Apple Coffee Cake

Finally, a moist apple, raisin and walnut coffee cake that is tender and light.

Why this recipe works:

This recipe was developed entirely by accident. As with most happy mistakes, hunky hubby and I found ourselves with pounds and pounds of fermented apple scraps after beginning a journey to make organic hand processed apple cider vinegar. We have been peeling and chopping apples all fall and winter and had quite a stockpile of gorgeous moist apples harvested from the vinegar starts.

I baked piles of cakes one weekend, trying to use up all the apples: a gluten- free (which was surprising good), a wheat flour, (hard pass), pancakes, muffins and then decided to throw the kitchen sink at the last recipe using up pecans, raisins and tons of apples.

Greek yogurt, raisins and butter make for a cake that is not heavy or clunky, yet super moist. This cake recipe is packed with way more apples than most classic recipes to really amp up the apple flavor.

It baked into coffee cake nirvana.

Ingredients in this super moist apple raisin and walnut coffee cake:

fresh ingredients-

• unsalted butter
• apples
• lemon juice
• eggs
• greek yogurt

pantry ingredients-

• walnuts or pecans
• golden raisins
• all purpose flour
• brown sugar
• granulated sugar
• baking powder & baking soda
• kosher salt
• cinnamon
• vanilla extract
• brandy- optional

How to make this moist apple walnut coffee cake:

Make the crumble topping:

1. combine nuts, brown sugar, cinnamon and butter in a bowl . Cut in butter until the mixture resembles coarse pebbly sand. Chill while assembling the other components.
2. preheat the oven to 350 and prepare a 9″ spring form pan.

Make the apple and raisin filling:

1. toss the apples and raisins with brandy OR lemon juice. Set aside.

Make the cake batter:

1. beat 2 sticks of butter until fluffy and pale yellow- about 5 minutes. Add in granulated sugar, beat in eggs , add in flour mixture and yogurt. Do not overmix.
2. spread 2/3’s of the batter into the prepared springform pan. Sprinkle with 1/3 of the nut mixture and top with 1/2 the apple mixture, repeat with remaining batter, 1/3 of the nut mixture and apples. Top the cake with the remaining crumble mixture.
3. bake 45-50 minutes. Let cake cool on a wire rack and then remove the outer ring of the pan.
4. serve with whipped cream, if desired.

Equipment needed for this recipe:

• 9″ spring form pan- available here
• pastry cutter
• stand mixer with paddle attachment
• timed baking sheet
• parchment paper
• mixing bowls, measuring spoons and cups

Pro-tips for a successful bake:

Read more helpful tips in the recipe card notes below-

Other delicious apple recipes to try:

• Simple Apple Cake
• Classic Apple Crisp
• Double Apple Pie with Rustic Buttery Crust
• Caramel Apple Mule

Apple Coffee Cake

A moist coffee cake packed with layer of buttery crumble, tender apples, plump raisins and crunchy nuts

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Course: Breakfast & Brunch, Sweet Tooth, Uncategorized

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 12 servings

Calories: 410kcal

Author: Meggen Wilson

Ingredients

For the crumble topping

• 1 cup chopped walnuts or pecans
• ⅓ cup brown sugar, packed
• 1 tsp ground cinnamon
• ⅓ cup All purpose flour
• ½ cup softened (room temperature) unsalted butter

For the apples & raisins

• 2 cups apples, chopped
• ½ cup golden raisins
• 2 TBSP brandy OR
• 2 TBSP fresh lemon juice

For the batter

• 1 ¾ cups All purpose flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ½ tsp Kosher salt
• 1 cup unsalted butter, room temp ( 2 sticks)
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 8 oz Greek Yogurt ( or sour cream)

Instructions

• Pre heat your oven to 350 degrees. Butter and flour a 9-inch spring form pan. Place on a parchment lined rimmed baking sheet. Do not use an insulated baking sheet.
• Combine chopped nuts, brown sugar, cinnamon and 1/3 cup flour in a medium bowl. Cut in the 1/2 cup butter until the mixture resembles coarse pebbly sand. Set aside.
• Toss the apples and raisins with the brandy ( or lemon juice). Set aside.
• In a medium bowl combine 1 3/4 cups flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, beat 2 sticks of softened butter until fluffy- about 2 minutes. Add in 1 cup of granulated sugar. Beat until smooth. Add in the eggs slowly and beat another minute. Add in 1/2 the flour mixture and then 1/2 the yogurt. Beat on low speed for 15 seconds. Add in the remaining flour and yogurt and beat on low until all the flour is incorporated, but do not over beat the batter.
• Spread about 2/3’s of the batter into the prepared spring form pan. Sprinkle with 1/3 of the nut crumble mixture and top with 1/2 of the apple mixture. Repeat with the remaining batter, 1/3 nut mixture and remaining apples. Top the cake with the remaining nut crumble mixture.
  
• Bake at 45-50 minutes or until a cake tester comes out clean. Let the cake cool on a wire rack for 10 minutes and then remove the outer ring of the springform pan. Serve with whipped cream if desired.

Video

https://www.pineandpalmkitchen.com/wp-content/uploads/2023/02/IMG_3155.mov

Notes

To Store: This cake will stay fresh for up to 5 days under a glass dome on a cake stand.

To Freeze: Let cake cool completely. Wrap well in plastic wrap and then a layer of foil. The cake will freeze well for up to 3 months.

How to Serve: Serve with barely sweetened whipped cream, coffee, tea or just plain for an afternoon snack.

What kind of apples to use: we used fermented apples that had been used to make apple cider vinegar so they were incredibly moist. I recommend using Granny Smith apples or Honey Crisp. Really- any apple (except Macintosh ) will work fine.

If the crumble is getting too dark, cover with foil the last 10-15 minutes of baking to prevent burning.

Pro tip- for a perfect rise- make sure you have fresh baking soda and baking powder.

Nutrition

Calories: 410kcal