Say hello to fall with this easy-to-make, warm cinnamon Apple Coffee Cake! Topped with a buttery, brown sugar crumble, this moist and fluffy breakfast cake is chock full of chopped apples and brought together with a layer of cinnamon streusel. It is absolutely delicious on its own or drizzle on a simple vanilla or brown sugar glaze!
We've had a small taste of chilly weather off and on so far in September. It's been nice as it's helped to switch gears to all of the fall recipes you will see here on Beyond the Butter!
This apple coffee cake is the latest addition to my breakfast sweets category and the perfect fall treat! Adding it also gave me the perfect opportunity to use my Grammy's old apple dishes in the photos which were graciously given to me over the summer by my Uncle Doug and Aunt Janet!
Table of Contents
- Reasons Why You Will Love this Apple Coffee Cake
- Cinnamon Apple Coffee Cake Ingredients List
- What Are the Best Apples to Use for Baking?
- What Can I Use as a Buttermilk Substitute?
- Optional Brown Sugar Glaze
- Alternative Ways to Make this Apple Coffee Cake Recipe
- Helpful Recipe Tips
- Enjoy These Other Breakfast Sweets!
Reasons Why You Will Love this Apple Coffee Cake
- Incredibly moist and fluffy
- Full of cinnamon apple flavors
- Layered with a gooey cinnamon streusel
- Topped with a brown sugar crumble
- Super easy to make
- Easily customizable from a 9 inch springform pan to an 8 inch baking pan or a 9 x 13 inch baking pan (doubling the recipe)
- Absolutely delicious on it's own, but a simple glaze can be drizzled over the top
- Perfect warm or can be served cold or reheated the next day
If you're a huge fan of a really good fall breakfast treat, then you will absolutely LOVE this apple coffee cake recipe!
Cinnamon Apple Coffee Cake Ingredients List
Here's a quick run down of what you'll need to make this easy apple coffee cake recipe! For the list of ingredients for the crumb topping, cinnamon streusel layer, and glazes scroll down to recipe!
- All-Purpose Flour. My favorite flour is the King Arthur brand! Use whatever brand you prefer though!
- Baking Powder. If you're not sure when you last used your baking powder—test it! Expired baking powder can leave your baked goods dense and sunken in the middle. To test, pour some boiling water over a teaspoon of baking powder. If it bubbles up, it's still good!
- Baking Soda. Any brand is fine! As a storing tip, I like to keep this in a well sealed container in my refrigerator. You can also test it the same way as you would baking powder!
- Salt. Just a pinch, or ⅛ teaspoon, is needed.
- Cinnamon. Not to be confused with cinnamon sugar which is used in my Chocolate Chip Sour Cream Coffee Cake recipe. Only a ½ teaspoon is needed, but you will also use it in the crumb topping and cinnamon streusel layer.
- Vegetable Oil. As a substitute, you can use canola or coconut oil as well. I did not test this using unsalted butter.
- Granulated Sugar. I like to use Simply Nature Organic sugar from ALDI, but the classic white granulated sugar is also perfectly acceptable to bake with here!
- Light Brown Sugar. Simple Nature Organic is where it's at and my God does it smell good when you open up the bag. Again, use what you prefer, but if using measuring cups, it should be lightly packed.
- Egg. Just one is needed, and having it at room temperature is recommended too.
- Buttermilk. If you don't have this on hand, you can easily use a buttermilk substitute, which I've listed below. Don't omit this as it's an important part in making your apple coffee cake fluffy and moist!
- Apple. Just one, but it's the main ingredient that gives this recipe such great flavor! Also worth noting, this apple should be peeled and diced into small cubes.
What Are the Best Apples to Use for Baking?
McIntosh, Gala, and Granny Smith are all great choices when baking! For this apple coffee cake recipe testing, I used Granny Smith and Gala.
What Can I Use as a Buttermilk Substitute?
If you don't have any buttermilk on hand to make this apple coffee cake, you can use any of the following as a substitute:
Option 1. Measure 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup. Add in a scant cup of milk and fill to the ½ cup measurement line. Let it sit for 5-10 minutes to let it thicken before adding it to the mixture.
Option 2. Sanco Pantry makes a powdered version which you can add water too. This has come in handy for the times I am completely out of milk!
I did not try this with my recipe testing, but you could also substitute the buttermilk with ½ cup of plain yogurt.
Optional Brown Sugar Glaze
I have included in the recipe below an optional brown sugar glaze you can use instead of the vanilla glaze.
This brown sugar glaze is from my Apple Bundt Cake recipe, just halved. It uses 4 ingredients which you blend over medium heat. Then you let it sit for 10-12 minutes to thicken before adding to the apple coffee cake.
Alternatively, you can leave the apple coffee cake plain, which is just as good!
Alternative Ways to Make this Apple Coffee Cake Recipe
If you don't have a 9 inch springform pan readily available, you can also make this cinnamon streusel apple coffee cake the following two ways:
8 inch Square Baking Pan. Simply swap out the 9 inch springform pan for an 8 inch square baking pan. Baking time and temperature are the same.
9 x 13 inch Baking Pan. You will have to double the recipe in order for this one to work. Baking temperature is the same, but you will increase your baking time to 45-50 minutes.
Helpful Recipe Tips
Prep the apple first. I recommend doing this before you start any other part of the recipe. When you've made up your coffee cake batter, the last thing you want to do is let it sit while you stop to dice up the apple into small cubes.
Make the cinnamon streusel and brown sugar crumble. Another good time saver—make the cinnamon streusel and the brown sugar crumble before you make the apple coffee cake batter.
Chill the brown sugar crumble. If you notice the butter in the brown sugar crumble is getting too soft and giving you mushy looking crumbles as you mix it together, pop it in the freezer—with the fork—while you work on the apple coffee cake batter.
Take it back out before you need to use and give it a quick mix with the chilled fork. To bring the crumbles to life.
Add a layer of parchment paper. If you prefer to serve your coffee cake without the bottom of the springform pan underneath, add a sheet of parchment paper. Cut to fit the pan, of course. This will help lift it up and onto a serving plate.
Don't omit the buttermilk. You can use a substitute, but don't leave it out!
Let the apple coffee cake cool. As much as I love this apple coffee cake nice and warm, it is important to let it cool a little first. A minimum of 25-30 minutes is my recommendation.
As an optional step, you can release (not remove) the sides of the springform pan 10 minutes after you've started to let it cool.
Make the glaze. If you choose to add the vanilla or brown sugar glaze, make it right before you are ready to serve the coffee cake. Drizzle it on while it's still hot and it will melt almost immediately into the cake.
Keep it stored in the refrigerator. If there is any coffee cake leftover or you make it a day ahead of time, it's best to keep it stored in your refrigerator in a well sealed food container. It will keep for up to 2, maybe 3 days. You can reheat it in the microwave or toaster oven, or simply enjoy it cold.
Enjoy These Other Breakfast Sweets!
Apple Coffee Cake
Author:Equipment
Ingredients
cinnamon streusel layer
- ½ cup Light Brown Sugar (lightly packed)
- 1 tablespoon Ground Cinnamon
- ½ teaspoon Unsweetened Cocoa Powder
brown sugar crumble
- ¼ cup All-Purpose Flour
- ¼ cup Light Brown Sugar (lightly packed)
- ½ teaspoon Ground Cinnamon
- 2 tablespoon Unsalted Butter (cold and cut into small cubes)
apple coffee cake
- 1 ¼ cups All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ⅛ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ½ cup Vegetable Oil
- ¾ cup Granulated Sugar
- ⅛ cup Light Brown Sugar
- 1 Large Egg (room temperature)
- ½ cup Buttermilk
- 1 Large Granny Smith Apple (equals about 2 cups, cut into small cubes)
vanilla glaze
- ½ cup Powdered Sugar
- 1 tablespoon Milk
- ½ teaspoon Vanilla Extract
brown sugar glaze
- ¼ cup Unsalted Butter
- 1 teaspoon Heavy Whipping Cream
- ¼ cup Light Brown Sugar (lightly packed)
- ½ teaspoon Vanilla Extract
Instructions
cinnamon streusel layer
- In a small-size mixing bowl, whisk together the three ingredients. Set to the side.½ cup Light Brown Sugar, 1 tablespoon Ground Cinnamon, ½ teaspoon Unsweetened Cocoa Powder
brown sugar crumble
- In a medium-size mixing bowl. whisk together the all-purpose flour, light brown sugar, and ground cinnamon.¼ cup All-Purpose Flour, ¼ cup Light Brown Sugar, ½ teaspoon Ground Cinnamon
- Add in the cold and cubed unsalted butter. With a fork, press the butter cubes into the dry mixture until it forms small crumbles. Having a few larger size crumbles are good too. Set to the side.2 tablespoon Unsalted Butter
apple coffee cake
- Adjust your oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Lightly spray your 9 inch springform pan with a flour based baking spray and set to the side. Optional step, add a layer of parchment paper, then lightly respray.
- In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set to the side.1 ¼ cups All Purpose Flour, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅛ teaspoon Salt, ½ teaspoon Ground Cinnamon
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat the vegetable oil, granulated sugar, light brown sugar on medium-high speed until well blended.½ cup Vegetable Oil, ¾ cup Granulated Sugar, ⅛ cup Light Brown Sugar
- Add in the egg and buttermilk.1 Large Egg, ½ cup Buttermilk
- Add in the dry ingredients and mix until just combined.
- Fold in the diced apples.1 Large Granny Smith Apple
- Spoon a little more than half of the batter into the prepared springform pan. Add the cinnamon streusel topping, then top with the remaining batter. Sprinkle over the top the brown sugar crumbles.
- Place the pan into the oven and bake for 35-40 minutes at 350ºF. Baking times vary with each oven, so begin to check the coffee cake at the earliest time noted. The coffee cake is done when a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for a minimum of 25-30 minutes before serving with the optional vanilla or brown sugar glaze.
vanilla glaze
- In a small-size mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze forms. Pour over the cooled coffee cake or coffee cake slices.½ cup Powdered Sugar, 1 tablespoon Milk, ½ teaspoon Vanilla Extract
optional brown sugar glaze
- In a medium-size saucepan over medium heat, combine the unsalted butter, heavy whipping cream, light brown sugar, and vanilla extract.¼ cup Unsalted Butter, 1 teaspoon Heavy Whipping Cream, ¼ cup Light Brown Sugar, ½ teaspoon Vanilla Extract
- Bring the mixture a boil to make sure the brown sugar has dissolved completely.
- Add in the vanilla extract then stir to blend.
- Remove from the heat and let it sit for 10-12 minutes to thicken. Pour over the cooled coffee cake or coffee cake slices.
Amjaad says
Loved this recipe!! It was super simple to make and all my friends at our picnic absolutely loved it. I didn't make the glaze, and it was perfect as it is.
Mine definitely took more than 45 minutes in the oven...I just kept an eye on it and then had to broil it for a tiny bit since it didn't brown as much as I expected. Not sure if I should try baking it at 375F next time instead of 350F.
I'm also curious to try the crumble with some added nuts.
Jennifer says
I'm so glad you and friends loved the recipe! Thank you for taking the time to make it! Do you recall how long it took to bake at 350ºF? I know every oven is different, but just curious. Thanks!
Amanda Goldman says
I just made the apple crumb cake (admittedly twice already) and it is pure perfection. I am a mama of 2 kiddos. One kiddo has food allergies so I needed to adjust this amazing recipe to fit our allergy needs and i can’t even imagine this recipe being any better. I usually don’t attempt recipes that aren’t basic but I am glad I gave this a try. The directions were easy to follow and it wasn’t as difficult as I had thought. This cake is amazing warm but it’s delicious cold as well. It also freezes well. Try it! YUM.