Apple Almond Coffee Cake Recipe

How to make an ultra-moist apple coffee cake with yogurt, almonds and butter. Jump to the Apple Almond Coffee Cake Recipe or read on to see our tips for making it.

Apple Almond Coffee Cake Recipe

This is my kind of cake — there’s no need for frosting and it’s only one layer. I love cakes that are quick to make and that let me dig in even when it’s still a little warm. We wanted it to be ultra moist so there’s lots of extras thrown in, helping with that. There’s yogurt, butter, three eggs and a whole apple. The cake isn’t light, it’s more dense in the middle — something you really want to eat with a fork.

Simple Apple Tart RecipeYOU MAY ALSO LIKE: How to make a stunning apple tart with a buttery crust, thinly sliced apples, and toasted almonds. Jump to the Simple Apple Tart Recipe.

Recipe updated, originally posted January 2010. Since posting this in 2010, we have tweaked the recipe to be more clear. – Adam and Joanne

Apple Almond Coffee Cake Recipe

  • PREP
  • COOK
  • TOTAL

When it comes to the apple, choose a variety that’s more tart than sweet. We go straight for Granny Smith for this cake since we love how tart they are.

Makes one 9-inch cake, about 8 servings

You Will Need

1 cup whole almonds

1 medium baking apple like Granny Smith

1 large lemon

1 1/2 cups plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

1/4 teaspoon sea salt

1/4 teaspoon allspice

3 large eggs

1 cup granulated sugar

3/4 cup plain yogurt or sour cream

6 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1/4 teaspoon almond extract

Powdered sugar for serving

Directions

    Heat the oven to 350 degrees F. Butter and flour a 9-inch cake pan.

    While the oven preheats, place the almonds onto a baking sheet and slide into the oven, stirring occasionally, until lightly toasted and fragrant, about 5 minutes. Add the toasted almonds to a food processor and pulse until chopped very small.

    Zest the lemon and set aside. Peel, core and dice the apple. Squeeze the juice from half of the zested lemon over the apples to prevent browning. Toss the apples with 2 tablespoons of flour. (Save the second lemon half for after the cake has baked).

    In a large bowl, whisk 1 1/2 cups of flour with the baking powder, salt and allspice. In a medium bowl, whisk the eggs with the sugar until frothy and lightened in color, about 1 minute. Whisk in the yogurt, melted butter, lemon zest, almond extract and vanilla until well blended.

    Switch to a large rubber spatula. Scrape the sides and bottom of the bowl with eggs then add the dry ingredients in 3 parts, stirring gently until they disappear and the batter is smooth. Fold in the apples and about three-quarters of the almonds.

    Pour batter into the pan and smooth the top. Scatter the top of the cake with remaining almonds. Bake 30 to 40 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer the cake, still in the pan, to a cooling rack. Squeeze the juice from the leftover lemon half over the top of the cake. Cool then serve slices of cake dusted with powdered sugar.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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16 comments… Leave a Comment
  • Helga Grosskopf April 30, 2016, 5:26 pm

    I made this as an item this morning for brunch. Served it still warm and it was delicious. Sweet but not too sweet-moist and juicy with a lot of flavor. Tasted fantastic with a dollop of fresh whip cream. Kudos to the creator. I’m adding this one to my favorite recipes.

    Reply
  • Jay December 23, 2014, 2:49 pm

    what kind of flour do you require plain or self raising?

    Reply
    • Joanne March 5, 2015, 10:31 am

      All-purpose flour.

      Reply
  • shlomit ovadia March 17, 2013, 1:51 am

    I was really craving coffee cake, and naturally, using this website as my go-to for recipes, I decided to try making this one. Definitely did not come out as sweet as I would have liked it, actually it came out a bit more tart. Maybe because I used plain yogurt as opposed to a sweeter option?

    Reply
    • Joanne March 27, 2017, 4:55 pm

      We use plain, unsweetened yogurt, too. You could omit the lemon juice at the end or add a little more sugar to the batter — maybe 2 to 4 more tablespoons? Using a sweeter apple could work, as well. Maybe Fuji would be better for you.

      Reply
  • Wendi May 4, 2010, 9:26 am

    I gave this a big shout out today over at BAH. Hope I did you y’all justice in my interpretation of this lovely cake.

    Reply
  • Wendi February 10, 2010, 12:47 pm

    Hey guys, I made this last night in anticipation of this morning’s snow day. Paired with some bacon and eggs, and tons of coffee, this fueled us up for more shoveling.

    Thanks for an inspired breakfast.

    Reply
    • inspiredtaste February 10, 2010, 3:04 pm

      We are so happy you liked it, thanks Wendi!

      Reply
  • kelli January 30, 2010, 5:58 pm

    this cake looks delicious..granny smiths are my fav! I can’t wait to try it out!!!

    Reply
  • bridget {bake at 350} January 22, 2010, 5:11 pm

    Gorgeous, gorgeous cake…and your kitty is just precious!

    Reply
  • Jen @ My Kitchen Addiction January 22, 2010, 5:00 pm

    I just stumbled across your blog, and I love it. Your photos are amazing! This coffee cake sounds wonderful, too.

    Reply
  • Steph January 22, 2010, 4:46 pm

    First – your kitty is beautiful!! We have a Marmalade too! Our Marmalade is quite a bit larger!

    Great recipe and beautiful photos.

    Reply
    • inspiredtaste January 22, 2010, 4:58 pm

      We will be sure to let Marmalade know of your compliment! Thanks for commenting!!
      ~Adam and Joanne

      Reply
  • Maria January 19, 2010, 5:00 pm

    I love this recipe. I am a huge almond fan. I might try it with pears:)

    Reply
  • Wendi January 19, 2010, 2:26 pm

    Great looking cake. What do you think would be lost if I had to omit the chopped almonds? Would there be any gain by using almond flour in place of any of the ap flour?

    Marmalade posed so beautifully for you. I can only capture my Shadow when he’s unaware of what I’m doing…he’s camera shy.

    Reply
    • inspiredtaste January 19, 2010, 2:33 pm

      Almond flour is a great idea. The nuttiness of the almonds really do complement the apple and allspice in the cake. We personally enjoyed the bits of crunch given from the coarsely chopped almonds, but if you wished to omit them, we think the cake would still be delicious especially since you still have that splash of almond extract.

      Reply

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