Description
Classic Apple Coffee Cake, also known as Apple Dapple Cake, combines tart Granny Smith apples and crunchy toasted nuts with a moist, cinnamon-spiced cake. This comforting dessert is perfect for breakfast or snack time, featuring layers of buttery crumb topping and soft cake infused with vanilla and warm spices.
Ingredients
Scale
Cake Ingredients
- 3 large eggs (room temperature)
- 1 cup extra light olive oil or vegetable oil
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 cups all-purpose flour (measured correctly)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups toasted and chopped walnuts or pecans
- 1 lb Granny Smith apples (about 2 large apples, peeled and cut into 3 cups)
Topping Ingredients
- 1 cup light brown sugar
- 6 Tbsp unsalted butter
- 1/4 cup milk (any kind)
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Apples and Nuts: Peel, core, and dice the Granny Smith apples into approximately 3 cups. Toast the walnuts or pecans in a dry skillet over medium heat until fragrant and lightly browned, then chop them coarsely. Set both aside.
- Mix the Cake Batter: In a large bowl, beat the 3 eggs until smooth. Add the oil, granulated sugar, and 2 teaspoons vanilla extract, mixing well until combined. In a separate bowl, whisk together the 3 cups all-purpose flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Fold in the chopped toasted nuts and diced apples evenly into the batter.
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round baking pan. Pour the batter into the pan and smooth the top evenly. In a small saucepan, melt 6 tablespoons unsalted butter with 1 cup light brown sugar, 1/4 cup milk, 1/2 teaspoon vanilla extract, and a pinch of salt over medium heat, stirring until the mixture is smooth and slightly thickened. Pour this topping evenly over the batter in the pan. Bake the cake for approximately 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan on a wire rack for at least 20 minutes. This rest time helps the topping set perfectly. Slice into 9 or more pieces and serve warm or at room temperature, optionally with coffee or tea.
Notes
- Measure flour properly by spooning it into the cup and leveling it off for best results.
- You can use either walnuts or pecans according to your preference.
- Room temperature eggs help achieve a smoother batter.
- To toast nuts, watch carefully to prevent burning and ensure maximum flavor.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
