Apple cinnamon coffee cake sits front and center in many kitchens during cool months. This recipe yields a moist bundt cake that brings apple, cinnamon, butter, and brown sugar together. It keeps well and serves easily for brunch or dessert. The instructions stay simple. Bakers who follow the steps will get consistent texture, clear flavors, and a golden streusel top.
Key Takeaways
- The apple cinnamon coffee cake recipe combines tart apples, cinnamon, and a buttery streusel topping for a moist, flavorful bundt cake perfect for brunch or dessert.
- Using sour cream or Greek yogurt keeps the coffee cake crumb tender and moist while room-temperature ingredients ensure even mixing.
- Toss diced apples with lemon juice to prevent browning and maintain fresh flavor in the cake.
- Add the streusel topping in layers between the batter for a balanced crunchy texture on top and inside the cake.
- This apple cinnamon coffee cake stores well at room temperature for two days and can be frozen up to three months for convenience.
- For variations, consider adding nuts, dried fruit, or substituting spices, and use dietary swaps like applesauce or vegan butter for lighter or dairy-free options.
Ingredients And Tools You’ll Need
Ingredients (serves 8–10)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain yogurt
- 2 medium apples, peeled and diced (about 1 1/2 cups)
- 1 tablespoon lemon juice
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 3 tablespoons cold unsalted butter, cubed
- Pinch of salt
Optional Glaze
- 1/2 cup powdered sugar
- 1–2 teaspoons milk or cream
- 1/4 teaspoon vanilla extract
Tools
- 10–12 cup bundt pan or 9-inch tube pan
- Medium bowl for dry ingredients
- Large bowl for batter
- Small bowl for streusel
- Mixer or whisk
- Cooling rack
- Spatula and measuring tools
Notes on ingredients
They recommend tart apples like Granny Smith for balance. The apple cinnamon coffee cake uses sour cream to keep the crumb moist. Bakers may swap Greek yogurt for sour cream with little change in texture. Use room-temperature butter and eggs for even mixing.
Step-By-Step Recipe — From Batter To Bake
Prepare and preheat
He preheats the oven to 350°F (175°C). She greases the bundt pan and dusts it with flour or uses baking spray. He tosses diced apples with lemon juice to prevent browning.
Mix dry ingredients
She sifts or stirs together 2 cups flour, baking powder, baking soda, 1 tablespoon cinnamon, and salt in a medium bowl. He sets the bowl aside.
Cream butter and sugars
They beat 3/4 cup softened butter with 1 cup granulated sugar and 1/2 cup brown sugar until light and slightly fluffy. They add eggs one at a time and mix after each addition. They stir in 1 teaspoon vanilla.
Combine batter
She adds half of the dry mix to the butter mixture and mixes gently. He adds 1 cup sour cream and blends. She adds the remaining dry mix and mixes until just combined. The batter stays thick but pourable. They fold in the lemon-tossed apples by hand.
Make streusel
He mixes 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. She rubs cold butter cubes into the dry mix until small crumbs form.
Assemble
They spoon half of the batter into the prepared bundt pan. She sprinkles half of the streusel over the batter. He spreads the remaining batter and finishes with the rest of the streusel on top.
Bake
She places the pan on the center rack and bakes for 45–55 minutes. He checks doneness with a toothpick: it should come out with moist crumbs but not wet batter. They tent the cake with foil if the top browns too fast.
Cool and glaze
They cool the cake in the pan for 15 minutes. He inverts the cake onto a rack and lets it cool further. She mixes powdered sugar with milk and vanilla for the optional glaze and drizzles it over the cooled cake.
Serving
They slice the cake and serve warm or at room temperature. The cake pairs well with coffee or spiced tea.
Tips, Variations, And Storage Suggestions
Tips
- Use room-temperature ingredients for even mixing.
- Chop apples to uniform size for consistent texture.
- Do not overmix after adding flour to avoid a tough crumb.
- If streusel sinks, reduce batter thickness slightly or chill the batter before adding.
Variations
- Add 1/2 cup chopped walnuts or pecans to the streusel for crunch.
- Swap 1 teaspoon apple pie spice for the cinnamon for a deeper spice profile.
- Stir 1/4 cup raisins or dried cranberries into the batter for a fruitier cake.
- Use a 9-inch tube pan instead of a bundt pan: adjust bake time and test with a toothpick.
Dietary swaps
- For a lighter cake, replace half the butter with applesauce and reduce sugar by 10–15%.
- For a dairy-free option, use plant-based yogurt and vegan butter.
Storage
They cover the cooled cake with a cake dome or wrap it in plastic wrap. It keeps at room temperature for two days. They refrigerate for up to five days. She reheats slices in a low oven or microwave for a few seconds before serving.
Freezing
He wraps slices tightly in plastic and places them in a freezer bag. They freeze for up to three months. She thaws slices in the fridge overnight and warms them before serving.
Troubleshooting
- If the cake is dense, she checks expiration date on leavening agents and avoids overmixing.
- If apples release too much moisture, she uses firmer apple varieties or tosses apples with 1–2 tablespoons of flour before folding them into the batter.
This apple cinnamon coffee cake balances tender cake and crunchy streusel. Bakers who follow these steps will get a steady outcome and a warm, spiced finish.
