Apple Coffee Cake

Why you'll love this cake

• Flavor: the mix of apples and cinnamon is heavenly; top it with a walnut crumble and you have a little piece of heaven right there, just sweet enough with a wonderful bite.
• Texture: it's a contrast of layers. The sour cream renders a moist and dense but soft cake while the apples and crumble provide crunch.
• Crowd-pleaser: it's a great cake for a brunch table, potluck, picnic, bake sale, or to snack all day.
• Make ahead: it keeps well for several days and can be frozen.

Coffee cakes with sour cream

Can it be called coffee cake if it doesn't have sour cream in the batter?

It lends a richness and tight crumb to a cake that is hard to attain otherwise. They are tender and moist and a thing to remember.

Ingredients 

The list appears to be long, but the ingredients are simple and you probably have most of them already.

• Apples: I use granny smith apples exclusively (the green ones, my absolute favorites for baking). They bring some acid to the mix that complements the overall sweetness of the cake. And they hold their shape and don't turn mushy in the oven. If you have another favorite that you usually bake with (pink lady, fuji, Honeycrisp apples), by all means, use it.
• Walnuts: they will be coarsely chopped, so buy the cheap ones that are already broken. No need to spend money on walnut halves.
• Sour cream: the regular type, full-fat sour cream cheese is used for richness and creaminess. 
• Granulated sugar.
• Brown sugar: it's used for the cake batter and the streusel topping.
• Milk.
• Eggs: fresh, large.
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
• Lemon zest: freshly grated.
• Flour: this cake works with both all-purpose and cake flour.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Baking powder and baking soda: are used as leaveners to help the cake rise, so make sure they aren't expired. 

Crumble topping

It's an essential layer here.

Without it, you have a great apple snacking cake. With it, you have a super amazing apple coffee cake that will bring raves and become part of your baking rotation.

• By hand: it's a small amount of streusel, so use a bowl and a fork, your hands, or a pastry cutter.
• Food processor: use it if you're making a larger quantity and add the walnuts by hand.
• Make-ahead: crumble can be made ahead and frozen! Make a large batch and have it ready whenever you need it. 

Mix dry ingredients in a medium bowl, add the butter and mix until crumbly.

Add the chopped walnuts and stir to integrate. Refrigerate while preparing the apple cake.

Assembly

This coffee cake involves layering the batter and the apples (image above) to achieve that intricate pattern we all love in this type of cake.

Spread half of the cake batter in the prepared pan and top with the apple pieces.

Carefully drop mounds of cake batter on top of the apples and spread carefully to cover.

Sprinkle the walnut cinnamon crumb topping on top. It won't cover it completely, and that is fine.

Bake according to the instructions on the recipe card. The topping will seep a little into the batter.

Vintage Kitchen tip: when adding the batter layer on top of the apples, the best way is to drop mounds of it so they'll be easier to spread. Aid yourself with the back of a spoon barely dipped in water when spreading. You will find that the batter glides easily, and the apples don't stick as much. 

Powdered sugar glaze

I am a huge fan of simple icing (1 cup powdered sugar and a few teaspoons of lemon juice or milk) for coffee cakes, as documented in this fabulous pumpkin coffee cake.

Using apple juice or apple cider as the liquid for this cake would also be a great idea. 

• Cooled-down cake: it's essential before drizzling the glaze. Otherwise, it will thin out due to the heat.
• Make it ahead: keep it refrigerated in an airtight container or tightly covered bowl. A thin shell will probably form on the top. Simply beat it again before using it. If needed, add another teaspoon or two of liquid.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Make ahead: you can make the streusel topping ahead and keep it refrigerated in an airtight container. The whole apple cake can be kept refrigerated for several days or frozen for a month, always well covered.
• Serving: this is a fantastic cake on its own or with a hot cup of coffee or tea. But can be dressed up by serving it slightly warm with a scoop of vanilla ice cream.

Substitutions

• Pears: they can be used instead of apples. They have a similar texture and baking time. Use pears that are not very ripe as they will hold their shape better and not become mushy when baked. I sometimes use almonds instead of walnuts, less cinnamon, and maybe a bit of ginger.
• Yogurt: it can be used instead of sour cream. Natural or Greek yogurt, not flavored ones.