This apple coffee cake is moist and tender with ideal fall spices. The cake is warm and buttery, topped with a layer of sweet cinnamon apples and a crunchy streusel.
**This recipe was originally posted in October 2015 and updated in September 2021 with new photos and recipe tips**
If you enjoy a moist, buttery coffee cake or a New York–style crumb cake, this apple cinnamon coffee cake is for you. A tender vanilla cake base, slightly dense but springy and not overly sweet, supports a layer of cinnamon-coated apple slices. The streusel topping, rich with brown sugar and cinnamon, adds a satisfying crunchy finish.
I love serving coffee cake for breakfast, but this also works beautifully as a dessert. For an extra touch, drizzle salted caramel over each slice or serve with whipped cream.
Making Apple Coffee Cake
The recipe has three main components:
- Coffee cake batter
- Cinnamon apples
- Streusel topping
I prepare the cinnamon apples and streusel first so they’re ready when the batter is mixed.
The apple layer is made with peeled, thinly sliced apples tossed with brown sugar and cinnamon. Choose a crisp, flavorful apple: Gala, Envy or Honeycrisp for a sweeter finish, or Granny Smith for more tartness. The apples will soften and sweeten during baking.
The streusel combines flour, brown sugar and cinnamon, mixed with melted butter until it forms clumps that feel like damp sand — exactly the texture you want for a crunchy topping.
The cake batter is rich and tender thanks to real butter, plus sour cream and milk for moisture. A little brown sugar in the batter adds depth of flavor. The result is a moist cake with a gentle buttery flavor that complements the apples.
To assemble, spread the vanilla batter into a prepared pan, then arrange the cinnamon apple slices in an even layer so no cake shows through. I usually overlap the slices to create a uniform apple layer. Finish by sprinkling the streusel evenly over the apples so the entire surface is covered. 
As the cake bakes, your kitchen will fill with a warm cinnamon aroma.
Baking Tips
- This recipe is baked in a 9-inch springform pan. Wrapping the outside in tin foil helps prevent leaks if the seal isn’t tight.
- Bring the butter, eggs, sour cream and milk to room temperature before you start so they blend smoothly.
- The batter is thick; avoid overmixing once you add the dry ingredients, sour cream and milk. Stir gently by hand a few times to keep the cake tender.
- Good baking apples include Granny Smith, Honeycrisp or Fuji. Avoid Red Delicious or McIntosh for this recipe, as they tend to be too soft.
- A drizzle of salted caramel is optional but delicious. A vanilla glaze is another tasty option (see the recipe notes for alternatives).
Love cinnamon apples? Try other apple desserts when you have time.
Apple Coffee Cake
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Equipment
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9-inch springform pan
Ingredients
Cinnamon Apples
- 2-3 medium apples, see notes for recommendations
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Streusel
- 1/2 cup flour (63 grams)
- 1/2 cup light brown sugar (100 grams), or 1/4 cup dark brown sugar and 1/4 cup granulated sugar
- 1 and 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (56 grams), melted
Coffee Cake Batter
- 2 cups all purpose flour (250 grams), spooned and levelled
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 2 large eggs
- 1 and 1/2 teaspoons vanilla extract
- 1/2 cup sour cream (120 ml), room temperature
- 1/4 cup milk (60 ml), I recommend 2%
- 1/2 cup salted caramel sauce, for serving
Instructions
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Preheat the oven to 350°F (180°C; 160°C fan-forced). Grease and lightly flour a 9-inch (23 cm) springform pan. Wrap the outside in tin foil if the seal might leak.
Cinnamon Apples
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Peel and thinly slice the apples.
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Toss the slices with brown sugar and cinnamon until evenly coated. Chill until ready to use.
Streusel Topping
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Mix the flour, brown sugar and cinnamon together.
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Stir in melted butter until the mixture forms crumbs. Set aside.
Coffee Cake Batter
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Whisk together the flour, baking powder, baking soda and salt. Set aside.
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In a separate bowl, beat the butter, granulated sugar and brown sugar until fluffy, about 2–4 minutes.
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Add vanilla, then beat in the eggs one at a time, scraping the bowl as needed.
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On low speed, add half the flour mixture, then the sour cream, then the remaining flour mixture, and finally the milk. Stir a few times by hand after additions and stop mixing as soon as combined.
Assembling & Baking
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Spread the batter into the prepared pan. Arrange apple slices on top in an even layer so no cake shows through. If there is juice in the apple bowl, do not pour it onto the cake.
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Sprinkle the streusel evenly over the apples, covering the surface completely.
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Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean. The recipe typically takes about 55 minutes.
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Cool in the pan for 20–30 minutes. Run a thin knife around the edge, then unclamp the springform ring.
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Optionally, drizzle with salted caramel before serving.
Notes
- Pan Options: If you don’t have a springform, use a 9-inch pan with high sides (about 2–2.5 inches).
- Apples: The apples will soften and sweeten while baking. Choose crisp, flavorful varieties such as Granny Smith for tartness or Gala/Honeycrisp for sweetness.
- Room Temperature Ingredients: Bring butter, eggs, sour cream and milk to room temperature so the batter mixes evenly.
- Sour Cream: Full-fat sour cream (around 14% milk fat) gives the best texture.
- Caramel Sauce: Salted caramel is optional but pairs well with this cake.
- Nutrition: Nutrition information is an estimate per slice (one of 10) without salted caramel.
- Storage: Best the same day, but store up to 3 days in an airtight container at room temperature.
Nutrition
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