2 sticks unsalted butter, softened
3/4 cups white sugar
3/4 cup packed dark brown sugar
1 1/2 cups wheat flour
1 cup all-purpose flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs
1 cup buttermilk
2 cups diced, peeled apple, 1/2″-dice, about 2-3 apples


1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 tsp ground cinnamon
4 Tbsp butter, melted
1/2 cup pecans (optional)


Preheat the oven to 350 F.
Grease 2 9-inch baking pan and line it with a layer of heavy-duty foil, leaving a two-inch overhang on each of the ends. Butter the foil.

For the cake

With a stand-mixer or hand-beaters, beat the butter until creamy, roughly 1 minute.
Gradually beat in the two sugars until fluffy, 2-3 minutes.
In a medium-sized bowl, combine the flours, spices, baking powder, baking soda and salt.
Whisk together with a fork or small whisk. Set aside.
Add the eggs to the butter mixture, one at a time, beating after each addition just to incorporate.
Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour.
Fold in the apples just until combined.
Scrape the mixture into the prepared pans; don’t overmix the batter

For the streusel

Use a pastry blender or two knives, and mix together all of the ingredients except the nuts together until it is coarse crumbles.
Add the nuts and scatter the topping over the coffee cake batter in an even layer.
Bake for 50 minutes, or until a toothpick inserted in the middle of the cakes comes out clean or with just a few crumbs attached.
Cool completely on a rack before serving. Lift it out of the pan using the foil overhang as handles.

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