Save This homestyle apple cinnamon coffee cake combines the comforting flavors of fresh apples and warm cinnamon in a moist, tender cake topped with a buttery crumble. It's my go-to recipe when I want to fill the house with that irresistible baked apple aroma that makes everyone gather in the kitchen.
I first developed this recipe when hosting a fall brunch for my in-laws. The cake disappeared so quickly that I barely got a slice myself. Now I always make two when family visits—one for sharing and one just for me.
Ingredients
- For the Cake: All-purpose flour provides structure while keeping the crumb tender
- Baking powder and baking soda: work together for the perfect rise
- Unsalted butter: adds richness and allows you to control the salt level
- Granulated sugar: sweetens without overwhelming the apple flavor
- Large eggs: provide structure and moisture
- Vanilla extract: enhances all the flavors without competing
- Sour cream: creates an incredibly moist texture that keeps well for days
- Fresh apples: are the star—choose firm varieties like Honeycrisp or Granny Smith
- For the Cinnamon Swirl: Light brown sugar adds caramel notes and moisture
- Ground cinnamon: brings warmth and that classic coffee cake flavor
- For the Crumb Topping: All-purpose flour gives the crumble structure
- Cold butter: creates those perfect buttery pockets in the topping
- Light brown sugar: adds depth and a slight chewiness
- Ground cinnamon: enhances the apple flavor
- Pinch of salt: balances the sweetness
Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and prepare your baking pan. I recommend lining with parchment paper with overhanging edges to easily lift the cake out after baking. The parchment prevents any sticky cinnamon swirl from cementing to the pan.
- Mix Dry Ingredients:
- Whisk together the flour, baking powder, baking soda, and salt in a bowl. This even distribution ensures no bitter pockets of leavening agents. Whisking also aerates the flour slightly, contributing to a lighter cake texture.
- Cream Butter and Sugar:
- Beat the softened butter and granulated sugar until truly light and fluffy, about 3-4 minutes. This step incorporates air into the mixture which creates a tender crumb. The mixture should be pale yellow and noticeably increased in volume.
- Add Wet Ingredients:
- Add eggs one at a time, beating well after each addition. This prevents the batter from curdling and ensures even incorporation. Mix in vanilla extract until fully blended, scraping down the sides of the bowl as needed.
- Combine Wet and Dry:
- Add half the flour mixture to the butter mixture and stir just until barely combined. Then fold in all the sour cream, followed by the remaining flour. Overmixing at this stage develops gluten and creates a tough cake, so use a light hand and stop mixing as soon as no dry flour remains.
- Fold in Apples:
- Gently fold in the diced apples with a spatula using a scooping motion from the bottom of the bowl. The apples will release moisture during baking, creating pockets of juicy goodness throughout the cake.
- Layer the Batter:
- Spread half the batter in your prepared pan. This first layer will be thick and may require some patience to spread evenly. Sprinkle all of the cinnamon-sugar mixture evenly over this layer, then carefully spread the remaining batter on top. For easier spreading, drop spoonfuls of batter all over before attempting to spread it.
- Make Crumb Topping:
- Work the cold butter into the flour, sugar, cinnamon and salt until you have pea-sized crumbs. I find using my fingertips works best, but work quickly so the butter doesn't warm too much. The varied sizes of crumbs create an interesting texture on the finished cake.
- Add Topping and Bake:
- Sprinkle the crumb topping evenly over the cake batter, covering the entire surface. Bake in the preheated oven until a toothpick inserted in the center comes out clean or with a few moist crumbs, about 40-45 minutes. If the topping starts browning too quickly, loosely cover with foil.
- Cool Before Serving:
- Allow the cake to cool in the pan for at least 20 minutes before slicing. This resting time allows the structure to set and makes for cleaner slices. The cake will still be slightly warm and absolutely irresistible.
Pin it The cinnamon swirl is what makes this coffee cake truly special. I discovered this technique from my grandmother who always said the secret to a great coffee cake was creating distinct layers of flavor. When you get that perfect bite with cake, cinnamon swirl, and crumb topping together, it's absolutely magical.
Apple Selection Tips
The type of apple you choose dramatically impacts the final taste and texture of this coffee cake. Firm, tart apples like Granny Smith maintain their structure during baking and provide a pleasant contrast to the sweet cake. Honeycrisp apples offer a perfect balance of sweetness and structure. Avoid softer varieties like McIntosh that can turn mushy during baking.
For the best flavor complexity, try using a mix of apple varieties. I often combine one Granny Smith with one Honeycrisp for the perfect balance of tart and sweet notes. Whatever variety you choose, make sure to dice the apples into small, uniform pieces around 1/4-inch for even distribution throughout the cake.
Storage Instructions
This coffee cake stays remarkably moist thanks to the sour cream and apples in the batter. To store leftovers, cool the cake completely, then cover tightly with plastic wrap or transfer to an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week.
For longer storage, freeze individual slices wrapped in plastic wrap and then foil. This method allows you to thaw just what you need for a quick breakfast or afternoon treat. To reheat, microwave a slice for 20-30 seconds or place in a 300°F oven for about 10 minutes until warmed through.
Seasonal Adaptations
Fall Harvest Version: Use a mix of apples and pears for varied texture. Add 1/2 teaspoon of freshly grated nutmeg to the batter. Incorporate 1/4 cup of minced crystallized ginger for a warming kick.
Summer Variation: Replace apples with fresh peaches or nectarines. Add 1 tablespoon of lemon zest to brighten the flavors. Sprinkle sliced almonds on top of the crumble before baking.
Winter Holiday Version: Add 1/4 teaspoon of ground cardamom and cloves to the cinnamon swirl. Mix 2 tablespoons of orange zest into the cake batter. Drizzle with a simple orange glaze after baking.
Pin it Frequently Asked Questions
- → What apples work best for this cake?
Choose firm, tart-sweet apples such as Granny Smith or Honeycrisp for balanced flavor and texture.
- → Can I prepare it in advance?
Yes, bake a day ahead and store covered at room temperature to keep it fresh and moist.
- → Can I substitute yogurt for sour cream?
Plain Greek yogurt or full-fat regular yogurt works well in place of sour cream for similar moisture.
- → How do I know when it's done baking?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs, not wet batter.
- → Is the cake freezer friendly?
Yes, cool completely, wrap slices tightly, and freeze up to 2 months. Thaw at room temperature before serving.