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Apple Fritter Coffee Cake

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Easy to make coffee cake layered with chopped apples, pecans and sugary cinnamon for a moist full of fall flavor cake. Perfect for snacking or early morning breakfast. 

Ingredients

Scale

Coffee Cake Batter

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

3 eggs at room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon ground cinnamon & nutmeg

1 teaspoon fine grain sea salt

1/4 cup apple cider

1/4 cup half n half

Apples

3 large cooking apples, or 3 cups granny smith-peeled, cored, chopped

2 teaspoons lemon juice-fresh squeezed to prevent browning of apples

3 tablespoons brown sugar

1 teaspoon ground cinnamon Cinnamon Sugar & Pecan Mixture

1/2 cup brown sugar, packed

1 cup chopped toasted pecans

2 teaspoons ground cinnamon

Apple Cider Glaze

2 cups apple cider, reduced- see instructions

1 –1/2 cups confectioner’s sugar

1/2 teaspoon half n half

1/4 teaspoon salt

Instructions

  1. Line a square 8″ x 8″ baking pan with parchment paper. Lightly spray with cooking spray. Set aside.
  2. Preheat oven to 350 ° F. Position oven rack in center of oven. 
  3. Make Pecan Sugar Cinnamon-In small bowl, mix brown sugar, pecans, and ground cinnamon. Toss together, set aside.
  4. Make Apple Filling-In medium bowl, add chopped apples, brown sugar and ground cinnamon. Toss together, set aside.
  5. Make Cake Batter-In large bowl or bowl of stand mixer with paddle attachment, cream together butter, granulated sugar and brown sugar  until blended, add eggs one at a time, beat after each egg. Add vanilla and beat until mixture is creamy smooth. 
  6. Add flour, baking powder, spices and salt.  Add gradually to cake batter, alternate with apple cider and half n half.  
  7. Layering- Spoon 1/3 of the batter into parchment lined baking dish, spoon 1/3 of the reserved chopped apples, then 1/3 of the cinnamon sugar pecan mixture. Repeat this process ending with cinnamon sugar pecan mix. 
  8. Place in preheated 350 °F oven and bake 60 minutes. Tent cake with foil if it starts to brown too fast.Insert toothpick in center of cake to test for doneness. Toothpick will come out clean when done.
  9. Allow coffee cake to cool to room temperature. 
  10. Make Apple Cider Glaze- In a small saucepan, simmer 2 cups of apple cider over medium high heat until cider becomes reduced to 1 cup and is slightly thickened. Takes about 8 minutes, so stir and watch as not to burn. When cider is reduced, add salt and  half n half. Stir to blend. 
  11. Remove cider from pan and place in medium mixing bowl with confectioner’s sugar. Stir until smooth. If glaze is too thick add more half n half, if too thin add additional confectioner’s sugar.
  12. Remove coffee cake from pan using parchment paper. Remove paper and place on serving platter. Drizzle with Apple Cider Glaze. 
  13. To Serve: Cut coffee cake in half and slice each half into 2″ slices or cut 8- 2″ x 2″ cakes for 16 servings. Store cake in covered container at room temperature. 

Notes

Cake is very moist, you can store in refrigerator if not eaten with in a day.  

Cake can be baked in a 9″ x 5″ loaf pan if you want a loaf cake. 

You can substitute pecans to walnuts.

You can also double the Apple Cider Glaze and serve half of the glaze with the individual slices. 

Find it online: https://lizbushong.com/apple-fritter-coffee-cake-liz-bushong/

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