Apple Coffee Cake Recipe – Easy Breakfast Treat for Apple Lovers

Posted on September 5, 2025

The aroma of freshly baked apple coffee cake drifting through my kitchen on a crisp morning—I mean, is there anything better? When I first stumbled upon this apple coffee cake recipe, it was after a stretch of rainy days where all I craved was something warm, cozy, and bursting with apple flavor. You know, the kind of breakfast that feels like a hug in cake form. I’ve been making coffee cakes for years, but mixing in apples really takes it to another level. It’s kind of nostalgic, too—reminds me of my grandma’s kitchen, where she’d always add a handful of diced apples to whatever she baked “just for extra goodness.”

This apple coffee cake recipe isn’t just about taste (though trust me, it’s packed with juicy apple chunks, cinnamon swirls, and a buttery crumb topping). It’s about that feeling you get when you slice into a cake that’s still warm from the oven, the steam rising and the sweet apple aroma filling the air. Whether you’re an apple lover, a breakfast enthusiast, or just someone who needs a little pick-me-up for your mornings, this cake is a game changer. Honestly, I’ve tested it over a dozen times—tweaking the spice, experimenting with different apple varieties, and perfecting the crumb topping until it was just right. So, if you’re like me and find joy in those small breakfast moments, you’re going to love this apple coffee cake recipe.

It’s great for busy families who want something special but don’t have hours to spare. And if you’re a fan of easy breakfast treats that taste like fall in every bite, you’ll be making this apple coffee cake recipe on repeat. Let’s face it, there’s something magical about a cake that’s both simple and absolutely delicious. Plus, you don’t need fancy ingredients or complicated steps—I promise!

Why You’ll Love This Recipe

After baking coffee cakes for years (and munching my way through many breakfast fails), I can honestly say this apple coffee cake recipe stands out. Here’s why it’s a must-try:

Quick & Easy: Ready in under 1 hour, so you can whip this up even on a busy morning.
Simple Ingredients: No need for a grocery run—you probably have everything in your pantry already.
Perfect for Breakfast or Brunch: A crowd-pleaser for family breakfasts, brunch with friends, or holiday mornings.
Kid-Friendly: Even picky eaters will ask for seconds (my own kids do!).
Unbelievably Delicious: The combination of tender apples, cinnamon, and crumb topping is the definition of comfort food.
Versatile: Works for breakfast, snack, or dessert—just add a scoop of ice cream or dollop of whipped cream.

What makes this apple coffee cake recipe different? I use crisp apples (Granny Smith or Honeycrisp work best) and a special technique—folding the apples into the batter for extra moisture and flavor. Plus, the crumb topping is generous, buttery, and perfectly spiced. There’s no dry or bland cake here. Each bite is packed with juicy apple pockets and a sweet crunch—honestly, it’s hard not to eat the whole thing in one sitting.

This isn’t just another coffee cake; it’s the one people ask for again and again at family gatherings. It’s the kind of cake that makes you close your eyes and savor the moment. And if you ever want to impress your guests without breaking a sweat, this apple coffee cake recipe is your secret weapon. I’ve made it for potlucks, lazy Sundays, and even breakfast-for-dinner nights—it’s always a hit.

Ingredients Needed

This apple coffee cake recipe uses wholesome, everyday ingredients to deliver maximum flavor and a moist, tender crumb. Best part? You can swap things around depending on what’s in your pantry or what apples you have on hand.

For the Cake Batter:
- All-purpose flour (2 cups / 250g) – forms the structure; you can use half whole wheat for extra fiber
- Granulated sugar (1 cup / 200g) – adds sweetness; brown sugar works for a deeper flavor
- Baking powder (2 tsp / 8g) – helps the cake rise
- Baking soda (1/2 tsp / 3g) – gives a light, fluffy texture
- Salt (1/2 tsp / 3g) – balances sweetness
- Ground cinnamon (1 tsp / 2g) – classic apple flavor
- Unsalted butter (1/2 cup / 113g, softened) – gives richness and moisture
- Eggs (2 large, room temperature) – binds everything together
- Vanilla extract (1 tsp / 5ml) – adds warmth
- Greek yogurt or sour cream (1/2 cup / 120g) – keeps the cake moist; use dairy-free if needed
- Milk (1/4 cup / 60ml) – helps with texture; almond or oat milk works too
- Apples (2 cups / 240g, peeled and diced) – Granny Smith or Honeycrisp for best results (firm, tart, and hold shape)
For the Crumb Topping:
- All-purpose flour (3/4 cup / 95g)
- Brown sugar (1/2 cup / 100g)
- Ground cinnamon (1/2 tsp / 1g)
- Unsalted butter (1/3 cup / 75g, melted)
- Chopped walnuts or pecans (optional, 1/3 cup / 35g) – adds crunch
- Pinch of salt
For the Glaze (Optional):
- Powdered sugar (1/2 cup / 60g)
- Milk (1-2 tbsp / 15-30ml)
- Vanilla extract (1/2 tsp / 2.5ml)

Ingredient Tips: For the apples, go for firm, tart varieties. If you’re out of Greek yogurt, sour cream or plain yogurt work perfectly. For a gluten-free version, swap in a 1:1 baking flour blend. If nuts are a concern, just skip them—no biggie. I’ve used Swerve sugar substitute and almond flour for low-carb swaps and it comes out delicious. Honestly, don’t stress if you’re missing an ingredient—this apple coffee cake recipe is super forgiving!

Equipment Needed

Mixing bowls: At least two—one for the batter, one for the crumb topping.
Hand mixer or stand mixer: Makes creaming butter and sugar a breeze, but a sturdy whisk will do in a pinch.
Measuring cups and spoons: For accuracy—don’t eyeball the baking powder (I learned that the hard way).
Rubber spatula: Helps scrape every last bit of batter from the bowl.
9-inch (23cm) square baking pan: Nonstick or lined with parchment for easy removal. Round pans work too (just adjust baking time).
Apple peeler and corer: Optional, but saves time—otherwise a regular paring knife does the trick.
Wire cooling rack: For cooling the cake evenly after baking.
Small bowl: For glaze mixing.

If you don’t have a stand mixer, I’ve done this recipe with just a wooden spoon—it takes some elbow grease, but it works. For budget-friendly pans, check local dollar stores or thrift shops—some of my best bakeware came from there! And for specialty tools, a quick wipe after use keeps them lasting longer (especially those sticky spatulas).

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) square baking pan or line it with parchment paper for easy cleanup. This step saves you from frantic cake removal later!
Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 cup (200g) sugar, 2 tsp (8g) baking powder, 1/2 tsp (3g) baking soda, 1/2 tsp (3g) salt, and 1 tsp (2g) cinnamon. The cinnamon already smells fantastic at this stage.
Cream Butter & Sugar: In another bowl, beat 1/2 cup (113g) softened butter until creamy. Add the eggs, one at a time, mixing well after each. Stir in 1 tsp (5ml) vanilla extract.
Add Wet Ingredients: Mix in 1/2 cup (120g) Greek yogurt (or sour cream) and 1/4 cup (60ml) milk. The batter may look slightly curdled—that’s totally fine, it’ll smooth out when you add the dry ingredients.
Combine Batter: Gradually mix the dry ingredients into the wet mixture. Don’t overmix—just until combined. Overmixing can make the cake dense (been there, done that).
Add Apples: Fold in 2 cups (240g) peeled, diced apples with a spatula. Make sure the apples are well distributed for even bites throughout.
Prepare Crumb Topping: In a separate bowl, mix 3/4 cup (95g) flour, 1/2 cup (100g) brown sugar, 1/2 tsp (1g) cinnamon, pinch of salt, and 1/3 cup (75g) melted butter. Add nuts if using. Stir until the mixture is crumbly but moist.
Assemble: Pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the batter, pressing lightly so it sticks.
Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the topping is golden brown. If your oven runs hot, check at 30 minutes. The cake should smell sweet and spicy, and feel springy to the touch.
Cool & Glaze: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Mix the glaze: whisk 1/2 cup (60g) powdered sugar with 1-2 tbsp (15-30ml) milk and 1/2 tsp (2.5ml) vanilla until smooth. Drizzle over the cooled cake.
Serve: Slice and serve warm, at room temperature, or chilled—whatever you like best!

Troubleshooting: If your crumb topping sinks, make sure it’s not too wet. If the cake browns too fast, tent with foil. The apples should be tender but not mushy. If the cake is too dry, check oven temperature accuracy (I once baked it at 400°F by mistake—oops!).

Efficiency Tip: Dice apples while your oven preheats and mix the crumb topping while the batter rests. Less waiting, more cake!

Cooking Tips & Techniques

I’ve baked this apple coffee cake more times than I can count—here are some nuggets of wisdom I wish I’d known sooner:

Apple Choice Matters: Use firm apples like Granny Smith or Honeycrisp—they hold their shape and don’t turn to mush.
Room Temperature Ingredients: Butter, eggs, and yogurt should be room temp for a smoother batter. If you forget, just microwave the butter for a few seconds and let eggs sit in warm water for 5 minutes.
Don’t Overmix: Mix just until the flour disappears. Overmixing leads to a tough cake (I learned from a few chewy disasters).
Crumb Topping: If your topping is too wet, add a spoonful of flour. If it’s too dry, add a splash of melted butter. The goal is sandy, clumpy crumbs.
Test for Doneness: A toothpick should come out clean, but a few moist crumbs are okay—don’t wait for it to be bone dry or the cake will turn out dry.
Multitasking: While the cake bakes, clean up prep tools and set up your coffee or tea. You’ll be ready to relax the moment the cake is out.
Consistency: Stick to the measurements for best results. Baking is a bit of a science, and too much flour or too little liquid throws things off.

I’ve had cakes overflow because I filled the pan too high, and crumb toppings melt when not mixed well. Each mishap taught me something new—so don’t stress if things aren’t perfect the first time. That’s part of the fun!

Variations & Adaptations

This apple coffee cake recipe is super flexible—here are some fun ways to make it your own or fit different dietary needs:

Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tested with Bob’s Red Mill and it works like a charm.
Vegan Adaptation: Swap butter for vegan margarine, use flaxseed eggs (1 tbsp ground flax + 3 tbsp water per egg), and plant-based yogurt/milk.
Nut-Free: Skip the walnuts/pecans in the crumb topping. Add rolled oats for extra crunch if you like.
Seasonal Twists: In fall, add a pinch of nutmeg or swap apples for pears. In summer, toss in fresh berries alongside apples.
Flavor Boost: Add a handful of raisins or dried cranberries for a sweet-tart pop. I sometimes add a splash of apple cider to the batter—so good!
Different Cooking Methods: This recipe works in a muffin tin (bake 20-25 minutes) or a bundt pan (increase baking time to 45-50 minutes).

My personal favorite? Mixing in a few chopped dates with the apples for extra caramel-like sweetness. Seriously, you’ll want to try it at least once!

Serving & Storage Suggestions

Serve this apple coffee cake warm for the ultimate breakfast treat—it pairs perfectly with a steaming mug of coffee or a chai latte. If you’re hosting brunch, slice the cake into squares and pile them on a pretty platter, dusted lightly with powdered sugar. Add a dollop of whipped cream or vanilla yogurt on the side for a little extra flair.

This cake also works great as a grab-and-go snack. Store leftovers wrapped tightly in the fridge for up to 4 days—it actually gets more moist as it sits! For longer storage, freeze individual slices wrapped in foil and pop them in a freezer bag. Reheat in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes—just watch so the crumb topping doesn’t burn.

Honestly, I think the flavors deepen after a day or two. The apples meld into the cake and the cinnamon comes through even more. So, don’t be afraid to bake ahead and savor all week!

Nutritional Information & Benefits

Each slice of this apple coffee cake (based on 12 servings) has roughly:

Calories: 210
Protein: 4g
Carbs: 34g
Fat: 7g
Fiber: 2g
Sugar: 18g

Apples bring vitamin C, fiber, and natural sweetness. Using Greek yogurt or sour cream boosts protein and keeps things moist without loads of oil. You can make this recipe gluten-free, nut-free, or dairy-free with simple swaps. Watch out if you have nut allergies—just skip the nuts in the crumb. For folks watching sugar, try a sugar substitute like Swerve or monkfruit.

I love this cake because it fits into my balanced breakfast routine—not too sweet, but totally satisfying. Plus, you’re getting a good serving of fruit right at breakfast!

Conclusion

This apple coffee cake recipe is more than just a breakfast treat—it’s a slice of happiness you can share with anyone. It’s easy, flexible, and packed with comforting apple-cinnamon flavor that makes mornings (or afternoons) a little bit brighter. Whether you stick to the classic version or try one of the fun variations, it’s the kind of cake everyone will love.

I keep coming back to this recipe because it’s simple enough for busy weekdays, but special enough for celebrations. Honestly, there’s something heartwarming about seeing my family gather around the table for a homemade cake. Give it a try, and make it your own—add your favorite twists or swap ingredients based on what you have.

Let me know in the comments if you bake this apple coffee cake recipe, or if you have your own delicious adaptations! Share your photos, tag a fellow breakfast lover, or pin this for your next brunch inspiration. Happy baking—and happy mornings!

FAQs

Can I use canned or pre-cooked apples for this apple coffee cake recipe?

Yes, but fresh apples give the best texture and flavor. If you use canned apples, drain them well and reduce the added sugar slightly.

Can I make this apple coffee cake recipe ahead of time?

Absolutely! Bake the cake, let it cool, and store it covered at room temperature for a day, or in the fridge for up to 4 days. The flavor actually improves!

What’s the best apple variety for this recipe?

Granny Smith and Honeycrisp are my favorites. They stay firm and add a nice tartness. Use your favorite apple—just avoid mealy ones like Red Delicious.

Can I freeze this apple coffee cake?

Yep! Slice and wrap individual pieces in foil, then store in a freezer bag. Reheat in the microwave or oven for a quick treat.

How do I make this apple coffee cake gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve had great success with Bob’s Red Mill and King Arthur blends.

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