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This yeasted apple walnut coffee cake is sure to become a favorite for its warm, nutty flavor and satisfying texture that’s part cake, part bread. It’s a cozy treat perfect for sharing!
Apples are in season now and please bear with me when I’m baking my way through tons of homegrown apples from our friend. I’m not complaining! I love apples and I love to bake with them even more!
Why our family love this yeasted apple coffee cake
It is a delicious blend of flavors and textures, combining a sweet, fluffy dough with the comforting flavors of apples, brown sugar, and that crunchy texture from walnuts. This coffee cake has the tender, airy quality of a rich bread, yet it’s sweet enough to enjoy as a dessert or a special breakfast treat. The apple slices on top add moisture and a hint of tartness that balance the sweetness of the brown sugar and walnut filling, while the simple vanilla glaze adds just the right touch of sweetness and finish.
Why I like to bake yeasted coffee cake vs non-yeasted
I love coffee cake, but I love it even more when it’s yeasted. I know many people are a bit apprehensive about working with yeast. It also takes time when yeast is involved! BUT, I can guarantee that you will love this yeasted coffee cake.
While a non-yeasted apple cake is quicker to make and has a denser crumb, a yeasted version brings a lovely, bakery-quality experience that’s worth the extra time and effort.
1. Amazing texture
The yeast-based dough has a light, airy structure similar to soft bread, creating a satisfying, slightly chewy bite that pairs beautifully with the tender apples and sweet brown walnut sugar filling.
2. Flavor
This texture, combined with the gentle rise and rich taste of yeast, adds a subtle complexity to each slice, making the cake feel more artisanal and special.
Yeasted Apple Walnut Coffee Cake
Ingredients
For the dough:
- 408 g all-purpose flour
- 60 g sugar
- 180 g whole milk
- 7 g instant yeast
- 113 g unsalted butter melted
- 50 g egg 1 large egg
- 20 g egg yolk yolk from 1 large egg
- 1 ½ tsp baking powder
- 1 tsp kosher salt
Brown sugar filling:
- 100 g light brown sugar
- ½ tsp ground cinnamon
- 114 g walnuts toasted, finely chopped
- 1 tsp vanilla extract
For the topping:
- 2 medium apples cored and very thinly sliced
Glaze:
- 50 g powdered sugar
- 2 Tbsp heavy cream or more as needed
- ½ tsp lemon juice
- Pinch of salt
Instructions
Prepare the dough:
- Line a 8 x 8 inch square pan with parchment sling, overhanging on the sides
- Put all ingredients for the dough in a bowl of a stand mixer and use the dough hook to stir everything first so the dry ingredients won't fly all over when you start the machine.
- Start mixing on the lowest speed for about 2-3 minutes and then turn the speed up a notch and knead for another 3-4 minutes. Stop the machine and scrape the sides of the bowl and start the machine again, one speed higher than before and mix for another 5-8 minutes until the dough is smooth and elastic. It will clear the sides of the bowl but still stick to the bottom of the bowl. This dough is meant to be sticky and soft. Please don't be tempted to add more flour. You may need to scrape the sides of the bowl several times throughout the kneading process
- Lightly oil the bowl and your hands and form the dough into a ball and place it back into the mixing bowl or move to a different container (oil them to prevent sticking)
First proofing:
- Cover the dough and let it rise at a warm place until the dough is doubled in volume. It may take 1 1/2 – 2 hours depending on temperature. When you press with your finger, the indentation stays and the dough does not deflate
Prepare the filling:
- Place the walnuts on a dry pan and toast over medium-low heat for about 4-5 minutes or until they smell fragrant. Remove from the heat and let them cool down. Chop into small pieces
- Combine the walnut piece along with the rest of the ingredients for the filling. Set aside
Back to the dough:
- Once the dough has doubled in volume, deflate the dough by folding the edge towards the center several times.
- Roll the dough out to 8 x 16 inches. Scatter the brown sugar walnut filling over the surface of the half of the dough. Then carefully fold the other half over it. Carefully lift the dough and place it on the prepared pan. Gently stretch the dough back up to fit the pan
Final proofing:
- Cover the pan with a lightly oiled cling wrap. Let the dough proof again until it's puffy. This may take about 45 minutes to 1 hour or longer, depending on the temperature
Slice the apples:
- While the dough is proofing, prepare the apples. Core the apple and then half the apple and very thinly slice the apples. It is important to slice the apple into the same thickness as much as possible, roughly about 1/8 inch (2 mm).
Preheat the oven:
- 10 minutes before the end of the proofing, preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven
Final assembling:
- When the dough is done final proofing, arrange the thinly sliced apple over the entire surface of the dough, slightly overlapping. You can also arrange them in a more decorative way like fanning the slices instead
Baking:
- Place the pan in the middle rack and bake for 30-35 minutes or until the edges is lightly golden brown and puffed up. Internal temperature of the center of the cake should be 190 F (88 C)
Cooling:
- Remove from the oven and place on a cooling rack and let it cool down for 10 minutes
Prepare the glaze:
- Meanwhile prepare the glaze. Combine all the ingredients for the glaze. It should be a drizzle consistency. If it's too thick, add more heavy cream, 1 teaspoon at a time
- Drizzle the glaze over the surface of the warm cake. The cake can be served warm or at room temperature
*Nutrition facts are just estimates and calculated using online tools*
Tips for Success
1. Make sure the yeast is active
For a successful rise, ensure your yeast is active. You can use active dry yeast or instant yeast. I use instant yeast because it’s more convenient
2. Knead Until Smooth and Elastic
Kneading the dough well ensures the right texture, which should be soft and airy like bread. A smooth, elastic dough is a sign that the gluten is developed enough to trap air bubbles.
3. Thin Apple Slices for Even Baking
Thinly sliced apples will bake evenly and settle into the dough as it rises and bakes. Firmer apple varieties like Granny Smith hold their shape well during baking and add a slight tartness.
4. Glaze the cake while it’s still warm
Glazing the yeasted apple coffee cake while it’s still warm allows the glaze to melt slightly and seep into the surface, creating a deliciously moist, glossy finish that enhances each bite. This technique gives the cake a luscious, lightly caramelized coating as the glaze settles into the soft dough, adding extra sweetness and a touch of shine that makes the cake irresistible.
How to store and reheat
1. Leftovers: Cover any leftover coffee cake tightly with plastic wrap and store at room temperature for up to 2-3 days.
2. Freezing: For a longer storage, I recommend freezing. To freeze, wrap individual slices or the whole coffee cake in plastic wrap, then in aluminum foil or place in an airtight container. Freeze for up to 1 month. When ready to eat, thaw in the refrigerator overnight or at room temperature
3. To reheat: Loosely wrap the cake in a foil and warm in the oven at 350°F for about 10-15 minutes.
2 comments
Pretty sure there’s something missing from the recipe – the dough ingredients create more of a crumble than anything else, and the yeast added dry without blooming doesn’t seem to help. I added 1 cup of milk and bloomed the yeast in another 1/4 and that seemed to do the trick.
Hi Kim, I’m so sorry! I forgot to type in 180 g (3/4 cup) of whole milk in the recipe. I used instant yeast and I didn’t bloom the yeast first, but you can if you want to. I’m so glad you caught this! Thank you!