This Spiced Apple Cinnamon Coffee Cake is the perfect blend of cozy spices and sweet apples, making it a fantastic treat for any fall gathering or lazy Sunday morning. With a crumbly walnut topping and tender cake base, it's a warm hug in dessert form.
The base of our cake starts with all-purpose flour, providing structure and a soft crumb. Granulated sugar sweetens the batter, while butter adds richness and flavor. Eggs bind everything together, bringing moisture and stability. Sour cream is our secret to a tender, moist cake; its acidity helps balance sweetness and activates the leavening agents.
We use vanilla extract for depth and warmth, complementing the spices of cinnamon and nutmeg. These spices are the heart of the cake, providing that quintessential fall flavor. Baking powder and baking soda ensure a good rise. A pinch of salt enhances all the flavors, making each bite more vibrant.
Apples, of course, are the star of the show. Use a tart variety for a delightful contrast to the sweetness. Brown sugar and walnuts make up the topping, bringing a caramel-like sweetness and a satisfying crunch.
This cake is delightful warm or at room temperature. Pair it with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent dessert. It’s also wonderful alongside a cup of spiced chai or your favorite herbal tea.
Start by preheating your oven to 350°F. This ensures that it's nice and hot by the time your batter is ready. Grease a 9-inch round cake pan thoroughly to prevent sticking.
In a large mixing bowl, cream together the butter and granulated sugar until the mixture is light and fluffy. This step is key; it incorporates air into the batter, contributing to a tender cake. Add the eggs one at a time, beating well after each addition to maintain that fluffy texture.
Next, stir in the sour cream and vanilla extract. The batter should be smooth and well-combined at this point.
In another bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Overmixing can lead to a tough cake, so stop as soon as you see no more flour streaks.
Gently fold in the diced apples. Be careful not to crush them as you want nice pieces scattered throughout the cake.
Pour the batter into your prepared cake pan, smoothing the top with a spatula. In a small bowl, mix together the brown sugar and walnuts, then sprinkle this evenly over the batter. This will create a deliciously crunchy topping as the cake bakes.
Bake for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to remove from the pan.
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