There used to be a bakery on the main street of the town I grew up in that made the best cakes and pastries. Every time we had out of town guests, we’d order a few of their coffee cakes to have for breakfast (and afternoon snack, and dessert.) My favorite was the apple version.
Unfortunately the bakery has been closed for a few years and my memories of their apple cake (they called it apple edelweiss) are fuzzy. I’ve spent hours scouring the internet for anything that looks even remotely similar, but I always come up empty.
This coffee cake isn’t the one I grew up eating, but it’s a pretty amazing substitute. The flavors and texture are so perfect that I have a hard time believing it came out of my own kitchen!
Like the cake I remember, this one is thin with the perfect ratio of tender cake to crunchy topping. Tiny pieces of apple practically melt into the cake batter, giving every bite subtle apple flavor. The topping is sweet and faintly scented with cinnamon and nutmeg – not enough to be overpowering, just enough so that you know it’s there.
I used two special ingredients to help give this cake it’s “fresh from the bakery” taste: Red Star Platinum Yeast and LorAnn Buttery Sweet Dough Baking Emulsion.
I don’t bake yeasted recipes very often, but I do like making fresh baguettes when I have the time. I’ve been using Red Star Platinum Yeast for the past year, and I love it. It makes baking pretty much fool proof. It also helps your dough raise very quickly. I can be pretty impatient in the kitchen, so I love that about it. From start to finish, this cake takes an hour as long as I use platinum yeast (instant yeast takes an additional 20 minutes or so).
The Buttery Sweet Dough Emulsion is something I’ve been eying for a long time, but only just got around to trying. I first noticed it on the King Arthur site, which described it as being the vanilla/butter/citrus flavor that gives store bought danishes their distinct flavor. I received a sample recently, and I’m obsessed. You know the amazing smell you’re greeted with when you walk into a great bakery? This is that smell, in a bottle. I’ve been putting it in all of my baked goods (I made an awesome pumpkin monkey bread last weekend) and it definitely takes them to the next level.
Apple Coffee Cake
Apple Coffee Cake is delicious warm from the oven but, in my opinion, it's even better the next morning. This recipe makes two cakes - wrap the second one in plastic and foil and freeze for up to 3 months if you don't plan to eat it right away.
- 2 cups all purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast (I use Red Star Platinum)
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/3 cup coconut or almond milk, warmed
- 1/3 cup water, warmed
- 2 tablespoons unsalted butter, melted
- 1 teaspoon buttery sweet dough emulsion or vanilla extract
- 1 egg
- 1 apple, peeled and cut into 1/8-inch pieces
For the crumb topping
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1/4 cup walnut pieces
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- Butter two 9-inch round cake pans; set aside.
- In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix in the milk, water, butter and baking emulsion. Beat in the egg and apple. Mix on medium speed for 3 minutes, or until the dough is smooth and elastic (it will still be very wet).
- Divide the dough between the prepared cake pans.
- Prepare the crumb topping by combining the flour, walnuts, and spices. Mix in the melted butter until the topping resembles wet sand. Sprinkle the crumb topping in an even layer over both cakes. Cover and let rest in a warm place until doubles in size – about 20 minutes if using Platinum yeast or 45 minutes if using instant yeast.
- Bake at 350ºF for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Adapted from Red Star Yeast
I am not a certified nutritionist. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Information provided on this site is not a substitute for professional advice by certified health professionals; please consult with your doctor regarding specific health needs.