Apple Coffee Cake with Cinnamon Brown Sugar Crumb

Why You’ll Love This Recipe

I love this recipe because it combines the comforting flavors of apple pie and classic coffee cake in one easy dessert. The cake stays incredibly moist thanks to the sour cream or Greek yogurt, while the cinnamon crumb topping adds a sweet, crunchy texture. I also appreciate that it serves a crowd, making it perfect for family gatherings, holiday breakfasts, potlucks, and special occasions. The apples provide freshness and a slight tartness that balances the sweetness beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brown Sugar Cinnamon Crumb

2 cups brown sugar

1/4 cup all-purpose flour or whole wheat pastry flour

1 1/2 teaspoons ground cinnamon

6 tablespoons cold butter

Apple Coffee Cake

3/4 cup cold butter, cubed

1 1/2 cups granulated sugar

4 eggs

2 teaspoons pure vanilla extract

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3 cups all-purpose flour or whole wheat pastry flour

1 1/2 cups sour cream or Greek yogurt

2 large Granny Smith apples, peeled, cored, and diced

Directions

1. I preheat the oven to 350°F (175°C).
2. I butter a 9×13-inch baking pan, line it with parchment paper, and butter the parchment paper as well.
3. To make the crumb topping, I combine the brown sugar, flour, and cinnamon in a bowl.
4. I cut in the cold butter using a pastry cutter or mixer until the mixture becomes crumbly.
5. For the cake batter, I beat the cold butter until smooth and creamy.
6. I gradually add the granulated sugar while mixing until the mixture becomes light and fluffy.
7. I add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
8. I mix in the vanilla extract.
9. I add the baking soda, baking powder, and salt, then mix until fully incorporated.
10. I alternate adding the flour and sour cream, beginning and ending with the flour, mixing only until combined.
11. I gently fold in the diced apples until evenly distributed.
12. I spread half of the batter into the prepared baking pan.
13. I sprinkle one-third of the crumb mixture evenly over the batter.
14. I spread the remaining batter on top and lightly swirl it with the crumb layer using a knife.
15. I crumble the remaining topping over the entire surface of the cake.
16. I bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
17. I allow the cake to cool before slicing and serving.

Servings and Timing

Servings: 16 slices

Prep Time: 25 minutes

Cook Time: 1 hour 5 minutes

Inactive Time: 25 minutes

Total Time: 1 hour 55 minutes

Variations

I sometimes replace the Granny Smith apples with Honeycrisp or Fuji apples for a sweeter flavor. When I want extra warmth, I add a pinch of nutmeg or apple pie spice to the batter. For additional crunch, I mix chopped pecans or walnuts into the crumb topping. I also enjoy using Greek yogurt instead of sour cream for a slightly tangier taste while maintaining the cake’s moist texture.

storage/reheating

I store leftover coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, I keep it refrigerated for up to 5 days. When I want to save it even longer, I wrap individual slices tightly and freeze them for up to 3 months.

To reheat, I warm individual slices in the microwave for about 15 to 20 seconds. If I prefer a fresher baked texture, I reheat slices in a 300°F oven for about 8 to 10 minutes.

FAQs

Can I use a different type of apple?

I often use other firm apples such as Honeycrisp, Fuji, or Braeburn. They all work well and provide slightly different levels of sweetness.

Can I make this cake ahead of time?

Yes, I frequently bake it a day in advance. The flavors develop nicely overnight, and the cake stays moist.

Can I substitute Greek yogurt for sour cream?

Absolutely. I use Greek yogurt often, and it provides the same moisture while adding a slight tanginess.

How do I know when the cake is fully baked?

I insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs, the cake is ready.

Can I freeze Apple Coffee Cake?

Yes, I freeze individual slices or the entire cooled cake. Properly wrapped, it stays fresh in the freezer for up to 3 months.

Conclusion

I love serving this Apple Coffee Cake with Cinnamon Brown Sugar Crumb whenever I need a reliable and crowd-pleasing dessert. The combination of tender cake, juicy apples, and sweet cinnamon crumb topping creates a comforting treat that works equally well for breakfast, brunch, or dessert. It is a simple recipe that delivers impressive flavor and texture every time.

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