Apple Coffee Cake

This post may contain affiliate links. Please read our disclosure policy.

This apple coffee cake is built on my 4.91-star famous coffee cake recipe – tested, perfected, and loaded with double the crumb. I experimented with apple size and spice to guarantee perfect texture, bold apple flavor, and bakery-level results you can achieve at home.

Overhead view of sliced apple coffee cake squares with crumb topping and white icing drizzle, arranged on parchment paper. Green and red apples, cinnamon sticks, and star anise are scattered around for decoration.

A collage of desserts, including chocolate cake, sprinkle cake pops, a glazed bundt cake, and chocolate-covered strawberries, alongside a cookbook titled Sweet. Text reads: Life is Sweet. 63 delicious dessert recipes. BUY NOW.

Apple Coffee Cake Recipe

When it comes to coffee cake, I have a reputation to uphold. My famous crumb coffee cake has a 4.91-star rating and is loved for its generous double crumb layer, half tucked inside the cake, half crowning the top.

I wanted to bring that same bakery-worthy texture and flavor to a fall-inspired version, so I put my recipe back into the testing phase to create this apple coffee cake.

Apples can be tricky in coffee cake, their moisture content and size can make or break the crumb structure. I tested ½-inch and ¼-inch apple chunks, baking multiple rounds to see how they affected the batter.

A close-up of several pieces of apple crumb cake on parchment paper, topped with a crumbly streusel and a light drizzle of icing, with fresh apples blurred in the background.

The larger pieces created pockets where the cake baked too moist, almost raw in spots. The smaller ¼-inch cubes gave me the perfect balance: distinct bites of apple that kept their shape without compromising the cake’s tender crumb.

I also adjusted the spice profile. While my classic coffee cake has cinnamon in the crumb, this apple version deserved a bigger hit of warmth. I increased the cinnamon to better reflect the cozy, spiced character you expect from an apple dessert, and the result is everything I hoped for—soft, buttery cake, bursts of apple, and that signature thick crumb.

This is a fall baking staple you can master in your own kitchen, with a recipe you can trust has been thoroughly tested for texture, flavor, and reliability.

Close-up of sliced coffee cake with a crumbly cinnamon streusel topping and white icing drizzle, with blurred apples in the background.

How to Make the Best Homemade Apple Coffee Cake

This is one of my absolutely favorite coffee cake recipes. You can’t go wrong with a slice of this and a hot cup of coffee! Whether it’s apple season or not, this cinnamon apple coffee cake hits the spot. Get the full recipe with ingredients in the recipe card below. Here is the step-by-step process:

Overhead view of measured baking ingredients on a wooden surface: a bowl of all-purpose flour, a small bowl with salt and cinnamon, a plate of brown sugar, and two sticks of butter. Each item is labeled.

For the Crumb Topping

Combine ingredients. In a large bowl combine the flour, brown sugar, cinnamon and salt. Stir to combine. Pour in the melted butter and use a spatula to moisten and combine. You can also use your hands to combine the crumb. The mixture will be sandy with some larger clumps. Set aside.

Top-down view of ingredients for baking: cubed apples, granulated sugar, eggs, milk, vanilla extract, sour cream, two sticks of butter, all-purpose flour, baking powder, and salt on a wooden surface, each labeled.

Cake

Prep apples. Peel and core the apples. Dice them into ¼ inch chunks, aiming for even pieces to ensure consistent baking throughout the cake. You’ll need about 2.5-3 cups total, which is roughly 285-315 grams. If you prefer larger apple chunks, cut them into ½ inch pieces.
Prep oven and pan. Preheat the oven to 350ºF. Spray a 9×13 inch baking pan with nonstick cooking spray or line the pan with parchment paper.
Combine dry ingredients. In a small mixing bowl combine the flour, baking powder, and salt. Stir to combine.

A white bowl containing a crumbly mixture of butter and sugar sits on a rustic wooden surface.

A white bowl filled with yellow pancake batter sits on a rustic wooden surface. The batter appears slightly lumpy and bubbly, ready to be cooked.

Beat butter and sugar. In a large mixing bowl beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 1-2 minutes.
Beat in the eggs and vanilla extract.

A white bowl contains yellow batter with a mound of white flour on top, sitting on a dark wooden surface.

A white bowl on a wooden surface contains a mixture of milk, mashed bananas, and a large dollop of sour cream, partially blended together.

Begin mixing in dry ingredients. Add in half of the flour mixture, beat on low speed until just combined.

A white bowl containing muffin batter topped with a layer of chopped apple pieces, placed on a wooden surface.

A white bowl filled with thick, creamy batter containing small chunks, sitting on a rustic wooden surface.

Finish combining ingredients. Add in the sour cream and milk, beating for 30 seconds, then add in the remaining flour mixture and the apples. Beat on low until combined. Use a spatula to scrape down the bowl.

A hand sprinkles brown sugar topping over an unbaked cake batter in a parchment-lined glass baking dish on a wooden surface.

Close-up of a baking dish lined with parchment paper, filled with a crumbly brown sugar mixture being topped with spoonfuls of a creamy batter. A spatula is spreading the batter evenly over the crumb layer.

Transfer first half of batter. Pour half of the cake batter into the prepared pan, spread into an even layer.
Add first layer of crumb topping. Measure out 3 cups of the crumb topping and sprinkle that evenly over the cake batter. There should be about 6.5 cups of crumb total, so save 3.5 cups for the topping.
Transfer remaining batter. Add the remaining batter to the pan, using a spatula to spread it into an even layer. This might be a little tricky as the crumb layer likes to move around.

A hand sprinkles crumbly brown streusel topping over an unbaked apple cake batter in a parchment-lined baking dish.

A glass baking dish lined with parchment paper, filled with an unbaked layer of crumbly streusel topping, ready to be baked.

Sprinkle the remaining crumb topping over the cake.
Bake. Bake for 45 minutes. Then place a large piece of aluminum foil over the cake and bake for 35-45 additional minutes or until a toothpick inserted in the center comes out clean. The foil will allow the inside of the cake to bake without over-browning the top.
Cool and glaze. Allow the cake to cool. Drizzle the glaze over the cake. Slice and serve. Cover leftovers and store at room temperature for up to 3 days or in the refrigerator for up to 1 week.

For the Glaze

Combine and drizzle over cake. In a small mixing bowl combine the powdered sugar, vanilla extract, and heavy cream. Whisk until smooth and pourable. Drizzle over the cake.

A ceramic bowl filled with small, evenly diced green apple pieces sits on a rustic wooden table.

A rectangular glass baking dish lined with parchment paper holds a golden-brown crumb cake topped with a thick, crumbly cinnamon streusel. The dish sits on a rustic wooden table.

Apples for Coffee Cake

Fuji, Gala, Granny Smith, and Honeycrisp apples are all great choices. Try combining different types of apples, one tart and one sweet, for even more depth of flavor.

Be sure to dice the apples into even pieces so they cook evenly. I prefer to dice them into ¼ inch chunks. You’ll need about 2.5-3 cups total, which is roughly 285-315 grams. If you prefer larger apple chunks, cut them into ½ inch pieces.

Close-up of several pieces of coffee cake with a crumbly cinnamon streusel topping and white icing drizzle, arranged closely together on a flat surface.

Serving Suggestions

This apple cinnamon coffee cake is perfect for breakfast, brunch, or dessert. Have it with coffee in the morning, or with a scoop of ice cream for dessert.

A slice of crumbly coffee cake with a cinnamon swirl and a drizzle of white icing sits on a decorative plate, with more cake pieces and green apples in the background.

FAQ

How do you know when coffee cake is done baking?

You’ll know your coffee cake is done baking when the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Do you have to peel apples for apple coffee cake?

You don’t have to peel the apples for apple coffee cake, but peeling them gives the cake a softer texture since the skins can sometimes be chewy after baking.

A slice of crumbly coffee cake with cinnamon swirl on a plate, with more cake pieces and colorful apples blurred in the background.

Storing & Freezing Apple Coffee Cake

Leftover coffee cake can be stored in an airtight container or wrapped tightly for 3-5 days at room temperature, or up to a week in the refrigerator.

Apple crumb cake can also be frozen. Allow it to cool completely, then wrap tightly in plastic wrap and then aluminum foil or place in an airtight container. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator over night.