I am a big sucker for coffee cake. When I was little, before she began to make the world’s best cinnamon rolls, my mom would make coffee cake for us on our “breakfast for dinner” nights. That was my FAVORITE meal! I think eggs, sausage, and coffee cake are the ultimate comfort foods.
This recipe is a variation of the one I grew up with, and I think you will love it! It has such a delicious and semi-dense apple cake with a decadent brown sugar and walnut crumb topping. You can serve drizzled with glaze, or just leave plain. Either way, it tastes amazing!
This recipe is for an 8×8″ pan. To make in a bundt (shown in the pictures) or 13×9 pan, you will need to double the recipe and increase the cook time. I actually prefer the result of the flatter 8×8 or 13×9 pans.
Walnut & Apple Coffee Cake
1/4 cup oil
1/2 cup milk
1 1/2 cups flour
3/4 cups sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
3/4 cup chopped apples (I use whatever kind I have on hand, the firmer the better)
1/2 cup brown sugar
2 T flour
2 tsp. cinnamon
2 T melted butter
1/2 cup walnuts
3/4 cup powdered sugar
1 T milk
Preheat oven to 375 degrees.
In a small bowl, mix together flour, sugar, baking powder and salt. In a separate mixing bowl, lightly mix together oil, eggs, vanilla, and milk. Add dry ingredients to the egg mixture. Do not over-stir. Fold in chopped apples. Pour into a greased 8×8 pan and set aside.
In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan. Using a wooden spoon, lightly press most of the topping about halfway down into the batter. Leave a little on top as well.
Bake for 25 minutes or until your toothpick comes out clean. (note: double the recipe and bake for 50 minutes for the bundt)
Serve warm, or cool. Note: The cake has plenty of flavor on its own if you choose to omit the icing.