Apple Coffee Cake

8th May 2017

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Allie Roomberg

Mother’s Day is just around the corner, and today, I’m sharing a perfect treat you can serve to mom for breakfast: Apple Coffee Cake!

Whenever I think of Mother’s Day, I can’t help but think of brunch. In my family, we’ve always celebrated mom with a special mid-morning meal. And this cake is perfect for that! It’s soft and buttery, with plenty of juicy Pink Lady apples and fresh raspberries. And you can even make it the night before!

I think you will love the crumbly topping on this coffee cake. It’s spiked with just the slightest hint of citrus, which really brings out the best in the Pink Lady apple filling. You might think of apples as more of a fall fruit, but when they’re paired with seasonal raspberries and a little lemon zest, they couldn’t be more perfect for this time of year.

Pink Lady apples have a beautiful reddish-pink blush, and a tart flavor and effervescent finish. They bring the loveliest natural sweetness to this make-ahead breakfast treat.

I hope you’ll make mom’s day and give this Apple Coffee Cake recipe a try.

Ingredients

For the crumb topping:
6 tbsp unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 tsp kosher salt
Zest of half a lemon
For the cake:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
6 tbsp unsalted butter, softened
2 large eggs
2/3 cup sour cream
1 tsp vanilla extract
Juice of half a lemon
Zest of half a lemon
1 large (or 2 small) Pink Lady or Fuji apple, peeled, cored, and chopped into about 1/4-inch dice
1/4 cup fresh raspberries
For the glaze:
1/4 cup fresh raspberries
1 cup powdered sugar, divided

This coffee cake is spiked with just the slightest hint of citrus, which really brings out the best in the Pink Lady apple filling.

Rate this recipe:

(15 votes, average: 3.60 out of 5)

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Instructions

For the crumb topping:

Place the butter, flour, sugar, salt, and lemon zest in a small bowl and stir together with a fork until crumbly.

For the cake:

Preheat the oven to 350 degrees F and mist a 9-inch diameter springform pan with non-stick spray.
Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine.
Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand.
Stir in the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
Add the sour cream, vanilla, lemon juice, and lemon zest, and mix on medium-high speed for 60 to 90 seconds, to aerate the batter and build the cake's structure.
Transfer about half the batter to the prepared pan. Top with apples and raspberries.
Sprinkle with half of the crumb topping, then spread the remaining cake batter on top.
Top with the remaining crumb topping, and bake for 40 to 50 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Cool completely, and drizzle with raspberry glaze.

For the glaze:

Place the raspberries in a mini-chopper or food processor with 1/4 cup of the sugar, and pulse until pureed smoothly.
Transfer the puree to a small bowl, and stir in the remaining powdered sugar.

Nutritional Information

Per Serving

Calories: 433
Sodium Content: 233mg
Carbohydrate Content: 65g
Fat Content: 18g
Fiber Content: 2g
Sugar Content: 35g
Protein Content: 5g

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