Eating well apple coffee cake recipes - Healthy apple cake recipes

Author: Gudrun Richie

Healthy apple cake recipes Breakfast Dessert

Apples lend their sweet-tart flavor to this warm and comforting apple coffee cake. This healthy apple coffee cake is made with buttermilk, which keeps it extra moist, and topped with a cinnamon streusel crumble topping.

Apple Coffee Cake
Apple Coffee Cake
Apple Coffee Cake
Cinnamon Apple Coffee Cake
How do you make a healthy apple coffee cake?
What is the best apple to use for coffee cake?
How do you make apple cake mix?
How long to bake an apple cake?

Apple Coffee Cake

Apples lend their sweet-tart flavor to this warm and comforting apple coffee cake. The nutty oat and pecan filling in the middle of the cake also acts as a crispy topping that's drizzled with a sweet vanilla glaze.
Provided by: Sarah Epperson
Total time: 80 minutes
Yields: 16 servings
Number of ingredients: 17

Ingredients:

Baking spray with flour
1 ¼ cups light brown sugar, divided
¾ cup unsalted butter, softened, divided
¼ cup granulated sugar
3 large eggs
3 teaspoons vanilla extract, divided
2 ¼ cups white whole-wheat flour, divided
3 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup plain whole-milk Greek yogurt
2 medium Granny Smith apples, peeled and cut into 1/2-inch cubes (about 3 cups)
½ cup old-fashioned rolled oats
¼ cup chopped pecans
½ cup confectioners' sugar
1 tablespoon whole milk

Nutrition:

How to cook:

Preheat oven to 350 degrees F. Coat a 9-inch-square baking dish (at least 2 1/4 inches deep) with baking spray.
Combine 3/4 cup brown sugar, 1/2 cup butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed just until blended after each addition. Add 2 teaspoons vanilla; beat on low until blended.
Whisk 1 3/4 cups flour and 2 teaspoons cinnamon in a medium bowl. Add baking soda, baking powder and salt; whisk to combine. Add the flour mixture to the butter mixture alternately with yogurt, beginning and ending with the flour mixture and beating on low speed just until blended after each addition. Fold in apples.
Combine oats, pecans and the remaining 1/2 cup flour, 1/2 cup brown sugar and 1 teaspoon cinnamon in a medium bowl. Add the remaining 1/4 cup butter and use your fingers to work it into the mixture until blended and crumbly.
Spread half the batter in an even layer in the prepared baking dish. Sprinkle evenly with half the oat-pecan mixture. Spoon the remaining batter on top and spread it to the edges of the pan. Top with the remaining oat-pecan mixture.
Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. If necessary, loosely cover with foil after about 30 minutes to prevent excessive browning. Let cool in the pan on a wire rack for 15 minutes.
Whisk confectioners' sugar, milk and the remaining 1 teaspoon vanilla in a small bowl until smooth. Drizzle over the warm cake. Serve warm, or cool completely, about 45 minutes. Cut into 16 squares.

Notes: Apple Coffee Cake: such a nice treat! -Baking a Moment, Preheat the oven to 350 degrees F, and mist a 9-inch springform pan with non-stick spray. Place the flour, sugar, baking powder, baking soda, and salt …

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eating well apple coffee cake

Apple Coffee Cake

A moist and delicious apple cake topped with a simple brown sugar crumb topping. This Apple Coffee Cake is the perfect breakfast or dessert for fall!
Provided by: Danielle
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

3/4 cup (95 grams) all-purpose flour
1/2 cup (100 grams) brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons (85 grams) cold unsalted butter (, cubed)
2 cups (250 grams) all-purpose flour ((spooned and leveled))
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (115 grams) unsalted butter (, softened to room temperature)
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) brown sugar
2 large eggs (, room temperature)
1 1/2 teaspoons pure vanilla extract
3/4 cup (180 ml) buttermilk (, room temperature)
1 and 1/4 cups (150 grams) chopped apple

How to cook:

To make the crumb topping:
Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed cold butter and cut it into the mixture with a pastry blender or a fork until the mixture starts to come together and is crumbly. Transfer to the refrigerator until ready to use.
To make the apple cake:
Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with non-stick cooking spray and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 4-5 minutes). Mix in the eggs one at a time until fully incorporated, then mix in the vanilla extract, stopping to scrape down the sides of the bowl as needed.
With the mixer on low speed, add the dry ingredients in three parts alternating with the buttermilk (starting and ending with the flour). Make sure to mix each addition until just combined.
Gently fold in the chopped apples until well incorporated into the cake batter.
Scoop the batter into the prepared springform pan and smooth it out evenly. Remove the crumb topping from the refrigerator and sprinkle it evenly over the top.
Bake for 45 to 55 minutes (mine is usually perfect at 50 minutes) or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil around the 40-minute mark to prevent excess browning.
Remove the cake from the oven and cool on a wire rack for at least 20 to 30 minutes before releasing it from the springform pan. Allow to cool completely, then slice and enjoy!

Notes: Apple Coffee Cake - My Baking Addiction, In a large bowl, beat together the butter and sugar until light and fluffy; about 3 minutes. Add the eggs 1 at a time, beating after the addition of each. In a …

Apple Coffee Cake

This healthy apple coffee cake is made with buttermilk, which keeps it extra moist, and topped with a cinnamon streusel crumble topping.
Provided by: Erin Clarke / Well Plated
Total time: 50 minutes
Cook time: 25 minutes
Prep time: 25 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 22

Ingredients:

1 cup white whole wheat flour
1/4 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon allspice
1/4 teaspoon ground nutmeg (freshly grated if possible)
1/4 cup unsalted butter (softened)
1/2 cup granulated sugar
1 large egg (at room temperature)
1 teaspoon vanilla extract
1/2 cup low-fat buttermilk (at room temperature)
1 1/2 cups tart apples (peeled and diced, such as Granny Smith (about 2 medium))
3/4 cup old fashioned rolled oats
1/3 cup lightly packed brown sugar (light or dark)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter (melted)
1/4 cup roughly chopped walnuts
3/4 cup powdered sugar
2 tablespoons milk (or cream for a richer glaze)
1/2 teaspoon vanilla extract

Nutrition:

How to cook:

Grease
Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan, line the bottom with parchment paper, then grease once more. Set aside.
Whisk
In a medium bowl, whisk together the white whole wheat flour, all purpose flour, cinnamon, baking soda, salt, all spice, and nutmeg. Set aside.
Cream
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Mix
Add 1/3 of the dry ingredients to the bowl with the butter, then 1/2 of the buttermilk, stopping to combine after each addition. Repeat, adding the second 1/3 of the dry ingredients, the remaining 1/2 of the buttermilk, and ending with the remaining 1/3 of the dry ingredients. Scrape the bottom and sides of the bowl to make sure everything is evenly combined. Stir in the apples. Scrape the batter into the prepared baking pan, then with the back of a rubber spatula, smooth the top.
Streusel
Next, prepare the streusel topping. In a small bowl, combine the oats, brown sugar, cinnamon, and salt. Pour in the melted butter, then stir until the mixture forms large crumbs. Stir in the nuts. Sprinkle the streusel over the coffee cake batter in the pan.
Bake the coffee cake for 25 to 30 minutes, until the top is light golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 20 minutes. Run a butter knife around the cake’s edges to loosen it, then unmold.
Glaze
Last, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the warm cake after it has been unmolded. Enjoy warm or at room temperature.

Notes: Apple Coffee Cake (+ Streusel Topping!), To make the apple cake: Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with non-stick cooking …

Cinnamon Apple Coffee Cake

A moist and decadent coffee cake filled with an apple filling! This Easy Cinnamon Apple Coffee Cake is filled with warm flavors, and perfect for the cold weather. Topped with a cinnamon crumble topping, this cake is sure to please!
Provided by: Aaron Dodson
Total time: 75 minutes
Cook time: 50 minutes
Prep time: 25 minutes
Yields: 12 servings
Number of ingredients: 22

Ingredients:

3 medium apples, diced into a small, ¼ inch dice (about 3 to 3 ½ cups worth)
¼ cup - brown sugar
2 tsp - ground cinnamon
2 tbsp - lemon juice
½ cup - all-purpose flour
1 tbsp - ground cinnamon
½ stick - butter, softened
¼ tsp - salt
½ cup - brown sugar
2½ cups - all-purpose flour
1 tsp - baking powder
1 tsp - baking soda
¼ tsp - salt
1 cup - butter, softened and room temperature
1½ cup - granulated sugar
½ cup - brown sugar
3 each - eggs, room temperature
1¼ cup - sour cream, room temperature
1 tbsp - pure vanilla extract
1 cup - confectioner’s sugar
1 tsp - pure vanilla extract
3 tbsp - half & half or milk

Nutrition:

How to cook:

Preheat the oven to 350°F. Lightly grease or line a 9" x 13" baking dish or pan with baking spray or parchment paper and set aside. Toss the chopped apples in brown sugar, ground cinnamon, and lemon juice in a small bowl. Place the bowl to the side for later use. For the crumble topping: Combine all of the ingredients in a small bowl and set aside.
For the cake: Sift the flour, baking powder, baking soda, and salt for the cake in another bowl. Set aside. In another bowl using a standing or hand mixer cream the butter, granulated sugar, and brown sugar until well combined and fluffy (about 3 - 5 minutes).
Add in the eggs, one at a time, beating well after each addition. Use a rubber spatula to wipe down the bowl if needed. Add the sour cream and vanilla extract. Mix until well combined and smooth.
Begin mixing in the dry ingredients in increments (about 3 to 4 increments). When the dry ingredients are fully combined, pour about half of the batter into your prepared baking dish, using a rubber spatula to spread evenly, all the way to the edges of the pan. Add the apple filling and spread it evenly. If desired, swirl the filling into the batter with a toothpick. Add the remaining batter on top and spread evenly.
Evenly spread the crumble topping on top of the batter. Bake the cake for 45 - 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven. Allow the cake to fully cool before removing it from the pan. While the cake is cooling, combine the ingredients for the glaze. Drizzle the glaze over the cake and cut it into 12 slices. Serve and enjoy!

Notes: Apple Coffee Cake Recipe, Step 2. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add …