Apple Cinnamon Coffee Cake with Crumb Topping

This apple cinnamon coffee cake has a buttery crumb and thick ribbons of cinnamon sugar running through it, with fresh apple pieces that get soft and jammy in the oven. The topping is a heavy layer of streusel that stays crisp on top even after the cake cools.

Make it on a weekend morning and the kitchen will smell like brown sugar and warm spice, and you will have a cake that holds up all week.

Why This Coffee Cake Stays in the Rotation

The sour cream in the batter keeps the crumb tender for days, not just hours. I have cut into this cake on day three and it is still soft, not dry or crumbly around the edges.

The apples hold their shape instead of disappearing into the batter. I use a firm, tart variety like Granny Smith, but Honeycrisp or Pink Lady work just as well. The cinnamon sugar swirl and the thick streusel give you two distinct layers of crunch and sweetness, so every bite has a little variation in texture.

Ingredients

For the Cake

• 2 cups all-purpose flour: spooned and leveled, not scooped
• 2 tsp baking powder: for a tall rise
• ½ tsp baking soda: reacts with the sour cream
• ½ tsp salt
• 1 tsp ground cinnamon: for the cake base
• ½ cup unsalted butter, softened to room temperature: gives a tender crumb
• 1 cup granulated sugar
• 2 large eggs, at room temperature: cold eggs can make the batter curdle
• 2 tsp vanilla extract
• 1 cup full-fat sour cream: the secret to a moist cake
• ¼ cup whole milk: to loosen the batter just enough
• 2 cups peeled and diced tart apples (about 2 medium): chop them into ¼-inch pieces so they nestle into the batter

For the Cinnamon Swirl

• ⅓ cup packed light brown sugar
• 1 tsp ground cinnamon

For the Streusel

• ¾ cup all-purpose flour
• ½ cup packed light brown sugar
• 1 tsp ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes

Variations / Substitutions

• Pears instead of apples: Peel and dice firm pears, then toss them with a tiny bit of lemon juice so they do not brown.
• Add toasted nuts: Fold ½ cup chopped pecans or walnuts into the streusel mix for extra crunch.
• Dairy-free option: Swap the butter for a solid plant-based butter stick, use a thick dairy-free yogurt in place of sour cream, and use oat milk. The texture will be a little less rich but still tender.
• Gluten-free: Use a 1-to-1 gluten-free flour blend that contains xanthan gum in both the cake and the streusel.

For a simpler apple cake with no streusel, try my One-Bowl Apple Snack Cake.

How to Make Apple Cinnamon Coffee Cake

Step 1: Mix the Streusel and Cinnamon Sugar

Combine the ¾ cup flour, ½ cup brown sugar, and 1 tsp cinnamon for the streusel in a small bowl. Add the ¼ cup cold butter cubes and work them in with your fingers or a fork until the mixture looks like wet sand with some pea-sized clumps. This takes about 2 minutes. Set the bowl aside.

In a second small bowl, stir together the ⅓ cup brown sugar and 1 tsp cinnamon for the swirl. Set that aside too.

Step 2: Cream the Butter and Sugar

Put the ½ cup softened butter and 1 cup granulated sugar in a large bowl. Beat with a hand mixer on medium speed for about 3 minutes, until the mixture is pale, fluffy, and looks a little like frosting. Scrape down the sides once so no streaks of butter get left behind.

Step 3: Beat in the Eggs and Sour Cream

Crack in the 2 eggs one at a time, beating well after each one so the batter stays smooth. Pour in the 2 tsp vanilla and the 1 cup sour cream. Beat on low for about 1 minute just until everything comes together and there are no white streaks. The batter will be thick and glossy.

Step 4: Fold in the Dry Ingredients and Apples

Whisk the 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp cinnamon together in a medium bowl. With the mixer on low, add the flour mixture to the wet ingredients in three additions, alternating with the ¼ cup milk. Start and end with the flour. Mix only until the dry ingredients disappear, about 30 seconds total. Stop the mixer. Use a rubber spatula to gently fold in the 2 cups diced apples until they are distributed evenly.

Step 5: Spoon and Swirl the Batter

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or a 9-inch square baking pan and line the bottom with parchment. Spoon half the batter into the pan and spread it to the edges. Scatter half the apples that may have settled in the bowl over the batter. Sprinkle half of the cinnamon sugar mixture over the apples. Top with the remaining batter, spreading it carefully, then scatter the rest of the apples and cinnamon sugar on top. Drag a butter knife through the batter in a figure-eight motion two or three times to create the swirl without overmixing.

Step 6: Sprinkle with Streusel and Bake

Take the streusel and sprinkle it in an even layer over the top, breaking any very large clumps into smaller bits. Do not press it down; let it sit loose. Bake for 45 to 50 minutes, until the top is deep golden and a toothpick inserted into the center comes out with just a few moist crumbs. The streusel will be lightly crisp.

Step 7: Cool and Slice

Let the cake cool in the pan on a wire rack for 15 minutes. Run a thin knife around the edge if you used a springform, then release the ring. Slice into thick squares and serve warm. The crumb will be tender and the top will have crunchy pockets of streusel that crackle when you cut through them.

A Few Tips for the Best Crumb

• Check your baking powder.: If it is older than six months, grab a fresh can. Old leavening is the most common reason a coffee cake turns out dense.
• Chop apples small.: Big chunks drop to the bottom and can make the cake bake unevenly. Dice them about the size of a pea for the best suspension.
• Swirl gently.: A few strokes with a knife is enough. Too much mixing will blend the cinnamon sugar into the batter and you will lose the ribbons.
• Use a light-colored metal pan if you can.: Dark pans brown the bottom faster and can make the cake dry before the center is done.

Bake times by pan size:

Storing Leftovers

• Refrigerate: Wrap the cooled cake tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. The streusel will soften a little, but the cake stays moist.
• Reheating: Warm individual slices in the microwave for 20 seconds, or in a 300°F oven for 10 minutes to re-crisp the topping. A quick stint in a toaster oven works well too.
• Serve cold: This cake is great straight from the fridge, especially with hot coffee.

Frequently Asked Questions

Can I use a different fruit?

Yes. Pears, peaches, or even plums work well if they are ripe but still firm. Drain any fruit packed in syrup before using it.

Why did my streusel sink?

The batter was probably over-mixed or too thin, so the topping submerged during baking. Gently folding the flour into the wet ingredients and using cold butter in the streusel both help it stay on top.

Can I make this coffee cake ahead?

You can bake it the night before, cool it completely, and wrap it tightly. Reheat slices as directed for the freshest texture.

Can I freeze the whole cake?

Yes. Wrap the cooled, uncut cake in a double layer of plastic wrap and then a layer of foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Apple Cinnamon Coffee Cake Recipe

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 servings

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 cup full-fat sour cream
• ¼ cup whole milk
• 2 cups peeled and diced tart apples
• ⅓ cup packed light brown sugar
• 1 tsp ground cinnamon (for swirl)
• ¾ cup all-purpose flour (for streusel)
• ½ cup packed light brown sugar (for streusel)
• 1 tsp ground cinnamon (for streusel)
• ¼ cup cold unsalted butter, cubed

Method

 

1. Mix streusel dry ingredients, cut in cold butter until it looks like coarse crumbs, set aside. Stir together brown sugar and cinnamon for the swirl.
2. Cream softened butter and sugar with a mixer until fluffy, about 3 minutes.
3. Beat in eggs one at a time, then vanilla and sour cream until smooth.
4. Whisk flour, baking powder, baking soda, salt, and cinnamon. Add to wet mixture alternately with milk, mixing just until combined. Fold in diced apples.
5. Spread half the batter in a greased 9-inch pan. Layer half the apples and cinnamon sugar, then remaining batter, apples, and sugar. Swirl with a knife.
6. Sprinkle streusel evenly on top. Bake at 350°F for 45 to 50 minutes.
7. Cool in pan 15 minutes, then slice and serve.

Notes

If you only have a 9×5-inch loaf pan, the baking time will be closer to 60 to 65 minutes. Let it cool longer in the pan so the crumb sets before you slice.