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Apple Streusel Coffeecake

Categories: Buckles & Coffeecakes, Cakes

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You'll need a springform pan for this recipe, but the result will be an elegant apple coffeecake with a studel and pecan topping. The crumble topping is buttery and rich with a sweet cinnamon and brown sugar finish.


  • Apple Streusel Coffeecake Topping
    • 1/2 c. butter softened
    • 1/2 c. sugar
    • 1/2 c. brown sugar
    • 2/3 c. all-purpose flour
    • 1-1/2 tsp. cinnamon
  • 1/2 c. butter softened
  • 1/2 c. sugar
  • 1/2 c. brown sugar
  • 2 lg. eggs
  • 2 c. all-purpose flour
  • 1/2 tsp. salt
  • 2 tsp. Clabber Girl Baking Powder
  • 1 Tbsp. vanilla extract
  • 2/3 c. milk
  • 3 c. apples peeled and sliced
  • 1/2 c. almonds sliced or slivered


Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

Apple Streusel Coffeecake Topping: Cream butter and sugars with an electric mixer. Fold in flour, cinnamon, mixing until well blended. Set aside.

Coffee Cake: Cream the butter and sugars with an electric mixer. Add eggs; mix well.

In a separate bowl combine flour, salt, and Clabber Girl Baking Powder. Combine milk and vanilla.

Alternately add flour mixture milk to butter mixture, beating at low speed after each addition. Stir in sliced apples. Pour batter into prepared 9-inch springform pan.

Crumble reserved Coffeecake Topping evenly over top of batter and sprinkle almonds over this. Bake 70- 75 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack (about 1 hour).

Yield: 8 servings

 Photography by Nathaniel Crawford - Terminatetor Kitchen