Apple Cinnamon Coffee Cake

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Last Updated on July 10, 2026 by Kiersten James

This easy apple cinnamon coffee cake is made with fresh apples, sour cream, and a buttery cinnamon crumb topping for a soft, moist cake that’s perfect for fall baking.

Coffee cake has not always been one of my favorite things to bake.

There was the time I wasn’t thinking and used a baking dish that was not tall enough. Naturally, the entire cake rose and overflowed into the bottom of my oven while I was upstairs cleaning – that was fun.

Then there was the time I was distracted by the kids and accidentally dropped a perfectly good, fully baked coffee cake on my oven door as I was taking it out of the oven.

There was also the time that I didn’t realize coffee cakes take longer than other things to bake, and had to leave to be somewhere. So I shut the oven off, left, and came back to a half-baked, crusty-edged mess with a raw center hours later.

Coffee cakes and I have been through a lot. With time, I learned from my many mistakes, and now I actually really love them.

This apple cinnamon coffee cake is one I look forward to making every fall. It has a soft, buttery sour cream cake as the base that is filled with fresh apples. A traditional cinnamon crumb is then layered into the middle and sprinkled very generously over the top.

It’s simple enough for a weekend breakfast, but special enough to leave out when friends stop by or family comes over to see the kids.

If you’re looking for something easy to grab on busy mornings, these Apple Cinnamon Crumb Muffins are portable and another great option.

Why You’ll Love This Apple Cinnamon Coffee Cake

• Soft, moist cake thanks to full-fat sour cream.
• Packed with fresh apples and cinnamon in every bite.
• Made with simple pantry staples.
• Perfect for breakfast, brunch, dessert, or afternoon coffee.
• Freezes beautifully.

Ingredient Highlights:

Fresh Apples: Fresh apples are the star of this recipe. Granny Smith apples add tartness that balances the sweetness of the cake, while Golden Delicious apples bake up soft and naturally sweet. Either variety works well, but the best type of apple is whatever you already have on hand.

Sour Cream: Full-fat sour cream gives this coffee cake an incredibly tender crumb while adding a subtle richness. It also helps keep the cake moist long after it’s cooled.

Old-Fashioned Oats: A handful of old-fashioned oats mixed into the crumb topping creates a heartier texture without overpowering the cake.

Cinnamon: Cinnamon flavors every layer – from the apples to the crumb topping – bringing everything together with the coziest fall flavors.

Tips for the Best Results

• Dice the apples small. Smaller pieces bake more evenly and give you soft apples in every bite without making the cake soggy.
• Mix the crumble just until clumps form. Overmixing creates a sandy topping, while larger clumps give you those buttery bakery-style crumbs.
• Fold the batter by hand. Once the flour is added, use a rubber spatula and mix just until no dry streaks remain to keep the cake soft and tender.
• Cool for at least 30 minutes before slicing. This gives the crumb topping time to set and makes for cleaner slices.

How to Make Apple Cinnamon Coffee Cake

Ingredients:

Crumb Topping:

• 1 cup all-purpose flour
• 1/2 cup old-fashioned oats
• 1/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

For the Cake:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 large eggs
• 1 cup sour cream
• 1 1/2 teaspoons vanilla extract
• 2 Golden Delicious or Granny Smith apples, peeled, cored, and diced small

Instructions:

Preheat the oven to 350°F with a rack in the center position. Generously butter a 9×13-inch baking dish.

Make the Cinnamon Crumb:

In a separate bowl, combine the 1 cup flour, oats, brown sugar, granulated sugar, cinnamon, and ¼ teaspoon salt for the crumble.

Pour in the melted butter and gently mix until crumbs form. Do not thoroughly coat or overwork the mixture. Set it aside so larger clumps can form.

Make the Cake Batter:

In a medium bowl, whisk together the 2 cups of flour, baking powder, baking soda, and ½ teaspoon salt. Set aside.

Core the apples and dice them into small pieces.

In a large bowl, beat the granulated sugar and softened butter until well blended.

Add the first egg and beat until the mixture is smooth, about 2 to 3 minutes.

Add the second egg and mix until thoroughly incorporated. Mix in the sour cream and vanilla.

Add the flour mixture to the wet ingredients. Fold the batter together by hand just until the flour disappears. Do not overmix.

Fold the diced apples into the cake batter until just combined.

Spread half of the batter into the prepared baking dish. Scatter half of the crumble evenly over the batter.

Dollop the remaining batter over the crumble and gently spread it into an even layer, being careful not to disturb the crumbs underneath. This is easiest to do with a lightly greased rubber spatula.

Top with the remaining crumble and press it very gently into the batter.

Bake for about 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool to room temperature for about 30 minutes before slicing.

Storage & Freezing:

Allow the coffee cake to cool completely before storing.

• Room Temperature: Cover tightly and store for up to 3 days.
• Refrigerator: Store in an airtight container for up to 5 days. Bring slices to room temperature or warm them slightly before serving.
• Freezer: Wrap individual slices or the entire cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter before serving.

Frequently Asked Questions

What are the best apples for coffee cake?

Granny Smith and Golden Delicious are my favorites because they hold their shape well while baking and are the perfect balance of tart and sweet. Honeycrisp, Pink Lady, and Fuji are also great choices.

Can I make this coffee cake ahead of time?

Yes! In fact, I think it’s even better the next day. The flavors have time to settle, and the cake stays moist with no decline in texture or quality.

Do I have to peel the apples?

I recommend peeling them for the softest texture. If you don’t mind the skins, you can certainly leave them on.

Can I freeze Apple Cinnamon Coffee Cake?

Absolutely. Once cooled completely, wrap the cake tightly and freeze for up to three months. Individual slices thaw quickly and make an easy breakfast or afternoon treat.

Why is it called coffee cake if there’s no coffee in it?

Coffee cake gets its name because it’s traditionally served with coffee rather than containing coffee. It’s the perfect companion to a hot cup on a cool fall morning.

Can I use Greek yogurt instead of sour cream?

Yes. Full-fat plain Greek yogurt works well, though sour cream produces the richest flavor and most tender crumb.

Still have a ton of apples? Try these:

• Homemade Apple Butter (with canning instructions)
• How to Make Apple Sauce with Fresh Apples
• Cinnamon Applesauce Cookies
• Homemade Apple Fritter Bread
• Cozy Apple Cake with Caramel Glaze

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