Moist apple coffee cake: 1 superb crumb treat

There is just nothing that says ‘cozy’ quite like the smell of apples and cinnamon warming up the entire house. When I was a kid, standing on that stool watching my Grandma bake, the routine of combining fruit and spice into a comforting treat was pure magic. That magic is exactly what I captured in this recipe for the ultimate Moist Apple Coffee Cake. Forget those dry, crumbly versions you’ve had before; this one stays wonderfully tender thanks to a little secret ingredient I picked up from Grandma. We’re talking about a cake that has that required thick, buttery cinnamon streusel topping, making it perfect for those busy mornings when you need something reliable that tastes like you spent all day on it.

Why This Apple Coffee Cake Recipe Is Your New Favorite

Honestly, this is the exact coffee cake recipe I turn to when I need something that feels just a little special but takes no fuss. It checks every box, right? It’s tender enough for a Sunday brunch treat, but sturdy enough to stand up to a busy weekday breakfast. Trust me, once you taste that warm spice paired with the apples, you won’t want any other apple coffee cake recipe!

Achieving the Perfect Moist Apple Coffee Cake Texture

If you want that craveable, tender crumb, you have to use sour cream or Greek yogurt. It sounds simple, but that little bit of acid reacts with the baking soda and makes the crumb unbelievably soft. My biggest rule, which I totally learned from Grandma, is not to over-beat the batter once the flour goes in. Seriously, stop mixing when you *just* see the last streak of flour disappear. That’s how you keep your moist apple coffee cake from getting tough!

The Essential Cinnamon Crumb Coffee Cake Topping

You absolutely cannot skip making a topping for this! It’s what transforms a simple cake into an indulgent treat. We call it the cinnamon crumb coffee cake topping because it’s thick, buttery, and has that perfect crunch that contrasts beautifully with the soft cake underneath. I always use brown sugar in mine, cooked with plenty of cinnamon, because the molasses adds such a deep, comforting background flavor.

SAVE IT

Ingredients for Your Tender Apple Cake with Topping

Getting the ingredients right is half the battle, and I’ve tried to keep this list straightforward, using things most of us already have in the pantry. Like my grandmother always said, using good, basic ingredients makes everything taste better! If you’re looking for another great streusel recipe, check out my buttermilk streusel muffins—it’s the same concept!

Here is everything you need to get started on this wonderful apple coffee cake.

For the Cake Batter:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (that’s one full stick!) unsalted butter, make sure it’s softened up a bit
• 1 cup granulated sugar
• 2 large eggs, room temperature is best!
• 1/2 cup sour cream or Greek yogurt—this is key for moisture!
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced into small pieces

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar (don’t skimp here, it adds flavor!)
• 1 teaspoon ground cinnamon
• 1/4 cup (just half a stick) unsalted butter, and listen closely now—it must be cold and cut into tiny little pea-sized pieces.

Step-by-Step Instructions for the Best Apple Coffee Cake

Okay, let’s get baking! This is where the fun starts, but you have to follow the steps in order, especially when dealing with two different mixtures going into the pan. Before we even grab a bowl, get that oven preheated to 350°F (175°C) and make sure your 9-inch square pan is greased and floured. I usually give mine a heavy spray with baking release, just to be safe! If you want to see an example of combining apples and spice in a different setting, take a peek at my cinnamon swirl apple bread recipe—it uses similar principles!

Preparing the Cinnamon Streusel Cake Recipe Topping

We start with the topping because you want that butter nice and cold when you mix it. In a small bowl, just whisk together the streusel flour, brown sugar, and that wonderful cinnamon. Now, for the technique: use a pastry blender or just your fingertips to cut in the cold butter pieces. You have to work quickly so the butter doesn’t warm up! Stop mixing when it looks like coarse, distinct crumbs. That’s the secret; set it aside while you make the cake base.

Mixing the Apple Coffee Cake Batter

Grab your big mixing bowl! Cream the softened butter and the regular sugar until it’s actually light and fluffy—you want air in there, not just blended. Then, add your eggs one at a time, mixing well after each addition so it doesn’t curdle on you. Next, mix in the sour cream and vanilla. When you add the dry stuff (flour, leavening, and that cinnamon), only mix on low speed. Seriously, stop the mixer as soon as you can’t see white streaks anymore. Overmixing this batter ruins the whole point of using sour cream!

Assembly and Baking Your Apple Streusel Cake Recipe

This is the critical layering part for your apple coffee cake! Spread exactly half of the cake batter into your prepared pan. Then, sprinkle half of the streusel mix right over that. Now, gently spoon the rest of the batter over the initial streusel layer—don’t mix it in! Finally, sprinkle the very last of the streusel on top. Bake this beauty for 45 to 55 minutes. Poke a wooden pick into the center when you think it’s done; if it comes out clean, you nailed it!

SAVE IT

Tips for Success with Your Homemade Coffee Cake with Apples

I want your apple coffee cake to be perfect on the first try! Getting the texture right is all about paying attention to a couple of small details *before* you even start mixing. First off, that butter for the cake batter needs to be properly softened—not melted and greasy, but soft enough to easily press with your finger. Also, try to use room-temperature eggs if you can!

When picking apples, please, please stick to firm, tart varieties like Granny Smith or Honeycrisp. Softer, mushier apples just disappear into the batter and won’t give you those nice pockets of apple flavor. If you use a 9×13 pan instead of the recommended square one, you’ll need to knock about 10 to 15 minutes off that bake time because there’s less depth to the batter. I actually recommend checking out my notes on make-ahead apple fritter bread; it uses similar concepts for keeping things moist!

Storage and Reheating: Keeping Your Apple Coffee Cake Fresh

Now, the hardest part: waiting for it to cool down! Once it’s cooled off a bit, this apple coffee cake keeps really nicely. I usually just cover it tightly with plastic wrap right in the pan. Since it has that sour cream, it does fine sitting on the counter at room temperature for two or three days—perfect for grab-and-go breakfasts. Resist the urge to refrigerate it, though, because that just tends to dry out baked goods faster!

If you want to revive a slice later, don’t just microwave it! I wrap a slice loosely in a tiny bit of foil, pop it in a toaster oven for about five minutes, or even just zap it for 10 seconds until steam comes off. It brings back that just-baked tenderness. Speaking of making things ahead, if you’re prepping for a big weekend, you might want to check out my tips for keeping pumpkin bread moist; the storage rules are basically the same!

SAVE IT

Variations for This Comfort Food Cake

Even though I stick to the classic recipe for my apple coffee cake most of the time, I love messing around with it when I have extra time! This cake is so forgiving and accepts little twists beautifully. If you want to lean into that cozy, fall feeling, try mixing in a tiny pinch of ground nutmeg or even a little allspice along with the cinnamon in the batter. Those warm spices just deepen the apple flavor.

For texture lovers—and I know you’re out there—tossing about half a cup of chopped pecans or walnuts into that streusel topping is an absolute game-changer. It adds this wonderful little crunchiness that contrasts perfectly with how soft the cake stays underneath. If you’re into making big batches of cozy things, you should look at how I handle the dough for my homemade cinnamon rolls; the spice blending is similar!

Frequently Asked Questions About Apple Coffee Cake

I get so many questions every time I post this recipe, and that’s the best! It means you all are excited to get baking. Here are the ones I hear the most about making the absolute Best Apple Breakfast Cake.

What are the best apples to use for this coffee cake?

You absolutely need apples that hold their shape when baked! I swear by Granny Smith because they offer that perfect tartness to balance the sugary cake, and they stay firm. Honeycrisp or Fuji apples are also fantastic choices. Just avoid anything described as ‘mealy’ because those just turn to mush when they bake into your apple coffee cake.

Can I really use Greek yogurt instead of sour cream?

Yes, you certainly can! I often swap them out depending on what I have left in the fridge. Both sour cream and Greek yogurt provide that necessary fat and acidity that keeps the cake super moist and tender. You don’t need to change anything else in the recipe if you make that switch—it’s one of those reliable flavor swaps that just works.

How do I stop my delicious streusel topping from burning?

This happens if your topping has too much fat or if the cake is baking unevenly. If you notice the cinnamon crumb topping is getting dark about ten minutes before the cake looks ready, just grab a sheet of aluminum foil, loosely tent it over the pan, and keep baking. That protects the crisp topping while allowing the center of the cake to finish baking through.

Do I need to use an electric mixer for this cake?

Nope! My Grandma never owned an electric mixer—she did all the creaming by hand with a sturdy wooden spoon. While an electric mixer makes step one faster and fluffier, you absolutely can do it by hand. Just make sure your butter is truly softened and give those first couple of minutes of mixing a real, strong effort!

Serving Suggestions for Your Apple Streusel Cake Recipe

This apple coffee cake is absolutely wonderful all by itself, especially with a big mug of hot coffee the morning after you bake it. But if you want to dress it up for a really nice brunch spread, I have a couple of go-to ideas!

You can always drizzle a very thin, simple glaze over the top once it’s cooled—just powdered sugar and a splash of milk or lemon juice. That adds a little something extra without masking the streusel too much. For a decadent dessert feel, a dollop of softly whipped cream or a scoop of vanilla ice cream is heavenly. If you’re looking for a refreshing drink to go with it that isn’t coffee, you should try my recipe for easy homemade lemonade—the tartness cuts right through the sweetness perfectly!

SAVE IT

Nutritional Estimates for This Apple Coffee Cake

Now, I’m not a nutritionist—you know I’m just a home cook trying to get delicious food on the table! But I did pull up some general estimates for this apple coffee cake based on the ingredients. Remember that these numbers are just a guide and can change a lot depending on if you use full-fat sour cream or Greek yogurt, or how much butter sneaks into your streusel!

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Fat: 18g
• Protein: 4g

This is a rich treat meant for enjoying, not counting every single calorie! Just eat a slice and feel warm and happy!

Moist Apple Cinnamon Streusel Coffee Cake

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist apple coffee cake featuring tender apples, warm cinnamon, and a thick, buttery cinnamon streusel topping. It is perfect for brunch or a simple dessert.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 50 min
• Total Time: 70 min
• Yield: 9 servings 1x
• Category: Breakfast/Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream or Greek yogurt
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced
• For the Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
2. Prepare the streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
3. Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon. Set aside.
4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
5. Mix in the sour cream (or yogurt) and vanilla extract until just combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
7. Gently fold in the diced apples.
8. Spread half of the cake batter into the prepared pan. Sprinkle half of the streusel topping evenly over the batter.
9. Spoon the remaining batter over the streusel layer. Top with the remaining streusel mixture.
10. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.
11. Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving.

Notes

• For extra moisture, you can substitute buttermilk for the sour cream.
• If you are planning your weekly meals, this cake keeps well covered at room temperature for up to three days.
• This recipe is a great alternative to heavy desserts when you are looking for simple meal planning ideas for brunch.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30
• Sodium: 250
• Fat: 18
• Saturated Fat: 11
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 65