apple cinnamon coffee cake

i love reading baking and cooking blogs.  since starting my own, it is definitely become one of my favorite past times.  seriously i could spend hours just reading different blogs.  some are funny, some are really serious and sophisticated, some are fancy and some are more homestyle.

but the one common ground is that i am always so inspired by them.  i love learning about new and different ingredients, techniques and pieces of equipment.

my absolute favorite moment is when i see a recipe on a blog and i just know i have to make it.  most times when i post about different recipes on this blog, it’s because i already had an idea of what i want to make, i was just looking for a specific recipe to use.  but about a week and a half ago, while i was reading joy the baker i read her post on apple cinnamon coffee cake and i immediately add it to my wish list.  i couldn’t wait to try it out.

yesterday i tried out the recipe and boy is it good.  but sadly mine does not look as nice as joy’s.  oh well.  i guess it’s the taste the counts right?

beware, this coffee cake does take some time.  but it’s well worth it.  plus you get two coffee cakes!  so it’s definitely worth it.  i ended up baking both and sent one to work with chris for him and and his coworkers.  but you could definitely refrigerate or freeze the other.  also this is more like bread than cake – well it’s really like a mixture because the dough is sweet and a bit more tender than regular bread.  really all you have to know that it’s delicious and it pairs perfectly with the apple cinnamon filling.  yum!

making this coffee cake is pretty similar to making cinnamon rolls.  first, make the dough…

while the dough is rising, peel, core, and chop the apples.  then mix them up with the rest of the filling ingredients like cinnamon, nutmeg, brown sugar, lemon juice, and cornstarch…


you can also make the streusel topping at the same time…

now that the dough has risen and the filling and streusel is ready, it’s time to assemble and form the coffee cake.  first, cut the dough in half.  using half the dough, roll it out into a large rectangle.  then sprinkle on half the streusel…


the next step is to sprinkle half the apples on to the dough.  but if you’re like me and can’t divide too well – you may end up putting just a little bit of apples on the first cake and which will leave a whole lot for the second one.  ooops!  so i guess try to divide it as best as you can do you don’t have unevenly stuffed coffee cakes.  haha.


now it’s time to roll the whole in thing up.  again it’s very similar to making cinnamon rolls but it doesn’t have to be as tight – just fold over 1 – 1 1/2 inch folds…

then carefully transfer the roll onto a sheet pan lined with parchment paper or a silpat mat…

now take a clean pair of scissors and snip the coffee cake, leaving about an inch still intact…

then carefully curl the bread it, exposing the apple filling and pretty design…

now the coffee cake now has to rest for a bit.  after about 30 minutes, brush the cake with an egg wash and sprinkle on raw sugar…

then pop it in the oven and enjoy the beautiful apple smell that will take over your kitchen.  once the cake is done – about 30 to 35 minutes later let it rest for just a little while and then enjoy!

Apple Cinnamon Coffee Cake

adapted slightly from Joy the Baker


For the Dough:

  • 2 1/4 teaspoon (1 package) active dry yeast
  • 1/4 cup warm water, about 105 to 155 degrees F.
  • big pinch of sugar
  • 6 tablespoons granulated sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 4 1/2 to 5 cups all-purpose flour
  • 1 cup warm milk, 105 to 115 degrees F.

For the Filling:

  • 3 large apples, peeled and cut into small cubes (I used jonathan and golden delicious apples)
  • 2 teaspoons fresh lemon juice
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • 1/2 teaspoon fresh ground nutmeg
  • pinch of salt

For the Streusel:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • pinch of nutmeg
  • 3 tablespoons unsalted butter, at room temperature

For the Topping:

  • 1 egg
  • raw or turbinado sugar


  1. To Make the Dough:  In a small bowl, mix together yeast, warm water and pinch of sugar.  Stir together until yeast is dissolved and set aside for 10 minutes.  Yeast will foam up.
  2. In the bowl of an electric stand mixer, fitted with a paddle attachment, add the sugar, butter, cinnamon, nutmeg, and salt.  Blend on medium speed until pale in color and fluffy, about 3 minutes.
  3. Stop the mixer, scrape down the bowl, and add eggs and 1 cup of flour.  Blend on medium speed until thoroughly incorporated and creamy, about 1 minute.  Stop the mixer and add 2 cups more cups of flour, foamy yeast mixture, and warm milk.  Blend in medium speed until the flour disappears.  Mixture will be very wet.
  4. Add 1 1/2 to 2 more cups of flour.  Blend until the flour is almost incorporated.
  5. Switch the paddle attachment with the dough hook attachment and knead the dough for 5 to 8 minutes.  Dough will be glossy and just slightly sticky.  Place dough in an oiled bowl, cover with plastic wrap and a towel and let rest in a warm place for 1 1/2 hours, or until doubled in size.  While the dough rises, make the apple filling and the streusel.
  6. To make the Apple Filling, toss together diced apples, lemon juice, sugar, cinnamon, cornstarch, nutmeg and salt.  Leave at room temperature and set aside until ready to use.
  7. To make the Streusel Filling:  In a small bowl, whisk together flour, sugar, cinnamon, salt, and cardamom.  Add butter and, using your fingers, work the butter into the flour mixture.  Break up the butter into the mixture, until thoroughly incorporated and crumbly.  Set aside.
  8. Continue on with the Dough:  Line two baking sheets with parchment paper and set aside.  When the dough has doubled in size, dump it out onto a lightly floured work surface.   Use a large knife or a bench knife to divide the dough in two.
  9. Roll each dough piece into about a 10×14-inch rectangle.  Sprinkle with half of the streusel mixture.  Add half of the apple mixture over the apples.  Add a little bit of the apple juices too.
  10. Starting from the longest side, begin to roll the dough.  Fold in about 1 1/2 to 1-inch folds (it doesn’t have to be super tight).  Keep the seam on the bottom.
  11. Repeat the same steps for the second piece of dough.
  12. Carefully lift roll onto the prepared baking sheet. (Now is a great time to freeze or refrigerate the coffee cake  dough for later baking.)
  13. Take a pair of clean scissors and slice into the dough leaving about 1-inch of dough still attached.  Slice at 1-inch intervals.  Carefully begin to curve the sliced dough into a semi-circle/horseshoe shape.  If some of the apple juices escape, that’s ok.  Cover with a towel and let rest in a warm place for 30 minutes.
  14. Preheat the oven to 375 degrees F.
  15. Brush dough with egg wash and sprinkle with raw or turbinado sugar.
  16. Bake for 30 to 35 minutes, until golden brown and cooked through.
  17. Remove from the oven, allow to cool for 15 minutes before serving.  Best served warm with hot coffee.  Coffee cake will last, well wrapped at room temperature, for up to 3 days.

**  If you decide to freeze the dough, place it in the fridge to thaw the evening before you’d like to bake it.  Once it’s thawed, slice it according to the above directions.  Allow to come to room temperature, and allow to rise for another 30 minutes beyond that.  Wash with egg and sugar, then bake.

**  If you decide to refrigerate the dough, simply take it out of the fridge, slice according to the above directions.  Let come to room temperature, then allow to rise for 30 minutes beyond that.  Brush with egg and sugar, then bake.

Printer Friendly Directions: Apple Cinnamon Coffee Cake

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  1. You’ve outdone yourself with this one Miki! This is amazing and was the perfect treat this morning. Someone on our team said this is bakery quality. Thanks!


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