This Apple Coffee Cake recipe delivers a moist, tender crumb layered with sweet-tart apples and a ribbon of cinnamon sugar, finished with a simple glaze. It’s an ideal fall bake—perfect for breakfast, an afternoon treat, or a light dessert with a scoop of vanilla ice cream.
If you enjoy coffee cakes, try our Lemon Blueberry Coffee Cake, Mixed Berry Coffee Cake or the Orange Cranberry Coffee Cake for holiday baking.
Apple Coffee Cake Recipe
As apple season rolls in, this apple cinnamon coffee cake becomes a seasonal favorite. The cake is buttery and moist, studded with diced apples and a cinnamon-brown sugar swirl for classic autumn flavor. A light glaze adds just the right amount of sweetness without overpowering the apples.
For a crumb-topped variation, you can add a streusel before baking. The streusel from our Apple Cinnamon French Toast Bake pairs particularly well with this cake.
Key Ingredients
- Butter – use room-temperature butter so it creams smoothly with the sugar. If needed, soften briefly in the microwave in 5–10 second increments.
- Eggs – room-temperature eggs incorporate more evenly; warm under running water if chilled.
- Cinnamon – pairs beautifully with apples and enhances the fall spice profile.
- Baking Powder – provides lift so the cake stays light and tender.
- Buttermilk – adds moisture and a subtle tang; sour cream or Greek yogurt can be substituted.
- Apples – choose a firm, tart variety like Granny Smith or a crisp Honeycrisp so the pieces hold up during baking.
- Glaze – a simple mix of powdered sugar and milk; a splash of vanilla is optional.
How to Make Apple Coffee Cake
- Prepare the batter. Cream the butter and sugar until light and fluffy. Add the egg and vanilla, then mix in the dry ingredients on low speed until nearly combined. Stir in buttermilk just until the batter is uniform.
- Layer the cake. Spray a 9″ x 9″ baking dish with nonstick spray. Spread half the batter in the dish, then top with half the diced apples and half the cinnamon-brown sugar mixture. Add the remaining batter, then finish with the remaining apples and cinnamon sugar.
- Bake. Bake at 350°F (175°C) for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and glaze. Let the cake cool on a rack. Whisk powdered sugar with milk until smooth, then drizzle the glaze over the cooled cake. Slice and serve.
Easy Recipe Variations
Try these simple twists to customize the coffee cake:
- Buttery streusel: Top with a brown sugar streusel before baking for extra texture and sweetness.
- Caramel apple: Drizzle caramel sauce into the layers or on top for a caramel swirl.
- Cream cheese swirl: Soften and swirl cream cheese into the batter for a marbled, tangy addition.
- Nutty crunch: Fold in chopped walnuts or pecans for texture and flavor.
- Individual portions: Bake in a muffin tin, filling cups about two-thirds full and adjusting baking time until a toothpick comes out clean.
Frequently Asked Questions
Yes. A crumb or streusel topping works wonderfully—mix and sprinkle it over the batter before baking.
Choose tart, firm apples that hold their shape when baked, such as Granny Smith, Honeycrisp, Gala or Fuji. Avoid varieties that become mushy, like Red Delicious.
Yes—cool the cake completely, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours. Warm gently in a 325°F oven if desired.
Allow the cake to cool for at least 30 minutes before glazing so the glaze doesn’t soak into the warm cake.
Storing and Freezing Instructions
- Storing – keep the cake covered in the refrigerator for up to one week.
- Freezing – wrap tightly and freeze for up to three months. Thaw in the fridge overnight or at room temperature for a few hours.
- To warm – reheat slices in a 325°F oven for 5–10 minutes until just warmed through.
Apple Cinnamon Coffee Cake Recipe
Ingredients
- 1 cup butter, room temperature
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup buttermilk
- 2 medium Granny Smith apples, peeled and diced into 1/4″ pieces (about 1½ cups)
Cinnamon Sugar
- ½ cup light brown sugar
- 1 teaspoon cinnamon
Glaze for Coffee Cake
- 2/3 cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9″ x 9″ baking dish.
- In a stand mixer, beat room-temperature butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and vanilla and mix until smooth. In a separate bowl whisk the flour, cinnamon, baking powder and salt. Add the dry ingredients to the butter mixture and mix on low until almost combined. Stir in the buttermilk until the batter is uniform.
- Spread half the batter in the prepared dish. Top with half the diced apples, then sprinkle half the cinnamon-brown sugar mixture over the apples.
- Add the remaining batter, spread evenly, and top with the remaining apples and cinnamon sugar.
- Bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cake completely on a wire rack. Whisk powdered sugar and milk until smooth, drizzle over the cooled cake, slice, and serve.
Notes
Reheating: warm slices in a 325°F oven for 5–10 minutes until gently heated.
Nutrition
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Carbohydrates: 71g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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More Of Our Favorite Breakfast Quick Bread Recipes
- Lemon Blueberry Buttermilk Cake
- Pumpkin Cinnamon Coffee Cake
- Pumpkin Bread
- Easy Pumpkin Muffins
- Lemon Poppy Seed Bread
- Mini Blueberry Bread
- Homemade Banana Bread
- Double Chocolate Banana Bread
- Einkorn Pumpkin Muffins
- Triple Berry Muffins
- More Breakfast Recipes
- More Fall Recipes
This Apple Coffee Cake is a favorite fall breakfast: moist, tender, packed with apples and cinnamon, and finished with a sweet glaze.