This summer I discovered King Arthur Baking recipe for their Blueberry Buckle Coffeecake, and immediately fell in love. It is the perfect coffeecake. Simple to put together, flavorful, moist, delicious, and you can eat it 10 minutes after it is done baking! I have thought a lot about this cake, and how I could continue to make it throughout non-summer seasons. So here we are, Apple Coffeecake. I don’t want to say that it is better than the original, although I think it is, it’s seasonally different, and perfect for fall.

So do yourself a favor, bake this Apple Coffeecake, maybe bake two and give one to a friend or neighbor. And enjoy the beginning of fall baking, because it truly is the best.

Apple Coffeecake
One 9” Round Cake

INGREDIENTS

Caramelized Apples
2 large apples (I used Honeycrisp, but use an apple you love)
1 ounce unsalted butte
2 tablespoons sugar
1 teaspoon cinnamon

Streusel
1/3 cup sugar
1/2 cup All-Purpose flour
1 teaspoon cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, at room temperature, cut into 1/2” chunks

Cake
2 cups (241g) All-Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (149g) sugar
4 tablespoons (57g) butter, softened
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup (113g) milk, room temperature

STEPS
Preheat the oven to 375 degrees and lightly grease a 9” round cake pan (you can also add parchment to help lift cake out, which is what I did).

Make the Caramelized Apples: Melt the butter, sugar and cinnamon in a 12-inch skillet over medium-high heat until bubbly. Add the sliced apples and toss to coat them with the butter mixture, and then let them sit for 1 minute without stirring. Keep repeating this for another 6 minutes until they are tender and caramelized. Remove from the heat and set aside.

Make the Streusel: In a small bowl, mix together the sugar, flour, cinnamon and salt. Add the chopped butter, and using your fingertips, rub the butter into the dry mix until you create a crumbly texture. Set aside.

Make the Cake: In a medium mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the sugar, butter, egg and vanilla together. Begin adding the milk and the flour mixture to the sugar bowl, alternating between each one. A little milk, mix, a little flour, mix, repeat. Scrape the batter into the prepared pan, the batter will be thick, use an offset spatula to smooth the top. Now begin adding your caramelized apples and streusel to the top. I alternated this by doing a little apples, a little streusel, more apples, more streusel, to create layers of goodness.

Bake the cake for 40-43 minutes, rotating halfway through, until a tester comes out clean, do not over bake. Remove the cake from the oven and allow to cool on a rack for 10 minutes. Then remove the cake from the pan, slice and serve.