweet-tart apples like Granny Smith or Honeycrisp are ideal because they hold their shape. The 1 tablespoon lemon juice is optional but helps stop browning and brightens flavor, so I usually toss the chopped apples in it.

Q: How do I stop the cake from getting soggy from the apples? A: Toss the chopped apples with a tablespoon of flour or cornstarch to soak up excess juice, fold them gently into the batter so they dont sink, and dont overmix. Also bake until a toothpick comes out clean around the center.

Q: Any tips to make the streusel extra crunchy? A: Keep the butter very cold and cut it in until pea size crumbs, press in some coarser bits for crunch, and chill the streusel 10 minutes before baking if you can. Toasting the nuts first also adds more crunch and flavor.

Q: Can I leave out the nuts or make this gluten free? A: Yes you can omit the nuts with no problem. For gluten free use a reliable 1 to 1 cup for cup flour blend and check that your baking powder is gluten free, the texture will be a little different but still tasty.

Q: How should I store or freeze the cake and how do I reheat slices? A: Store loosely covered at room temp for 1 to 2 days, refrigerate up to 4 or 5 days. To freeze wrap tightly and freeze up to 3 months. Thaw at room temp then warm slices 10 to 15 minutes at 325 F in the oven to revive the streusel, or microwave a slice 20 to 30 seconds for a quick fix.

Apple Coffee Cake Recipe Substitutions and Variations

All purpose flour (2 cups): Use 2 cups whole wheat pastry flour for a slightly nuttier, tender crumb. If you only got regular whole wheat, swap just 1 cup and keep 1 cup APF or the cake gets dense. For gluten free use a cup for cup GF blend with xanthan gum.
Granulated sugar (1 cup): Swap with 1 cup packed light brown sugar for more caramel flavor, or 3/4 cup coconut sugar 1:1. If using honey or maple syrup use 3/4 cup and reduce other liquids by about 3 tbsp and lower oven temp by 25°F.
Unsalted butter (1/2 cup): Replace with 1/2 cup neutral oil (canola or vegetable) cup for cup for a moist crumb, or use melted coconut oil same amount (will add coconut notes). To cut fat, replace half the butter with applesauce 1:1 but expect a denser cake and softer streusel.
Eggs (2 large): For egg-free try flax eggs 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes. Or use 1/2 cup mashed banana or 1/2 cup applesauce per egg (so 1 cup for 2 eggs) though that changes flavor.

Pro Tips

1. Keep the streusel super cold. Make it ahead and pop it in the fridge or freezer for 10 minutes before using, otherwise the butter warms and the crumbs just melt into the batter and you lose that crunchy top, trust me.

2. Toss the diced apples with a teaspoon of cornstarch and a squeeze of lemon, not just sugar. The cornstarch soaks up extra juice so the cake wont turn soggy, and the lemon keeps the apple color bright.

3. Toast the nuts and brown sugar together in a dry pan for a few minutes until fragrant. It brings out a deeper, caramel like flavor and makes the streusel taste way more bakery level, plus pulse them a couple quick times so you get mixed nibble sizes.

4. Even oven heat matters more than you think. Bake on the center rack, rotate the pan once if your oven has hot spots, and if the top is getting too brown tent with foil for the last part. Let the cake cool at least 15 minutes in the pan so it sets up and slices cleaner.