Apple Cinnamon Coffee Cake with Cream Cheese Glaze

A breakfast (or anytime) celebration of autumn

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One of my favorite simple pleasures is a daily cup (or two) of dark, strong espresso roast. So, it delights me that there’s a whole category of cake created just to enhance the coffee-drinking experience. I created this apple cinnamon coffee cake to celebrate fall. The recipe calls for dairy, but non-dairy versions will work well.

Prep Time
20 min
Cook Time
25 min
45 min


  • 6 1/2 tbsp organic unsalted butter, room temperature, divided
  • 1 1/4 cups whole-wheat 
pastry flour
  • 1 1/2 tsp ground cinnamon
  • 1 1/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp baking soda
  • 2/3 cup Sucanat
  • 2 large eggs, 
room temperature
  • 1/2 cup whole milk, 
room temperature
  • 1 large apple such as Fuji, Gala or Braeburn (about 
7.5 oz), peeled and chopped into 1/2-inch pieces (about 
1 1/3 cups)
  • 3 tbsp organic evaporated cane juice
  • 1/4 cup full-fat cream cheese, room temperature


  1. Preheat oven to 350˚F. Grease an 8 x 8-inch baking pan with 1/2 tbsp butter and line base of pan with parchment paper. In a large bowl, whisk together flour, cinnamon, baking powder, salt and baking soda. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat Sucanat and remaining 6 tbsp butter on medium until mixture is fluffy and begins to stick to sides of bowl, 1 1/2 to 2 minutes.
  3. Add 1 egg and beat on medium-low until just incorporated; repeat with other egg. Add one-third of flour mixture and beat on lowest speed just until combined. Add one-third of milk and beat on lowest speed just until combined. Repeat with two more additions of flour and two more additions of milk, alternating between the two.
  4. Stir in apples by hand.
  5. Transfer batter to prepared pan and bake until a toothpick comes out clean and edges just begin to pull away from sides of pan, about 25 minutes. Cool on a wire rack for 10 minutes. Invert cake onto a plate and gently peel off parchment. Invert back onto wire rack so cake is right-side up; cool completely.
  6. Meanwhile, prepare glaze: In a small saucepan on medium, combine cane juice and 3 tbsp water; stir until cane juice dissolves, 1 to 2 minutes. Transfer to a heat-proof container and cool slightly.
  7. In a medium bowl, with an electric mixer on high, beat cream cheese until smooth and fluffy (this could also be done with a stand mixer). Add about one-quarter of cane juice mixture and beat until smooth, 1 to 2 minutes. Add remaining cane juice mixture in three more additions, beating until smooth each time.
  8. Pour glaze over cooled cake in long, diagonal ribbons, making a crosshatch pattern. (MAKE AHEAD: Cake keeps at room temperature in an airtight container up to 1 day. Make glaze and pour over cake just before serving or up to 2 hours ahead.)

Nutrition Information

  • Calories 0
  • Carbohydrate Content 0 g
  • Cholesterol Content 0 mg
  • Fat Content 0 g
  • Fiber Content 0 g
  • Protein Content 0 g
  • Saturated Fat Content 0 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g

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