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Apple Nutmeg Coffee Cake

Today we're celebrating one of my absolute favorite things, coffee! Sure, coffee is great for drinking but it's also awesome so many other ways.

One of the ways I use it the most is in baking.  I chose to make this Apple Nutmeg Coffee Cake from Taste of Home because there's coffee in both the cake and the glaze. I am a huge fan of Door County Coffee and Tea Company and their Caramel Apple was perfect for this cake! I brewed one cup for the recipe and one cup for myself.

Since I do not own a 10" cast iron pan I used an oven proof 10" skillet. You start this recipe off on the stove, cooking the apples in butter until softened and then adding the coffee.  I had Granny Smith apples on hand but I think you could use pretty much any variety.


On to the batter. Going to confess, 1/4 teaspoon of nutmeg called for didn't seem like much and I was freshly grating mine so I probably did closer to 1/2 teaspoon to the batter. It comes together quickly and then you pour it over the top of the apples and pop it into the oven. 

It smells amazing while it's baking.  Some of my apples rose to the top but that's okay. I set it aside to cool and then got to work on the drizzle. Once it was done I poured it into a measuring cup so it was easier to put over the cake.

It definitely lived up to its name, it was a cake that went perfectly with coffee.  I might actually up the amount of apples a bit next time so that there's a better distribution of them.

Thanks so much to Christie from A Kitchenhoor's Adventures for hosting and to all of the other #OurFamilyTable bloggers for sharing their fantastic recipes! Be sure to go and check them out using the links down below.


Apple Nutmeg Coffee Cake

Apple Nutmeg Coffee Cake
Author: Jolene's Recipe Journal


  • 3 tablespoons butter, cubed
  • 2 cups chopped peeled Gala apple
  • 1/2 cup packed brown sugar, divided
  • 1/4 cup brewed coffee
  • 2/3 cup canola oil
  • 1/2 cup sugar
  • 1 large egg plus 1 large egg white, room temperature
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup brewed coffee
  • 1/4 cup heavy whipping cream
  • 1-1/2 cups confectioners' sugar


  1. Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat.
  2. In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture.
  3. Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes.
  4. Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.
apple, coffee cake, coffee
Breakfast, Brunch, Dessert

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Coffee Is not just for drinking!





Karen said…
Coffee in coffee cake! That's so cool! Love Door County too.
Anonymous said…
I love apples and coffee cake so this is a win win for me!
Inger said…
Now that's literally coffee cake! Sounds delicious!

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