While I do love a classic coffee cake, I have to say I prefer my spiced apple-filled version more for Fall. The apple coffee cake itself is not spiced but I layer a cinnamon and cardamon streusel on top, though you can certainly add cinnamon and cardamom to the cake batter too for even more warm and cozy flavors. It’s perfect with a hot cup of coffee on a crisp autumn morning!
When given the choice between a savory or sweet breakfast, I choose sweet every time. If you feel the same, a slice of this apple cardamom cake with a warm cup of coffee will make for the coziest breakfast on a chilly morning. I certainly wouldn’t mind a second slice, either. All of my favorite fall flavors are baked up perfectly in this super moist cake.
Notes on key ingredients
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Yogurt – I used plain yogurt in this apple cake to add moisture. Alternatively, you could use sour cream instead. Buttermilk should work too though I haven’t tried it personally and suspect it may be a bit too liquidy, if you want to substitute buttermilk, I would suggest reducing the amount by 1-2 tablespoons.
- Dark Brown Sugar – I used dark brown sugar for its deep, almost toffee-like flavor that complements the apple so well. Light brown sugar will work and in a pinch you can even use granulated sugar as is or mix it with molasses to make homemade brown sugar.
- Apple – I went with a large Fuji apple which yields about 2 cups when diced. Any other variety will work well in this apple coffee cake recipe, and it’s best to pick one you enjoy snacking on. You know how they say to cook with the wine you like to drink? It’s the same idea! The added apple releases moisture as it bakes, keeping everything nice and moist.
- The spices – I only used cinnamon and cardamom in the streusel topping but you can add extra spices to the cake batter as well to amp up the flavor. Note that cardamom can be a pretty strong flavor, especially freshly ground, adjust the amount to your taste.
Let’s walk through the steps
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
1. Prepare the streusel
Add the flour, sugar, cardamom, and cinnamon in a small bowl and whisk to mix. Cut the cold butter into small cubes, then add them to the flour and spice mixture. Use a pastry cutter or to combine until you get coarse crumbs. Cover and store in the fridge.
TIP: Alternatively, you can use your fingers to press the butter into the flour mixture until it resembles wet sand.
2. Make apple cake batter
Combine the dry ingredients in a separate bowl and set aside. Beat softened butter with dark brown sugar until light and fluffy, then combine with the eggs and vanilla. Stir in a third of the dry ingredients, then half of the yogurt, and repeat until done. Fold in the apple.
NOTE: For an even more flavorful apple cardamom cake, feel free to add extra spices – same ones used in the streusel – directly into the cake batter.
3. Assemble & bake
Transfer your apple cake batter into a buttered and lined cake pan, level out the top. Sprinkle cardamom streusel on top and bake for 45-50 minutes. Let cool on a wire rack before unmolding and serving. Enjoy!
TIP: Be generous with your topping! Sprinkle it evenly on top before baking and don’t skimp. For the tastiest results, use it all. You can also layer half of the streusel in the middle and use half on top.
Baker’s tips
- Bring all refrigerated ingredients to room temperature – This helps them blend together more evenly to create a smooth batter. If some of your ingredients are colder than others, your batter could curdle.
- Keep the streusel topping refrigerated – Chilled butter will hold its shape and maintain the perfect crumbly texture. Don’t leave it on the countertop while you work on the rest of your cake!
- Use a different pan if needed – I bake my apple and cardamom cake in a springform pan so I don’t have to flip it over to remove it, this keeps the streusel on top undisturbed. If you don’t have a springform pan, an 8″x8″ square baking pan or 9″ regular cake pan would both work. You can serve directly from the pan or line the pan in such a way that will allow you to lift the cake out of the pan — and preserve the streusel. For a square baking pan, line it like I do in my yogurt plum cake recipe. For a round cake pan, line it like my pear almond cake.
Hungry for more?
Cardamom Apple Coffee Cake Recipe
Equipment
- Pastry Cutter
Ingredients
Cake
- 1 ½ cup all-purpose flour, 203 g
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup plain yogurt, room temperature, 240 g
- 2 large eggs, room temperature
- 4 oz unsalted butter, room temperature, 113 g
- ⅔ cup dark brown sugar, 133 g
- 1 teaspoon pure vanilla extract
- 1 large apple, peeled and diced, ~ 2 cups
Streusel Topping
- 6 tablespoon all-purpose flour, 51 g
- 6 tablespoon granulated sugar, 66 g
- 1 ½ oz unsalted butter, cold, 42 g
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
Instructions
- Let all refrigerated ingredients come to room temperature.
- Brush a 9” springform pan with butter and line the bottom with parchment paper. Brush the parchment paper with butter as well.
- Preheat oven to 350°F.
- To make the streusel, combine flour, sugar, cardamom, and cinnamon in a small bowl and mix thoroughly with a whisk.6 tablespoon all-purpose flour, 6 tablespoon granulated sugar, ½ teaspoon cinnamon, ½ teaspoon cardamom
- Cut the cold butter into small cubes and add to the dry mixture.1 ½ oz unsalted butter
- Use a pastry cutter to cut the butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
- In another small bowl, measure out flour, salt, baking soda and baking powder, mix together thoroughly with a whisk, and set aside.1 ½ cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Add softened butter and dark brown sugar in the stand mixer bowl and beat with the paddle attachment until combined an light.4 oz unsalted butter, ⅔ cup dark brown sugar
- Add the eggs and vanilla extract, beat to combine.2 large eggs, 1 teaspoon pure vanilla extract
- Stir in a third of the dry ingredients and then half of the yogurt, alternate until everything is combined.1 cup plain yogurt
- Fold the apple into the batter, pour into the prepared pan, and use a spatula to distribute the batter evenly and create a flat surface.1 large apple
- Sprinkle the cold streusel over the top evenly.
- Bake for 45 – 50 minutes until an inserted toothpick comes out clean.
- Let cool on a wire rack until cool enough to handle before unmolding the cake.
Notes
- Amp up the flavor: Add extra cinnamon and cardamom directly to the cake batter for even more flavor.
- Storage: Wrap your cake tightly in plastic wrap or aluminum foil to keep it from drying out and store in the refrigerator for up to 5 days.
- Freezer tip: For longer storage, you can also freeze your cake for up to 3 months. When ready to serve, let it thaw in the fridge overnight.
- Reheating: The streusel topping may become slightly softer and less crunchy after thawing. You can reheat the cake for 5-10 minutes in the oven at 350 degrees F to crisp it back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!FAQs from readers
I don’t recommend it because you want the streusel on top of the apple and cardamom cake. If you use a bundt pan, you would end up inverting the cake and the streusel would end up at the bottom instead.
Yes! You can make this cake the night before, leave it covered at room temperature and serve the next day. If you need to make it a few days ahead, follow the recipe as written, let it cool and keep it refrigerated until ready to serve.
You can substitute plant based yogurt and vegan butter or oil in place of butter. If you’re using oil, reduce the amount by about 20% or use 90 grams of oil.
This was ok. I like that the cake itself was not overly sweet but unless you add in some spices it’s very bland. I wouldn’t make it again. But we did eat what I made. I think I will stick to my tried and true coffee cake recipe next time and add some cardamom and apple to that instead.
Sorry to hear you didn’t like this cake.
I can’t wait for this to be out of the oven! Already giving it 5stars though 🙂 I too added just a tad more cardamom to the topping. I was forced to use some maple yogurt with some plain because I was short. And I shredded my peeled apple instead of diced. Mmmm cardamom apple coffee cake…drool…
Hi,
Can this be made with. 9 inch cake pan?
And can it be made night before serving?
Thanks
Yes and yes!
Love this cake. So moist. I used half sour cream half Greek plain yogurt. And I added some rhubarb I had from the garden to give it a tang.
Such a great way to use rhubarb! I’m glad you love the cake, Nancy.
Could this be made in a Bundt pan ?
I don’t think so because you want the streusel on top of the batter, and it doesn’t really work in a bundt pan since you would invert the cake and the exposed part of the cake in the bundt pan would become the bottom.
I just made it with some new spices and it came out great. I will increase the cardamom a little next time; personal preference. Thanks so much!
Glad to hear you enjoyed it Chrissy! And yes increase the spices to your preference 🙂
Came across your recipe while searching for apple recipes. I have tree in the garden and it’s throwing down apples left, right and centre at this time of year. I absolutely love the taste of this cake! Not overly sweet, easy to make, easy ingredients. I’ve added a little extra cardamom to the streusel, but that’s just because I love the taste. Glad I found your website and instagram account. Thanks for this delicious recipe!
Thank you for stopping by and taking the time to leave a review 🙂 Cardamom is one of my favorite spices, I’m glad you like the recipe and sounds like you have a lot more apples to bake with!!!
Hi,
Thanks for the recipe. Any chance you have weights for the major ingredients. I try to use a scale in all of my baking for consistency.
Hi Susan, sorry I don’t have weights for this particular recipe. I started doing weight for new recipes because readers like you started asking but unfortunately not this one. However, based on my recent measurements, I can give you some estimates:
1 1/2 cup flour = 197g
1 cup yogurt = 235g (this is the weight I have for 1 cup of sour cream, but they should be very close)
4 oz unsalted butter = 113g
2/3 cup dark brown sugar = 140g (this weight is for light brown sugar, but should be very close)
Hope this helps, let me know if you have any other questions.
If a cake can be cosy this is absolutely it. This looks divine and I love that crisp topping.
A new Thanksgiving dinner treat???
Is that a request?? haha