Have you ever wondered why coffeecake is for breakfast when, say, chocolate layer cake isn’t? (I’ve asked myself a similar question when having leftover apple pie for breakfast – if Danish pastry, then why not pie?) If it seems too indulgent to you to have cake for breakfast, wait an hour and call it brunch. Or save this Apple Streusel Coffeecake for dessert, or for a really special treat with afternoon coffee. And don’t worry about the bourbon in the glaze, it’s only one teaspoon, and you can substitute milk if you must.
This cake is a variation on the Cranberry Pecan Streusel Coffeecake I’ve been making for years. It’s easily adaptable to various kinds of fruits, with or without nuts. With the apples in this version I decided to forego nuts, and – because apples have such a mild flavor and understated sweetness – I felt a drippy, drizzly glaze was definitely in order. The bourbon adds a subtle but deep butterscotch note that really sends this coffeecake over the top. If you do decide to skip the bourbon, add a small splash of vanilla to the glaze to replace it.
Just as in the original version, the thick batter for this coffeecake bakes up dense and moist. The apples are sprinkled on top of the batter, not stirred in, so they sink into the top of the cake where they soften into a jam-like layer that melds with the buttery brown sugar streusel topping.
Make sure to let the coffeecake cool completely before drizzling on the glaze.
The glaze is thin for maximum drippy-ness, and I just splatter it with abandon in all directions. Maybe you can be more restrained.
Making this ahead and what to do with leftovers:
- If you’re serving this coffeecake for breakfast, by all means make it the day before. On the first day the streusel topping will be slightly crunchy; by day two, the topping will have absorbed moisture from the apples underneath and will soften. Both ways it’s delicious.
- Apple Streusel Coffeecake will keep for about three days, in an air-tight container at room temperature. You can also freeze it, although freezing and thawing will soften the streusel topping further.
Apple Streusel Coffeecake with Bourbon Glaze
If you want to omit the bourbon from the glaze, replace it with an additional teaspoon of whole milk and 1/4 teaspoon of vanilla extract.
Ingredients
- 3/8 cup (6 tablespoons) firmly packed brown sugar
- 1 teaspoon cinnamon
- 1¼ cups (5¼ ounces or 150 grams) all-purpose flour, divided, plus additional for the pan
- 6 tablespoons unsalted butter (preferably European-style), at room temperature, divided, plus additional for the pan
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon Morton's)
- ¼ teaspoon ground nutmeg
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ cup sour cream
- 1 large, firm baking apple such as Granny Smith or Mutzu
- 2 teaspoons whole milk
- 1 teaspoon bourbon
- ½ cup confectioner's sugar
Directions
- Step 1 Heat the oven to 375. Generously butter an 8-inch round cake pan and dust it with a thin layer of flour. Set it aside.
- Step 2 In a small bowl, combine the brown sugar, the cinnamon and ¼ cup (1 ounce or 30 grams) of the flour, and toss with your fingers until the mixture is thoroughly combined. Add 2 tablespoons of the butter and rub the butter into the mixture with your fingers until it’s incorporated. Set the streusel topping aside.
- Step 3 Combine the remaining 1 cup (4¼ ounces, 120 grams) of flour with the baking powder, baking soda, salt and nutmeg in a medium bowl. Stir with a whisk to thoroughly mix the ingredients.
- Step 4 In the bowl of a stand mixer, beat the remaining 4 tablespoons of butter with the granulated sugar until it’s light and fluffy, about 2 minutes on medium-high speed. Add the egg and vanilla and beat until the mixture is smooth.
- Step 5 Add half of the dry ingredients to the mixer and stir on low speed just until the mixture is combined. Add the sour cream and stir on low speed to combine. Add the remaining flour and stir on low speed to combine. Remove the bowl from the mixer and use a rubber spatula to finish stirring in all the flour and make sure the batter is smooth. Don’t over-mix it.
- Step 6 Use the spatula to spread the batter into the prepared pan. Peel and core the apple, and finely dice it. Scatter the apple evenly over the batter. Top with the streusel in an even layer.
- Step 7 Bake the coffeecake on the center rack for 35 to 40 minutes, until a tester comes out clean.
- Step 8 Transfer the coffeecake to a rack to cool in the pan for 10 minutes before turning it out of the pan to cool completely.
- Step 9 When the coffeecake is completely cool, make the glaze. Put the milk and bourbon in a small bowl. Add half of the confectioner’s sugar and whisk until smooth. Add the remaining confectioner’s sugar and whisk until smooth. Drizzle the glaze over the top of the coffeecake.
