Apple Coffee Cake with Streusel Topping
Get in the mood for fall with a homemade apple coffee cake. This breakfast treat is made with fresh apples, a cinnamon streusel topping and maple icing. It is the perfect old-fashioned recipe to try on a crisp fall morning!
My favorite fall recipes are ones that you can enjoy any time of day. This apple coffee cake is perfect in the morning with your coffee or on a crisp autumn afternoon. You could even enjoy it for dessert with a scoop of ice cream! You may also like my cranberry coffee cake for the holidays.
Why You’ll Love This Recipe
- Easy to make from scratch. This recipe uses easy-to-find ingredients and basic baking steps to make a delicious coffee cake!
- Cozy fall recipe. There are fresh apples in every bite! Plus the cinnamon streusel and maple icing are some of the best flavors for fall.
- Amazing texture. The cake is perfectly moist and tender thanks to the sour cream while the crumb topping is slightly crunchy and sweet!
- Great for entertaining. If you have family in town or friends stopping by for a visit, this cake is perfect for serving sharing!
- Apples: Use a crisp apple, such as Honeycrisp or Granny Smith. Core, peel and dice the apples.
- Sour cream: Use full-fat sour cream for a rich taste and moist texture. Greek yogurt is a good substitute.
- Butter: Use unsalted butter for the crumble topping. Cut it into cubes so it’s easier to cut into the dry ingredients.
- Brown sugar: Light brown and dark brown sugar work for this recipe. Use whatever you have on hand!
- Cinnamon: For a little extra flavor, add ground cinnamon to the streusel. Make sure it’s fresh for best results.
- Baking powder and soda: These leavening agents help the batter rise. Check that they are not expired.
- Maple syrup: Use 100% pure maple syrup for the icing (don’t use pancake syrup).
Refer to the recipe card for ingredient details and measurements.
Add some nuts to the streusel. Sprinkle in 1/4 cup chopped walnuts or pecans when making the crumble topping. You can also mix 1/2 cup nuts into the batter.
Make a different icing. If you like cream cheese, try the icing from my cinnamon roll recipe. You could also make a simple vanilla icing. Omit the maple syrup, increase vanilla to 1 teaspoon and add milk to reach desired consistency).
Mix in some extra fruit. Looking for more fall flavor? Add 1/2 cup fresh cranberries (or 1/3 cup dried) when mixing in the apples. You could even add blueberries like I do in my blueberry buckle.
Use a different pan. This recipe also works in a 10-cup bundt pan or a 9×9 square pan. Baking times will be similar.
How to Make Apple Coffee Cake
- Make the streusel. Whisk together the dry ingredients: flour, brown sugar, cinnamon and salt.
- Add the butter pieces and use a pastry cutter (or two forks) to cut the butter into the dry ingredients. Place the bowl in the refrigerator while making the cake batter.
- For the cake, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- In a separate bowl, beat the butter and sugar together until light and fluffy. Add eggs, one a time, mixing until combined after each addition. Mix in vanilla.
- Add half the flour mixture and mix until combined, then mix in the sour cream. Add the remaining flour mixture and mix until incorporated (don’t over-mix). Fold in the diced apples.
- Transfer batter to a 9-inch springform pan. Sprinkle streusel evenly over the top.
- Bake cake at 350 F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs. Allow cake to cool.
- Make the icing. Whisk together the confectioners’ sugar, maple syrup and vanilla. For a thinner consistency, add milk. Drizzle over cooled coffee cake, slice and serve.
Weigh your ingredients. Use a kitchen scale for the most accurate measuring. If you don’t have a scale, spoon and level the flour in a measuring cup (don’t pack it down).
Use room temperature ingredients. They are easier to mix and make a smoother batter. When the batter is smooth, the texture of the cake is more consistent.
Keep the streusel in the fridge while you make the cake batter. Chilled streusel stays in those crumbles as it bakes and comes out a little crunchier!
Use fresh apples that are crisp. I prefer Honeycrisp, but Granny Smith, Northern Spy and Braeburn are also good options!
Don’t over-bake. The check on the cake after 50 minutes of baking. Use the toothpick test to see if it’s done. If it comes out clean or with just a few moist crumbs, then the cake is done baking.
Store apple coffee cake tightly covered or in an airtight container at room temperature for up to 3 or 4 days.
Freeze for up to 3 months. Let the cake cool completely, then wrap it in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature and serving.
Make Ahead: Both the streusel and the icing may be made ahead of time. Store in airtight containers in the refrigerator for up to 1 week. I do not recommend making the batter ahead of time as the leavening agents will not be as effective.
Most likely it was over-baked or the oven is too hot. Use an oven thermometer to check the accuracy of your oven temperature. It’s also possible the dry ingredients were mis-measured (use a kitchen scale).
Coffee cake has a tight-knit crumb and is made with a streusel or crumb topping. Meanwhile, regular cake is lighter and fluffier and typically has frosting.
Yes. Increase oven temperature to 375 F and bake for 18 to 20 minutes.
Here are some more delicious breakfast recipes to try!
Get the Recipe: Apple Coffee Cake with Streusel Topping
- ½ cup (62 g) all-purpose flour
- ½ cup (100 g) light brown sugar
- ½ teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons (56 g) unsalted butter, room temperature and cubed
Apple Coffee Cake
- 2 cups (250 g) all purpose flour
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (240 g) full-fat sour cream, room temperature
- 1 ½ cups peeled and diced Honey Crisp or Granny Smith apple, about 2 small apples
- ¾ cup (90 g) confectioners’ sugar, sifted
- 1 Tablespoon pure maple syrup, not pancake syrup
- ½ teaspoon pure vanilla extract
- Milk, if needed, for more for desired consistency
- Preheat oven to 350° F. Grease a 9-inch springform baking pan with butter and set aside.
- In a small bowl, whisk together flour, brown sugar, cinnamon and salt. Cut the butter into the mixture using a pastry blender (or your hands) until the mixture forms coarse crumbs and resembles sand. It will seem dry at first, but keep working in the butter and it will come together. Place the bowl in the refrigerator to keep cold while you prepare the batter.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar together until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Add vanilla, then mix just until combined. Scrape down the sides and bottom of the bowl as necessary.
- With the mixer on low, add half of the flour mixture and mix just until combined. Add the sour cream and mix until incorporated. Add remaining flour mixture and mix just until combined. Fold in the diced apple pieces.
- Pour the batter into prepared pan. Use an off-set spatula or knife to spread evenly across the bottom of the pan. Sprinkle the streusel mixture evenly over the top.
- Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow cake to cool for 10 minutes, then run a butterknife around the edge and release the sides of the pan. Cool completely.
- In a small bowl, whisk together confectioners’ sugar, maple syrup, vanilla and milk. Use a spoon to drizzle glaze over coffee cake. Cut and serve with coffee. Enjoy!