I love how this cake layers warm, cinnamon-spiced apples into a tender vanilla cake and finishes it with a golden, crumbly topping. It’s easy to make but tastes like something special. Whether I serve it fresh out of the oven or the next day with a drizzle of glaze, it’s always a hit. This recipe makes enough for a crowd and is just as good at brunch as it is for dessert.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Coffee Cake: Butter (softened) Granulated sugar Brown sugar Eggs Vanilla extract All-purpose flour Baking powder Salt Milk
For the Apple Mixture: Apples (peeled, cored, and chopped) Brown sugar Melted butter All-purpose flour Cinnamon Salt
For the Glaze (Optional): Powdered sugar Milk Vanilla extract
Directions
Coffee Cake
I preheat the oven to 350°F and grease a 9×13 baking dish with nonstick spray or butter.
In a large bowl, I cream together the butter, granulated sugar, and brown sugar using a mixer for 2–3 minutes.
I beat in the eggs one at a time until combined, then add the vanilla and mix.
In a separate bowl, I whisk together the flour, baking powder, and salt.
I add one-third of the dry ingredients to the wet mixture and stir to combine. Then I add one-third of the milk and stir again. I repeat this two more times until everything is mixed. I set the batter aside.
Apple Mixture
In another bowl, I combine the chopped apples with brown sugar, melted butter, flour, cinnamon, and salt. I stir until the apples are evenly coated.
Assemble
I spread half of the cake batter into the prepared baking dish.
I layer on half of the apple mixture.
I spoon the remaining batter on top and finish with the rest of the apple mixture.
Bake
I bake the cake for 45 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Then I let the cake cool to room temperature.
Glaze (Optional)
I whisk together the glaze ingredients in a small bowl until smooth.
Once the cake is cool, I drizzle the glaze over the top and let it set for a few minutes before serving.
Servings and timing
This recipe makes about 12–16 servings, depending on how big I slice it. It takes around 20 minutes to prep and 45–55 minutes to bake, so I can have it ready in just over an hour.
Variations
I sometimes add chopped nuts like walnuts or pecans to the apple mixture for extra crunch.
Swapping in pears for apples gives this cake a fun twist.
A touch of nutmeg in the apple mixture adds warmth.
I’ve made this with a cinnamon streusel instead of apples for a classic coffee cake version.
For a lighter glaze, I use just powdered sugar and milk—no vanilla needed.
Storage/Reheating
I store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 4 days. When I want to reheat a slice, I warm it in the microwave for about 20–30 seconds—it brings back that fresh-baked feel.
FAQs
Can I use store-bought apple pie filling?
Yes, I can use it as a shortcut. It’s sweeter and more saucy, so I skip adding extra sugar to the filling layer.
Can I make this ahead of time?
Absolutely. I often bake it the night before and glaze it the next day before serving. It holds up really well.
What kind of apples work best?
I like to use tart-sweet apples like Honeycrisp, Granny Smith, or Fuji—they hold their shape and balance the sweetness.
Can I freeze coffee cake?
Yes! I wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. I thaw and warm it up when I’m ready to serve.
Can I make this recipe gluten-free?
I’ve had success using a 1:1 gluten-free flour blend. The texture is slightly different but still delicious.
Conclusion
This Apple Crumble Coffee Cake is everything I want in a cozy, home-baked treat—fluffy cake, sweet apples, a hint of spice, and that irresistible crumble on top. Whether it’s for brunch, dessert, or an afternoon coffee break, it always delivers a little slice of comfort.
This soft, buttery coffee cake is layered with spiced apples and brown sugar crumble, then finished with a sweet glaze. Perfect for cozy mornings or holiday brunch.
Ingredients
For the Coffee Cake:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
For the Apple Mixture:
2–3 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
1/2 cup brown sugar
2 tbsp melted butter
1 tbsp all-purpose flour
1 tsp ground cinnamon
Pinch of salt
For the Glaze (Optional):
1 cup powdered sugar
1–2 tbsp milk or cream
1/2 tsp vanilla extract
Instructions
Preheat the Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
Make the Cake Batter:
In a large bowl, cream butter, granulated sugar, and brown sugar using a hand or stand mixer for 2–3 minutes.
Beat in eggs one at a time until fully combined. Add vanilla extract and mix.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding the flour mixture and milk in three additions, mixing until just combined. Set aside.
Prepare the Apple Mixture:
In a large bowl, combine diced apples, brown sugar, melted butter, flour, cinnamon, and salt. Stir until apples are evenly coated. Set aside.
Assemble the Cake:
Spread half of the cake batter into the prepared pan.
Layer with half of the apple mixture.
Spoon remaining cake batter over the apples, then top with the remaining apple mixture.
Bake:
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let cool to room temperature before glazing.
Make the Glaze (Optional):
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Drizzle over cooled cake and let set before serving.
Notes
Use tart apples like Granny Smith for balanced flavor.
For extra crunch, add chopped pecans or walnuts to the apple mixture.
The glaze is optional but adds a sweet finishing touch.
Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.
