Unbelievably moist and loaded with apples, plenty of streusel, and glaze, you’ll definitely savor every last crumb of this ultimate fall coffee cake!
So I’ve basically got all your fall dreams wrapped up into one pretty little piece of coffee cake today.
Streusel and glaze and APPLES, guys! YEA! It’s time, my apple-lover friends. ♥
I mean, we’re obviously ALL apple-lovers around here, right?? You basically CANNOT even live in the season of fall without having some of obsession with apples.
Mine runs along the slightly-high lines. Clearly…
I’m honestly 100% obsessed with this coffee cake. Every little part of it. Oh, where the HECK do I even begin?? The ultra-moist, so-so soft interior? The glorious little chunks of soft apples ‘n’ spice in every bite? Perhaps the cinnamon-y buttery streusel? The slightly-ridiculous creamy peanut butter glaze adorning every inch?
Can we just have a moment of silence and respect for such coffee cake mastery?
Now that we’ve basked in the glory of this coffee cake for a solid moment, we should probably start planning on making it. Does now sound good to you? The longer you wait, the more drool accumulates on your keyboard…
Or in my case…crumbs. Sorry, I’m eating the last precious piece of coffee cake as we speak.
Okay, guys. First things first: Do NOT let the seemingly-overwhelming ingredient list scare you. Remember, that there ARE three parts to this coffee cake: Cake, streusel, glaze. A lot of the ingredients are just repeated throughout these three parts, so don’t stress that you won’t have all of the ingredients on hand.
I’d be willing to bet all the chocolate in the world (or at least all the chocolate stashed in my secret cupboard—don’t ask) that you have everything on hand to make this coffee cake. Like today. And like right this second.
The cake is just a simple, classic sour cream coffee cake with tons of gorgeous little apple cubes hiding in among all the extra-soft, buttery, so-darn awesome crumb.
Simple stuff like this is just begging for a dumping of streusel, no? Let’s fix that now.
Like THIS —> Extra-cinnamon-y streusel by the truckload = perfect.
A quick trip to the oven for 40-ish minutes…and in the meantime, more or less ALL the smells of fall will fill every corner of your house. ♥
Then we GLAZE. With a lick-the-bowl kinda-good peanut butter icing. Oh, looooordy…
Shortly afterwards said glaze is heavily applied and all our coffee cake dreams have come true…
It’s time for a faceplant. Forks are optional at this point. 😉
Yes, you may eat the entire thing, but seriously: WHY NOT??
I recommend investing in several heavy-duty pairs of stretchy pants this fall, guys.There are only more prodigious fall goodies yet to come and the madness has only BEGUN. ♥
Apple Sour Cream Streusel Coffee Cake with Peanut Butter Glaze
- COFFEE CAKE:
- 1-1/3 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 medium apples peeled and diced into 1/4-in chunks
- 1/3 cup coconut sugar or brown sugar
- 1/3 cup white whole wheat flour
- 1-1/2 teaspoons ground cinnamon
- 4 tablespoons cold butter cubed
- PEANUT BUTTER GLAZE:
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon creamy peanut butter
- 1-2 tablespoons milk
Make the coffee cake: Preheat oven to 350F. Lightly grease an 8-in baking pan. Set aside.
In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar until creamed. Beat in eggs, sour cream, and vanilla until smooth. Gently fold flour mixture into liquid until batter is just combined. Fold in chopped apples.
Scrape batter into prepared pan and smooth top. Set aside for a moment while you prepare the streusel.
Make the streusel: In a small bowl, toss streusel ingredients until crumbly and butter is evenly incorporated. Sprinkle streusel evenly over coffee cake batter.
Bake coffee cake at 350F 40-45 minutes or until a toothpick tests comes out clean when inserted in middle. Let coffee cake cool on a wire cooling rack 10 minutes, while you prepare the glaze.
Make the glaze: In a small bowl, whisk all glaze ingredients until smooth and drizzling-consistency. Drizzle glaze over warm coffee cake. Let cake stand 5 minutes, then slice into squares and serve warm.
Store coffee cake in an airtight container at room temperature up to 2 days.
If you make this recipe, be sure to tag your photo #wholeandheavenlyoven on Instagram. And follow me so we can be friends! ♥
More apple noms? Why, yeaaaaaaa!