If you are looking for a delicious fall coffee cake filled with fresh apples, look no further. Apple Buckle pairs perfectly with morning coffee, an afternoon cup of tea, or a picnic treat.

Makes 6 – 8 servings


Streusel Topping

  • 1/3 cup dark brown sugar
  • 1 Tbsp unbleached flour
  • 1/2 tsp ground cinnamon
  • 2 tbsps softened butter


  • 3 tbsps softened butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup unbleached flour
  • 3/4 cup oat flour (you can grind your oats into oat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp Oriental Five Spices (optional)
  • 1/2 cup buttermilk
  • 2 1/4 cup Honeycrisp apples, peeled, cored, and diced mixed with 2 tsp freshly squeezed lemon juice.
Apple Orchard
  • Preheat the oven to 425 degrees.
  • Combine ingredients for the streusel topping in a small bowl till it is a crumbly mixture. Set aside.
  • Cream butter, sugar, and vanilla in a medium to large mixing bowl. Beat in one egg for about a minute or two.  
  • In a separate bowl, combine flour, oat flour, baking powder, baking soda, and salt. 
  • Add dry ingredients into the creamed mixture alternately with the buttermilk.
  • Fold in apples with lemon juice.
  • Add cake mixture to an 8″ square buttered baking pan or in place of butter; line the baking pan with unbleached compostable parchment paper. Top with streusel topping.
  • Bake for 30 minutes or until a cake tester poked in the center of the cake comes out clean.

Note: You may substitute Honey Crisp apples with McIntosh, Pink Lady, Golden Delicious, Granny Smith, Fuji, or a combination of your favorite crisp, firm, juicy apples.

    Chef Yvonne Dwyer

    Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

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