I wasn’t even planning to bake that day. Just had a couple of apples sitting on the counter and a quiet kitchen to myself. No special occasion, no guests coming over—just me, a mixing bowl, and a little curiosity.
And somehow, this apple coffee cake came out better than anything I’d actually planned before.
The crumb is soft but not too soft—it holds its shape perfectly. The apples stay juicy inside, not too sweet, not too tart. And that crumble on top? I could eat it straight from the bowl (and I did, a little).
The smell while it bakes fills up the whole house with cinnamon and sugar and warm, cozy vibes that don’t need a season or a holiday to make sense.
It’s the kind of cake you eat standing at the kitchen counter because waiting to slice it properly feels like too much.
You don’t need frosting, you don’t need fancy pans, and you definitely don’t need a reason to make it. Just a little time and a couple of apples.
This is the recipe I go back to when I want something easy but really satisfying. And honestly? It’s even better the next morning with tea—if it lasts that long.
Apple Coffee Cake Recipe
Ingredients
For the Streusel Topping:
- ¾ cup (95g) all-purpose flour
- ⅓ cup (65g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 tsp ground cinnamon
- ⅛ tsp salt
- 6 tbsp (85g) unsalted butter, cold and cubed
For the Cake Batter:
- 1¾ cups (220g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- ⅓ cup (80g) plain yogurt or sour cream
- ½ cup (120ml) whole milk
- 2 medium apples, peeled and chopped into small chunks (use crisp sweet-tart apples like Fuji or Honeycrisp)
Optional Topping:
-
Powdered sugar, for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20cm) round or square baking pan with parchment paper. Leave some overhang if you plan to lift the cake out later.
- In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger pea-sized pieces. Place in the fridge while you make the cake batter.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat the softened butter with the granulated sugar on medium speed for 2–3 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each. Add vanilla extract and beat until combined.
- Mix in the yogurt (or sour cream) just until blended. Don’t overmix.
- Add the dry ingredients in two parts, alternating with the milk. Start and end with the dry mix. Mix until just combined—don’t overbeat.
- Gently fold the chopped apples into the batter using a spatula. The batter will be thick—this is expected.
- Spread the cake batter evenly into your prepared pan. Tap the pan on the counter to level. Sprinkle the chilled streusel evenly over the top, pressing some of the crumbs together to form chunky clusters.
- Bake in the center of the oven for 45–55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden brown and the edges slightly crisp.
- Let the cake cool in the pan for at least 30 minutes. If lifting out, use the parchment overhang to gently remove and transfer to a wire rack.
- Once completely cool, sift a light layer of powdered sugar over the top before serving for that classic bakery finish.
- The crumb is soft, tender, and moist without being dense.
- Apple chunks remain juicy but fully cooked through.
- Streusel topping stays crunchy even after cooling—thanks to chilling it before baking.
- Store leftovers tightly covered at room temperature for 2 days or refrigerate for up to 5 days.
- To refresh, microwave individual slices for 10–15 seconds.
Can I Make Apple Coffee Cake Without Eggs?
Yes, you can still enjoy a moist apple coffee cake without using eggs. Here’s how to replace them:
- Yogurt (plain): ¼ cup = 1 egg : Adds moisture and binds the batter nicely.
- Unsweetened applesauce: ¼ cup = 1 egg : Keeps the cake soft and slightly sweeter.
- Mashed banana: ¼ cup = 1 egg : Works best if you don’t mind a mild banana taste.
- Buttermilk or milk + vinegar: ¼ cup buttermilk or ¼ cup milk + ½ tsp vinegar = 1 egg : Helps in leavening and softness.
- Commercial egg replacer powder: Use as per package instructions : Gives the closest texture to real eggs in baking.
Why Did My Apple Coffee Cake Turn Out Dry?
Dry cake is usually caused by small baking mistakes that are easy to fix.
- Overbaking: Baking too long or at too high a temperature dries the cake.
- Too much flour: Scooping directly from the bag can add extra flour.
- Not enough fat or moisture: Using less butter, yogurt, or milk than required affects softness.
- Wrong apple type: Using dry or mealy apples gives less moisture inside the cake.
- Overmixing the batter: This can make the cake dense and dry.
Can I Make Apple Coffee Cake Ahead Of Time?
Yes, you can prepare it in advance and it still tastes great the next day.
- Bake the whole cake a day earlier: Let it cool completely, then cover tightly.
- Wrap and refrigerate: Use cling film or foil to keep it fresh overnight.
- Prepare the batter ahead: Mix the batter, store it in the fridge (up to 12 hours), and bake the next morning.
- Make the streusel early: Mix the crumb topping a day ahead and chill in the fridge.
How Do I Reheat Apple Coffee Cake Without Drying It Out?
Reheating needs care so the cake stays soft and doesn’t lose moisture.
- Microwave method: Heat individual slices for 10–15 seconds. Place a damp paper towel loosely on top to keep it moist.
- Oven method: Cover the cake with foil and warm at 300°F (150°C) for 8–10 minutes.
- Steam method (for dry pieces): Place the slice in a steamer for 2–3 minutes to refresh moisture.
Can I Make This Cake Gluten-Free?
Yes, apple coffee cake can be made gluten-free with a few simple swaps.
- Gluten-free all-purpose flour blend: Use a 1:1 replacement with regular flour. Make sure it includes xanthan gum.
- Almond flour + oat flour: Use a mix for better texture. Not a direct swap, so follow a gluten-free recipe.
- Coconut flour (in small amounts): Absorbs more moisture, so needs recipe adjustments.
What Kind Of Pan Is Best For Baking Apple Coffee Cake?
The type of pan can affect how evenly your cake bakes and how the top turns out.
- 8-inch square or round baking pan: Gives the best height and even baking.
- Springform pan: Easy to remove the cake without flipping.
- Loaf pan: Works well for a denser, sliceable version.
- Bundt pan: If you want a fancy shape and slightly crispier edges.
- Glass dish: Bakes a little slower but stays warm longer after baking.
How Do I Store Apple Coffee Cake To Keep It Fresh?
Fresh storage means soft texture and flavor that lasts.
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Wrap tightly with foil or plastic wrap; stays fresh for 4–5 days.
- Avoid storing uncovered: Air dries it out quickly.
- Don’t slice too early: Whole cake stays fresher than sliced cake.
Can I Freeze Apple Coffee Cake After Baking?
Yes, freezing is a great way to keep extra cake without waste.
- Cool the cake completely: Never freeze a warm cake—it causes ice crystals.
- Wrap tightly: Use plastic wrap and then foil to avoid freezer burn.
- Freeze whole or in slices: Sliced pieces are easier to reheat later.
- Label and date: Use within 2 months for best taste.
- Reheat gently: Thaw at room temp, then warm in the oven or microwave.