I absolutely love coffee cake for breakfast and dessert year-round, but when fall rolls around, all I can think about is how to add apples to my favorite recipes. This homemade apple coffee cake is filled to the brim with real apples and fragrant cinnamon. The apples add a wonderful contrasting texture and freshness to the cake that warms my soul through the autumn chill.
What’s in This Apple Coffee Cake Recipe?
Butter: Unsalted butter adds moisture and richness to the cake and the topping. Sugar: I used a combination of granulated and brown sugar to sweeten this cake. Powdered sugar helps sweeten the glaze without making it gritty. Oil: Vegetable oil helps keep the cake moist and tender. Vanilla: Pure vanilla extract enhances the sweetness of the cake. Eggs: Add richness and moisture to the cake. Sour Cream: My secret ingredient for a moist and tender coffee cake. Flour: Gives the cake and topping structure. Baking Powder: Helps the cake rise in the oven. Cinnamon: Ground cinnamon adds warmth to the cake and topping. Apples: I like Granny Smith apples for baking, but Honeycrisp, Gala, or Golden Delicious also work. Milk: Helps thin the glaze to the correct consistency.
Tips for Success
Letting your butter, eggs, and sour cream come to room temperature ensures even creaming and a smooth batter. Cold ingredients can lead to a lumpy cake. Once the dry ingredients are incorporated, resist the urge to overmix the batter. Overmixing develops the gluten in the flour, leading to a tough and dense cake. The streusel topping should be crumbly and coarse. If it becomes too sandy or powdery, pinch it together with your fingertips to create pea-sized crumbs. Don’t be afraid to swirl the streusel topping into the batter a little bit to create pockets of streusel goodness throughout the cake.
How to Store and Reheat
Store leftover apple coffee cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. Enjoy room temperature or reheated in the microwave for 10-15 seconds. Freeze apple coffee cake whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw in the refrigerator or on the countertop overnight before serving.
Serving Suggestions
This apple cinnamon coffee cake brings joy in every bite while an apple crisp macchiato will bring it in every sip. Balance the sweetness with a slice of this delicious Ham and Cheese Casserole or Biscuit Breakfast Casserole.
How to Make Apple Coffee Cake Step by Step
Make the Batter: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with nonstick spray and set aside. Using a hand mixer, beat 1 cup of room temperature unsalted butter, ¾ cup of granulated sugar, ¾ cup of brown sugar, and ¼ cup of vegetable oil together. Beat in 2 teaspoons of pure vanilla extract, 3 large room-temperature eggs, and ½ cup of room-temperature sour cream. In a separate bowl, whisk 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt together. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 2 medium sliced apples. Make the Streusel: Transfer the batter to the prepared baking pan. Combine ½ cup of melted unsalted butter, 1 cup of all-purpose flour, ¾ cup of brown sugar, 1 teaspoon of ground cinnamon, and ⅛ teaspoon of kosher salt until the mixture is crumbly. Then, sprinkle the crumbs over the batter. Bake and Glaze: Bake for 40-45 minutes or until a toothpick inserted comes out clean. Whisk together 1 cup of powdered sugar and 2 tablespoons of milk to create a runny glaze. Drizzle the glaze over the cake.
