Get the Recipe: Honeycrisp Apple Coffee Cake with Maple Icing
Honeycrisp apples, cinnamon, and maple syrup are the ultimate fall ingredients and they come together in this indulgent Honeycrisp Apple Coffee Cake with Maple Icing. This tender coffee cake is studded with cubes of apples and layered with a sweet brown-sugar cinnamon mixture. Serve this as is or with a maple glaze for the ultimate fall treat.
Ingredients
For the Brown Sugar-Cinnamon Mixture:
- ⅔ cup brown sugar
- 1 teaspoon ground cinnamon
For the Cake:
- 1 large Honeycrisp apple peeled, cut into 1-centimetre cubes
- 1/2 cup butter softened
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk 2%
- 1/2 cup sour cream full fat
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
For the Maple Icing:
- ½ cup icing sugar
- 1 tablespoon maple syrup
Instructions
Preheat the oven and prepare the pan:
- Preheat the oven to 325°F.
- Grease an 8-inch spring-form pan with butter. Set aside.
Make the Brown Sugar-Cinnamon mixture:
- Combine the brown sugar and cinnamon in a small bowl and mix until combined. Set aside.
Prepare the apples:
- Peel the apple and remove the core. Dice into 1-centimetre cubes. Set aside.
Mix the wet ingredients:
- Add the butter and white sugar to a large mixing bowl. Cream the butter and white sugar on high speed for 1 minute until fluffy using a hand mixer (or use a stand mixer). Add the egg and beat to combine. Add the vanilla, milk and sour cream, and mix to combine again. Set aside.
Mix the dry ingredients:
- In a separate bowl, combine the flour, baking powder, baking soda and cinnamon. Whisk to combine and set aside.
Mix the batter and layer:
- Add half of the flour mixture to the wet ingredients and mix to combine. Then add the apples and remaining flour mixture and mix to combine again. Do not overmix the batter.
- Pour the half of the cake batter into the greased spring-form pan and use a spatula to level the batter in one even layer. The batter will be thick and it may be helpful to use an ice cream scoop to divide and distribute the batter in the pan.
- Sprinkle three-quarters of the brown sugar-cinnamon mixture evenly over the cake.
- Add the remaining cake batter on top and spread it out evenly with a spatula. Sprinkle the remaining brown sugar-cinnamon mixture evenly over the top of the cake.
To bake:
- Bake the cake in the centre of the oven for 1 hour and 10 minutes to 1 hour 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once the cake is fully cooked, remove it from the oven and let it cool for 20 minutes before unmoulding. Let it cool completely before adding the maple icing.
For the Maple Icing:
- Whisk the icing sugar and maple syrup in a bowl until smooth. Add more icing sugar or maple syrup to adjust to your desired consistency.
- Drizzle evenly over the fully cooled cake. Let the icing harden for 15 minutes, then cut and serve. Enjoy!
Notes
- The consistency of the maple icing can vary depending on humidity and moisture levels. Start by adding the noted amount of maple syrup and adjust from there (adding more maple syrup to loosen the icing or more icing sugar to thicken the icing). The icing should be on the thick side. See the video for the consistency to aim for.
- Storage instructions: Store wrapped in plastic wrap or in a cake stand at room temperature. The cake will last for 3 to 4 days.
Nutrition
Calories: 344kcalCarbohydrates: 55gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 287mgPotassium: 114mgFiber: 1gSugar: 34gVitamin A: 410IUVitamin C: 1mgCalcium: 101mgIron: 1mg
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