Moist Apple Crumble Coffee Cake – A Cozy Fall Favorite

This moist apple crumble coffee cake is the perfect blend of tender, spiced cake, buttery cinnamon-sugar apples, and a golden crumble topping that melts in your mouth. It’s the kind of treat you’ll want to enjoy with your morning coffee, bring to a brunch gathering, or savor as an afternoon pick-me-up.

Unlike dense or overly sweet versions, this apple coffee cake is light yet rich, with a moist crumb from sour cream and layers of soft baked apples throughout. The brown sugar crumble adds a satisfying crunch, while a simple glaze brings it all together with just the right touch of sweetness.

This is more than just a coffee cake — it’s a celebration of apple season and everything cozy.

Ingredients Overview

Here’s what goes into making this layered, bakery-style cake and how each ingredient contributes to the perfect texture and flavor.

For the Cake

• All-Purpose Flour: Gives structure. Be sure to measure accurately (spoon and level) to avoid a dense cake.

• Baking Powder & Baking Soda: Work together to create rise and lightness.

• Salt: Enhances flavor and balances sweetness.

• Unsalted Butter: Creamed with sugar for a tender crumb. Room temperature is key.

• Granulated Sugar: Adds sweetness and helps aerate the butter during creaming.

• Eggs: Bind and provide richness.

• Vanilla Extract: Adds warm, comforting aroma.

• Sour Cream: The secret to moisture — makes the cake soft and rich without heaviness. Greek yogurt is a good substitute.

For the Apple Filling

• Apples: Use firm, tart-sweet apples like Honeycrisp, Braeburn, or Granny Smith. They hold up well during baking and offer a juicy bite.

• Brown Sugar: Caramelizes the apples during baking.

• Cinnamon & Nutmeg: Classic warm spices that enhance the apple flavor.

• Lemon Juice: Prevents browning and adds brightness.

For the Crumble Topping

• Brown Sugar: Sweetens and caramelizes.

• Flour: Helps create the crumbly texture.

• Butter: Provides richness and binds the topping.

• Cinnamon: Adds warm spice to the topping.

Optional Glaze

• Powdered Sugar + Milk: A simple glaze to drizzle over the cooled cake. Optional, but adds a bakery-style finish.

Step-by-Step Instructions

This cake comes together in three parts: the apple filling, the cake batter, and the crumble topping.

1. Prepare the Apple Filling

In a bowl, combine:

• 2 medium apples, peeled and chopped (about 1½ cups)

• 2 tbsp brown sugar

• 1 tsp cinnamon

• ¼ tsp nutmeg

• 1 tsp lemon juice

Stir and set aside while you prep the batter. The apples will release a bit of juice and soften slightly.

2. Make the Crumble Topping

In a small bowl, mix:

• ⅓ cup brown sugar

• ⅓ cup all-purpose flour

• ½ tsp cinnamon

• 3 tbsp cold unsalted butter, cut into small cubes

Use a fork or pastry cutter to blend until crumbly. Refrigerate until ready to use.

3. Make the Cake Batter

Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan and line the bottom with parchment paper.

In a medium bowl, whisk:

• 1½ cups all-purpose flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

In a large mixing bowl, cream:

• ½ cup unsalted butter, room temperature

• ¾ cup granulated sugar

Beat 2–3 minutes until light and fluffy.

Add:

• 2 large eggs, one at a time

• 1½ tsp vanilla extract

Mix until fully combined.

Add dry ingredients in two additions, alternating with:

• ½ cup sour cream

Mix just until no dry streaks remain.

4. Assemble the Cake

• Spread half of the batter into the prepared pan.

• Evenly layer the cinnamon apples on top.

• Add the remaining batter and spread gently to cover.

• Sprinkle the chilled crumble topping over the surface.

5. Bake

• Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

• Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

6. (Optional) Drizzle with Glaze

Mix:

• ½ cup powdered sugar

• 1–2 tbsp milk or cream

• ½ tsp vanilla extract (optional)

Drizzle over the cooled cake before serving.

Tips, Variations & Substitutions

Tips for Success

• Don’t overmix the batter — mix just until combined to avoid a tough crumb.

• Use parchment for easy removal and clean edges.

• Let the cake cool before adding glaze so it doesn’t melt and disappear.

Variations

• Apple-Pear Blend: Swap half the apples for chopped ripe pear.

• Nuts: Add chopped walnuts or pecans to the crumble for texture.

• Spice It Up: Add cardamom or clove for deeper spice flavor.

Substitutions

• No sour cream? Use full-fat Greek yogurt.

• Gluten-Free: Use a 1:1 gluten-free flour blend.

• Dairy-Free: Use vegan butter and coconut yogurt or a plant-based sour cream.

Serving Ideas & Occasions

This apple crumble coffee cake is ideal for:

• Brunch or breakfast gatherings

• Afternoon tea or coffee

• Thanksgiving morning or holiday breakfasts

• Fall potlucks and cozy weekends

Pair with:

• A hot cup of coffee or chai

• A dollop of whipped cream

• A scoop of vanilla ice cream for dessert-style serving

Nutritional & Health Notes

This cake offers comfort and nostalgia, with a bit of balance from real fruit and optional substitutions.

To lighten the recipe:

• Reduce sugar by 2 tablespoons in the batter or topping

• Use plain Greek yogurt instead of sour cream

• Skip the glaze or drizzle lightly

Per slice (1/9 of the cake, without glaze), approximate nutrition:

• 280–310 calories

• 4g protein

• 13g fat

• 38g carbohydrates

FAQs

Q1: Can I make this cake in advance?

A1: Yes. It stays moist for up to 3 days at room temperature. Store covered or in an airtight container.

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Q2: Can I freeze apple crumble coffee cake?

A2: Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight and warm slices before serving.

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Q3: What apples work best?

A3: Firm, tart-sweet apples like Honeycrisp, Pink Lady, or Granny Smith hold their shape and flavor best during baking.

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Q4: Can I make this in a loaf pan?

A4: Yes, but the bake time may increase to 50–55 minutes. Check doneness with a toothpick near the center.

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Q5: Can I double this recipe?

A5: Yes. Double all ingredients and bake in a 9×13-inch pan. Extend baking time to 50–55 minutes.

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Q6: Why is my cake dry?

A6: Overbaking or using too much flour can cause dryness. Spoon and level flour when measuring and remove the cake once a toothpick comes out clean.

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Q7: Can I use oil instead of butter?

A7: Butter is preferred for flavor and structure, but you can substitute with ½ cup neutral oil (like canola). The texture will be slightly different but still moist.

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