Apple Coffee Cake
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My homemade Apple Coffee Cake is a moist sour cream cake with fresh diced apples and a buttery cinnamon streusel. You only need one bowl, thanks to the reverse creaming method. It bakes in a 9-inch springform pan and serves 10. It's great for breakfast, brunch, or a snack, and you can make it ahead of time.
In the US, "coffee cake" is a cake you eat with coffee, usually topped with crumbs. It doesn't have coffee in it. This recipe has no coffee flavor. Just apple, cinnamon, and brown sugar.
It's really starting to feel like fall here. The weather is cooler, and I'm seeing some leaves change color. It makes me crave cozy flavors like cinnamon, apple, and pumpkin.
This is also the time of year when I like to have some make-ahead breakfasts ready. Whether it's baked French toast casserole, a slice of quiche Lorraine, or a few banana muffins to grab on the go, I feel better knowing my kids have had a good breakfast before school.
This apple coffee cake is one of my older son's favorites. He loves anything with apple and cinnamon, so this cake is perfect for him.
Here's Why You'll Love This Recipe
- It's moist. Sour cream keeps the cake tender, and the apples add even more moisture.
- It has two layers of streusel. Half goes between the cake and the rest goes on top, so you get cinnamon crumbs in every bite.
- It's a one-bowl cake. With the reverse creaming method, you mix everything in one bowl, so there's less to clean up.
- It's a great make-ahead breakfast. It stays fresh in the fridge for a week and can be frozen for at least 2 months.
- It can be gluten-free. Swap in a 1:1 gluten-free flour blend.
- It makes 10 slices, which is plenty for a family breakfast or a brunch table.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the cinnamon crumb topping
- Unsalted butter, melted: Binds the streusel into crumbs.
- All-purpose flour: The base of the crumbs.
- Light brown sugar: Sweetens the streusel. Dark brown sugar works just as well.
- Ground cinnamon: The main flavor in the topping.
- Kosher salt: Keeps the topping from tasting flat.
For the sour cream cake
- All-purpose flour: Provides the cake's structure. For a gluten-free cake, use a 1:1 gluten-free flour blend.
- Granulated sugar: Sweetens the cake.
- Baking powder and baking soda: Help the cake rise.
- Kosher salt: Balances the sweetness.
- Unsalted butter, softened: Mixed into the dry ingredients first, which is the reverse creaming method.
- Large eggs: Added one at a time so the batter stays smooth.
- Sour cream: Makes the cake moist and tender. Plain Greek yogurt can replace it.
- Lemon juice: Brightens the flavor. You need the juice of about half a lemon.
- Vanilla extract: Rounds out the flavor.
- Apples: You'll need 2, peeled, cored, and diced. Any firm baking apple works. Granny Smith is my favorite, but I've also made it with Honeycrisp and loved it.
For the toppings
- Powdered sugar: For the glaze, plus a little extra to dust the top.
- Milk: Stirred into the powdered sugar to make a glaze.
In Photos: How To Make Apple Coffee Cake
Step 1: Make the cinnamon crumb topping
Melt the butter. Place the butter in a small pot and melt it over low heat.
Mix the crumbs. Add the flour, brown sugar, cinnamon, and salt, and toss until combined. The mixture will look very crumbly. Set it aside. If you need more detail, check out my basic streusel recipe.
Step 2: Make the cake batter
Heat the oven. Preheat the oven to 350°F and mist a 9-inch springform pan with nonstick spray.
Mix the dry ingredients. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
Add the butter. Mix on medium-low speed for about 2 minutes, until the mixture looks like damp sand.
Add the eggs. Add them one at a time, mixing on low speed until smooth after each one.
Add the liquids. Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, lemon juice, and vanilla.
Beat. Beat on medium speed for about 1 ½ minutes to aerate the batter and build its structure.
Step 3: Layer and bake
Add the first layer. Spread about ⅔ of the batter into the prepared pan.
Add the apples and streusel. Top with the diced apples and sprinkle with half of the crumb topping.
Add the second layer. Spread the rest of the batter on top. The layers might look thin, but they puff up as the cake bakes.
Top and bake. Sprinkle the remaining crumb topping over the cake and bake for 40 to 50 minutes. The cake is done when a toothpick inserted in the thickest part comes out clean or with a few moist crumbs.
Step 4: Finish the cake
Cool. Let the cake cool completely, then remove the pan sides.
Glaze. Stir the powdered sugar and milk together in a small bowl until smooth, then drizzle over the cake.
Dust. Sprinkle a little extra powdered sugar on top.
Helpful Tips and Tricks
- Use firm apples. Granny Smith and Honeycrisp both hold their shape and flavor in the oven.
- Dice the apples evenly. Pieces of similar size bake at the same rate.
- Don't skip the damp sand stage. It means the butter is mixed in well, and it's what makes the cake tender.
- Add the eggs one at a time. This keeps the batter smooth.
- Beat the batter after you add the liquids. The 1 ½ minutes aerates the batter and helps the cake rise.
- Don't worry if the layers look thin. The batter puffs up a lot as it bakes.
- Check with a toothpick. Test the thickest part. It should come out clean or with a few moist crumbs.
- Cool before glazing. A warm cake melts the glaze right off.
Recipe FAQ
Yes. Just swap the flour for a gluten-free blend that replaces regular flour 1:1. Good options include King Arthur Flour Gluten-Free Measure for Measure Flour, Bob's Red Mill Gluten-Free All-Purpose Baking Flour, and Cup4Cup Multi-Purpose Gluten-Free Flour.
I love the slightly tart flavor and texture that fresh apples give this cake. If you're short on time, you can use canned apple pie filling instead, but remember it's much sweeter than fresh apples.
For square slices, bake the cake in a 9-by-9-inch pan. You can also double the recipe for a 9-by-13-inch pan. The bake time will probably be longer, so check with a toothpick in the thickest part.
Keep the cake tightly wrapped to keep it moist. It will keep at room temperature for a day or two, or in the fridge for about a week.
Yes, it freezes really well. Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature or in the fridge. To warm a slice, microwave it for 10 to 15 seconds, or wrap it in foil and heat it in a 170°F oven until warmed through.
Ingredients
For the cinnamon crumb topping
- ½ cup (113.5 g) unsalted butter, (1 stick)
- 1 ½ cups (187.5 g) all-purpose flour
- ¾ cup (165 g) light brown sugar,, lightly packed
- 1 tablespoon ground cinnamon
- ¼ teaspoon kosher salt
For the sour cream cake
- 1 ½ cups (187.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (88.72 g) unsalted butter,, softened
- 2 eggs , (large)
- ⅔ cup (153.33 g) sour cream*
- 1 tablespoon lemon juice , (juice of half a lemon)
- 1 teaspoon vanilla extract
- 2 apples, , peeled, cored, and diced
For the toppings
- ¾ cup (90 g) powdered sugar, (plus extra for garnish)
- 2 tablespoons milk
Instructions
To make the cinnamon crumb topping
- Place the butter in a small pot and melt over low heat.
- Add the flour, brown sugar, cinnamon, and salt, and toss to combine.
To make the sour cream cake
- Preheat the oven to 350 degrees F, and mist a 9-inch springform pan with non-stick spray.
- Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl, and stir to combine.
- Add the butter, and mix on medium-low speed until the mixture resembles damp sand (about 2 minutes).
- Add the eggs, one at a time, mixing on low speed until smooth.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the sour cream, lemon juice, and vanilla.
- Beat on medium speed for about 1 ½ minutes, to aerate the cake batter and build its structure.
- Transfer about ⅔ of the batter to the prepared pan.
- Top with the diced apples, sprinkle with half of the crumb topping, then spread the remaining batter on top (layers of cake batter may seem thin, but they will puff up as they bake).
- Sprinkle the remaining cinnamon crumb mixture on top, then bake the cake for 40 to 50 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
To top the apple coffee cake
- Stir the powdered sugar and milk together in a small bowl until smooth, then drizzle over the cake.
- Dust the cake with additional powdered sugar, for garnish.
Notes
Author
More Breakfast and Brunch
Have a question about this recipe? Ask AI:
I am dying to make this coffee cake, but don’t have sour cream. Can buttermilk be substituted, and if so, how much. Btw, I love your recipes. I learned how to perfect my cookie baking by using your recipes and tips. I am so grateful to have found your blog/website. Keep ‘em coming!
I can't wait to try this recipe and her Coffee
Cake Muffin recipe!
Oooh, This was so delicious. Everything I love, apples, and a generous amount of cinnamon. I was out of powdered sugar, so didnt glaze it, but it was perfect as is. Our 5 year old grand daughter gave me two thumbs and both big toes up. A real winner.
Aw, how sweet! I'm so happy you and your granddaughter enjoyed. Thank you so much for the positive feedback!
This recipe is amazing!! Probably the best streusel for topping I’ve ever made. The cake is rich & delicious. The confectioners sugar & “icing” takes it over the top. My new go-to for making an impression.
So happy you liked it Lynn! Thanks so much for the great feedback!
Hi,
I can't wait to make this. But can I ask...How many grams are the butter?
Just click the "Metric" button just below the list of ingredients.
i am loving all the apple recipes these days. how delicious!!!!!
So happy you like Sheenam!
This looks yummy! I love streusel/coffee cakes, and since pumpkin isn't my thing, apple is my favorite fall flavor! And for those who are wondering why this cake doesn't contain coffee, it's because coffee cake (here in North America, at least) is just a kind of cake people typically serve with coffee 🙂 It doesn't necessarily have to contain actual coffee.
Why is this called Apple Coffee Cake if there's no coffee in it? I've noticed this in other recipes in several cookbooks I have and it always leaves me wondering what makes a cake 'coffee' cake if it does not contain coffee...?
Hey Sarah! Here in the US, the term "coffee cake" typically refers to a streusel-topped cake that's often enjoyed on a coffee break. Hope that clears it up for you!
Where's the coffee in this recipe it is coffee apple cake.
Here in the US, the term “coffee cake” typically refers to a streusel-topped cake that’s often enjoyed on a coffee break. Hope that clears it up for you!