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).
J
2nd SSR I’ve made and again fantastic. Can’t wsit to try more. Any idea for conversions for a larger springform?
Sam
So happy to hear you’ve been enjoying the recipes! How much larger are you thinking? It could just be a matter of reducing the bake time if you go with say a 10″ springform pan.
J
Not sure….I just know I have a pan that’s bigger and for how fast it went I might need a bigger cake!
Sam
I wouldn’t be able to tell you how to alter the recipe unless I knew how big the pan is. I’m sorry. 🙁
Tassie
Hi Sam.
I was just about to put my tin in the oven and the power went out!
Should I leave the batter out until the power comes back on or can this batter be refrigerated? It’s already topped with the streusel.
Should I cling wrap it?
Power should be back in 4 hours.
Hope you see this in time 🙂
Thanks!
Sam
Sorry I’m just now seeing this! I’d probably cling wrap it and keep it in the fridge. Hope everything works out!
Tassie
Hi Sam. Thanks for the feedback 🙂
It’s in the oven now, smells delicious!
Sam
I hope you love it! 🙂
Mekii
I am a novice baker and your instructions were easy to follow. I used 4 apples and put some oats in the streusel. Tastes Divine
Sam
I am so glad you enjoyed it! 🙂
Brenda
Delicious apple crumb cake. I have made it twice in a week and as fast as I/ve made it, it is gone. Everyone loves it! However, my streusel was very crumby both times. Definitely going to try more of your recipes.
Sam
Hi, Brenda! I am so glad everyone enjoyed it. The topping is supposed to be pretty crumbly. 🙂
Bella
It’s perfect receipt for Apple crumble cake.
Good that I tried it…thanks
Sam
I’m so glad you enjoyed! Thanks for commenting, Bella 🙂
Tracie
This recipe is absolutely delicious! I used Granny Smith. They were small so I used 5. Adjusted cooking time because of that. Followed recipe and found a new favorite for my family!❤️ Thank you so much!
Sam
I am so glad you enjoyed it, Tracie! ☺️
Ghazal Lahooti
Best recipe ever.
Tnx😙😙😙
Sam
Thank you so much! ☺️
Kristy
Yum! It was fun to make, easy to bake, and simply amazing to taste. I love this recipe! I used a 7 by 7 square pan, so it took about 20~ minutes longer to bake, but still came out super moist and delicious. It’s sweet with a pinch of tart, which I love. Bonus: Smelled divine as it was baking! Thanks for the recipe
Sam
I am so glad you enjoyed it Kristy! ☺️
Sherry
Could you make cupcakes with this batter?
Sam
I would have a few concerns with making this into a cupcake, they won’t rise much and could be pretty dense. You can check out my Apple Crumble Muffins for a great apple muffin!
Pat
What went wrong??? I’m not a novice baker. It looked great when I took it out of the oven. After it cooled I noticed the center had fallen in. When I removed it from the pan the bottom was almost liquid. It had baked for 43 min@350.
Where could I have gone wrong?
Sam
Check your oven temperature to make sure it’s correct. It sounds like the cake was definitely underbaked.
Fran
I have plenty of apples from going to the farm with the grandchildren. When searching for an apple cake receipe, I choose your receipe because using a spring pan just makes it so simply. Cake is cooling and I plan on icing it. I am bringing it to a family get together and I will let you know how much they liked it.
Sam
I hope everyone loves it!! 😃
Joanne
The cake looks delicious straight out of the oven. Serving for a brunch. I added some walnuts. Spring foam is a must it rises all the way to the top.
Rosemarie Mcfadden
I just took this fabulous cake out of the oven to cool. This cake is very moist and tastes terrific. Hubby loves it with a cold glass of goats milk. Thanks for such a great recipe and it’s definitely a keeper.
Sam
So happy to hear it was such a hit! <3
donna l ledger
do you have to use a springform pan or will a cake pan work as well?
Sam
As long as the cake pan is deep enough it will work!
Lindsay
Easy, Beautiful, & Delicious!!! So glad I tried it!
Sam
I’m so glad that you enjoyed the cake, Lindsay!! 🙂