There’s something about the aroma of apples and cinnamon wafting through the air that feels like the warmest hug on a chilly autumn day—or maybe it’s just me being sentimental. This apple dapple coffee cake, with its sweet, crumbly topping and tender, spiced interior, is the kind of treat that makes you want to curl up with a good book or, perhaps, reminisce about simpler times when baking was the highlight of a lazy Sunday. (And let’s be honest, who doesn’t love a cake that works just as well for breakfast as it does for dessert?)
Steps
- Begin by toasting and chopping the walnuts, and let them cool. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with oil or butter. Prepare the apples by peeling, coring, and slicing them into 1/2-inch thick pieces.
- In a mixing bowl, combine 3 eggs, 1 cup of oil, 1 cup of granulated sugar, and 2 teaspoons of vanilla extract. Mix on medium speed for about a minute until the ingredients are well-blended.
- In another bowl, whisk together 3 cups of flour, 1 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated. Fold in 1 cup of chopped nuts and 3 cups of sliced apples, ensuring they are evenly distributed.
- Pour the batter into the prepared springform pan and place it in the center of the oven. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Begin preparing the caramel sauce about 10 minutes before the cake is finished baking.
- Once the cake is out of the oven, poke holes all over its surface using a meat fork or large skewer. While the cake is still hot, pour the caramel glaze evenly over it, allowing the sauce to seep into the cake. Sprinkle the remaining 1/3 cup of chopped nuts on top and let the cake rest for a few minutes before transferring it to a serving platter.
- To make the caramel sauce, mix 1 cup of brown sugar, 6 tablespoons of butter, 1/4 cup of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt in a medium saucepan. Cook over medium heat, bringing the mixture to a low boil while stirring gently for 4 minutes, until it lightly coats a spoon. This sauce will absorb into the cake, enhancing its flavor.
Ingredients
- 3 large eggs, at room temperature
- 1 cup of oil (use either extra light olive oil or vegetable oil)
- 1 cup of granulated sugar
- 2 teaspoons of vanilla extract
- 3 cups of all-purpose flour
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/3 cups of walnuts or pecans, toasted and chopped
- 3 cups (equivalent to 1 pound or 2 large) Granny Smith apples, peeled, cored, and sliced into 1/2-inch pieces
- 1 cup of light brown sugar
- 6 tablespoons of unsalted butter
- 1/4 cup of milk (any type)
- 1/2 teaspoon of vanilla extract
- A pinch of salt
FAQ
- Does the Apple Coffee Cake contain coffee?
- No, this cake does not include coffee as an ingredient. The term “coffee cake” suggests that it pairs well with coffee, making it an ideal treat for breakfast or brunch settings.
- What kind of apples work best for this recipe?
- Granny Smith apples are recommended for this recipe. They provide a perfect balance of sweetness and tartness, which complements the caramel sauce and cake texture.
- Can I use a different type of pan instead of a springform pan?
- Yes, although the traditional choice for baking this cake is a bundt pan, the recipe suggests using a 9-inch springform pan for ease of handling and serving.
- How should I store the Apple Coffee Cake?
- Once the cake has cooled, it can be stored in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating it.
- What is the purpose of the caramel sauce in this recipe?
- The caramel sauce is poured over the hot cake, allowing it to seep into the cake and create a moist, buttery center that enhances the flavor and texture of the dessert.
Tips
- Avoid Overmixing: When combining the wet and dry ingredients, mix until just incorporated to ensure a tender crumb and avoid a dense cake.
- Properly Prepare Apples: Peel and slice the apples into 1/2-inch thick pieces for even distribution and texture throughout the cake.
- Caramel Sauce Absorption: Poke the cake with a skewer while it’s still hot to allow the caramel sauce to seep into the cake, creating a moist and flavorful center.
- Cooling Nuts: Ensure that the toasted nuts are completely cooled to room temperature before adding them to the batter to maintain the cake’s texture.
Equipment
- 9″ Springform Pan – Essential for baking the cake and easier to handle than a traditional bundt pan.
- Mixer with Paddle Attachment – Useful for mixing the wet ingredients efficiently.
- Medium Saucepan – Necessary for making the caramel sauce.
- Meat Fork or Large Skewer – Used for poking the cake to allow the caramel sauce to seep in.
- Whisk – For whisking together dry ingredients and for making the caramel sauce.
