When the air cools and the kitchen starts smelling like sweet apples and warm cinnamon, I know I’m about to bake my apple Coffee Cake. This is the recipe I turn to when friends swing by unannounced, when a busy morning needs a little comforting sweetness, or when I just want a cozy slice to pair with coffee. The aroma alone feels like a hug—soft vanilla, toasty crumb, and fruit sweetness mingling in the steam. I always say this apple coffee cake is forgiving enough for weeknights but special enough for Sundays. It’s not fussy, it doesn’t demand your full attention, and somehow it tastes like celebration in a pan. I’ve shared this with neighbors, watched my kids’ eyes light up at the glaze hitting the warm top, and heard a chorus of “Can we have seconds?” every single time. If you’re craving something that feels like a little kitchen happiness, this apple coffee cake is your go-to. It’s the kind of dessert that makes a whole house smell like autumn and makes coffee taste even better.
What is Apple Coffee Cake?
Apple coffee cake is essentially a tender quick bread folded with apples and a cinnamon-sugar swirl, crowned with a crumbly streusel or glaze. Think of it as a friendly hybrid: the soft, moist center of a loaf cake, the warm, crackly top of a coffee cake, and the bright tang of apple pieces baked through. The name says it all—this is a coffee-kickstart breakfast cake you can slice for a quick morning treat or serve alongside dessert wine after dinner. I like to use a mix of diced apples and a touch of grated apple in the batter for moisture and apple flavor that stays bright even after baking. It’s comforting, approachable, and a little bit nostalgic—the kind of thing my kids actually ask for by name. This apple coffee cake proves you can have everyday ease and a little celebration in One Pan, with very little effort.
Why you’ll love this recipe?
What I love about this apple coffee cake is how it balances fruit sweetness with spice and a crumb that stays perfectly tender. Here are some reasons
- Flavor: The apples provide natural sweetness and tangy pops that pair beautifully with cinnamon, vanilla, and a hint of lemon zest. The glaze (or a simple dusting) ties everything together with a glossy, whispering sweetness.
- Simplicity: You whisk a few dry ingredients, mix some wet ingredients, and fold them together—no special equipment required. It’s the kind of recipe you can pull off in under an hour and still feel like a genius in the kitchen.
- Cost-efficiency: What is the best way to measure cost-efficiency? Apples are friendly on the budget, and pantry staples carry the day here. A little butter, a little flour, a little sugar, and you’ve got something that feels special without breaking the bank.
- Versatility: Swap in pears or add walnuts for a nutty crunch. You can use yogurt or a splash of milk if you don’t have buttermilk. This is a flexible canvas that still tastes distinctly like autumn.
In many ways, this apple coffee cake is the epitome of cozy home cooking: simple ingredients, a little patience, and flavors that remind you of kitchen chats with loved ones. It’s a dessert with a touch of elegance but no intimidation—perfect for both a rushed weekday and a lazy Sunday, and it always makes the house feel warm and welcoming.
How to Make Apple Coffee Cake
Quick Overview
In a nutshell, you’ll whisk dry ingredients, whisk wet ingredients, then fold them together until just combined. The batter gets poured into a prepared pan, the apple filling is swirled in, and a final dollop of batter seals the top before it bakes. A warm glaze or a simple dusting of sugar blankets the top when it comes out of the oven. The trick is not overmixing—you want a tender crumb and pockets of apple throughout. The result is an apple coffee cake that stays moist for days and fills your kitchen with the scent of cinnamon and vanilla the moment it bakes.
Ingredients
For the Main Batter:
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light Brown Sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional but lovely)
- 1/2 cup (115 g) unsalted butter, melted and cooled slightly
- 2 large eggs, room temperature
- 1 cup (240 ml) buttermilk or plain yogurt thinned with 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional but bright)
For the Filling:
- 2 medium apples, peeled, cored, and diced small (Granny Smith or Honeycrisp work great)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour (to help the filling set)
- A pinch of salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Optional: a pinch of lemon zest or cinnamon for extra zing
Tips and sourcing notes: use unsalted butter so you control the salt level, and opt for full-fat dairy if you can—it helps the cake stay moist. If you’re dairy-free, coconut or almond milk yogurt works fine, but you may want to reduce the sugar a touch since dairy adds a touch of richness. For the apples, firm varieties hold up best during baking; if you like a bit of extra sweetness, toss in a few slices of a sweeter apple too. This apple coffee cake will still taste delicious with a mix of apples—feel free to get creative.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Grease a 9×13-inch pan well with butter or nonstick spray, then dust lightly with flour or line the bottom with parchment if you prefer. I like to give the pan a quick spray and a light flour dust so the cake doesn’t stick and the edges stay crisp.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and spices. The color will look speckled with cinnamon—that’s a good sign that autumn is coming to your batter. Quick whisk ensures everything is evenly distributed so the cake bakes evenly.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with the buttermilk (or yogurt-milk mix), melted butter, vanilla, and lemon zest until just combined. The butter should be warm but not hot to avoid cooking the eggs. A few seconds with a whisk is all you need to bring everything together.
Step 4: Combine
Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or rubber spatula until just combined. It’s okay if there are a few lumps—overmixing will make the crumb tougher. This is where the magic happens: the batter should be thick and a little shaggy, not smooth as a Cake Batter.
Step 5: Prepare Filling
In a medium bowl, toss the diced apples with sugar, cinnamon, flour, and a pinch of salt. The flour helps set the filling and keeps it from sinking to the bottom. If you’re an apple lover like me, you can add a splash of lemon juice to brighten the apples’ flavor and keep them from browning too quickly.
Step 6: Layer & Swirl
Spread about two-thirds of the batter into the prepared pan, smoothing it into an even layer. Sprinkle the filling evenly over the batter, then dollop the remaining batter on top in spoonfuls. Use a knife or skewer to swirl the top batter through the filling for a pretty marbled look. The goal is to have pockets of apple in every bite with a few swirl lines that catch the light and look tempting as you pull the pan from the oven.
Step 7: Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Oven temperatures vary, so if your oven runs hot, start checking at 40 minutes. If you notice the top browning too quickly, tent the pan loosely with foil for the last 10 minutes to keep the crumb tender and the filling intact.
Step 8: Cool & Glaze
Let the cake cool in the pan for at least 15 minutes before glazing. A warm cake accepts glaze much better, so this is a good window to grab a cup of coffee and a moment of calm. Whisk together the glaze ingredients until smooth and glossy. Drizzle over the cake in a slow, generous sweep, letting it pool slightly at the edges. If you prefer no glaze, a light dusting of powdered sugar works beautifully too. A citrus-LEMON GLAZE* pairs delightfully with apples, but a simple vanilla glaze is always a crowd-pleaser.
Step 9: Slice & Serve
Slice into squares or generous wedges. Serve warm for the ultimate comforting experience, or room temperature the next day with a dollop of yogurt or whipped cream. My kids actually ask for seconds when this apple coffee cake is on the counter, and I’m not above hiding a tiny piece for myself as a “mid-afternoon snack.” The texture stays tender for days, and the flavors deepen as it rests, which is exactly what I want in a cake I’ll share all week long.
What to Serve It With
There are so many good ways to enjoy this apple coffee cake, depending on the moment and your mood:
For Breakfast: Warm slices with a strong cup of coffee or a big mug of chai. A dollop of yogurt on the side adds a tangy contrast that brightens the sweetness.
For Brunch: Plate slices with fresh berries, a dusting of powdered sugar, and a little extra glaze on the side. Add a pot of strong coffee or a cinnamon-spiced latte to elevate the gathering.
As Dessert: A scoop of vanilla ice cream or a spoonful of softly whipped cream turns this into a delightful after-dinner treat. A drizzle of caramel or maple syrup on top is irresistible for grownups, and my kids love a simple dusting of cinnamon with a spritz of lemon zest.
For Cozy Snacks: Warm slices with a mug of tea or hot cocoa—this is the perfect pick-me-up during a busy afternoon, especially when you need a little homey feel and a little extra sweetness to lift you up.
Family traditions collide with everyday life in this apple coffee cake. I’ve served it on crisp mornings and rainy afternoons alike, and it never fails to invite people to linger at the table. If you’ve got a go-to iced coffee you love, brew a pot to pair with this—the combination of apple spice and cool coffee is a little magical.
Top Tips for Perfecting Your Apple Coffee Cake
Here are a few seasoned tips that keep this apple coffee cake reliably delicious, no matter how you tweak it.
Apple Prep: Decide whether you want a mix of diced apples and a hint of grated apple for extra moisture. If you’re peeling, you’ll want to dice on the smaller side so every bite stays tender. Grating a small apple into the batter adds moisture and a pop of apple flavor without making the cake feel heavy.
Mixing Advice: Don’t overmix the wet and dry once you combine them. A few stubborn lumps are okay. Overmixing creates gluten development that can make the crumb tough. It’s better to have a slightly shaggy batter than a smooth one at this stage.
Swirl Customization: For a prettier spiral, don’t spread the filling all the way to the edges before adding the top dollops of batter. You want visible ribbons of apple and a few lighter swirls on the surface for an appealing marbled look.
Ingredient Swaps: Try half whole-wheat flour for a nuttier crumb, or swap yogurt for buttermilk to add extra tang. If you’re avoiding dairy, almond milk plus a little olive oil can work in a pinch, but you’ll notice a lighter crumb and different moisture balance.
Baking Tips: If your oven tends to run hot, lower the temperature to 345°F (175°C) and bake a little longer. Position the rack in the middle so the top doesn’t brown too quickly while the center finishes baking. Toothpick tests are your best friend here—center should come out with a few moist crumbs, not wet batter.
Glaze Variations: A maple glaze (maple syrup whisked into the sugar and a touch of cream) adds warmth, while a simple lemon glaze lightens the sweetness. Dusting with cinnamon-sugar also gives a crisp top without a glaze if you’re in a rush.
I’ve tested this a bunch of times, and the one lesson that kept coming back is simple: keep it simple. The apples, sugar, and cinnamon are the heart. Everything else is a nice whisper around that core. It’s a recipe that forgives, and that’s what makes it so dependable for weeknights and weekend treats alike.
Storing and Reheating Tips
Storing this apple coffee cake is almost as easy as making it. Here’s how I keep it tasting great for days.
Room Temperature: Keeps well for 2–3 days in an airtight container. If the house is warm, store it in a cool spot or a lidded cake tin to preserve the crumb and glaze.
Refrigerator Storage: You can refrigerate for up to 5–7 days. Wrap tightly or store in an airtight container to prevent the cake from absorbing fridge odors and to keep the glaze from drying out.
Freezer Instructions: Slice and freeze individual portions or the whole cake wrapped tightly in plastic wrap, then in foil. It’s good for up to 2–3 months. Thaw overnight in the fridge and rewarm gently in the oven or a microwave for a quick treat.
Glaze Timing Advice: If freezing, you can freeze the cake without glaze and add the glaze after thawing for a fresh, glossy finish. Alternatively, reheat in the oven and glaze while warm for the best texture and shine.
In practice, this apple coffee cake stays moist even after a few days, and the flavors deepen a bit with time. It’s wonderful to slice and share, knowing you’ve got something you can rely on to taste as good on day three as on day one.
Frequently Asked Questions
Final Thoughts
This apple coffee cake is the kind of recipe that proves home cooking can be both comforting and a little indulgent without taking hours or a pile of fancy ingredients. It’s friendly to a busy schedule, generous with flavor, and endlessly adaptable. The moments you spend in the kitchen—slicing apples, whisking batter, watching the swirl rise in the pan—are the moments that turn an ordinary afternoon into something memorable. If you give this a try, I’d love to hear how you tweaked it: which apples did you choose, did you glaze or dust, and what timing worked in your oven? Leave a comment with your notes, rate it, and share your own variations. Happy baking! And if you’re craving more, try pairing this with a cinnamon latte or a vanilla bean coffee for the full comforting experience. Can’t wait to hear how yours turns out!
apple coffee cake
Ingredients
For the Apples
- 14 g unsalted butter
- 2 Granny Smith apples peeled, cored, and sliced into bite-sized pieces
- 25 g granulated sugar
- 0.5 tsp cinnamon
For the Cake
- 57 g unsalted butter, melted
- 150 g granulated sugar
- 1 large egg
- 119 ml milk
- 186 g all-purpose flour
- 2 tsp baking powder
- 0.5 tsp salt
- 1 tsp cinnamon
For the Streusel Topping
- 57 g unsalted butter, melted
- 200 g packed brown sugar
- 16 g all-purpose flour
- 2 tsp cinnamon
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan, a 10-inch round pie plate, or a 9-inch square pan with nonstick cooking spray.
- In a large skillet, melt 14g butter over medium heat. Add the sliced apples, 25g granulated sugar, and 0.5 tsp cinnamon. Cook for about 3-4 minutes, until the apples just start to turn opaque but are still white. Remove from heat and let cool.
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and 1 tsp cinnamon for the cake. Set aside.
- In a large bowl, stir together 57g melted butter, 150g granulated sugar, and the egg. Stir in the milk. Add the dry ingredients to the wet ingredients and stir until just combined. Pour the batter into the prepared pan.
- Sprinkle the cooled apples evenly over the top of the cake batter.
- To make the streusel topping, stir together 57g melted butter, 200g packed brown sugar, 16g all-purpose flour, and 2 tsp cinnamon. Sprinkle this mixture evenly over the apples.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool before serving. Store covered in the refrigerator for up to 4 days or freeze for up to a month.
