The scent of cinnamon-laced apples and freshly baked cake drifting through my kitchen on a chilly morning — honestly, that’s the kind of magic that gets me out of bed. You know those days when you crave something warm, sweet, and comforting, but you don’t want a complicated recipe? That’s exactly how my apple pie coffee cake recipe came to be. I was staring at a bowl of apples and wondering how to make breakfast feel like dessert (but not too sweet), and after a bit of trial and error, the result was this easy homemade apple pie coffee cake.
It’s sort of a mash-up of everything I love: tender coffee cake, gooey apple pie filling, and a crumbly cinnamon streusel on top. I’ve baked this more times than I can count, sometimes for lazy weekend brunches and sometimes just because I need a cozy pick-me-up. If you’re anything like me (always hunting for new breakfast recipes that don’t require bakery-level skills), you’ll find this apple pie coffee cake is an absolute game-changer. Even my family — notorious for being picky about fruit in baked goods — devours this one.
This recipe is great for busy mornings, holiday gatherings, and afternoons when you need a treat with your coffee. It’s incredibly forgiving, too; I’ve swapped ingredients and played around with the spice blend, and it still comes out delicious every time. So whether you’re looking for a showstopper for brunch or just a little something to make your morning special, this apple pie coffee cake has you covered. Let’s dive in and make your kitchen smell amazing!
Why You’ll Love This Recipe
- Quick & Easy: You can whip up this apple pie coffee cake in under an hour, and most of that is baking time — perfect for last-minute cravings or spontaneous brunch plans.
- Simple Ingredients: No fancy stuff here. Apples, flour, butter, brown sugar, cinnamon — all pantry staples. If you bake even occasionally, you probably have everything you need!
- Perfect for Cozy Mornings: There’s nothing like a slice of warm coffee cake with a cup of coffee on a chilly morning. It’s ideal for lazy weekends, holiday breakfasts, or even after-school snacks.
- Crowd-Pleaser: This recipe gets rave reviews every time. My kids practically fight over the crumbs, and adults sneak seconds when they think nobody’s watching. The apple pie filling is a nostalgic twist that makes it irresistible.
- Unbelievably Delicious: The combination of soft cake, spiced apples, and crunchy streusel is pure comfort food. It’s not too sweet, not too heavy — just right.
What sets this apple pie coffee cake apart is the layering. Instead of just mixing everything together, you get a buttery cake base, a gooey apple pie filling in the middle, and a cinnamon crumb topping that’s crisp but never dry. I blend the apples with a little lemon juice for brightness and brown sugar for depth — it’s a trick I learned after several test bakes. And yes, you can use almost any kind of apple (Granny Smith for tartness, Honeycrisp for sweetness, or whatever you have).
This isn’t just another coffee cake — it’s a breakfast treat that feels special but doesn’t demand hours in the kitchen. It works for potlucks, family brunches, or quiet mornings when you want a little homemade happiness. For me, it’s become a go-to comfort bake; every bite feels like a warm hug, especially on those chilly mornings when you need something extra cozy.
Ingredients Needed
This apple pie coffee cake recipe is all about simple, everyday ingredients coming together to create big flavor and a dreamy texture. Most of these are pantry staples, and you can easily swap or adjust for dietary needs or personal taste.
- For the Cake:
- 2 cups (250g) all-purpose flour (or use gluten-free blend for GF option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, softened (adds richness)
- 3/4 cup (150g) granulated sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream or plain Greek yogurt (for moistness; use dairy-free yogurt if needed)
- 1/4 cup (60ml) milk (any kind, dairy or plant-based)
- For the Apple Pie Filling:
- 2 medium apples, peeled, cored, and diced (about 2 cups / 240g; Granny Smith or Honeycrisp work great)
- 2 tbsp brown sugar (adds caramel notes)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional, for depth)
- 1 tbsp lemon juice (brightens the apples)
- 2 tsp cornstarch (thickens the filling)
- For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (70g) brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (60g) unsalted butter, cold and cubed
- Pinch of salt
Ingredient Notes & Substitutions:
– Flour: You can use whole wheat flour for extra fiber, though it’ll be a bit denser.
– Sour Cream/Greek Yogurt: This keeps the cake tender and moist. I’ve used both, and even dairy-free yogurt works in a pinch.
– Butter: If you’re dairy-free, swap for vegan butter or coconut oil.
– Apples: Any baking apple works; try mixing varieties for more flavor. Pears are also delicious here if you want a twist.
– Spices: Feel free to add a pinch of ground ginger or cardamom for extra warmth.
– Streusel Topping: If you like nuts, add a handful of chopped pecans or walnuts for crunch.
I usually stick to the classic combo of Granny Smith apples, real butter, and cinnamon, but honestly, whatever you have will do the trick. The beauty of this recipe is that you can adapt it to what’s in your kitchen — no need to run out for anything fancy.
Equipment Needed
You don’t need any special equipment to make this apple pie coffee cake, which is one reason I love it so much. Here’s what I always reach for:
- 9-inch (23cm) round or square cake pan (a springform pan works well for easy removal)
- Mixing bowls (at least two: one for cake batter, one for apple filling)
- Hand mixer or stand mixer (you can mix by hand, but electric makes it easier)
- Whisk and spatula (for blending and scraping batter)
- Sharp paring knife (for peeling and dicing apples)
- Measuring cups and spoons
Alternatives: If you don’t have a cake pan, a deep pie dish or even a small casserole dish works. I’ve used a loaf pan in a pinch; just watch the baking time.
Maintenance Tips: For pans, line with parchment for easy cleanup. If you use a springform pan, check the latch before you pour in the batter (I learned this the hard way once — batter everywhere!).
Budget-Friendly Options: Dollar store mixing bowls and spatulas work fine. I’ve baked this cake in old Pyrex dishes, too, and it comes out perfectly every time.
Preparation Method
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease your 9-inch cake pan and line the bottom with parchment paper (for easy release).
- Prepare the Apple Pie Filling:
- In a medium bowl, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until apples are well coated.
- Set aside to let the flavors meld while you mix the cake batter.
- Make the Streusel Topping:
- In a small bowl, mix flour, brown sugar, cinnamon, and salt.
- Add cold cubed butter. Rub together with your fingers until the mixture resembles coarse crumbs. (Tip: Work quickly so the butter doesn’t melt.)
- Set aside in the fridge while you make the cake batter.
- Mix the Cake Batter:
- In a large bowl, cream softened butter and granulated sugar until light and fluffy (about 2-3 minutes with a mixer).
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add half the dry ingredients to the butter mixture, mixing gently.
- Stir in sour cream (or yogurt) and milk, then add the remaining dry ingredients. Mix until just combined — don’t overmix, or the cake can get tough.
- Layer the Cake:
- Spread half the cake batter into your prepared pan. It’ll be thick; use a spatula to smooth it out.
- Spoon the apple pie filling evenly over the batter. Some juice is good, but if it’s super liquidy, drain a bit off.
- Dollop the remaining cake batter on top. It won’t cover every bit of apple — that’s okay! Just spread gently so you don’t disturb the filling.
- Sprinkle streusel topping all over. Press down lightly so it sticks.
- Bake: Bake in the center of your oven for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Start checking at 35 minutes if your oven runs hot.
- Cool & Serve: Let the cake cool in the pan for 10-15 minutes, then run a knife around the edges and gently lift out (if using a springform, unlatch). Serve warm or at room temperature.
Troubleshooting Tips: If your cake seems too wet, the apples might’ve been extra juicy. Let it bake an extra 5 minutes, checking often. If the topping browns too quickly, cover loosely with foil. The batter is supposed to be thick, so don’t worry if it’s hard to spread!
Sensory Cues: The cake should smell like buttery cinnamon heaven. The top will be golden and a little crunchy. When you slice, the apples should be soft but not mushy, and the cake base tender.
Personal Tip: I sometimes add a sprinkle of turbinado sugar on top for extra crunch — it’s not essential, but it adds a nice sparkle.
Cooking Tips & Techniques
After baking this apple pie coffee cake more times than I can remember, I’ve picked up a few tricks that make all the difference. Here’s what I’ve learned (sometimes the hard way):
- Don’t Overmix: Once you add the flour to the batter, mix just until combined. Overmixing develops gluten, and your cake can end up dense.
- Apple Prep: Dice apples evenly for uniform baking. If your apples are super tart, add an extra tablespoon of brown sugar.
- Cold Butter for Streusel: Use cold, cubed butter for the topping. If the butter’s too soft, the topping won’t be as crumbly.
- Baking Evenness: If your oven has hot spots (mine definitely does), rotate the pan halfway through baking for even browning.
- Moisture Balance: Apples release juice as they bake. If you prefer a firmer filling, drain off some liquid before layering. If you want gooeyness, leave it all in.
- Timing & Multitasking: While your cake bakes, clean up, prep coffee, or set the table. It makes the process feel more relaxed and less rushed.
Common mistakes? I once used apples that were too soft — the filling turned mushy and watery. Another time, I forgot to chill the streusel and ended up with a greasy top. Live and learn! My biggest advice: trust your senses. If the cake smells ready but isn’t quite golden, give it a few extra minutes. If the top browns too fast, cover with foil.
Consistency comes from patience — let the cake cool slightly before slicing, or it might fall apart. And don’t panic if your apple layer isn’t perfectly even; it always tastes good! The best part? Even imperfect coffee cake is still delicious.
Variations & Adaptations
This apple pie coffee cake plays well with just about any kitchen whim. I love tinkering with the recipe, and here are some of my favorite twists:
- Gluten-Free Version: Swap all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture is just as tender (I’ve tested it with Bob’s Red Mill GF flour and it works perfectly).
- Vegan Adaptation: Use plant-based butter, dairy-free yogurt, and a flaxseed egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 5 minutes). The cake stays moist and flavorful.
- Seasonal Flavor Boosts: Try adding a handful of fresh cranberries or blueberries to the apple layer for a burst of tartness. In the fall, add chopped pecans or walnuts to the streusel. Come spring, swap apples for diced pears or stone fruit.
- Spice It Up: Mix ground ginger, cardamom, or even pumpkin pie spice into the cake batter or filling for a different flavor profile.
- Allergen Substitutions: Use oat milk or almond milk instead of dairy. Egg replacers (like aquafaba or commercial egg substitutes) work well here, too.
My personal favorite? A version with half apples, half pears, a dash of cardamom, and toasted walnuts in the streusel. It’s got a little extra crunch and a gentle floral note. If you’re baking for kids, keep it classic — stick to just apples and cinnamon. The beauty of this apple pie coffee cake is it’s endlessly customizable, so don’t be afraid to make it your own.
Serving & Storage Suggestions
For the best experience, serve your apple pie coffee cake warm (the aroma is out of this world!). I like to slice generous pieces and top them with a dollop of whipped cream or vanilla yogurt. It’s a dreamy pairing with a hot cup of coffee or spiced chai — perfect for cozy mornings or a relaxed brunch.
If you’re putting out a spread, this coffee cake goes beautifully alongside a simple fruit salad, scrambled eggs, or even crispy bacon. For dessert, try it with a scoop of vanilla ice cream. Honestly, there’s no wrong way to serve it!
To store, wrap leftover cake tightly in plastic or foil and keep in the fridge for up to 4 days. It stays moist thanks to the apples. For longer storage, freeze individual slices in airtight containers for up to 2 months. To reheat, microwave a slice for 15-20 seconds, or pop it in a 300°F (150°C) oven for 5 minutes. The flavors deepen as it sits — sometimes I think it’s even better on day two.
Pro tip: If the streusel softens, a quick toast in the oven will crisp it up again. This cake is just as lovely cold, so don’t stress if you’re eating it straight from the fridge (guilty as charged).
Nutritional Information & Benefits
Here’s a quick rundown of the estimated nutrition per slice (based on 12 servings):
| Calories | Approx. 230 |
|---|---|
| Fat | 10g |
| Carbohydrates | 33g |
| Protein | 3g |
| Fiber | 2g |
| Sugar | 17g |
Health Benefits: Apples add fiber, vitamin C, and natural sweetness. The cake uses real fruit and can be adapted for lower sugar, dairy-free, or gluten-free diets. If you swap for whole wheat flour, you’ll get extra fiber and nutrients.
Dietary Considerations: This recipe can be made nut-free, dairy-free, and gluten-free with easy swaps. Contains eggs, dairy, and wheat in the base version. If you have allergies, check ingredient labels carefully.
Personally, I love how the apples add natural moisture and nutrition. It’s a treat that doesn’t feel heavy, and with the right swaps, it fits a variety of diets.
Conclusion
If you’re craving a breakfast that feels like a celebration but doesn’t require hours in the kitchen, this apple pie coffee cake recipe is the answer. It’s cozy, comforting, and ridiculously easy — exactly what you want on a chilly morning or a weekend when you need a little extra sweetness.
Don’t be afraid to switch things up based on your preferences or what’s in your pantry. This cake is forgiving and always delicious, whether you stick to the classic apple cinnamon combo or get creative with seasonal fruit and spices.
On a personal note, I keep coming back to this recipe because it brings a sense of warmth and nostalgia to my kitchen. It’s the kind of bake that gets my family gathered around the table (even the sleepyheads!). If you give it a try, let me know in the comments how you made it your own or share a photo — I’d love to see your cozy morning creations!
So grab those apples and let’s bake something wonderful. Here’s to mornings filled with comfort, cake, and good company!
FAQs
Can I use store-bought apple pie filling instead of fresh apples?
Yes, you can! If you’re short on time, about 1 cup of canned apple pie filling works. Just chop it up a bit and reduce the sugar in the filling layer.
What kind of apples are best for apple pie coffee cake?
Granny Smith and Honeycrisp are my favorites for their texture and flavor, but any firm baking apple will work. Mixing varieties can add more flavor depth!
Can I make this apple pie coffee cake gluten-free?
Absolutely! Substitute a 1:1 gluten-free flour blend for the all-purpose flour. I’ve tried this with Bob’s Red Mill and King Arthur blends, and both work well.
How do I know when the cake is done baking?
The top should be golden and a toothpick inserted in the center should come out mostly clean (a few moist crumbs are fine). If the apples are extra juicy, you might need a few extra minutes.
Can I freeze apple pie coffee cake?
Yes! Slice and wrap individual pieces tightly in plastic or foil, then freeze for up to 2 months. Thaw overnight in the fridge or warm in the microwave for a quick treat.
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Apple Pie Coffee Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This easy homemade apple pie coffee cake combines tender cake, gooey apple pie filling, and a crumbly cinnamon streusel topping for a cozy breakfast treat. Perfect for lazy mornings, brunches, or anytime you crave comfort food without complicated steps.
Ingredients
- 2 cups all-purpose flour (or gluten-free blend for GF option)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or plain Greek yogurt (or dairy-free yogurt)
- 1/4 cup milk (dairy or plant-based)
- 2 medium apples, peeled, cored, and diced (about 2 cups; Granny Smith or Honeycrisp)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper.
- In a medium bowl, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until apples are well coated. Set aside.
- In a small bowl, mix flour, brown sugar, cinnamon, and salt for the streusel. Add cold cubed butter and rub together with fingers until mixture resembles coarse crumbs. Chill in fridge.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy (2-3 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add half the dry ingredients to the butter mixture, mixing gently.
- Stir in sour cream (or yogurt) and milk, then add remaining dry ingredients. Mix until just combined.
- Spread half the cake batter into prepared pan. Spoon apple pie filling evenly over batter.
- Dollop remaining cake batter on top and gently spread. Sprinkle streusel topping over and press lightly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out mostly clean. Start checking at 35 minutes.
- Cool in pan for 10-15 minutes, then run a knife around edges and gently lift out. Serve warm or at room temperature.
Notes
For gluten-free, use a 1:1 GF flour blend. For dairy-free, swap butter and yogurt for plant-based alternatives. Add nuts to streusel for crunch, or swap apples for pears. If apples are very juicy, drain some liquid before layering. Rotate pan halfway through baking for even browning. Cake is best served warm and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 230
- Sugar: 17
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 33
- Fiber: 2
- Protein: 3
Keywords: apple pie coffee cake, breakfast cake, easy coffee cake, apple cinnamon cake, brunch recipe, streusel cake, cozy breakfast, homemade coffee cake
