Apple Coffee Cake Recipe – Easy Cinnamon Streusel Bake for Brunch

Introduction

The sweet aroma of apples and cinnamon swirling through my kitchen always puts a smile on my face. There’s something magical about baking an apple coffee cake—especially when you know there’s a buttery cinnamon streusel waiting on top. Honestly, this recipe has rescued more sleepy weekends and surprise brunches than I can count. It’s one of those treats that fills your home with warmth and nostalgia. I first stumbled across this apple coffee cake recipe during a chilly autumn, desperate for something cozy but not too complicated. After a few tweaks—okay, maybe more than a few—I landed on a version that’s loaded with tender apple chunks, just the right amount of crumbly topping, and a hint of vanilla that makes it taste bakery-worthy. As someone who tests recipes for brunch crowds and picky kids alike, I can say with confidence that this apple coffee cake recipe is a guaranteed hit. Whether you’re baking for family, friends, or just yourself (no shame in eating the whole thing), the combination of juicy apples and cinnamon streusel is pure comfort. It’s easy enough for first-time bakers, but special enough for holiday mornings or lazy Sundays. If you love a cake that’s moist, fragrant, and topped with a sweet crunch, you’re in the right place. Let’s face it: nothing beats the smell of apple coffee cake fresh out of the oven. Stick around, and I’ll walk you through every step—no fancy skills required.

Why You’ll Love This Recipe

I’ve baked more coffee cakes than I care to admit, but this apple coffee cake recipe stands out every time. Here’s why you’ll want to make it ASAP:

• Quick & Easy: Ready in about an hour (most of that is hands-off baking time), perfect for spontaneous brunches or when you need comfort food fast.
• Simple Ingredients: Nothing weird—just apples, flour, sugar, butter, eggs, and classic pantry staples. You probably have everything on hand.
• Perfect for Brunch: This is the kind of cake that makes people linger at the table. It pairs perfectly with coffee, tea, or even a cozy mug of cider.
• Crowd-Pleaser: Kids love it, adults rave about it, and it always disappears first at potlucks. Trust me, people will ask for the recipe.
• Unbelievably Delicious: Soft, tender crumb loaded with apples, a buttery cinnamon streusel—each bite is like a warm hug. You’ll want seconds.

What really makes this apple coffee cake recipe different? I use a double-layered streusel—half goes inside, half on top—for extra crunch. Blending the apples into the batter just enough keeps them juicy but not mushy. And, if you’re a fan of bakery-style treats, you’ll appreciate the golden crust and moist center. It’s the perfect balance of sweet and spiced, with a texture that’s never dry. Honestly, this cake is the reason my kids don’t skip breakfast anymore; they know there’s something irresistible waiting. If you’re looking for a brunch bake that’s easy, reliable, and packed with flavor, this is the one.

Ingredients Needed

This apple coffee cake recipe relies on simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no fuss, no fancy shopping trips. If you bake often, you’ll probably find most of these in your pantry already (and if not, I’ve got easy swaps!).

• For the Cake Batter:
  • 2 cups (250g) all-purpose flour (can swap with gluten-free blend if needed)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, softened (adds richness and moisture)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract (I love Nielsen-Massey for top-notch flavor)
  • 1/2 cup (120ml) sour cream or plain yogurt (keeps cake tender)
  • 2 cups (250g) peeled, diced apples—about 2 medium apples (I prefer Granny Smith for tartness, but Honeycrisp works too)
• For the Cinnamon Streusel:
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp ground cinnamon (Saigon cinnamon is my go-to for bold flavor)
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, melted
  • Optional: 1/2 cup (50g) chopped walnuts or pecans (for crunch and nutty flavor)
• For Optional Glaze:
  • 1/2 cup (60g) powdered sugar
  • 1-2 tbsp (15-30ml) milk or cream
  • 1/2 tsp vanilla extract

Substitution Notes: If you’re dairy-free, swap the butter for a vegan alternative and use coconut yogurt. For nut allergies, just skip the walnuts or pecans—they’re totally optional. In a pinch, you can use applesauce in place of some diced apples, but I find fresh chunks give the best texture. If you want to amp up the spice, toss in a pinch of nutmeg or cardamom. I’ve made this with both white whole wheat flour and regular, and both work well. The ingredient list is flexible—make it your own!

Equipment Needed

You don’t need a fancy kitchen to whip up this apple coffee cake recipe. Here’s what I use most often:

• 9-inch (23cm) square or round baking pan: Glass or metal both work. If you only have a springform pan, that’s fine too (just line the bottom).
• Mixing bowls: One large, one medium. I love my sturdy stainless steel bowls—they clean up easily.
• Electric mixer or sturdy whisk: Hand mixer gives a fluffier batter, but I’ve done this by hand plenty of times!
• Rubber spatula: For folding apples and scraping every last bit of batter.
• Measuring cups and spoons: For precise results. I recommend investing in a set that doesn’t warp in the dishwasher.
• Small bowl for streusel: You can use one of the mixing bowls if you’re short on dishes.
• Peeler and sharp knife: For prepping apples. If your knife is dull, apples can get mushy—so keep it sharp!

If you don’t have a mixer, just use a wooden spoon and a little elbow grease. I’ve baked this cake in glass and ceramic pans—just watch the bake time; glass might need a few extra minutes. For easy cleanup, line your pan with parchment paper. And if you’re on a budget, most discount stores carry perfectly good baking pans and mixing utensils. Don’t sweat the equipment—focus on the fun of baking!

Preparation Method

Here’s my step-by-step guide to making the best apple coffee cake recipe with cinnamon streusel. (Trust me, these details make all the difference!)

1. Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) baking pan or line it with parchment paper—this makes lifting the cake out so much easier.
2. Streusel First: In a medium bowl, combine 3/4 cup (90g) flour, 1/2 cup (100g) brown sugar, 1 tsp cinnamon, 1/4 tsp salt, and (if using) 1/2 cup (50g) chopped nuts. Pour in 1/2 cup (115g) melted butter. Stir until it forms clumps. Set aside. (Tip: Streusel should feel like wet sand.)
3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. This helps the cake rise evenly.
4. Cream Butter & Sugar: In another bowl, beat 1/2 cup (115g) softened butter with 1 cup (200g) granulated sugar until light and fluffy—about 2-3 minutes with a mixer, or 4-5 minutes by hand. (If it looks grainy, keep mixing!)
5. Add Eggs & Vanilla: Beat in 2 large eggs, one at a time, scraping down the bowl after each. Add 1 tsp vanilla extract. Batter should be creamy and pale.
6. Blend in Sour Cream: Mix in 1/2 cup (120ml) sour cream or yogurt. This keeps the cake moist. (If you use yogurt, go for full-fat—it’s richer.)
7. Combine Wet & Dry: Add dry ingredients to wet in two batches, mixing gently after each. Don’t overmix—just until no streaks remain. (Overmixing = tough cake!)
8. Fold in Apples: Gently stir in 2 cups (250g) peeled, diced apples. Make sure they’re evenly distributed. (If your apples are extra juicy, pat them dry with a paper towel first.)
9. Layer & Streusel: Spread half the batter into the pan. Sprinkle half the streusel over the batter. Add the rest of the batter, then top with remaining streusel. (A spoon helps to dollop batter—don’t worry if it’s not perfect.)
10. Bake: Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. In my oven, it’s usually right at 45 minutes. Top should be golden and streusel crisp.
11. Cool: Let cake cool in the pan for 15-20 minutes before slicing. (If you rush this, the cake might fall apart.)
12. Optional Glaze: In a small bowl, whisk 1/2 cup (60g) powdered sugar, 1-2 tbsp (15-30ml) milk, and 1/2 tsp vanilla. Drizzle over cooled cake for extra sweetness.

Notes: If your cake is browning too fast, loosely cover with foil for the last 10 minutes. Apples can release moisture, so check for doneness in the center. If you want a less sweet cake, reduce the sugar by 1/4 cup—you’ll still get plenty of flavor! I’ve had a few cakes stick, so parchment lining is my secret weapon. And if you’re impatient (like me), the cake tastes amazing slightly warm!

Cooking Tips & Techniques

After dozens of attempts and a few kitchen mishaps, I’ve learned a thing or two about making an apple coffee cake recipe truly shine:

• Streusel Secrets: Don’t skimp on butter in the topping! If your streusel looks dry, add another tablespoon of melted butter—it should clump, not crumble.
• Apple Choice: Tart apples (like Granny Smith) give a nice balance to the sweet cake. Softer apples (like Gala) can get mushy, so dice them a bit bigger.
• Batter Mixing: Overmixing is a classic mistake—I’ve ended up with tough cakes before. Stir just until ingredients are combined. Lumps are okay!
• Layering Batter & Streusel: Don’t stress if the layers aren’t perfect. The streusel melts into the cake, creating pockets of flavor. A messy top is part of the charm.
• Multitasking: While the cake bakes, prep your glaze or set the table. This saves time and lets you enjoy fresh coffee cake just as it cools.
• Consistency Tips: Weigh your flour for best results—too much can make the cake dry. If you don’t have a scale, fluff your flour, then spoon and level it into the cup.

One time, I tried swapping in applesauce for all the apples—let’s just say it came out soggy. Stick with fresh chunks for the best bite. If your apples are super juicy, tossing them in a teaspoon of flour before adding to the batter helps. Oh, and if you want a crispier streusel, chill it for 10 minutes before baking. There’s always room for little tweaks—just don’t be afraid to experiment!

Variations & Adaptations

This apple coffee cake recipe is super flexible, so you can make it your own. Here are some variations I’ve tried (and loved):

• Gluten-Free: Swap the all-purpose flour for your favorite gluten-free baking blend. I like King Arthur’s—no gritty texture, and the cake stays moist.
• Vegan: Use plant-based butter, dairy-free yogurt, and flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Streusel still turns out perfectly crunchy.
• Seasonal Fruit: In summer, I replace apples with peaches or berries. Blueberries are especially good—they burst and add a pop of color.
• Nut-Free: Simply skip the nuts in the streusel. Sunflower seeds make a fun swap if you want crunch without allergens.
• Spice It Up: Add a pinch of nutmeg, cardamom, or ginger to the batter for a deeper flavor. I sometimes toss in orange zest for a little zing.
• Different Pan Sizes: Use a muffin tin for individual coffee cakes—just reduce the baking time to 20-25 minutes. Great for grab-and-go breakfasts!

My personal favorite twist? Half apples, half pears and a sprinkle of cinnamon sugar on top before baking. It’s ridiculously good and makes the kitchen smell like fall. Don’t be afraid to swap ingredients based on what’s in season or what you have on hand. This coffee cake recipe is forgiving—play around and see what you love!

Serving & Storage Suggestions

For the best apple coffee cake experience, I recommend serving it slightly warm, straight from the pan. The streusel is crisp, the apples are tender, and the aroma is out of this world. Slice into squares or wedges and serve with a dollop of whipped cream or a scoop of vanilla ice cream—trust me, it’s next-level. Pair with strong coffee, hot tea, or spiced cider for a cozy brunch.

If you’re serving guests, a dusting of powdered sugar looks beautiful and makes it Pinterest-worthy. For potlucks, cut into smaller pieces and arrange on a platter lined with parchment (less mess!).

To store, wrap leftovers tightly or keep them in an airtight container. The cake stays fresh at room temperature for up to 2 days, or refrigerated for 4-5 days. Streusel stays crunchy if you reheat slices in a toaster oven or briefly under the broiler. For longer storage, freeze individual pieces for up to 2 months—just thaw and warm before serving. Flavors deepen overnight, so it’s just as tasty (maybe even better) the next day. Quick tip: add a paper towel under the lid to absorb moisture and keep the streusel crisp.

Nutritional Information & Benefits

For each generous serving of apple coffee cake (about 1/9 of the pan), you get roughly:

• Calories: 300
• Fat: 14g
• Carbohydrates: 42g
• Protein: 4g
• Fiber: 2g
• Sugar: 24g

Apples add dietary fiber and vitamin C, while cinnamon provides antioxidants. Using yogurt or sour cream boosts calcium and keeps the cake moist without heavy fats. You can make this recipe gluten-free or nut-free for special diets. Allergen alert: contains wheat, dairy, and eggs (see variations for swaps). Personally, I love that a slice feels indulgent but isn’t a sugar bomb—plus, you’re sneaking in fruit and spices. It’s a treat you can feel good about sharing!

Conclusion

If you’re searching for a coffee cake that’s easy, full of comfort, and guaranteed to please, this apple coffee cake recipe with cinnamon streusel is a must-try. It’s perfect for brunch, cozy afternoons, or anytime you want a bit of sweetness without a fuss. Don’t be afraid to tweak the spices, swap out fruits, or add your own touch—this cake is all about making it yours. I honestly make this recipe on repeat, and it never fails to make my kitchen smell incredible. Give it a go, and let me know how yours turns out! Drop a comment below with your favorite variation, share with fellow brunch lovers, or tag me if you post a pic. Happy baking, and may your mornings always start with something delicious!

FAQs

Can I make this apple coffee cake recipe ahead of time?

Absolutely! Bake the cake the night before, cool completely, and store covered at room temperature. The flavors are even better the next day.

What are the best apples to use?

Granny Smith and Honeycrisp are my favorites—they hold their shape and add a nice balance of tart and sweet. Use what you have, but avoid very soft apples.

Can I freeze this apple coffee cake?

Yes, slice the cake and wrap pieces tightly. Freeze for up to 2 months. Thaw overnight and reheat in the oven for best texture.

How do I keep the streusel topping crunchy?

Cool the cake completely before covering. For leftovers, reheat slices in a toaster oven to restore crunch.

Is this recipe suitable for nut allergies?

Just leave out the nuts in the streusel—no need to adjust anything else. Sunflower seeds are a great alternative if you want some crunch!

Apple Coffee Cake Recipe – Easy Cinnamon Streusel Bake for Brunch

---

• Author: Savannah Collins
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x

Print Recipe

Pin Recipe

Description

This apple coffee cake is a cozy, bakery-style treat featuring tender apple chunks and a buttery cinnamon streusel. Perfect for brunch or lazy weekends, it’s easy to make and guaranteed to please crowds and picky eaters alike.

---

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup (120ml) sour cream or plain yogurt
• 2 cups (250g) peeled, diced apples (about 2 medium apples, Granny Smith or Honeycrisp preferred)
• 3/4 cup (90g) all-purpose flour (for streusel)
• 1/2 cup (100g) brown sugar, packed (for streusel)
• 1 tsp ground cinnamon (for streusel)
• 1/4 tsp salt (for streusel)
• 1/2 cup (115g) unsalted butter, melted (for streusel)
• Optional: 1/2 cup (50g) chopped walnuts or pecans (for streusel)
• Optional Glaze: 1/2 cup (60g) powdered sugar
• Optional Glaze: 1-2 tbsp (15-30ml) milk or cream
• Optional Glaze: 1/2 tsp vanilla extract

---

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch baking pan or line with parchment paper.
2. Make the streusel: In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon, 1/4 tsp salt, and optional nuts. Stir in 1/2 cup melted butter until clumpy. Set aside.
3. In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
4. In another bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy (2-3 minutes with mixer, 4-5 minutes by hand).
5. Beat in 2 eggs, one at a time, scraping down the bowl after each. Add 1 tsp vanilla extract.
6. Mix in 1/2 cup sour cream or yogurt.
7. Add dry ingredients to wet in two batches, mixing gently after each until just combined.
8. Fold in 2 cups peeled, diced apples.
9. Spread half the batter into the pan. Sprinkle half the streusel over the batter. Add remaining batter, then top with remaining streusel.
10. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Top should be golden and streusel crisp.
11. Let cake cool in the pan for 15-20 minutes before slicing.
12. Optional: Whisk together powdered sugar, milk or cream, and vanilla for glaze. Drizzle over cooled cake.

Notes

For best results, use tart apples like Granny Smith. Streusel should be clumpy, not dry—add extra melted butter if needed. Avoid overmixing the batter to keep the cake tender. For nut allergies, omit nuts or use sunflower seeds. Cake can be made gluten-free or vegan with simple swaps. Store leftovers tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days. Freeze for up to 2 months.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Brunch, Dessert
• Cuisine: American

Nutrition

• Serving Size: 1/9 of cake (about 1 slice)
• Calories: 300
• Sugar: 24
• Sodium: 220
• Fat: 14
• Saturated Fat: 8
• Carbohydrates: 42
• Fiber: 2
• Protein: 4

Keywords: apple coffee cake, cinnamon streusel, brunch, easy coffee cake, apple cake, breakfast cake, fall baking, nut-free, gluten-free option, bakery-style