Spiced Apple Streusel Coffee Cake with Dulce de Leche

Why You’ll Love This Recipe

I like this cake because it combines everything I enjoy about fall flavors apples, cinnamon, and a crumbly topping. The Greek yogurt (or sour cream) keeps the cake moist without making it heavy, and the streusel gives me that satisfying crunch in every bite. The dulce de leche drizzle is the finishing touch that takes it over the top. It’s a cake I can serve at brunch, bring to a gathering, or simply enjoy at home as an afternoon treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
6 tbsp Butter softened at room temperature
3/4 cup white sugar
2 whole eggs
2 teaspoons vanilla extract
1/3 cup nonfat plain Greek yogurt (sour cream is a suitable substitute)

Streusel Topping
1/4 cup of All-purpose Flour
2 tablespoons of Brown Sugar
1/2 teaspoon of Ground Cinnamon
1/8 teaspoon of Ground Cloves
2 tablespoons of salted Butter, cold and cubed.

Filling
2 cups thinly sliced, unpeeled fresh apples (tart apples like Granny Smith, Honeycrisp, or Pink Lady work great)

Drizzle
3 tablespoons of Dulce de Leche + 1 tablespoon water (to soften). I use La Lechera.

Directions

1. I preheat my oven to 350°F (175°C) and grease or line an 8-inch square baking pan.
2. In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
3. In another bowl, I cream the softened butter and white sugar until light and fluffy.
4. I add the eggs one at a time, then mix in the vanilla extract.
5. I fold in the Greek yogurt until smooth.
6. I gradually add the dry ingredients into the wet mixture, mixing until just combined.
7. I spread half the batter evenly into the prepared pan.
8. I arrange the sliced apples over the batter as the filling layer.
9. I spread the remaining batter on top of the apples, smoothing it gently.
10. For the streusel, I combine flour, brown sugar, cinnamon, and cloves, then cut in the cold cubed butter until crumbly.
11. I sprinkle the streusel evenly over the cake.
12. I bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
13. I let the cake cool slightly. In the meantime, I soften the dulce de leche with a bit of water until pourable.
14. I drizzle the warm dulce de leche over the cake before serving.

Servings and Timing

This recipe makes about 9 servings. I usually spend 20 minutes preparing the cake and 40–45 minutes baking, so it’s ready in just over an hour.

Variations

Sometimes I add chopped pecans or walnuts to the streusel for extra crunch. I also like to swap the apples for pears when I want a different twist. If I don’t have dulce de leche, I drizzle with caramel sauce instead.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in the microwave for about 15–20 seconds or in a 300°F (150°C) oven for 8–10 minutes.

FAQs

Can I make this cake ahead of time?

Yes, I can bake it a day before and drizzle the dulce de leche just before serving.

What kind of apples work best?

I like tart varieties such as Granny Smith, Honeycrisp, or Pink Lady because they hold their shape and balance the sweetness.

Do I have to peel the apples?

No, I keep the peel on for texture and color, but I can peel them if I prefer a softer bite.

Can I freeze this cake?

Yes, I can freeze it (without the dulce de leche) for up to 2 months. I thaw it in the fridge overnight and drizzle with dulce de leche before serving.

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works perfectly and keeps the cake moist.

How do I prevent the streusel from sinking?

I make sure the streusel is crumbly and not too fine, and I sprinkle it evenly across the top.

Can I double this recipe?

Yes, I can double it and bake in a 9×13-inch pan, adjusting the baking time to 50–55 minutes.

Can I make it without dulce de leche?

Yes, I sometimes drizzle with caramel, maple glaze, or even powdered sugar instead.

How do I know when the cake is done?

I insert a toothpick in the center if it comes out clean or with a few crumbs, it’s ready.

Is this cake very sweet?

I find it balanced the apples and streusel add natural sweetness, and the dulce de leche gives a rich finishing touch.

Conclusion

This Spiced Apple Streusel Coffee Cake with Dulce de Leche is one of my favorite cozy bakes. I love how the tender cake, spiced apples, and crunchy streusel come together in each bite, while the drizzle of dulce de leche makes it feel extra indulgent. It’s the kind of cake I enjoy sharing with family and friends, especially when I want something that feels both comforting and special.

Print