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This apple coffee cake with vanilla glaze captures the warmth and comfort of fresh orchard apples combined with a buttery cinnamon sugar topping. It is the perfect companion for a relaxed brunch or a sweet moment with coffee. The moist crumb balanced with a delicate glaze makes it a versatile treat for holidays and everyday indulgences alike.
I first baked this after a family apple picking day and since then it has become a ritual for us every fall. The aroma always fills the house with warmth and invites everyone to gather around the table.
Ingredients
- All purpose flour: Two cups of all purpose flour for a light and tender crumb choose a good quality French flour such as T45 for best results
- Baking powder: One and a half teaspoons baking powder to help the cake rise beautifully
- Baking soda: Half a teaspoon baking soda to complement the leavening
- Salt: Half a teaspoon salt to enhance flavors always use fine sea salt
- Ground cinnamon: One teaspoon ground cinnamon adding cozy spice try to find fresh cinnamon powder in the spice aisle
- Ground nutmeg: Quarter teaspoon ground nutmeg for subtle warmth
- Unsalted butter: Half a cup unsalted butter softened to room temperature for a creamy texture
- Granulated sugar: One cup granulated sugar to sweeten without overpowering
- Eggs: Two large eggs bring structure and moisture
- Pure vanilla extract: One teaspoon pure vanilla extract for depth and aroma opt for Madagascar vanilla if you can
- Greek yogurt: One cup plain whole milk Greek yogurt to add moisture and a slight tang
- Honeycrisp apples: Two cups Honeycrisp apples peeled and chopped for fresh juicy sweetness fresh and firm apples are key
- Brown sugar: Quarter cup packed brown sugar for the cinnamon topping
- Topping ground cinnamon: One teaspoon ground cinnamon for the topping to double down on spice
- Melted butter for topping: Two tablespoons unsalted butter melted to bind the topping
- Powdered sugar: One cup powdered sugar for the vanilla glaze
- Milk: Two to three tablespoons whole milk to adjust glaze consistency
- Vanilla for glaze: Half teaspoon pure vanilla extract for the glaze enhancing the sweetness subtly
Instructions
- Prep The Oven And Pan:
- Preheat your oven to 175 degrees Celsius. Butter and flour a 23 by 33 centimeter baking pan or line it with parchment paper to prevent sticking and ensure an easy release.
- Mix Dry Ingredients:
- In a medium bowl whisk together the flour baking powder baking soda salt cinnamon and nutmeg until evenly combined. This ensures your flavors are well distributed and the raise agents activate uniformly in the batter.
- Cream Butter And Sugar:
- In a large bowl beat the softened unsalted butter with granulated sugar using an electric mixer on medium speed until the mixture is pale and fluffy about three to four minutes. This step is critical to incorporate air for a light cake texture.
- Add Eggs And Vanilla:
- Beat in the eggs one at a time making sure each egg is fully mixed in before adding the next. Stir in the pure vanilla extract for that warm flavor foundation.
- Incorporate Yogurt And Dry Ingredients:
- Add the flour mixture in three parts alternated with Greek yogurt beginning and ending with the flour. Stir gently each time just until combined to avoid a tough cake.
- Fold In Apples:
- Carefully fold the chopped Honeycrisp apples into the batter making sure they are evenly distributed without breaking them down.
- Transfer And Smooth:
- Pour the batter into your prepared pan and smooth the surface with a spatula for an even bake.
- Prepare Cinnamon Sugar Topping:
- Mix together the brown sugar cinnamon and melted butter in a small bowl until crumbly and moist. This topping will crisp up to add lovely texture.
- Add Topping And Bake:
- Sprinkle the topping evenly over the batter. Bake for thirty five to forty minutes. The cake is ready when a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool And Glaze:
- Let the cake cool in its pan for at least twenty minutes. Meanwhile whisk the powdered sugar milk and vanilla extract into a smooth glaze. Drizzle generously over the cooled cake before serving.
This cake reminds me of the joy in simple gatherings with family during autumn. Using fresh apples from local orchards makes the experience even more special as their crispness and sweet aroma bring back nostalgic memories of harvest and homemade treats.
Storage Tips
Store the cake at room temperature covered loosely with foil or plastic wrap for up to two days. For longer storage refrigerate tightly wrapped for up to three days. Reheat slightly before serving to refresh the soft texture.
Ingredient Substitutions
You can replace all purpose flour with white whole wheat flour to add fiber and a nuttier flavor without sacrificing softness. Greek yogurt can be swapped with sour cream if you prefer a similar tangy moisture. Try ripe pears instead of apples for a sweeter more delicate flavor profile.
Serving Suggestions
This cake pairs beautifully with a strong café au lait or a chai tea. For a decadent twist serve warm with a scoop of vanilla bean ice cream or a drizzle of salted caramel sauce. Adding toasted walnuts or pecans to the batter gives a satisfying crunch.
This cake is best enjoyed warm with a cup of coffee. It holds well for a few days and makes a lovely shareable dessert for gatherings.
Common Recipe Questions
- → Comment éviter que le gâteau soit dense ?
Pour obtenir une texture légère, mélangez les ingrédients juste assez sans trop travailler la pâte et utilisez des ingrédients à température ambiante.
- → Comment savoir si le gâteau est cuit ?
Insérez un cure-dent au centre du gâteau : il doit ressortir avec quelques miettes humides, signe d’une cuisson parfaite.
- → Peut-on préparer ce gâteau à l'avance ?
Oui, il se conserve bien 1 jour à température ambiante ou 3 jours au réfrigérateur. Ajoutez le glaçage avant de servir.
- → Puis-je remplacer les pommes par un autre fruit ?
Absolument, des poires mûres apportent une douceur délicate et une texture tendre intéressante.
- → Est-il possible de congeler ce gâteau ?
Oui, congelez-le sans glaçage, bien emballé, jusqu’à 2 mois. Laissez décongeler à température ambiante avant de glacer.