Apple Crisp Coffee Cake
A delicious apple crisp coffee cake featuring tender apple chunks, crunchy nut topping, and a cinnamon-spiced crumb, perfect for breakfast or dessert with a cozy flavor profile.
Ingredients
Instructions
- Grease a 9 x 9 x 2-inch pan.
- Stir together flour, baking powder, baking soda, and salt.
- Beat sugar and shortening until fluffy.
- Beat in egg and vanilla until well mixed.
- Peel and core the apple, then chop.
- Stir half of the flour mixture into the sugar mixture.
- Stir in sour cream.
- Add remaining flour mixture and chopped apple; mix well.
- Spread the batter in the prepared pan.
- Crush nuts and mix with brown sugar, butter, and cinnamon to make topping.
- Sprinkle the nut mixture over the batter.
- Bake in a 375°F oven for 25 to 30 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with whole wheat flour. If you don't have shortening, unsalted butter works well as a substitute. For added flavor, try using a spiced apple or a combination of apples. Ensure that the apple is chopped evenly for consistent baking. This recipe is a great way to use up any leftover apples from your fall harvest.
Serving Suggestions
This Apple Crisp Coffee Cake is delicious on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Serve it alongside a cup of coffee or tea for a delightful breakfast or afternoon treat. For a festive touch, consider offering it with a side of Butterscotch Pudding Walnut Cake during holiday gatherings.
Storage & Reheating
Store any leftover coffee cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze for up to three months. To reheat, simply warm individual pieces in the microwave for 15-20 seconds or in an oven set to 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Crisp Coffee Cake contains roughly 281 calories, with 2g protein, 32g carbohydrates, and 13g fat. It is a good source of vitamin C (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of apple for this recipe?
Absolutely! While Granny Smith apples are a popular choice for their tartness, you can use any apple variety you prefer. Honeycrisp, Fuji, or Gala apples will add a sweeter flavor. Just make sure the apples are firm to hold their shape during baking.
How can I make this recipe dairy-free?
To make this recipe dairy-free, substitute the sour cream with a dairy-free yogurt or a plant-based sour cream alternative. For the butter in the topping, use a dairy-free margarine or coconut oil. These swaps will keep the cake moist and delicious without using dairy products.
What can I do if I don't have nuts for the topping?
If you're out of nuts or have allergies, you can simply omit them or use seeds like sunflower or pumpkin seeds for a crunchy topping. Alternatively, consider adding rolled oats to the topping for added texture and flavor. Just combine them with the brown sugar and cinnamon for a delightful crunch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).