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Apple Streusel Coffee Cake

5 from 4 reviews

A moist, tasty coffee cake topped with streusel and filled with cinnamon spiced caramel apple bites.



  • 2 tablespoons butter
  • 1 1/2 pounds baking apples (I used Honeycrisp), peeled and cut into 1/3-inch pieces
  • 1/2 cup sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon cinnamon


  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1 tablespoon finely chopped pecans
  • 6 tablespoons cold butter, cut into cubes

Coffee Cake

  • 4 tablespoons butter, plus more for greasing
  • 1 1/2 cups flour, plus more for dusting
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • Pinch of salt
  • 3/4 cup sugar
  • 1  egg, beaten
  • 2/3 cup buttermilk


Melt the butter in a large sauté pan. Add the apples, sugar and lemon juice. Cook over medium until the sugar dissolves. Continue to cook, stirring as needed until the apples are tender and caramelized. Stir in cinnamon.
Mix together the flour, sugar and pecans. Cut in the butter to form the streusel, using your fingers if needed to make crumbs.

Preheat the oven to 350°. Spray a 9 x 9-inch baking pan with a flour and oil spray like Bakers’ Joy or line with non-stick foil and set aside.

To make the coffee cake, whisk together the 1 1/2 cups of flour with the baking powder, baking soda, allspice and salt. In another bowl, beat together the 4 tablespoons of butter with the sugar until light and pale yellow, about 3 minutes. Mix in the egg until incorporated. Slowly, beat in the buttermilk and the flour mixture in 3 alternating batches, ending with the flour mixture. Fold in the apples.

Pour the batter into the prepared pan and smooth the top. Crumble the streusel evenly over the top and bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack before serving.


Adapted from Food and Wine.