Cinnamon apple coffee cake is easy to make and totally delicious. Super moist, studded with sweet-tart apples, and topped with a buttery crumb topping, this cake is a winner every time!
Hello there! And welcome to my last post before (the US celebrates) Thanksgiving!
Are you ready to eat your weight in turkey, stuffing, and green bean casserole before falling asleep in front of a football game? I am! (But my meal will be more like apple pie, sweet potato pecan pie, and cookies.)
Cookie and I have been baking up a storm to get ready for the big day (or I’ve been baking and Cookie has been licking up the crumbs I drop) and we’re ready for a little break before the craze of Christmas is upon us.
My favorite way to take a break? A slice of apple coffee cake, a cup of tea, and the stack of catalogs I still get because because someone hasn’t told Victoria’s Secret and J. Crew that online shopping is a thing. I’ll put my feet up and get some Christmas shopping done all at the same time!
Why you’ll love this apple coffee cake:
- It’s super simple and anyone (truly anyone!) can make it
- You probably have all the ingredients on hand right now
- The hands-on time is only about 20 minutes, leaving you time to spend on things more important than making breakfast
How to Make Apple Coffee Cake Topping
Combine brown sugar, flour, cinnamon, salt, and pecans in a mixing bowl and stir them together. Cut some cold unsalted butter into small chunks and sprinkle that over the top, then use your fingers to cut the butter into the rest of the ingredients until the mixture forms clumps (<—technical term).
Stick the bowl in the fridge (so the butter stays cold) and move on to the cake.
How to Make Apple Coffee Cake
Combine granulated sugar and room temperature butter in a large mixing bowl and beat until light and fluffy. (If your butter is too cold it won’t mix well with the sugar so be sure it’s at room temp.) Add 2 large eggs and beat to combine. Beat in cinnamon, vanilla, baking powder, baking soda, and salt.
Next beat in half of the flour, followed by half of the sour cream. Mix in the remaining flour, then the remaining sour cream, then fold in 2 cups of chopped peeled apple. Mix just until the flour is incorporated or your cake will turn out tough.
Use a tart baking apple for this apple coffee cake—Granny Smith is my favorite here, but Jonagold or Pink Lady would also work.
Spread half of the batter in a greased 9-inch springform pan, sprinkle with 1/3 of the topping, then gently spread the remaining batter over the topping layer and sprinkle the remaining topping over that. I missed taking pictures of the streusel layer in the middle of the cake—but it looks just like the one on TOP of the cake so use that as a guide if need be.
Bake for about an hour, until a toothpick inserted into the center of the coffee cake comes out clean. Let the cake cool for a bit, then top with powdered sugar (if you want) and serve. The cake holds up pretty well for a couple of days in the fridge but I liked it best the day it was made.
Ahhhhh. Just looking at these pictures is making me hungry. Do you see those gorgeous chunks of apple in there? Combine that with hints of cinnamon, a buttery crumb topping, and the crunch of pecans and I’m done for. Let the Christmas shopping (and the apple coffee cake eating) begin!
I hope you and your family have a wonderful Thanksgiving if you’re celebrating, and if not, I hope you have a wonderful week!
Did you make this apple coffee cake? That’s great! Post a pic on Insta and tag @theitsybitsykitchen so I can see your delicious creations!
This apple coffee cake makes a delicious breakfast for fall--or any time of year!
- 1 cup light brown sugar
- 1/4 cup + 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
- 1/4 cup cold unsalted butter cut into small chunks
- 1 cup granulated sugar
- 8 tablespoons unsalted butter at room temperature
- 2 large egg
- 1 1/2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup full-fat sour cream
- 2 cups finely chopped peeled apple from about 8 ounces apple*
- powdered sugar for dusting
Combine the sugar, flour, cinnamon, salt, and pecans in a small mixing bowl and stir to combine. Add the butter and use your fingers to cut the butter into the dry ingredients until it comes together and forms crumbles. Refrigerate while you work on the cake.
Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside.
Combine the sugar and butter in a large mixing bowl and beat with an electric mixer set to medium until light and fluffy, stopping to scrape the sides of the bowl as necessary. Add the eggs and beat until smooth.
Add the cinnamon, vanilla, baking powder, baking soda, and salt and beat to combine. With mixer on low, beat in half the flour followed by half of the sour cream. Stop mixer and scrape down the bowl, then beat in the remanning flour and remaining sour cream (batter will be thick).
Use a rubber spatula to fold in the chopped apples.
Scrape half of the batter into the prepared pan and sprinkle with about one-third of the topping. Gently spread the remaining cake over the topping and sprinkle the remaining topping over the top. Press the topping down lightly.
Bake for 55 to 60 minutes, until a toothpick inserted into the center of the cake comes out clean. (If the top of the cake starts to get too brown you can tent some foil over it toward the end of baking time.) Cool to room temperature on a wire rack, then dust with powdered sugar and serve.
Cake is best served the day it’s made but uneaten cake can be stored, covered, in the fridge for up to 2 days.
*Use a tart apple like Granny Smith. If you can’t find Granny Smith, Jonagold or Pink Lady would work.
Adapted from Texas Ties