Apple Coffee Cake With Vanilla Glaze
1 h
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 35 min | 1 h |
Introduction
This apple coffee cake with vanilla glaze is moist, tender, and loaded with juicy Honeycrisp apples in every bite.
A buttery cinnamon-sugar topping and simple vanilla glaze give it that cozy bakery-style feel right from your own oven.
Serve it warm for a weekend brunch, holiday breakfast, or an easy make-ahead treat with your afternoon coffee.
Ingredients (9 servings)
Ingredients for the Cake:
Ingredients for the Cinnamon-Sugar Topping:
Ingredients for the Vanilla Glaze:
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How to Make Apple Coffee Cake With Vanilla Glaze
-
Preheat oven and prepare the pan
Preheat your oven to 350°F.
Grease a 9-inch square baking pan and, if you like, line the bottom with parchment.
-
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Set this bowl aside so it is ready when you mix the batter.
-
Cream butter and sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
Use a hand mixer or stand mixer on medium speed for this step.
-
Add eggs and vanilla
Add the eggs one at a time, mixing just until each egg is fully incorporated.
Beat in the vanilla extract, scraping the bowl as needed so everything mixes evenly.
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Finish the batter and fold in apples
Add about half of the dry ingredients to the butter mixture and mix on low until just combined.
Add the Greek yogurt and mix again on low speed until the batter looks mostly smooth.
Add the remaining dry ingredients and mix on low only until no dry streaks remain.
Gently fold in the chopped apples with a spatula so they are evenly distributed.
-
Make the cinnamon-sugar topping
In a small bowl, stir together the brown sugar and cinnamon.
Pour in the melted butter and mix until the topping looks like damp sand with little clumps.
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Assemble and bake the cake
Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Sprinkle the cinnamon-sugar topping evenly over the batter, breaking up any large clumps.
Bake for 32 to 38 minutes, until a toothpick in the center comes out with just a few moist crumbs.
If the top browns too quickly, tent the pan loosely with foil near the end.
-
Cool the cake
Place the pan on a wire rack and let the cake cool at least 20 to 30 minutes.
Cool longer if you want the glaze to set more firmly on top.
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Mix the vanilla glaze
In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, and vanilla extract until smooth.
If the glaze seems too thick, whisk in a few more drops of milk at a time.
-
Glaze, slice, and serve
Drizzle the vanilla glaze over the slightly warm or fully cooled cake in thin lines or a zigzag pattern.
Let the glaze set for a few minutes, then slice the cake into squares and serve.
Substitutions
- Plain Greek yogurt -> sour cream
- Use an equal amount of full-fat sour cream for a similar tangy flavor and rich, moist crumb in the cake.
- Honeycrisp apples -> Pink Lady or Granny Smith apples
- Swap in a firm, slightly tart apple to keep pieces from turning mushy and to add a bright, balanced flavor.
- Milk in the glaze -> apple cider
- Use apple cider instead of milk for a subtle apple tang and a fun fall twist in the vanilla glaze.
Tips
- Dice the apples evenly and not too large
- Aim for small, even 1/2-inch pieces so the apples cook through at the same rate and do not weigh down the cake.
- Cream the butter and sugar thoroughly
- Beat until the mixture looks pale and fluffy, which helps trap air and gives the coffee cake a tender crumb.
- Avoid overmixing once the flour goes in
- Mix on low and stop as soon as the flour disappears to prevent a dense, tough cake texture.
- Check doneness in a few spots
- Test near the center and slightly off-center, looking for a toothpick with moist crumbs but no wet batter.
- Cool before glazing for neat slices
- Letting the cake cool helps the glaze cling instead of melting in, which keeps the top pretty and easy to slice.
- Line the pan for easy lifting
- A parchment sling allows you to lift the whole cake out once cooled, which helps with clean, bakery-style squares.
Nutrition Facts *
| Energy | 491 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 19 | g |
| Carbohydrates | 74 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my coffee cake turn out dense instead of light and tender?
- Dense cake usually means the butter and sugar were not creamed enough or the batter was overmixed after adding flour. Next time, cream until fluffy and then mix on low, stopping as soon as the dry ingredients vanish.
- How can I keep the center from being underbaked or gummy?
- Bake until a toothpick from the very center comes out mostly clean with only moist crumbs. If the top browns too quickly before the middle sets, cover loosely with foil and continue baking until the center tests done.
- Can I use regular yogurt instead of Greek yogurt?
- Yes, but regular yogurt is thinner and adds more liquid. For the best texture, use full-fat regular yogurt and strain it in a fine-mesh strainer for about 20 minutes before measuring.
- What should I do if my glaze is too thick or too thin?
- If it is too thick, add milk or cider a few drops at a time until it drizzles smoothly. If it is too thin, whisk in a tablespoon of powdered sugar at a time until it coats a spoon nicely.
- Can I bake this in a different pan size?
- You can use an 8-inch square pan for a slightly thicker cake, adding a few extra minutes of baking time. A 9x13 pan will give a thinner cake, so start checking earlier, around 22 to 25 minutes.
- Can I freeze the apple coffee cake?
- Yes, cool the cake completely, skip the glaze, then wrap tightly in plastic and foil. Freeze up to two months, thaw wrapped at room temperature, then glaze before serving.
Serving Suggestions
This apple coffee cake makes brunch feel extra cozy and brings that bakery smell right into your kitchen.
For a fancier twist, add toasted pecans on top or a scoop of cinnamon ice cream alongside.
It also pairs beautifully with strong coffee or hot apple cider on a chilly afternoon.
More pairings:
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