Anyone else love eating leftover birthday cake for breakfast? No…? Oh. Right. Not me either. While I love a good coffee cake, I’ve had some trouble perfecting them. They’re so buttery and a little crumbly, which I can’t seem to recreated without adding a ton of butter. Never one to let that get me down, I’ve moved on with my life and to this delicious apple breakfast cake.
It incorporates many of the same qualities of a coffee cake (streusel layers, for one!, but there’s enough differences that I’m hesitant to call it a coffee cake. It’s delicious (and maybe even better than a lot of fatty coffee cakes I’ve tried!) but as soon as something isn’t *exactly* what you’re looking for with a certain word, it crushes your dreams and just doesn’t taste right. So, tasty apple breakfast cake it is!
When I made the cake in the pictures, I did a poor job of spacing out my apples, oops! If you want more on top, do a better job spacing out your streusel (or make extra!:) My official recommendation for next time I make this). Because there’s fresh fruit involved, I also recommend storing in the fridge and microwaving for 10 – 15 seconds before enjoying left overs.