Apple Coffee Cake with Streusel Topping

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!

Ingredient Notes

• 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.

Recipe Variations

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

1. Make the streusel. Whisk together the dry ingredients: flour, brown sugar, cinnamon and salt.
2. 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.
3. For the cake, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
4. 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.

5. 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.
6. Transfer batter to a 9-inch springform pan. Sprinkle streusel evenly over the top.
7. 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.
8. 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.

Storage Tips

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.