Apple Streusel Coffee Cake

apple streusel coffee cake 2

I made this coffee cake when I was getting TONS of apples each week in my farm share.  I think that baking with a combination of apples produces the best flavor.  Tart apples such as Granny Smith, Mutsu, Jonagold, Honeycrisp, or Winesaps are recommended for this recipe.  This recipe is from Bubby’s Brunch Cookbook, a cookbook from a terrific restaurant of the same name in Brooklyn and New York City.  I modified it by substituting some of the all-purpose flour for wheat, and fat free greek yogurt for the sour cream.

For the Topping:

  • 1 1/2 cups coarsely chopped wlanuts
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter, at room temperature

For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 extra-large eggs, at room temperature
  • 1 cup greek yogurt or sour cream
  • 1 tablespoon pure vanilla extract
  • 2 large apples, peeled, cored, and cut into 1/4-inch dice
  • 1 1/2 cups coarsely chopped walnuts
  1. Preheat the oven to 350 degrees.  Lightly butter a 9 x 13 x 2-inch baking pan and line the bottom with parchment paper.  Butter the parchment paper.
  2. Make the topping.  Stir together the walnuts, brown sugar, cinnamon, and salt in a mdium mixing bowl.  Work in the butter with your fingertips until the mixture is crumbly and moist.  Set aside.
  3. Make the cake: Combine the flour, baking powder, baking soda, and salt in a large bowl and set aside.
  4. Using a mixer set on medium speed, cream the butter in a large mixing bowl for 2-3 minutes, or until pale and light.  Gradually add the sugar, beating well and occasionally scraping down the sides of the bowl.  Beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream and vanilla.
  5. Add the flour mixture and beat just until incorporated, with no streaks of flour remaining. Fold in the apples and walnuts.
  6. Pour the batter into the prepared baking pan.  Sprinkle the topping evenly over the cake.
  7. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven and cool in the pan for 10 minutes before cutting the cake into square to streusel coffee cake

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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