A soft, moist, and flavorful apple crumb cake topped off with a crumbly cinnamon streusel. It makes a tasty breakfast treat or dessert, especially during fall!
Apple Coffee Cake
This apple crumb cake is the fall snacking cake of your dreams! It’s infused with apples, cinnamon, butter, and brown sugar for all the fall flavor. The apples add a nice touch of moisture, but I also fold in some sour cream for even more.
The result is a soft and tender crumb that contrasts beautifully with the crumbly streusel topping. Can you think of a more perfect way to use up all those apples from apple picking?
Why You’ll Love This Recipe
- Versatile: can be served as a cozy fall dessert, snacking cake, or breakfast cake. Also, if sweet breakfast treats are your thing, try my pumpkin pancakes next!
- Warm, comforting flavor and moist, tender texture. Several readers have described it as “absolutely delicious!” and I couldn’t agree more.
- Takes just a few minutes to prepare with pantry staples. It’s a great last-minute treat!
- This recipe is easy! Uses melted butter for both the cake and the streusel, so there is no mixer or pastry cutter needed.
Ingredients
I carefully selected today’s ingredients to yield a perfectly dense and tender crumb. Luckily, you don’t need anything fancy–just a few simple staples will do! 🧂🧈🥚
- Apples. I typically need 1-2 apples for this recipe. Make sure to peel your apples before dicing, as the peels can become quite tough when baked. I talk more about the best type of apple to use in the FAQ section below.
- Cinnamon. Cinnamon is a must for this cake! It adds that warm, cozy flavor and pairs so well with the apples. A sprinkle of nutmeg would be tasty too, if you want even more spice.
- Butter. We are using melted butter in this recipe. Make sure your butter isn’t too warm–I like to let it cool to the touch before adding it.
- Sour cream. This adds flavor and moisture to the cake, similar to the buttermilk I add to my blueberry coffee cake.
- Brown sugar. I use light brown sugar in the cake and streusel. I suppose you could use dark brown sugar or a mix of the two, but the cake will be a bit richer and sweeter if you do.
SAM’S TIP: I bake this cake in a springform pan so it stays nice and thick (springforms are deeper than traditional cake pans) and serves easily. You could try using a different pan, but you need to be mindful to not overfill it and adjust your bake time accordingly (typically less time for a larger pan and more for a smaller pan).
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Apple Crumb Cake
First, make the batter. We start with melted butter so the entire recipe can easily be made by hand (no electric or stand mixer required). Combine the wet ingredients, then whisk together the dry ingredients, then gently fold them together.
Then add the apples. Apples should be chopped nice and small (unless you want larger, more discernible pieces) and should be gently folded in with care being taken to distribute the apples evenly but to not over-mix the batter.
SAM’S TIP: Just like when making pancakes or pumpkin bread, over-mixing can cause dense, rubbery results, so mix only as much as you must and use a spatula (not an electric mixer).
Make and add the streusel topping. I use my easy streusel technique in which I start with melted (but not too hot!) butter and gently claw this into the rest of the streusel ingredients with a fork. Then sprinkle this easily over the apple crumb cake batter, transfer to the oven, and bake.
This streusel topping is the crown jewel, it’s crumbly, perfectly spiced and so flavorful. You might recognize it from my pumpkin coffee cake, as well as from my favorite coffee cake recipe. Perfection, I tell you.
Make the vanilla glaze, then drizzle. The glaze comes together quickly and is essentially foolproof. If you accidentally make it to thin, add another spoonful of powdered sugar. Too thick? Add another splash of milk.
For best results, let the cake cool some before drizzling the glaze overtop or it will melt all over the cake.
Frequently Asked Questions
I like a more tart, firm apple like Granny Smith. Honeycrisp, Gala or Fuji would also work nicely though (if you have a surplus of these from apple picking, try my fried apples next!). I don’t recommend using softer apples like McIntosh in most of my apple recipes, except for my apple butter.
I recommend storing in an airtight container at room temperature for a few days. If you need to store it longer, you can refrigerate or freeze (instructions below).
Absolutely! I recommend wrapping the cake well in plastic wrap before placing in an airtight container and freezing for a month or two.
You could, but I would actually recommend you try my apple crumble muffins instead, since that recipe is designed to rise nicely in a muffin tin and is fluffier (as muffins should be!).
I have several other coffee cake flavors you might enjoy, like my sour cream coffee cake and banana coffee cake.
Enjoy!
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Apple Crumb Cake
Ingredients
- ¾ cup unsalted butter melted and cooled until no longer warm to the touch
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- 2 large eggs lightly beaten
- 1 ½ teaspoon vanilla extract
- ½ cup (120 g) sour cream
- 1 ¼ cups (156 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups (165 g) diced, peeled apples (this was about 1 ½ apples for me)
Streusel Topping
- 1 cup (125 g) all-purpose flour
- ¾ cup (150 g) light brown sugar firmly packed
- 2 Tablespoons granulated sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons unsalted butter melted and cooled until no longer warm to the touch
Vanilla Glaze
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk (any kind)
- ¼ teaspoon vanilla extract
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour a 9" (23cm) springform pan.
- Combine melted butter and sugars in a large bowl and stir until well-combined¾ cup unsalted butter, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Add eggs and vanilla extract, stir well2 large eggs, 1 ½ teaspoon vanilla extract
- Stir in sour cream.½ cup (120 g) sour cream
- In a separate, medium-sized bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.1 ¼ cups (156 g) all-purpose flour, 1 teaspoon ground cinnamon, ¾ teaspoon baking powder, ¾ teaspoon baking soda, 1 teaspoon salt
- Using a spatula, gradually add dry ingredients and wet and stir until just combined– do not over-mix!
- Fold in apple pieces and pour batter evenly into prepared pan. Set aside and prepare your streusel.1 ½ cups (165 g) diced, peeled apples
Streusel
- Prepare the crumble topping by whisking together flour, sugars, cinnamon and salt.1 cup (125 g) all-purpose flour, ¾ cup (150 g) light brown sugar, 2 Tablespoons granulated sugar, 1 ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Evenly sprinkle streusel over batter.6 Tablespoons unsalted butter
- Transfer pan to oven and bake on 350F (175C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before adding vanilla glaze.
Vanilla Glaze
- If desired, make glaze by whisking together powdered sugar, milk, and vanilla. Start with 2 teaspoons of milk and add a third if it isn’t thin enough to drizzle.½ cup (65 g) powdered sugar, 2-3 teaspoons milk, ¼ teaspoon vanilla extract
- Drizzle over cooled cake. Allow glaze to harden, slice, and enjoy!
Notes
Storing
Cover and store at room temperature for up to 3 days. Cake may also be tightly wrapped and frozen for 1-2 months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
This recipe was originally published in October of 2017. I’ve updated the post with new photos and made some minor tweaks to the recipe (adjusting the bake time and adding a pinch of salt).
Mary
Made this today with red delicious that I had. So delicious and moist. Definitely will be making this again
Sam
I’m so glad you enjoyed it so much, Mary! 🙂
Millie
Pros: Good flavor, but the apple flavor does get a little lost (perhaps because apples are kind of mild). Also relatively easy to make given you don’t need a stand mixer. I also added a teenie bit of nutmeg and allspice to add more complexity to the flavor of the cake.
Complaints / challenges: Although I used weights, the streusel melted into the cake and I’m not sure if this affected the baking time, because it took about an hour to bake through, but then the top was slightly burned. It was really hard to tell if the cake was done because of the streusel on top. Not sure what I did wrong here because I’m very careful with my measurements and have made KAF’s coffee cakes to perfection many times. As a result, it’s not the most aesthetically pleasing.
A tip – my springform pan always leaks, so I put a cookie sheet below it or wrap it in foil.
Summer
I made this yesterday & I am making 2 more today for neighbors! Absolutely delicious, perfect to get you in the mood for fall!
Sam
I’m so glad everyone enjoys it so much, Summer! 🙂
Debra Schiff
Can this cake be frozen?
Thanks!
Emily @ Sugar Spun Run
Absolutely! Enjoy 😊
Elizabeth autrey
i love this i always cook the apples in cinnamon sugar and butter to give them flavor before adding to apple bakes. adding ground up walnut in food processor is amazing too in fruit bakes ♡
Margaret
I am planning to make this in the next couple of days and wondering about your recommendation for type of apple to use. Would honey crisp apples be suitable? Or do you prefer a different kind?
Emily @ Sugar Spun Run
Hi Margaret! Honey crisp apples will work just fine in this recipe. We hope you love it!
rosemay
how soon do you remove the sides of pan
Sam
I typically remove the sides when I serve the cake. 🙂
rosemary
Very good recipe. Next time, I want to add toasted pecans. What do you think would be better….in the cake or in the streusel? Thank you
Sam
Either will work here. It’s just a preference thing. I think I would personally put it in the topping. 🙂
Megan Mollett
Sam! Help!! My hub wants this but with a cream cheese filling in between. Is this possible?
Sam
Hmmm I’m not sure how it could be accomplished without having tried it.
Ann
I was printing your Streusel Topping recipe and came across this one. I made it over the weekend and it was a hit. It was moist with just the right amount of apples. I loved the fact that the streusel was more than enough to cover the cake. Sometimes recipes just don’t have enough streusel. Thanks for such a great recipe.
Emily @ Sugar Spun Run
So glad you liked it, Ann! We’re firm believers that there’s no such thing as too much streusel 😊
Bruce
This one gets 5 stars just for the delicious batter! I have one in the oven now. I doubled the recipe and put it in a 9×13 pan. I only did 1 1/2 of the streusel, and, trust me, it’s enough, even for you, Sam! If I had doubled the streusel, I’m sure there would be problems with getting it all baked correctly. The streusel was exactly the right degree of crumbliness, too. From the looks of the batter, the amount of apple is just right, too – plenty, but not too much. I used Granny Smith, as I usually do for baking.
Bruce
55 minutes for a double batch in a metal 9×13 pan, with 1 1/2 times the streusel.
Sam
Thank you so much, Bruce! I hope you’ll love the final product just as much. 🙂
Chris
Does the melted butter need to be cooled in both the cake and struesel?
Sam
It is best that it isn’t very hot for both. Enjoy!
Cj
My streusel melted into a solid topping, any ideas?
Emily @ Sugar Spun Run
Oh no! Is it possible that your butter was still hot when you added it to the streusel? Over-mixing the streusel can also cause this 😞
Christine
What is the best way to store the apple crumb cake?
Sam
Hi Chritine! I store it in an air tight container at room temperature. 🙂
hynes jim
So, my wife and I both bring home 4 pound bags of apples. What to do? Check w/Sam@SSR. Apple crumb cake caught my eye. Made it last night for breakfast this morning. As my wife was finishing her first bite she said “This is wonderful”.
Thank you Sam.
Sam
You’re very welcome! I’m so glad you enjoyed it! 🙂
Chekena M
This recipe was fantastic I made this 3 different ways as a apple cake, muffins and I made it with Graham crust as pie and tweeked it alittle and it was a hit at church and with my family. I made the glaze and poured caramel sauce you use on top of ice cream and it was to die for. Thank you for helping people like me that are not bakers but are beginners.
Sam
I’m so glad everyone enjoyed it so much, Chekena! I lovvvee the caramel addition. 🙂
Anna
Wow , the cake came out absolutely delicious!! I shredded my apples instead of chopping and omitted the crumble , since I’m not a big fan. Definitely a keeper.Thank you for sharing! 🥰
Emily @ Sugar Spun Run
We’re so happy you enjoyed the cake, Anna! Thanks so much for trying our recipe ❤
Bev Phillips
I made this cake twice so far and have a couple of questions/comments.
First, it is delicious and a real hit. I use a spring form pan and the apples seem to leak and make a mess in the oven. This has happened both times I make the cake. Can I make this in an 8×8 pan instead?
Also, it takes at least an hour to bake. Should I up the temperature in my oven?
Your recipes are usually so on the mark, so I am thinking I am doing something wrong.
Congratulations on your latest addition. He is precious!!
Sam
Hi Bev! A leaking springform pan can be a real pain! You could bake it in an 8 x 8 pan, but it will likely alter your bake time. If I find I have a leaky springform pan I will typically just bake the cake on a cookie sheet. For the bake time, do you have an oven thermometer? Your oven may not be as hot as it says it is. If that’s not the case I would just let it go. Increasing the temperature could cook the outside while not baking the inside. I hope this helps! 🙂
sonia
From a flavor/texture point of view how is it different than the apple cake on your website ?
Sam
Hi Sonia! This one is a little bit more denser and rich, but you really can’t go wrong either way. 🙂
Elizabeth Tomory
This coffee cake is absolutely delicious!!! I didn’t make the glaze because I didn’t think it needed it but I did sift powdered sugar on the top. The cake is moist, flavorful and easy to make. I added 1/2 tsp of freshly grated nutmeg. Thank you for this wonderful recipe!!!