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- 2 cups all-purpose flour - 1 ½ cups granulated sugar, divided - ½ cup unsalted butter, softened to room temperature - 1 cup buttermilk - 2 large eggs - 1 teaspoon pure vanilla extract - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 2 cups apples, peeled and diced - 1 teaspoon ground cinnamon - ½ cup rolled oats To make this cake perfect, measure your ingredients carefully. Use dry measuring cups for flour and sugar. For liquids, use a liquid measuring cup. Level off dry ingredients with a straight edge. This helps keep your cake moist and fluffy. Make sure your butter is at room temperature. This means it should be soft but not melted. Room temperature eggs also mix better. Take them out of the fridge about 30 minutes before you start. If you want to switch things up, you can use brown sugar instead of granulated sugar. It adds a nice flavor but may change the cake's texture slightly. For a dairy-free option, you can use almond milk or soy milk instead of buttermilk. Just add a little vinegar or lemon juice to mimic the tanginess of buttermilk. This will keep your cake light and tasty. If you want to explore more options, you can find the Full Recipe to help you get started! Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, take a 9x13 inch baking dish and grease it lightly with butter or cooking spray. This will help the cake come out easily after baking. In a large bowl, combine ½ cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat them together until the mixture is light and fluffy. This should take about 2 to 3 minutes. Next, add 2 large eggs one at a time, mixing well after each. Finally, stir in 1 teaspoon of pure vanilla extract until just combined. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Make sure these dry ingredients are mixed well. Then, alternate adding the dry mixture with 1 cup of buttermilk into the wet mixture. Start and end with the flour mixture. Stir gently until just combined; it’s okay if a few streaks of flour remain. Now, gently fold in 2 cups of peeled and diced apples, ensuring they are evenly spread through the batter. Pour the batter into the greased baking dish. Use a spatula to spread it evenly. In a small bowl, mix the remaining ½ cup of sugar with 1 teaspoon of ground cinnamon and ½ cup of rolled oats. Sprinkle this mixture over the top of the batter. Place the dish in the preheated oven and bake for 40 to 45 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with a few moist crumbs. Once baked, remove the cake from the oven and let it cool for about 15 minutes before slicing and serving. For the full recipe, check the previous section. To make your apple crisp coffee cake even tastier, you can add spices. Try using nutmeg or allspice for a warm touch. A splash of almond extract can give a nice twist too. If you want a crunch, mix in some chopped nuts like walnuts or pecans. Dried fruits, like raisins or cranberries, can add sweetness and a chewy texture. For a crunchy topping, use rolled oats in your mix. They add a great texture. Make sure to mix them well with sugar and cinnamon. Bake your cake at 350°F (175°C) for even cooking. If you want a deeper crisp, you can increase the heat to 375°F (190°C) for the last few minutes. Just watch it closely to avoid burning. This cake is best warm. You can dust it with powdered sugar for a sweet look. For an extra treat, drizzle some maple syrup on top. Pair it with a cup of coffee or tea to balance the sweetness. It also goes well with a scoop of vanilla ice cream for dessert. {{image_4}} You can change the fruit in your Apple Crisp Coffee Cake. Using different types of apples can give it a new taste. I love Granny Smith for tartness and Honeycrisp for sweetness. You might also try mixing apples with berries or peaches. Berries add a pop of color and flavor. Peaches bring a juicy sweetness that complements the apples well. You can make healthier versions of this cake too. Reducing sugar content is one way. You can cut the sugar in half and still enjoy a tasty treat. Another option is to use sugar substitutes like honey or maple syrup. If you need gluten-free options, use almond flour or gluten-free all-purpose flour. These alternatives keep the cake moist and delicious. Seasonal flavors can make your cake special. In the fall, add pumpkin spice for a cozy twist. This spice blend includes cinnamon, nutmeg, and ginger for warmth. During the holidays, you can use nutmeg and cloves to make your cake festive. These spices will fill your home with delightful scents while baking. To keep your apple crisp coffee cake fresh, let it cool first. Place it on a wire rack. Once cooled, cover it with plastic wrap or foil. You can also use an airtight container. This helps keep moisture out and flavor in. For the best taste, reheat your cake in the oven. Preheat it to 350°F (175°C). Place the cake on a baking sheet. Heat for about 10-15 minutes. This warms it up without making it soggy. You can also use a microwave, but be careful. Heat it in short bursts to avoid sogginess. You can freeze the cake before or after baking. If freezing before, wrap it well in plastic. Thaw it in the fridge overnight before baking. If you freeze after baking, let it cool first. Wrap it tightly and store it in the freezer. To thaw, place it in the fridge for a few hours or overnight. For best results, reheat it in the oven after thawing. For this cake, I love using Granny Smith or Honeycrisp apples. They are tart and hold their shape well. This helps create a great texture in every bite. You can mix different apples for added flavor, too. Yes, you can! Substitute buttermilk with almond milk or coconut milk. You can also use vegan butter instead of regular butter. These swaps keep the cake moist and tasty. If stored properly, this cake lasts about three days at room temperature. Be sure to cover it well to keep it fresh. You can also store it in the fridge for up to a week. Absolutely! You can prepare the batter a day in advance. Just keep it in the fridge. When ready, pour it into the pan and bake. This saves time for busy mornings. Serve this cake warm for the best flavor. A light dusting of powdered sugar adds a nice touch. Pair it with a cup of coffee or tea for a perfect treat. You can find the Full Recipe at the beginning of this article. It includes all the steps you need to create this delicious apple crisp coffee cake. In this blog post, we explored the essential ingredients, step-by-step instructions, and helpful tips for making a delicious apple crisp coffee cake. You learned about ingredient measurement, possible substitutions, and variations to suit your taste. With insights on storage and reheating, you can enjoy this treat for longer. Remember, baking is both an art and a science. By following these guidelines, you can create a delightful dessert that everyone will love. Enjoy your baking journey and share your tasty results!

Apple Crisp Coffee Cake

Indulge in the delightful flavors of Apple Crisp Coffee Cake that's perfect for breakfast or a sweet snack! This easy recipe combines tender apples with a cinnamon oat topping for a burst of deliciousness in every bite. Whether you want to impress guests or enjoy a cozy treat at home, this cake is sure to satisfy. Click through to discover the full recipe and enjoy a slice of heaven today!
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar, divided

½ cup unsalted butter, softened to room temperature

1 cup buttermilk

2 large eggs

1 teaspoon pure vanilla extract

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 cups apples, peeled and diced (preferably Granny Smith or Honeycrisp)

1 teaspoon ground cinnamon

½ cup rolled oats

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing it lightly with butter or cooking spray, and set it aside.

    In a large mixing bowl, combine the softened butter and 1 cup of granulated sugar. Beat them together using an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.

      Incorporate the eggs into the mixture one at a time, ensuring to blend well after each addition. Next, mix in the vanilla extract until just combined.

        In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly distributed.

          Carefully add the dry flour mixture to the wet ingredients in the large bowl, alternating with the buttermilk. Begin and end with the flour mixture. Gently stir the batter until it is just combined; it’s okay if a few streaks of flour remain.

            Gently fold in the diced apples, ensuring they are evenly distributed in the batter for a delightful texture in every bite.

              Pour the prepared batter into the greased baking dish, using a spatula to spread it out evenly across the pan.

                In a small bowl, mix the remaining ½ cup of granulated sugar with the ground cinnamon and rolled oats. Sprinkle this delightful mixture evenly over the top of the batter, ensuring a nice crisp topping.

                  Place the dish in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.

                    Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before slicing and serving.

                      - Prep Time: 15 minutes

                        - Total Time: 1 hour

                          - Servings: 12 slices

                            - Presentation Tip: Serve warm, dusted with a bit of powdered sugar, and enjoy with a cup of coffee or tea for the perfect morning treat!