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Spiced Apple Streusel Coffee Cake with Dulce de Leche

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This Spiced Apple Streusel Coffee Cake with Dulce de Leche is a cozy homemade dessert featuring a tender cinnamon-scented cake, fresh sliced apples, buttery brown sugar streusel, and a sweet drizzle of dulce de leche. It’s perfect for breakfast, brunch, afternoon coffee, or a comforting fall dessert.

Ingredients

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons butter, softened at room temperature
  • ¾ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ⅓ cup nonfat plain Greek yogurt (sour cream is a suitable substitute)
  • For the Streusel:
  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 2 tablespoons salted butter, cold and cubed
  • For the Topping:
  • 2 cups thinly sliced unpeeled fresh apples (Granny Smith, Honeycrisp, or Pink Lady work well)
  • 3 tablespoons dulce de leche
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate large bowl, beat the softened butter and white sugar until light and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the Greek yogurt and mix until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
  7. Spread the cake batter evenly into the prepared baking pan.
  8. Arrange the thinly sliced apples evenly over the top of the batter.
  9. To make the streusel, combine the flour, brown sugar, cinnamon, and ground cloves in a small bowl. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the dry ingredients until coarse crumbs form.
  10. Sprinkle the streusel evenly over the apples.
  11. Bake for 40–50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  12. While the cake bakes, combine the dulce de leche with 1 tablespoon of water and stir until smooth enough to drizzle.
  13. Let the coffee cake cool in the pan for about 15–20 minutes.
  14. Drizzle the softened dulce de leche over the warm cake.
  15. Slice and serve warm or at room temperature.

Notes

  • Use tart apples such as Granny Smith for a nice contrast to the sweet cake and dulce de leche.
  • Honeycrisp and Pink Lady apples are also excellent choices.
  • Do not peel the apples unless you prefer a softer texture.
  • Sour cream can be used instead of Greek yogurt.
  • Make sure the butter for the cake is softened, while the butter for the streusel should remain cold.
  • The dulce de leche can be warmed slightly if it is too thick to drizzle.
  • Allow the cake to cool slightly before slicing so the crumb sets properly.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for longer storage.

Find it online: https://ayoubrecipe.com/spiced-apple-streusel-coffee-cake-with-dulce-de-leche/