Spiced Apple Coffee Cake
When you hear the rustle of leaves, it is time to make this incredibly moist and perfectly spice cake that is studded with sweet apples!
Servings: 8
Equipment
Ingredients
For the Cake
- 1 ¾ cup unbleached all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon Kosher salt
- 1 pound tart cooking apples about 3 apples, such as Granny Smith or Pink Lady, peeled, cored, and chopped
- 2 tablespoons apple cider
- ⅓ cup packed light brown sugar
- 1 ½ teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 8 tablespoons (4 ounces) unsalted butter, at room temperature
- 8 ounces reduced fat cream cheese at room temperature
- 1 1½ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs at room temperature
For the Glaze
- ¾ cup confectioners' sugar
- 2-3 tablespoons sweetened condensed milk skim or low-fat is fine, warmed
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray a 9-inch round springform pan with non-stick baking spray.
For the Cake
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, toss the apples with the cider. Add the brown sugar, cardamom, and cinnamon; toss to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, sugar, and vanilla on medium speed until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl and beat again. Add the flour in 3 additions and beat until smooth. Using a rubber spatula, gently fold in the apple mixture just until evenly distributed; do not over mix. Spoon the batter into the prepared pan and spread evenly. Bake until the top is golden brown and a toothpick inserted into the center of the cake comes out clean, 60-70 minutes. Transfer the pan to a wire rack and let cool for 5 minutes.
For the Glaze
- In a small bowl, whisk together the confectioners' sugar, warmed milk, and vanilla until smooth and pourable adding more milk if needed.
- Remove the sides of the springform pan and place the cake on a wire rack set over a piece of waxed paper to catch drips. While the cake is still warm, drizzle with the glaze. Allow the cake to cool to room temperature. Cut into wedges and serve. Enjoy!
Nutrition
Calories: 547kcal | Carbohydrates: 93g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 88mg | Sodium: 282mg | Potassium: 221mg | Fiber: 2g | Sugar: 68g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg
