Apple Cinnamon Coffee Cake with Maple Glaze
Nothing says fall quite like the comforting aromas of apple, cinnamon, and maple wafting through your kitchen. This Apple Cinnamon Coffee Cake topped with a maple glaze celebrates autumn’s best flavors in every bite.
This recipe brings together the natural warmth of apple pie and the sweetness of maple for a perfectly indulgent coffee cake. The Natural Apple Pie Artisan Flavor captures the classic taste of fresh-baked apple pie, blending apple, warm spices, and a subtle hint of buttery crust. It’s a concentrated, versatile flavor enhancer that infuses the cake with a cozy apple-pie essence. Each bite delivers a warm, sweet apple flavor.
What really sets this coffee cake apart is its apple pie filling layer. Fresh, diced apples, brown sugar, and cinnamon are nestled right into the center of the cake, bringing juicy apple flavor and natural sweetness. This layer is the perfect complement to the apple pie-flavored cake, enhancing the fruitiness and adding a touch of gooey texture.
The cake is then topped with a maple glaze made with our Natural Maple Praline Artisan Flavor. This flavor is autumn in a bottle, with rich maple and caramelized praline notes that taste just like pecan pie. It's the perfect balance with the spiced apple and cinnamon flavors.
And, of course, we can't forget the streusel topping! This buttery, crumbly layer is made with cinnamon, can sugar, brown sugar, and flour. The streusel adds a satisfying crunch and a comorting flavor that rounds out each bite, making this coffee cake as texturally pleasing as it is delicious. It’s the ideal contrast to the soft, fluffy cake beneath, bringing that extra bit of sweetness and crunch.
Apple Cinnamon Coffee Cake
Ingredients:
For the Apple Filling:
- 1/2 cup brown sugar
- 1 1/2 tablespoons flour
- 1 1/2 teaspoon cinnamon
- 1 1/2 cups diced apples
- 1 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup lightly packed light brown sugar
- 2 tsp cinnamon
- 1/2 tsp salt
- 10 Tbsp unsalted butter, melted
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 tsp Amoretti® European Style Vanilla Extract
- 1 & 1/2 tbsp Amoretti® Natural Apple Pie Artisan Flavor
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/4 cups sour cream, at room temperature
- 1/3 cup low-fat buttermilk, at room temperature
For the Maple Glaze:
- 1 cup of powdered sugar
- 1 tbsp of Amoretti® Natural Maple Praline Artisan Flavor
- 1 tsp of Amoretti® European Style Vanilla Extract
- 2 tbsp of heavy cream
Directions:
For the Apple Filling
- In a medium bowl, combine the brown sugar, flour, and cinnamon.
- Add the diced apples and toss until they are well coated. Set aside to allow the flavors to meld.
For the Streusel
- In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, cinnamon, and salt.
- Pour in the melted butter and stir until the mixture resembles coarse crumbs.
- Fold in the finely chopped pecans. Set aside.
For the Cake Batter
- Preheat your oven to 350°F and grease a 9-inch springform pan.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract, apple pie flavor, eggs, and egg yolk, one at a time, until well combined.
- Combine the sour cream and buttermilk in a separate bowl or glass. Mix until smooth.
- Slowly add the flour mixture and sour cream and buttermilk mix to the batter. Alternating between the two. Start and end with the flour mixture. Make sure to mix thoroughly between each addition.
- Pour half of the cake batter into the prepared baking pan and spread it evenly.
- Layer the apple filling over the batter, followed by half of the streusel mixture.
- Spoon the remaining cake batter over the streusel and spread it gently to cover.
- Top with the remaining streusel mixture.
- Bake in the preheated oven for 60-90 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, remove from transfer to a wire rack to cool completely.
For the Maple Glaze
- In a small bowl, whisk together the powdered sugar, maple praline flavor, european style vanilla extract, and heavy cream until smooth.
- Drizzle the glaze over the cooled cake, letting it cascade down the sides.
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