Asha’s Apple Coffee Cake

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recipe apple coffee cake

Photo courtesy of Wikimedia Commons

I love to bake, and cakes are probably one of my favorite treats. This is my latest cake recipe, and it is delectable! It’s hard to resist coffee cake and a good cup of hot coffee. The crumble topping (which ends up on the bottom) makes this a memorable treat at any gathering.

This recipe calls for coconut oil, although you can use olive oil instead. However, coconut oil will give the cake that extra special “something” that other oils simply can’t impart.

Tip:  If dairy is a problem, you can use ¾ cup soy milk with 1 teaspoon apple cider vinegar mixed in instead of the buttermilk. Set the soy milk with vinegar aside for a few minutes to give it time to curdle. Make sure you only use soy milk, however. Other milk substitutes may not curdle.

Recipe for Asha’s Apple Coffee Cake

2 eggs
¾ cup buttermilk
¾ cup coconut oil
2 teaspoons vanilla extract
2 Tablespoons molasses
Juice of ½ lemon
2 cups sugar
3 cups flour
1 teaspoon salt
1½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
3 cups apples, peeled and diced into small chunks
1½ cups pecans, toasted and chopped

¼ cup flour
¼ cup oats (quick-cooking)
4 Tablespoons butter
⅓ cup brown sugar
½ cup chopped pecans

Preheat oven to 350° F. Grease and flour a bundt pan and set aside.

To toast the pecans, spread them on a baking sheet and bake in the oven at 350° F for 5-8 minutes, watching them carefully so that they start to brown but do not burn.

If the coconut oil is solid, melt it gently in the microwave or on the stovetop until it becomes liquid.

In a large bowl, combine the eggs, buttermilk, coconut oil, vanilla, molasses, and lemon juice and whisk thoroughly. Add the sugar and mix until combined.

In a separate bowl, add the flour, salt, baking soda, cinnamon, and cloves and whisk until combined.

Add the flour mixture to the wet mixture and whisk or stir until combined. The batter will be somewhat thick.

Fold the apples and pecans into the batter and mix thoroughly. Pour the batter into the prepared bundt pan and even it out with a spatula.

In a food processor, combine the flour, oats, butter, and brown sugar and process until they are thoroughly mixed. The mixture should look very moist. Stir in the pecans.

Crumble the topping over the cake and lightly press it in.

Bake until a knife or toothpick inserted into the cake comes out mostly clean, anywhere from 1 hour to 1 hour and 20 minutes, depending on the oven.

Asha Hawkesworth

Asha is passionate about enjoying life and making the most of what she has. She is a writer and painter and enjoys being with her family. She has written children's books and a book about the inner child (, as well as other blogs at and

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