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Apple oatmeal coffee cake in a spring-form pan.

Apple Oatmeal Coffee Cake

Apple Oatmeal Coffee Cake to brighten your morning or anytime during the day, a coffee cake with the great taste of apple and cinnamon and topped with a great crumble.
5 from 5 votes
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Course: Breakfast
Cuisine: American
Keyword: Apple Oatmeal Coffee Cake
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 405kcal
Author: Dawn

Ingredients

  • 1 1/4 cup flour
  • 3/4 cup old fashion oats
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cup butter very soft
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 cup apples finely chopped

Streusel Topping

  • 1/2 cup brown sugar
  • 1/3 cup flour
  • 3/4 cup old fashion oats
  • 2 teaspoon cinnamon
  • 1/2 cup butter room temperature
  • 3/4 cup nuts chopped.

Instructions

  • Heat the oven to 350 degrees F. Grease a 9-inch springform pan.
  • In a large bowl combine the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Combine the eggs, 1/4 cup soft butter, and sour cream. Add the dry ingredients and mix with a spoon just until the mixture is well combined. 
  • Spread the mixture into the prepared springform pan. Top the batter with the chopped apples.
  • For the streusel combine the brown sugar, flour, oats, and cinnamon. Add the butter and mix until well combined. Toss in the pecans.
  • Sprinkle the streusel over top of the apples. With your fingertips lightly press the streusel into the batter.
  • Place the coffee cake into the preheated oven and bake for 40 to 45 minutes or until a wooden pick comes out clean.

Notes

  1. Use a spoon to mix this together. Mix just until well combined.
  2. If you prefer the apples can be folded into the batter instead of placing them on top. 
  3. Make sure to preheat the oven before placing the coffee cake into the oven. Placing the coffee cake in the oven before preheating it will prevent it from baking correctly.
  4. I love nuts in the crumble. I have used pecan and walnuts in this recipe and they both taste great. But if you are not a fan of nuts they can be omitted.
  5.  To test for doneness using a  wooden pick insert in the middle of the cake if the pick comes out clean or with a few moist crumbs the cake is done.
  6. You can freeze this cake in an airtight container, it freezes well.
 
Nutrition information is an estimate and may vary with the brands of ingredients used.
 

Nutrition

Serving: 10g | Calories: 405kcal | Carbohydrates: 52.8g | Fat: 19.9g | Saturated Fat: 10.9g | Cholesterol: 79mg | Sodium: 272mg | Potassium: 250mg | Fiber: 3.3g | Sugar: 25.9g | Calcium: 92mg | Iron: 2mg