Apple Coffee Cake with Cinnamon Brown Sugar Crumb is a favorite Coffee Cake recipe for brunch or dessert. Tender yogurt or sour cream coffee cake is loaded with tart Granny Smith apples then swirled with a brown sugar cinnamon crumb. It's then topped with more brown sugar cinnamon crumb mixture.
It's such an easy Apple Coffee Cake Recipe.
Apple Coffeecake With Cinnamon Brown Sugar Crumb Swirl has been a regular on our fall must haves for years. I originally made it with the Krustez Cinnamon Crumb Coffeecake mix for years until I had perfected this little gem..
It's perfectly moist and the cinnamon brown sugar crumb topping provides the perfect contrast to the tart Granny Smith Apples. I usually use whole wheat pastry flour to increase the fiber, but all-purpose flour works equally well I can never tell the difference in this recipe between the two flours.
The cinnamon crumb swirl ensures a taste of the cinnamon brown sugar crumb topping in every bite.
We love this Coffee Cake for brunch or dessert and it's always a hit.
Here's how to make Apple Coffee Cake:
- 2 cups Brown Sugar
- 1/4 All-Purpose Flour
- 1 1/2 teaspoons Cinnamon
This can be done by hand or in a mixer.
If using a mixer mix on low speed until crumbly, or cut in using a pastry cutter.
Mixture will form crumbs when pressed together. Set aside.
- 3/4 cup Cold Butter
- 1 1/2 cups Sugar
The cold butter helps add volume to the batter making for a lighter coffeecake.
Add 4 eggs one at a time, scarping sides of bowl between each addition.
Add 2 teaspoons Vanilla, and mix, until well combined.
- 1 1/2 teaspoon teaspoon Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt.
Mix until well combined.
Tip: Whole Wheat Pastry Flour is a healthier option and no one will be able to tell it's whole wheat.
Mix until just barely combined being careful not to over mix.
Add 2 whole Granny Smith Apples peeled, cored and diced, about 3 cups.
I like the granny smith apples because they are tart, and hold up well to baking. If they are too tart Pinovas are a bit sweeter, and always a favorite in baked goods if you can find them.
Butter a 9"x13" pan and line with parchment paper, butter parchment paper. Spread 1/2 of the apple batter mixture over the bottom of the prepared pan.
Press 1/3 of the Cinnamon Brown Sugar Crumb between fingers, and sprinkle evenly over batter.
Spread remaining batter over the top, and use a knife to swirl batter.
Press remaining crumb mixture between fingers, and spread evenly over the top of cake.
Bake in a 350 degree oven for 55-65 minutes until a toothpick inserted into the center of the cake comes out clean. Cool before serving.
Apple Coffeecake With Cinnamon Brown Sugar Crumb is all the things I love about the fall in each little bite.
A few other favorite Coffee Cake recipes you might enjoy are:
- Cherry Cream Cheese Coffee Cake
- Blueberry Cinnamon Swirl Coffee Cake
- Strawberry Rhubarb Coffee Cake
- Chocolate Zucchini Coffee Cake with Chocolate Crumb
Yield: 16
Apple Coffee Cake with Cinnamon Brown Sugar Crumb
Apple Coffee Cake with Cinnamon Brown Sugar Crumb has a tender yogurt or sour cream cake it is a favorite Coffee Cake recipe for brunch or dessert.
Prep time: 25 MinCook time: 1 H & 5 MInactive time: 25 MinTotal time: 1 H & 55 M
Ingredients
Brown Sugar Cinnamon Crumb
- 2 cups Brown Sugar
- 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 1/2 teaspoons Cinnamon, Ground
- 6 tablespoons Cold Butter
Apple Coffee Cake
- 3/4 cup Cold Butter, Cubed
- 1 1/2 cups Granulated Sugar
- 4 whole Eggs
- 2 teaspoons Pure Vanilla Extract
- 1 1/2 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 3 cups All-Purpose Flour Or Whole Wheat Pastry Flour
- 1 1/2 cups Sour Cream Or Greek Yogurt
- 2 whole Large Granny Smith Apples, Peeled, Cored and Diced (About 3 cups)
Instructions
Apple Coffee Cake with Cinnamon Brown Sugar Crumb
- Preheat oven to 350 degrees.
- Butter a 9"x13" pan and line with parchment paper, butter parchment paper.
Brown Sugar Cinnamon Crumb
- Mix together brown sugar, flour and cinnamon.
- Mix using a mixer or cut in using a pastry cutter 6 tablespoons cubed butter until crumbly.
Apple Coffee Cake
- Add 3/4 cup cold butter to mixing bowl and beat until smooth and creamy. Slowly add sugar while beating at medium speed until light and fluffy.
- Add eggs one at a time beating well between each addition. Scrape sides of bowl between each egg. Then add vanilla and mix well. Batter should be light and fluffy.
- Add baking soda, baking powder, and sea salt. Beat on medium-high speed until well combined. Scrape sides of bowl.
- Add flour 1 cup at a time alternating with 1/2 cup sour cream mixing on low speed until just combined being careful not to over mix. Repeat until all of the flour and sour cream has been added.
- Mix in diced apples until evenly distributed.
- Spread half of the cake batter into the bottom of prepared pan and spread to the edge.
- Spread 1/3 of of the Brown Sugar Cinnamon Crumb over the batter and cover with remaining apple coffeecake batter and use a knife to swirl in cinnamon crumb topping.
- Press remaining brown sugar crumb topping between fingers to form crumbs and distribute evenly over the top of the cake.
- Bake for 55-65 minutes or until a toothpick inserted into the center of cake comes out clean.
- Allow cake to cool before serving.
Nutrition Facts
Calories
444.30Fat
19.16 gSat. Fat
10.49 gCarbs
65.51 gFiber
1.54 gNet carbs
63.97 gSugar
44.27 gProtein
4.98 gSodium
230.84 mgCholesterol
94.10 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2016 Serena Bakes Simply From Scratch
Wow, you always have the most amazing, delicious-looking coffeecake recipes!! This one sounds perfect for fall - I'm planning to go to an apple orchard soon, and then I'll have to try this. Apples and cinnamon are a classic flavor combination for a reason...it's irresistible!
ReplyDeleteSuch a perfect fall breakfast! Love the cinnamon brown sugar crumb!
ReplyDeleteLove how you swirled some of the crumb in! Yum! Looks like a great fall treat.
ReplyDeleteI love this cake recipe! Thank you!
ReplyDeleteThis cake sounds delicious!! I love the combination of apple and cinnamon and it looks beautifully moist too :)
ReplyDeleteThis looks so good!!! Perfect for our upcoming apple harvest! ;)
ReplyDeleteThat looks delicious! There's nothing like fall apples. I can't wait to try this!
ReplyDeleteYUM!! Thanks for a new recipe to use up apples! We got so from our trees :)
ReplyDeleteI would love to have this for breakfast this weekend! It looks fabulous!
ReplyDeleteG'day What a great cake from scratch! Great photos!
ReplyDeleteCheers! Joanne
Mmmm, there's nothing I love more than a big slice of apple coffee cake!
ReplyDeleteThese look delicious!!
ReplyDeleteThis looks divine! I love how you added the crumb into the middle of the cake...YUM!
ReplyDeleteI love a great coffeecake and this looks so good, would love a square right now!!
ReplyDeleteAwesome fall flavors in a delectable treat! Perfect combo!!
ReplyDeleteThis cake looks amazing! I love coffeecakes :) Thanks for sharing! Pinning
ReplyDeleteOh, yes!!! This is right up my alley too! I have company coming next weekend, on the list!
ReplyDeleteNothing says the holiday season like cinnamon and coffee. This recipe is going on the menu for Thanksgiving.
ReplyDeleteThis looks very delicious!
ReplyDeleteOh yeah... I could handle a piece of this right now!
ReplyDeleteWhy can't all these people wait until they actually make the recipe before commenting on how good it looks and sounds? We would much rather hear how good it was in reality and comments on the recipe from real live experience. Way to many sounds good and not enough was really good.
ReplyDeleteI'm sorry you feel this way. Let me know if you have any questions I can help you with!
DeleteI agree. We want to know how it comes out and how you like the recipe!
DeleteI made this today! It is excellent! I used no fat Greek yogurt. I highly recommend this recipe if you like apples and cinnamon!
ReplyDeleteThanks Pixie! I'm glad you enjoyed it as much as we do!
DeleteDid you simply omit the Greek yoghurt or sub it?
ReplyDeleteHi Sumayya, Don't omit the Greek Yogurt the cake needs it. You can either use sour cream or greek yogurt. You can find greek yogurt in no fat, low fat or full fat and any of them will work. I've made this recipe with all the above and it's always a family favorite! Please let me know if you have anymore questions! -Serena
DeleteAfter 42 years making Dutch applecake.I love to try tomorrow this cake.It looks great.Thank you Lenie.
ReplyDeleteWhat weight would six tablespoons of cold butter be? X
ReplyDelete3 ounces Butter, each tablespoons is .5 ounces. I hope that helps! -Serena
DeleteHi! Went apple picking a few days ago. Would love to make this before the apples start turning. Can this cake be frozen?
ReplyDeleteHi Fran, I haven't tried freezing this but I think it should freeze well. If you do please let me know the outcome! Have a great weekend! -Serena
DeleteHi Serena, I'm a newbie baker and came across this recipe on Pinterest. Thought I'd give it a try. Easy enough, but so greatfull for your explicit instructions and photos! And also for the fact that I own the old version of the Kitchen Aid stand mixer, a true work horse. The end result was nothing short of amazing! I don't eat sweets, but my husband gave it a 9.9 out of 10. Hoping this freezes well because it makes a big cake. Thanks for the recipe!!
ReplyDeleteDo you think some oats in the crumb would be a good idea, wondering if you anyone has tried it?
ReplyDeleteThanks!
I haven't tried it with this recipe but it should work. Thanks, Serena
DeleteMade this for brunch this morning; it filled the house with a wonderful aroma while baking. Took about 60 minutes in my oven. It was delicious; I love that even with that amount of brown sugar swirled throughout and on top, it wasn't overly sweet. It was great with a cup of coffee; thank you for sharing!
ReplyDeleteAwesome coffee cake recipe!!
ReplyDeleteI could totally eat this whole pan!
ReplyDeleteI can't wait for my next excuse to bake up a coffeecake as THIS will be it! It looks terrific, Serena!
ReplyDeleteCoffeecake is my weakness!
ReplyDeleteYum!!!
ReplyDeleteI made this today for Christmas brunch. I made it exactly according to the recipe. The topping completely melted into the top of the cake. :(
ReplyDeleteYou need to put a warning in the recipe! Only make if you own a very good stand mixer! Almost impossible to make without one. To say 20 minutes for prep without one is outrageous!
ReplyDeleteMade this for a family dinner and it was a huge hit! I used nonfat Greek yogurt and it didn't take away from the taste at all. Patches of the topping did melt into the cake, but overall it held up. It was delicious, and I kept getting compliments...even via text the next day when it was time for leftovers :)
ReplyDeleteWondering if using a bunt pan would work and what adjustments I would have to make for it to work? Any suggestions?
ReplyDeleteHi! I'm sure it would work. I don't know what the adjustments would be for size and cooking time without trying it. If you have extra batter you could always drop it into a muffin pan! Thanks, Serena
DeleteI just made this cake because it looked easy to make however it wasn’t, I have a small manual mixer so it was lot of work to get the cake batter. I put one extra apple because when it comes to good bakes with fruit I don’t like to be shy. I must say that it was worth the work, this cakes is amazing, a fluffy texture and the apples add an amazing flavour, it is just a little sweet but nothing that my palad can’t handle :-)
ReplyDeleteThis recipe definitely goes to my exclusive repertoire, I only wish the amounts of butter would’ve been in grams and not in tbs as it is was a little difficult to know if I was using the right amount, other than that it was easy to follow. Btw I used vanilla ice cream on the side of my cake and it was a hit. My friends where asking me for the recipe so, I’m sorry Serena but I had to promote this delicious cake with few more people, don’t worry I didn’t take credit for it, I just gave them the link of this site so they can check the original recipe ;-)
My new favorite recipe!! I had some frozen cinnamon apples that needed to be used up and this cake was perfect. The sour cream makes it super moist and it goes great with morning tea.
ReplyDeleteCame out delicious and moist! Everyone loved it!! Thank you!
ReplyDeleteWhat's the purpose of buttering the pan, then parchment, then butter that too? What kind of pan did you use? I usually use non-stick or glass and spray or butter it. Just curious since I bought the ingredients today to make it.
ReplyDeleteI like to butter the pan so the parchment sticks tight to the corners and prevents it from slipping around while I'm spreading batter. I butter the parchment just as an extra precaution for a clean release mainly from the corners. I like the parchment because it makes it easy to lift the cake out of the pan to cut clean slices. I used a metal pan that was not non stick coated. If clean slices aren't a big deal you could always just butter your pan and call it good. I hope that helps. Thanks, Serena
DeleteI made this today because I had apples that were close to going bad and needed to use them. I searched out a recipe and found this. It did not disappoint!!! It is delicious. It’s so moist, light, and fluffy. I used half whole wheat flour and half all purpose flour as well as non-fat Greek yogurt instead of sour cream. So good. I think I may add pecans next time to half of it to see how it would taste. Thank so much for the recipe. My family loves it!
ReplyDeleteGreat recipe! Thank you!
ReplyDeleteI’m in the UK and made this cake yesterday. It’s delicious and I’d like to add it to my favourite recipes but I’m having an issue with using cups. The amount of grams in a UK cup seems to differ to the US cups. Could you give me the gram amounts for each of the ingredients please. Including the butter. It may be worth adding this to your recipe as there are people who prefer to be more exact and weigh out ingredients.
ReplyDeleteSo yummy! The batter is very thick and mine really rose! I rarely even eat the desserts I make but I had 2 pieces of this. Thanks!!
ReplyDeleteI’d like to try making this cake as it looks very good. The only reason I hesitate is that it calls for cold butter in the batter, which doesn’t mix very well and can make the batter lumpy. I think I will go ahead and try it with room temperature butter.
ReplyDeleteI just had a piece of this absolutely amazingly delicious cake. This recipe is going straight in the keep folder!
ReplyDeleteThis apple coffee cake recipe is the BEST! I took it to church to share for a luncheon and everyone loved it. I've made it several times. It takes a little time to make it, but it is so worth it. Thanks for sharing!
ReplyDeleteMoist and delicious!
ReplyDeleteMade a dairy free version using vegan butter and Silk Oak 'yogurt'. Came out so moist and delicious. Not too sweet and everyone loved it!
ReplyDeleteThis recipe is soooo delicious! I've made it a couple times now and it ALWAYS impresses! I want to make it again but as muffins this time. What would the cook time be?
ReplyDeleteThank you so much! My best guess is 25--35 min. is typical for muffins. -Serena
DeleteI made this today it says it’s a coffee cake but there is no coffee in the ingredients list. I added a teaspoon of coffee powder to the cake mix. Still in the oven so here’s hoping it comes out nice.
ReplyDelete