Spiced Apple Coffee Cake

Blue Goose Inn Spiced Apple Coffee Cake

Spiced Apple Coffee Cake
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
When fall comes and the apples on our trees ripen, this is one of my absolute favorite coffee cakes to make, it's always a guest favorite. In late August our fresh pears are coming on and we also make it with pears sometimes.
Coffee Cake:
  • 1 ¾ C. (9 oz.) all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 3 tart baking apples, peeled and chopped (about 1 lb.)
  • 2 Tbs. apple, orange, or lemon juice
  • ⅓ C. packed brown sugar
  • 1 ½ tsp. cardamom
  • 1 tsp. cinnamon
  • ½ C. unsalted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 1 ½ C. granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs

  • ¾ C. confectioners’ sugar
  • 2 Tbs. evaporated milk
  • ½ tsp. vanilla extract
For the Coffee Cake:
  1. Preheat oven to 350.
  2. Grease and flour a 9-inch round, spring-form pan.
  3. In a medium bowl, stir together the flour, baking powder, and salt.
  4. In another bowl, toss the apples with the juice.
  5. In a small bowl, stir together the brown sugar, cardamom and cinnamon.
  6. Add to the apples and toss to coat then set aside.
  7. In the bowl of a stand mixer, cream together the butter, cream cheese, sugar, and vanilla until light and fluffy.
  8. Add the eggs, one at a time, beating well after each egg.
  9. Add the dry ingredients in 2 or 3 increments and beat well until smooth.
  10. Gently fold in apples just until evenly distributed. (Do not over-mix.)
  11. Spoon the batter into the prepared pan and spread evenly.
  12. Bake until the top is golden brown, about 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  13. Transfer the pan to a wire rack and let cool for 5 minutes.
For the Glaze:
  1. In a small bowl, whisk together confectioner’s sugar, condensed milk, and vanilla until smooth.
  2. Remove sides of spring-form pan and place the cake on a wire rack set over parchment.
  3. While the cake is still warm, drizzle with the glaze and let cool.