Moist Apple Cinnamon Coffee Cake with Crumble Topping is the kind of comforting, cozy dessert that captures the essence of autumn—or any season where you crave warm spices and the natural sweetness of apples. This coffee cake combines a soft, tender crumb with juicy chunks of fresh apple, a ribbon of cinnamon sugar, and a golden crumble topping that adds texture and richness. It’s perfect for breakfast, brunch, or as a sweet snack alongside a hot cup of coffee or tea. The scent of apples, cinnamon, and butter filling your kitchen as it bakes is as inviting as the first bite, where soft cake meets warm fruit and sweet, crunchy topping. With its balanced sweetness and heartwarming flavor, this apple cinnamon coffee cake is a true anytime classic that tastes homemade in the best possible way.
The history of coffee cake can be traced back to European traditions, particularly in Germany and Austria, where sweet, yeasted cakes were often served alongside coffee during afternoon gatherings known as “kaffee und kuchen.” Over time, these traditions were brought to America by immigrants who adapted the recipes to include locally available ingredients. Apple cakes also have strong roots in European baking, especially in German and Eastern European cuisines where apples were widely used in rustic desserts. The fusion of apple cake and coffee cake likely developed in American kitchens in the early to mid-20th century, especially in the Midwest and Northeast, where apple harvests were abundant and seasonal baking became part of cultural celebrations. The use of baking powder and baking soda instead of yeast simplified the recipe, and sour cream or buttermilk helped create the moist, tender texture we now associate with modern coffee cakes. The addition of a crumb topping—a streusel made of butter, sugar, flour, and spices—became a signature feature that elevated the dish from a simple snack to a special treat, often made for gatherings, potlucks, and holidays.
Ingredients Breakdown
For the cake batter: Unsalted butter provides richness, while granulated sugar sweetens the cake base. Eggs bind the mixture and contribute to the soft, structured crumb. All-purpose flour forms the cake’s foundation, and a blend of baking powder and baking soda ensures it rises perfectly. A pinch of salt balances sweetness. Sour cream or yogurt gives the cake its signature moistness and a hint of tang. Vanilla extract rounds out the flavor. Apples are the star ingredient—peeled and chopped, they add juicy, natural sweetness and a tender bite. Use firm varieties like Granny Smith or Honeycrisp for best results.
For the cinnamon sugar swirl and crumble topping: A combination of light or dark brown sugar and ground cinnamon creates the warm, spiced layers in the middle and the topping. Flour is added to the crumble mixture for structure, while cold unsalted butter is cut in to create that irresistible, crumbly texture. Some versions include oats or nuts, such as chopped pecans or walnuts, for added crunch.
Step-by-Step Recipe:
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch square baking pan or line it with parchment paper for easy removal.
- Make the crumble topping: In a medium bowl, combine brown sugar, cinnamon, and flour. Cut in cold butter using a pastry cutter, fork, or your fingers until the mixture resembles coarse crumbs. Stir in optional nuts or oats if using. Set aside.
- Prepare the apples: Peel, core, and chop apples into small chunks. Set them aside.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in the vanilla extract.
- Add sour cream and dry ingredients: Alternate adding the flour mixture and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.
- Fold in the apples: Gently stir chopped apples into the batter until evenly distributed.
- Assemble the cake: Spread half of the batter into the prepared pan and smooth the top. Sprinkle a layer of cinnamon sugar mixture over it (optional). Add the remaining batter and gently spread to cover. Sprinkle the prepared crumble topping evenly over the surface.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve: Allow the cake to cool in the pan for 15–20 minutes before slicing. Serve warm, at room temperature, or even chilled—the flavor and texture are always delightful.
Tips for the Perfect Apple Cinnamon Coffee Cake
Use fresh, firm apples for the best texture—they should hold their shape while baking without turning mushy. Don’t skip the sour cream or yogurt, as it provides moisture and balance. Make sure your butter is at room temperature for easy creaming. When making the crumble topping, keep the butter cold and work quickly to maintain the crumbly texture—overworking will make it greasy. If you want more defined layers, chill the batter briefly before layering it in the pan. Let the cake cool slightly before slicing to allow the crumb to set, which will give you cleaner pieces. You can sprinkle powdered sugar or drizzle a simple glaze over the top once cooled for an added finishing touch. For a bakery-style presentation, bake in a springform pan and serve in slices.
Variations and Customizations
Swap the apples for pears or add a mix of both for a seasonal twist. Add raisins, dried cranberries, or chopped dates for additional sweetness and chewiness. Use whole wheat flour for a heartier texture or add oats to the crumble for more crunch. Incorporate cream cheese into the batter or as a swirl for a richer, tangier bite. Try adding maple syrup to the batter or topping for a deep, autumnal sweetness. Adjust spices—nutmeg, ginger, cardamom, or allspice can be added alongside cinnamon for a more complex flavor. For a nut-free version, skip the nuts or replace them with sunflower seeds or shredded coconut. You can also make mini versions in muffin tins for individual servings or bake it in a bundt pan for a more decorative look.
Health Considerations and Nutritional Value:
While Apple Cinnamon Coffee Cake is undeniably delicious, it’s best enjoyed as a treat. A typical square may contain 300–450 calories depending on the ingredients and portion size, with a good amount of sugar, butter, and carbohydrates. To lighten it up, use Greek yogurt instead of sour cream, reduce sugar slightly, and opt for a crumble made with oats and less butter. Apples themselves are rich in fiber and vitamins, and including the skin (if finely chopped) can preserve some of their nutritional value. Whole grain flour can increase fiber content, and using heart-healthy oils instead of butter may reduce saturated fat. For those with dietary restrictions, you can make gluten-free versions with suitable flour blends and use egg substitutes or dairy-free alternatives as needed. Despite its indulgent nature, with a few thoughtful substitutions, this coffee cake can be made a little lighter while still tasting amazing.
FAQ
Can I use any type of apple? Yes, but firmer varieties like Granny Smith, Honeycrisp, or Fuji work best because they hold their shape during baking.
Can I make this ahead of time? Absolutely—it stays moist for several days when stored in an airtight container at room temperature or in the fridge.
Can I freeze it? Yes, once completely cooled, wrap the cake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw and warm before serving.
Can I make it gluten-free? Yes, just use a reliable gluten-free flour blend and check that your other ingredients are certified gluten-free.
Can I leave out the nuts? Definitely—the cake is still delicious without them, and you can substitute seeds or simply omit them.
What makes it “coffee” cake if there’s no coffee in it? The name refers to how it’s traditionally served—with coffee—not because it contains coffee as an ingredient.
Can I use applesauce instead of chopped apples? It’s best to use chopped apples for texture, but you can replace some of the sour cream with applesauce to boost the apple flavor and reduce fat.
Can I turn this into muffins? Yes, bake in muffin tins at 350°F for 20–25 minutes, checking for doneness with a toothpick.
Moist Apple Cinnamon Coffee Cake with Crumble Topping
Ingredients
Butter:
- 2 teaspoons unsalted butter
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
Crumble Mixture:
- 1½ cups finely chopped toasted walnuts
- ⅓ cup packed light brown sugar
- ⅓ cup granulated white sugar
- 3 tablespoons unsalted butter melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Wet Ingredients:
- 1 cup granulated white sugar
- ½ cup unsalted butter softened to room temperature
- 2 large eggs separated
- 1 cup plain yogurt
- 1½ teaspoons vanilla extract
- 2 Honeycrisp apples
Instructions
- Gather all the ingredients needed to make the apple crumble coffee cake.
- Preheat your oven to 350°F (175°C), positioning the oven rack in the center. Generously grease a 9×12-inch baking dish with 2 teaspoons of unsalted butter to ensure easy removal and even baking.
- In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and ½ teaspoon of fine sea salt. Once fully combined, set this dry mixture aside.
- In another bowl, prepare the crumble topping by mixing together the finely chopped toasted walnuts, ⅓ cup packed light brown sugar, ⅓ cup white sugar, 3 tablespoons melted unsalted butter, ground cinnamon, and ¼ teaspoon salt. Stir until the walnuts and sugars are well coated in butter and set the crumble mixture aside.
- In a separate large bowl, beat together 1 cup white sugar and ½ cup room-temperature unsalted butter using a spatula or hand mixer until the mixture becomes smooth and creamy.
- Add one egg to the creamed butter and sugar mixture and whisk for 2 to 3 minutes until the texture becomes smooth and slightly lighter.
- Add the second egg, whisking again until it’s fully incorporated into the mixture. Stir in the plain yogurt and vanilla extract, whisking until smooth.
- Gradually add the dry ingredients into the wet mixture and whisk just until the flour disappears—be careful not to overmix, which can make the cake dense.
- Prepare the apples by removing the cores and slicing them into ⅛- to ¼-inch thick pieces. Stack a few slices at a time, cut lengthwise down the center, then dice crosswise into small cubes.
- Fold the chopped apples gently into the batter using a spatula, stirring just until evenly combined throughout the mixture.
- Pour half of the batter into the prepared baking dish and spread it evenly. Sprinkle half of the crumble mixture evenly over the batter.
- Spoon the remaining batter on top in dollops, gently spreading it over the crumble layer while trying not to disturb it too much.
- Sprinkle the remaining crumble topping evenly over the surface of the batter and gently press it into the top with your hands or the back of a spoon to help it adhere.
- Bake the coffee cake in the preheated oven on the center rack for about 40 minutes, or until a toothpick or skewer inserted into the center comes out clean, indicating it’s fully baked.
- Let the cake cool in the baking dish at room temperature for about 30 minutes before slicing and serving to allow the flavors to settle and the structure to firm up.