With its crumb topping, pillowy soft yellow cake, and perfectly spiced fruit filling, my Apple Coffee Cake is one of the best desserts you can make! It’s perfect for any occasion, large or small, and as its name suggests, is truly the best companion to a cup of coffee!
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Two favorites combined
When it comes to desserts, I am very much an apple guy! Whether it’s apple pie, apple turnovers, or old-fashioned baked apples, if it has apple in it, I will make a beeline for it. I also love a good New York-style crumb cake, so it only made sense to combine elements from each of these and create a recipe for Apple Cinnamon Coffee Cake.
The apple filling is perfectly spiced and layered between the yellow cake. The crumb topping seals the deal, making this a truly iconic coffee cake you’ll make again and again!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Apples. Granny Smith apples hold up well to baking, so I’m using them for my apple coffee cake, but you can really use any apple variety here. If you want sweeter, go for Honeycrisps.
- Flour. Use all-purpose flour for both the cake and the crumb topping.
- Sugar. Brown sugar (light or dark is fine) is in the apple filling and crumb topping, while granulated sugar is used for the cake.
- Oil. A neutral oil, like vegetable oil, is best for this apple cinnamon coffee cake as it helps the cake stay soft and moist.
- Butter. Use unsalted butter for the crumb topping.
See the recipe card for full information on ingredients and quantities.
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How to make it
Each number corresponds to the numbered written steps below.
- In a large bowl, toss the apples, cinnamon, and brown sugar together and set aside.
- In a different large bowl, combine the flour, brown sugar, cinnamon, salt. Pour the melted butter on top.
- Toss with your hands to mix and make large crumbs. If the crumbs are too small, you can squeeze some of the smaller ones together. If you find the crumbs are too wet, you can add 1 tablespoon of flour at a time until large crumbs are formed.
- In a different large bowl, whisk together the flour, baking soda, baking powder and salt. In another large bowl, beat the oil and sugar.
- Add the eggs, one at a time and beat until combined, then add the sour cream and vanilla.
- Add the flour mixture to the egg mixture.
- Mix with a spatula until just combined, but don’t overmix.
- Pour half of the batter into a prepared sheet pan (lined with parchment paper or greased).
- Distribute the apple filling evenly on top of the batter.
- Spread the remaining batter on top of the apple filling using a spatula to get even coverage.
- Sprinkle the crumbs on top.
- Bake the cake in a 350°F oven for 50-60 minutes or until a toothpick inserted in the center comes out clean. For accuracy, use an instant-read thermometer and remove when the cake reaches 200°F. Place the apple coffee cake on a wire rack to cool. Once cool, dust with powdered sugar if desired, and serve.
Top tips
- Watch for burning. If you notice the crumb topping browning too much when baking, lightly cover it with foil while the cake continues to bake.
- Easier methods. I love the layered effect of the cake/apple/cake/crumb, but you can certainly make it easier by either folding the apple mixture into the cake batter, or layering all the cake batter, followed by the apples, and finally the crumb topping.
- Use a thermometer. If you want absolute accuracy, use an instant-read thermometer to check the cake’s internal temperature. It will read 200°F once done and is less subjective than the toothpick method.
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Apple Coffee Cake
Ingredients
For the apple filling
- 4 large Granny Smith apples peeled and cored, diced
- 2 teaspoons cinnamon
- 1/2 packed cup dark brown sugar can also use light brown sugar
For the crumb topping
- 3/4 cup unsalted butter melted
- 2 cups all-purpose flour plus more as needed
- 1/4 teaspoon fine sea salt
- 1/2 packed cup dark brown sugar can also use light brown sugar
- 2 teaspoons cinnamon
For the cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 1 cup vegetable oil
- 1 cup full fat sour cream room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
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Instructions
For the apple filling
- In a large bowl, toss the apples, cinnamon, and brown sugar together. Set aside.
For the crumb topping
- In a large bowl, combine the flour, dark brown sugar, cinnamon, and salt.
- Pour the melted butter into the bowl and toss with hands to make large crumbs. If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together. If the crumbs are too wet, add 1 tablespoon of flour at a time and gently mix with your hands to form larger crumbs. Set the crumb mixture aside.
For the cake
- Preheat the oven to 350°F and set the rack to the middle level. Line a 9×13-inch cake pan with parchment paper, or grease and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, beat the oil and sugar, then add the eggs, one at a time and beat together until combined. Add the sour cream and vanilla, and mix until smooth.
- Add the flour mixture to the egg mixture and mix with a spatula until just combined. Scrape down the sides as needed. Avoid overmixing the batter.
- Pour half of the cake batter into the prepared sheet pan. Evenly distribute the apple filling, then spread the remaining batter with a spatula to get even coverage. Sprinkle the crumbs on top.
- Bake for 50-60 minutes or until a toothpick comes out clean after inserting into the center of the cake. For accuracy, the cake is done when and instant read thermometer placed in the center of the cake reads 200°F. Note: If the crumb topping browns too quickly, lightly cover with foil for the remaining baking time.
- Place the cake on a wire rack to cool and once cool dust with optional powdered sugar or drizzle a glaze on top. Enjoy!
Notes
- Servings. Makes 12 large pieces, but can be cut into much smaller pieces if you like.
- Oven type. This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Apples. Any apple variety can be used for this recipe.
- 2 Easier methods. Pour all of the batter into the cake pan and top with apple filling and then the crumb topping. Alternatively, the apple filling can be folded into the cake batter, spread in the pan, and then topped with the crumbs.
- Leftovers. Apple coffee cake can be stored covered in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Should this cake be prepared by using hand held beater or free standing Kitchen Aid mixer or prepare by just mixing by hand.
It should be mixed by hand. Please see the process photos and instructions for how to make.
Will it work with a gluten free flour blend?
We haven’t tested this one with a gluten free flour so can’t say for sure what the results would be.
Can I replace sour cream for lactose sour cream or
Yes.
Love ur recipes!!
I have ordered your cookbook
So happy to hear that! Thanks for ordering!
I’ve made this several times now. Its a big hit with whoever I make it for. Fantastic recipe