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+ servings
sliced apple coffee cake on a cake stand with a slice of cake on a plate in the background

Apple Coffee Cake

This apple coffee cake makes a delicious breakfast for fall--or any time of year!

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Author Kelsie



  • 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

Coffee cake

  • 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



  1. 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.

Coffee cake

  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set aside.
  2. 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.
  3. 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).
  4. Use a rubber spatula to fold in the chopped apples.
  5. 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.
  6. 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.
  7. Cake is best served the day it’s made but uneaten cake can be stored, covered, in the fridge for up to 2 days.

Recipe Notes

*Use a tart apple like Granny Smith. If you can’t find Granny Smith, Jonagold or Pink Lady would work.