Martha Stewart Apple Coffee Cake

This Martha Stewart apple coffee cake is a soft and cinnamon-spiced recipe, which includes fresh apples and a crumbly streusel topping. It’s a classic, foolproof recipe, ready in just an hour.

Martha Stewart Apple Coffee Cake Ingredients

For the Cake:

• 1 stick (1/2 cup) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sour cream
• 2 apples, peeled and sliced (Granny Smith or Honeycrisp work best)

For the Cinnamon Streusel:

• 1/2 cup light-brown sugar, packed
• 2 tsp ground cinnamon
• 2 tbsp all-purpose flour
• 2 tbsp cold unsalted butter, cut into small cubes

How To Make Martha Stewart Apple Coffee Cake

1. Preheat and prep the pan: Preheat oven to 350°F (175°C). Butter and flour an 8-inch square baking dish or line with parchment paper.
2. Make the streusel topping: In a small bowl, mix brown sugar, cinnamon, flour, and cold butter using your fingers or a fork until crumbly. Set aside.
3. Cream butter and sugar: In a mixing bowl, beat butter and sugar until light and fluffy, about 2 to 3 minutes.
4. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
5. Whisk dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
6. Combine wet and dry: Alternate adding the flour mixture and sour cream to the creamed butter mixture, starting and ending with flour. Mix just until combined.
7. Layer the cake: Spread half of the batter into the prepared pan. Top with half the sliced apples and half the streusel. Repeat with remaining batter, apples, and streusel.
8. Bake: Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and serve: Let the cake cool in the pan for at least 20 minutes before slicing. Dust with confectioners’ sugar if desired.

Recipe Tips

• What kind of apples should I use? Tart apples like Granny Smith or sweet-tart Honeycrisp work best for flavor and texture.
• Can I use Greek yogurt instead of sour cream? Yes, full-fat Greek yogurt is a good substitute for sour cream.
• Why alternate flour and sour cream? Alternating helps maintain a light texture and prevents overmixing.
• Can I bake this in a round pan? Yes, use a 9-inch round pan, but check for doneness a few minutes earlier.
• How to get perfect crumb topping? Use cold butter and gently mix until coarse crumbs form—don’t overwork it.

What To Serve With Apple Coffee Cake

This cozy coffee cake pairs perfectly with warm drinks or creamy toppings:

• Hot coffee or cinnamon tea
• Warm apple cider
• Whipped cream
• A scoop of vanilla ice cream
• Caramel drizzle

How To Store Apple Coffee Cake

Room Temperature: Store covered in an airtight container for up to 2 days.

Refrigerate: Keep chilled for up to 5 days. Bring to room temperature before serving.

Freeze: Wrap individual slices in plastic wrap and freeze up to 2 months. Thaw at room temp.

Apple Coffee Cake Nutrition Facts

• Calories: ~310 per slice
• Total Fat: ~14g
• Saturated Fat: ~8g
• Carbohydrates: ~42g
• Sugars: ~24g
• Protein: ~4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this cake a day ahead?
Yes, it’s even more flavorful the next day. Store covered at room temp or refrigerate.

Can I add nuts or raisins?
Absolutely—try adding 1/2 cup chopped pecans or golden raisins to the streusel or batter.

Can I make it gluten-free?
Yes, use a 1-to-1 gluten-free flour blend and check for doneness around 5 minutes early.

How do I know when it’s fully baked?
Insert a toothpick in the center; it should come out clean with a few moist crumbs.

What’s the difference between coffee cake and crumb cake?
Coffee cake has less streusel and a denser crumb, while crumb cake has a thick crumb topping.

Try More Recipes:

• Martha Stewart Apple Cinnamon Bundt Cake
• Martha Stewart Apple Cider Cake
• Martha Stewart Apple Cider Bundt Cake