Apple Fritter Coffee Cake

by Red Currant Bakery

Think classic coffee cake but made with a soft apple cake, a layer of sautéed apples, a brown sugar streusel, and a drizzle of maple glaze – this Apple Fritter Coffee Cake is perfect for fall.

Side view of an apple fritter coffee cake topped with a maple sea salt glaze on a white and blue plate.

What is streusel?

Streusel is similar to the crumb topping you would find on a coffee cake but it is usually a bit thicker and slightly less crumbly. I like it a lot for a fruit coffee cake because it absorbs some of the moisture from the fruit make it a bit softer. This version uses all brown sugar to add a bit more flavor and texture.

What is the difference between a coffee cake and a buckle?

A coffee cake with the addition of fruit is really called a buckle! Which is wild to me because I only knew of a buckle as being a belt buckle but yeah, technically this recipe is a buckle and you are more than welcome to call it that.

Can I swap out the fruit?

Yes! You could also use plums or pears if you don’t want to use apples!

Can I make this coffee cake in advance?

Yes! This cake is delicious warm from the oven (it does need to cool a bit first to hold together) but you can also make it the day before, let it come to room temp and loosely cover with parchment. I don’t recommend covering this one with plastic because the moisture from the apples will over soften the streusel as it sits.

Tips for making an Apple Coffee Cake

Any type of apple will work for this coffee cake but I recommend using honey crisp or pink lady apples because they have a bit of tartness to balance out all of the sweetness of the cake.
Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
I recommend using this 9″x9″ square pan from USA pan because it’s non-stick, and the sides are nice and tall. If you want to be able to lift the whole cake out, I recommend adding in a rectangle of brown parchment paper that reaches from one side to the other to use as a sort of sling.
This cake can be difficult to tell when it is finished baking, but you’ll know it’s done when the streusel is golden brown and there isn’t MUCH of a wobble left on the cake. It’s ok if it still wobbles a little bit though.
Let the cake cool for at least 15-20 minutes before slicing and serving. You want the maple glaze to get the sort of crisp crunch that it gets as it cools.

Additional Coffee Cakes to try!

Ingredients for an Apple Coffee Cake

All Purpose Flour: Any all purpose flour will work for this cake, I use King Arthur all-purpose flour! The flour is used in both the cake batter and the streusel.
Sugar: White granulated sugar is used in the cake and dark brown sugar is in the streusel. There is also a bit of powdered sugar in the maple glaze.
Baking Powder: Baking Powder helps the cake rise so make sure it hasn’t expired.
Salt: Fine sea salt helps balance out all of the sweetness in the cake and enhances the flavors.
Vanilla Extract: Vanilla adds flavor and enhances the sweetness of all of the elements.
Butter: Butter adds moisture and richness to this cake and to the streusel layer. I use salted butter but you could use unsalted too for this cake.
Eggs: I use standard large eggs from the store, make sure they are at room temperature. This cake uses a lot of eggs which keeps it light and not too dense.
Apples: I recommend using honey crisp or pink lady apples for this cake. One apple is grated into the cake batter and three are used for the apple layer.
Cinnamon: Cinnamon is added into the cooked apples and streusel to give them the warm flavor.
Lemon: A little lemon juice brightens the apple flavor and helps balance out the sweetness.
Maple Syrup: Maple Syrup is used as the main liquid in the glaze which gives it that classic fall flavor.

Overhead view of a slice of apple fritter coffee cake topped with a maple sea salt glaze.

How to make an Apple Coffee Cake?

Cook the Apples

Rinse the apples and cut into 1″ chunks.
Add the apples, lemon juice, sugar, cinnamon and salt into a medium pot.
Cook over medium low heat, stirring occasionally until the apples start to break down. You want about half the apples to start to fall apart and the other half to still be in chunks just soft.
Once cooked, remove the pot from the heat and set aside to cool to room temperature.

Make the Streusel

In a medium bowl add in the soft butter, brown sugar, cinnamon, salt, and vanilla. Use a fork to stir together until smooth.
Pour in the flour and use the fork to rub the flour into the butter mixture until fully combined.

Cake Batter

Preheat the oven to 350 F and place a rack in the center.
In a medium bowl add in the butter, both sugars, salt, and vanilla. Beat with an electric mixer until smooth.
Add in one egg at a time, mixing in between each egg until smooth.
Add in the flour, baking soda, and baking powder. Mix until just combined.
Grate the apple right on top of the cake batter. Then squeeze on a tablespoon of lemon juice. Use a flat rubber spatula to fold the apple and lemon into the cake batter – don’t stir because it’ll get tough. Just fold until combined.
If not using a non-stick pan, spray the metal pan with your baking spray and line with a rectangle of parchment that is 15″ x 8″ from one side to another.

Assemble and Bake the Cake

Pour the cake batter into the lined pan and use a rubber spatula to smooth it into a flat, even layer.
Carefully spoon the cooked and cooled apples on top of the cake layer. Do your best not to mix it with the cake batter.
Crumble the streusel over the cooked apple layer.
Place the cake into the preheated oven and bake for 30 minutes. Rotate the cake 180 degrees and bake for 15-20 more minutes.
The cake will be done when the streusel will be slightly more golden brown in some spots and the cake should only have a very slight or no wobble.
Once baked, remove from the oven and leave to cool for 5 minutes while you make the glaze.

Glaze

In a medium bowl add in the powdered sugar, melted butter, and maple syrup.
Whisk to combine until smooth.
While the cake is still warm, pour the glaze on top and use the back of a spoon to spread it over the streusel.
Immediately sprinkle with flaky sea salt.
Leave the cake to cool for at least 30 minutes on a wire rack. Ideally you want the glaze to set until the glaze is hard and crackly. Think glazed donut.
Run a knife along the edge between the cake and the pan. Then either lift the cake out with the parchment or slice the cake while it’s still in the pan.

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5 from 20 votes