Apple-Walnut-Poppy Seed Coffee Cake
A moist, flavorful coffee cake featuring tender apples, crunchy walnuts, and poppy seeds, perfect for breakfast or brunch gatherings, offering a delightful combination of sweetness and texture.
Ingredients
- 1/2 cup vegetable oil ⓘ
- 1 cup sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 3 tablespoons poppy seed ⓘ
- 1 cup dairy sour cream ⓘ
- 2 cups finely chopped apples ⓘ
- 1 cup chopped nuts ⓘ
- 3/4 cup brown sugar ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 4 tablespoons melted butter ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 13 x 9 x 2-inch baking pan.
- Mix together the vegetable oil and sugar.
- Beat in the eggs and vanilla until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seed.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the finely chopped apples and chopped nuts.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, combine the brown sugar and ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the batter.
- Drizzle the melted butter over the top.
- Bake in the preheated oven for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a moister coffee cake, consider using Greek yogurt instead of sour cream. If you want to reduce the sugar, substitute half of the sugar with unsweetened applesauce. Feel free to add a splash of lemon juice to brighten the flavors. Make sure to chop the apples finely to ensure they bake evenly throughout the cake.
Serving Suggestions
Serve this Apple-Walnut-Poppy Seed Coffee Cake warm or at room temperature. It pairs beautifully with a cup of coffee or tea for breakfast or as an afternoon snack. Consider drizzling with Powdered Sugar Icing for an extra touch of sweetness. Serve alongside Delicious Hot Rolls for a delicious brunch spread.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 15-20 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Apple-Walnut-Poppy Seed Coffee Cake contains roughly 568 calories, with 6g protein, 71g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (33% of the Daily Value), vitamin C (26% of the Daily Value), and calcium (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 874mg per serving (38% 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 different nuts in this recipe?
Absolutely! While walnuts add a nice crunch, you can substitute with pecans or almonds for a different flavor profile. Just ensure the nuts are chopped to a similar size for even distribution in the cake.
What can I do if I don’t have poppy seeds?
If you don’t have poppy seeds on hand, you can omit them or substitute with sesame seeds for a similar texture. Alternatively, consider using chia seeds for added nutrition without altering the flavor significantly.
Can I freeze this coffee cake?
Yes, this coffee cake can be frozen! Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can be stored for up to three months. Thaw overnight in the refrigerator before serving.
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).