Though it may seem unusual, this coffee cake, bursting with apples and warm spices, and infused with actual coffee, is an unbelievably delicious treat. Thanks to Nancy’s Whole Milk Yogurt, the cinnamon and espresso scented cake has an extra-tender crumb. With sweet apples, crunchy walnuts, and brown sugar streusel in every bite, you’ll want to make this cake all fall!
Makes one 9″ cake, 12 servings
Ingredients
Cake:
1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) light brown sugar, packed
1 tsp. vanilla extract
2 large eggs
1/2 cup Nancy’s Whole Milk Plain Yogurt
1/4 cup brewed coffee
1 3/4 cups (210g) cake flour or all-purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1 tsp. instant espresso powder
1 tsp. baking powder
1/2 tsp. baking soda
Scant 1/2 tsp. salt
2 medium Granny Smith apples, peeled and diced into 1/4” pieces
1/2 cup walnuts, toasted and finely chopped
Streusel:
1 cup (125g) all-purpose flour
7 Tbs. (87g) light brown sugar, packed
2 Tbs. (24g) granulated sugar
1 1/2 tsp. cinnamon
1/8 tsp. salt
1/3 cup (75g) unsalted butter, melted
Glaze:
1/2 cup (60g) powdered sugar
Pinch of salt
1/2 tsp. vanilla extract
1-1 1/2 Tbsp. brewed coffee
Instructions
- Preheat the oven to 350° F.
- Spray a 9” round springform pan with nonstick cooking spray and set aside.
- Place the butter, brown sugar, and vanilla in a large mixing bowl. Use a hand mixer to cream the ingredients together on medium-high speed for 1-2 minutes, or until smooth. Add the eggs, yogurt, and coffee, and continue beating until the mixture is light and fluffy, about 1 minute.
- Sift the flour, baking powder, baking soda, spices, espresso, and salt into the bowl. Mix on low speed, scraping down the sides of the bowl with a rubber spatula as needed, until a smooth, thick batter forms. Fold in the diced apple and walnuts.
- Scrape batter into the pan with a rubber spatula and smooth it into an even layer.
- To make the streusel, place the flour, brown sugar, granulated sugar, cinnamon, and salt in a large mixing bowl. Stir with a fork to combine. Drizzle the melted butter into the bowl, and mix with the fork until the mixture forms large crumbs. Sprinkle the crumble evenly over the cake batter.
- Transfer the pan to the middle rack of the preheated oven.
- Bake the coffee cake for 40-45 minutes, until the topping is golden and a toothpick inserted in the center comes out clean.
- Remove the pan from the oven. Allow the cake to cool for at least 30 minutes, then remove the sides of the pan. Continue cooling for about 1 hour longer, until the cake reaches room temperature.
- To make the glaze, place the powdered sugar and salt in a mixing bowl. Add the vanilla and 1 Tbs. of coffee, and whisk until completely smooth. The glaze should drizzle slowly off a spoon but not be runny. If it is too thick, add 1/2 Tbs. or so more coffee. If it is too thin, add a touch more powdered sugar.
- Drizzle the glaze over the cooled cake and let it sit for 15 minutes to set before serving.
