Apple Cinnamon Coffee Cake

Summer is winding down. My 4th grader’s school supplies have been purchased. Time is just-a flying.
This is my favorite time of year. When I was a kid, I enjoyed school and looked forward to all those freshly sharpened pencils.
This coffee cake is a perfect after school snack. Or a perfect coffee accompaniment. Or a perfect after dinner dessert. It’s just perfect.
This cake is baked in a cast-iron skillet, best friend of the kitchen. The dry ingredients are combined in a bowl. While the milk and egg mingle, the butter gets blended in.
Two small apples or one larger one will do for the filling, sliced thin and doused with cinnamon sugar. Apples and cinnamon just go together. They do.
Half the batter gets snuggly in the cast-iron skillet while the cinnamon sugar apples are arranged. The other half blankets the apples.
The brown sugar and walnut topping gets sprinkled over top.
Those beautiful butter bits will melt with the brown sugar and create a sweet and crunchy topping to the crumbly cake.
It’s hard to wait for it to cool, but you better, if you know what’s good for you.
Apple Cinnamon Coffee Cake
For the cake:
  • 2 cups flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 tablespoons softened butter
  • 1 egg
  • 1 cup milk

For the filling:

  • 2 small or 1 medium apple, sliced into thin pieces
  • 1 teaspoon cinnamon
  • 2 teaspoons sugar

For the topping:

  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 2 teaspoons cinnamon
  • 3 tablespoons softened butter
  • 1/4 cup finely chopped walnuts
Preheat the oven to 350F.

In a large bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender, blend in the butter until only small pieces remain. Add milk and egg. Mix until combined.

Spread half of this mixture into a seasoned cast iron skillet or your choice of greased pan.

Slice apples and place into a bowl with the cinnamon and sugar. Arrange apples on top of batter and spread remaining batter carefully over the top.

Combine topping ingredients with a pastry blender or fork until crumbly. Sprinkle over top of cake.

Bake for 35-45 minutes. Let cool and enjoy :)

If you liked this cake, you might want to try the Streusel Coffee Cake from last year or the Cranberry Crumb Cake.

apple cinnamon coffee cake

2 Comments Add yours

  1. This looks incredible. I have yet to try a cake in my cast iron pan… this will be my first.


    1. Jodi says:

      I’m a little ashamed to say there is only one piece left!


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