Cinnamon-Apple Coffee Cake
A warm, spiced coffee cake featuring tender apple slices and cinnamon, perfect for breakfast or brunch, appealing to those who enjoy wholesome, fruity baked treats.
Ingredients
Instructions
- Mix dry ingredients: whole wheat flour, baking powder, salt, and cinnamon.
- Beat the egg and add it to enough milk to make a mixture.
- Cut safflower oil into the dry mixture until crumbly.
- Reserve two tablespoons of the dry mixture, then add the egg and milk mixture to the remaining dry ingredients.
- Stir only until moistened, then spread the batter into an oiled 8-inch baking pan.
- Arrange sliced apple on top of the batter and sprinkle with cinnamon.
- Bake in a 375°F oven for 20 to 25 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider substituting half of the whole wheat flour with all-purpose flour. If safflower oil isn't available, canola or vegetable oil works well too. To enhance the flavor, try adding a teaspoon of vanilla extract to the wet ingredients. Make sure not to overmix the batter to keep the cake tender and moist.
Serving Suggestions
This Cinnamon-Apple Coffee Cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dusting of powdered sugar on top for an elegant touch. It pairs beautifully with a cup of coffee or tea. For a delicious twist, try serving it alongside a scoop of vanilla ice cream or with a dollop of whipped cream.
Storage & Reheating
Allow the cake to cool completely before storing. Keep it 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 warm individual slices in the microwave for about 15-20 seconds or in the oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon-Apple Coffee Cake contains roughly 199 calories, with 2g protein, 24g carbohydrates, and 11g fat. It is a good source of vitamin C (13% of the Daily Value). Note that it is relatively high in sodium, at 941mg per serving (41% 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
How can I make this recipe vegan?
To make this coffee cake vegan, replace the egg with a flaxseed meal or applesauce. For the milk, any plant-based alternative like almond or oat milk will work well. Additionally, you can substitute safflower oil with coconut oil for added flavor.
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).