I created this recipe based on one served at the cafe I worked in during college. You can add nuts if you like, or easily double the recipe if you need more coffee cake.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
10
Yield:
1 8-inch baking dish
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Butter the inside of an 8-inch glass baking pan.

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  • Mix flour, brown sugar, oil, white sugar, 2 teaspoons cinnamon, salt, and ginger together in a large bowl. Transfer 1/2 cup of the mixture into a second bowl for the crumble topping; stir in remaining 2 teaspoons cinnamon.

  • Whisk baking powder and baking soda into the flour mixture.

  • Beat buttermilk and egg together in a measuring cup to combine. Pour into the large bowl of flour mixture; add apples. Stir until just blended and no pockets of flour remain. Pour mixture into the prepared pan; cover with the crumble topping.

  • Bake in the preheated oven until apples are tender and a toothpick inserted into the center comes out dry, 40 to 50 minutes.

Nutrition Facts

302 calories; protein 4g 8% DV; carbohydrates 45.4g 15% DV; fat 12.2g 19% DV; cholesterol 19.9mg 7% DV; sodium 278.9mg 11% DV. Full Nutrition
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Reviews (17)

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Most helpful positive review

Rating: 5 stars
10/13/2017
Perfectly moist not too sweet this was such a hit. I took a few liberties: Because I didn't have ginger I sprinkled a little rum maybe 1 tablespoon over the chopped apples. I didn't peel the apples I liked the rustic texture. To the flour topping I added 4 tablespoons butter and 1/2 cup of rolled oats to give it more crunch. I baked it sheet pan-style for about 35 minutes and it made for an easy way to serve it to a crowd for a morning birthday gathering. With a strong cup of coffee naturally! Read More
(5)
20 Ratings
  • 5 star values: 17
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/13/2017
Perfectly moist not too sweet this was such a hit. I took a few liberties: Because I didn't have ginger I sprinkled a little rum maybe 1 tablespoon over the chopped apples. I didn't peel the apples I liked the rustic texture. To the flour topping I added 4 tablespoons butter and 1/2 cup of rolled oats to give it more crunch. I baked it sheet pan-style for about 35 minutes and it made for an easy way to serve it to a crowd for a morning birthday gathering. With a strong cup of coffee naturally! Read More
(5)
Rating: 5 stars
11/13/2017
I made this today exactly as stated. Very good! We topped it with cool whip. I will add walnuts or craisins next time This is a simple recipe and I will be making it again! Read More
(2)
Rating: 5 stars
10/16/2017
Lots of cinnamon flavor--I especially love the spice-centric topping and if you're in the mood for apple cake this is a quick way to satisfy your fall cravings! Delicious! Read More
(1)
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Rating: 5 stars
11/12/2017
Made it exactly as wrtten except added chopped pecans to topping. Used Granny Smith apples. It was excellent served warm for brunch. Will definitely make again. Read More
(1)
Rating: 5 stars
11/18/2017
very good Read More
(1)
Rating: 5 stars
09/22/2018
Really lovely cake and it stays moist for days! Read More
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Rating: 5 stars
01/18/2018
This a a very East nice moist coffee cake. I added nutmeg 1 tsp. And used brown sugar instead of white. Also put some walnuts in the batter. I ll use this again for sure. Read More
Rating: 5 stars
05/01/2019
This was so good I could not stop eating it. It was exactly what I was looking for when I searched for apple spice cake and it came out perfectly. Read More
Rating: 4 stars
01/16/2019
Yes I will make it again. Read More
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