Apple Coffee Cake With Vanilla

This apple coffee cake with vanilla glaze captures the essence of a crisp autumn morning or a cozy holiday gathering. With fresh Honeycrisp apples nestled in a tender crumb and topped with a spicy cinnamon-sugar layer finished off by a smooth vanilla glaze, it brings warmth and sweetness to the table. It’s perfect for sharing with family or treating yourself during a slow weekend brunch.

I first made this cake after a memorable day picking apples with my aunt, and since then it has become my goto recipe whenever I want to bring that orchard warmth into my kitchen.

Ingredients

• Allpurpose flour: Two cups allpurpose flour for structure look for unbleached and fresh for the best rise
• Baking powder and baking soda: One and a half teaspoons baking powder and half a teaspoon baking soda as leavening agents to give the cake a light texture
• Salt: Half a teaspoon salt to balance the sweetness and enhance flavors
• Ground cinnamon and nutmeg: One teaspoon ground cinnamon and a quarter teaspoon ground nutmeg for that classic fall warmth fresh spices really elevate this cake
• Unsalted butter: Half a cup unsalted butter softened to room temperature to achieve a creamy batter and tender crumb
• Granulated sugar: One cup granulated sugar adds sweetness and helps with browning
• Eggs: Two large eggs bring richness and help bind the ingredients
• Vanilla extract: One teaspoon pure vanilla extract for aroma and depth
• Greek yogurt: One cup plain wholemilk Greek yogurt lends moisture and a gentle tang
• Honeycrisp apples: Two cups Honeycrisp apples peeled and chopped evenly so they soften uniformly during baking
• CinnamonSugar Topping: A quarter cup packed brown sugar one teaspoon ground cinnamon and two tablespoons unsalted butter melted come together to create that crunchy sweetspiced layer
• Vanilla Glaze: One cup powdered sugar mixed with two to three tablespoons whole milk and half a teaspoon pure vanilla extract makes a smooth pourable finish

Instructions

Prep The Oven And Pan:

Begin by preheating your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. This ensures the oven is at the right temperature when you're ready to bake. Prepare a 9 by 13inch baking pan by greasing it with butter and dusting it lightly with flour to prevent sticking. Alternatively, line the pan with parchment paper which allows for easy removal after baking.

Mix Dry Ingredients:

In a medium bowl, combine your allpurpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk these together until evenly mixed. This step ensures the spices and leaveners are distributed evenly in the batter for consistent flavor and rise.

Cream Butter And Sugar:

Using an electric mixer, beat the softened unsalted butter and granulated sugar in a large bowl. Continue mixing for about three to four minutes until the mixture turns light in color and fluffy in texture. This process incorporates air into the batter, which helps make the cake tender and moist.

Add Eggs And Vanilla:

Add the eggs in one at a time to the creamed butter and sugar. Beat well after each addition to fully incorporate them. Once the eggs are combined, stir in the vanilla extract until just blended. This step enriches the batter and adds depth to the flavor.

Incorporate Yogurt And Dry Ingredients:

Add your flour mixture to the butter mixture in three parts, alternating with the Greek yogurt. Start and finish with the flour mixture. Mix gently after each addition until just combined avoid overmixing as this can toughen the cake. The yogurt adds moisture and tenderizes the crumb while balancing the sweetness.

Fold In Apples:

Carefully fold the chopped Honeycrisp apples into the batter, making sure the pieces are evenly distributed. Gently folding instead of stirring vigorously keeps the apples from breaking down and maintains the cake’s texture.

Transfer And Smooth:

Pour the batter into your prepared pan. Use a spatula to smooth the top evenly so it bakes uniformly.

Prepare CinnamonSugar Topping:

In a small bowl, mix together the packed brown sugar, ground cinnamon, and melted butter. Stir until the mixture forms damp, clumpy crumbs. These crumbs will create a crispy, flavorful topping.

Add Topping And Bake:

Sprinkle the cinnamonSugar topping evenly over the batter in the pan. Place the pan on the middle rack of your preheated oven and bake for 35 to 40 minutes. You will know the cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Cool And Glaze:

Allow the cake to cool in the pan for at least 20 minutes. While cooling, whisk together powdered sugar, whole milk, and vanilla extract until the glaze is smooth and pourable. Drizzle the glaze liberally over the cooled cake just before serving to add a sweet and creamy finishing touch.

I always enjoy how the cinnamon-sugar topping melts slightly into pockets while baking, creating the perfect mix of soft cake and crunchy topping. This cake takes me right back to that sunny fall day at the orchard with family laughter filling the air.

Storage Tips

Store any leftovers covered at room temperature for up to two days to keep the cake moist and the topping crisp. If you need to keep it longer, cover tightly and refrigerate for up to three days. Bring the cake back to room temperature before serving for the best flavor and texture. When freezing remove the glaze first wrap cooled, unglazed slices in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge or a few hours on the counter, then reapply glaze.

Ingredient Substitutions

For a wholegrain twist, swap allpurpose flour with white whole wheat flour to add a nutty flavor and boost fiber. If you do this, you might want to add an extra tablespoon of yogurt to keep it moist. Sour cream is a lovely substitute for Greek yogurt, offering similar tang and richness. If Honeycrisp apples are unavailable, Pears add a gentle floral sweetness and soften beautifully in the cake.

Serving Suggestions

This coffee cake pairs wonderfully with a strong cup of coffee or spiced hot cider. For an indulgent brunch, serve alongside scrambled eggs and crispy bacon. Toast a handful of walnuts or pecans with the apples before folding them into the batter to add a crunchy, nutty edge. Swap the vanilla glaze for salted caramel drizzle for a rich flavor contrast or sprinkle a pinch of cardamom into the cinnamon-sugar topping for a subtle aromatic lift.

This apple coffee cake is a cozy, shareable treat that pairs beautifully with coffee or cider. Make it ahead by freezing unglazed slices and reapply glaze after thawing.

Common Questions About Recipes

→ How do I keep the cake moist?

Use room-temperature butter, eggs, and Greek yogurt. Mixing just until combined prevents a dense texture and keeps the crumb tender.

→ What apples work best for this cake?

Firm, tart-sweet apples like Honeycrisp, Granny Smith, Fuji, or Pink Lady lend great flavor and hold up well while baking.

→ When is the cake fully baked?

Insert a toothpick into the center; it’s done when it comes out with a few moist crumbs but not wet batter.

→ Can I prepare the cake in advance?

Yes, bake the cake up to a day ahead. Store uncovered at room temperature if serving soon or refrigerate covered for a few days, glazing just before serving.

→ Is freezing the cake possible?

Freeze fully cooled unglazed pieces well wrapped for up to two months. Thaw at room temperature and add glaze before serving.