This easy apple coffee cake is soft, moist, and loaded with fresh apples, a crisp cinnamon-sugar topping, and a simple powdered sugar glaze. Sour cream gives the cake an especially tender crumb, making it perfect with a hot cup of coffee for breakfast, brunch, or an afternoon snack!
More Fall Baking Favorites:
Before You Get Started
- Use a softer baking apple. Golden Delicious, Cortland, Macoun, Jonathan, and McIntosh are all good choices because they soften nicely and blend into the cake as it bakes.
- Bring the butter, egg, and sour cream to room temperature. They’ll incorporate more evenly, so you can create a smooth batter without over-mixing.
- Dice the apple very finely. Small, uniform pieces distribute throughout the cake and become tender during the relatively short baking time.
How to Make Apple Coffee Cake
With about 15 minutes of prep, this apple coffee cake recipe comes together easily with simple ingredients. The fresh apples, warm nutmeg, sour cream, cinnamon sugar, and sweet glaze make every bite taste like fall!
Step 1: Make the Cinnamon-Sugar Topping
In a small bowl, stir together the cinnamon, granulated sugar, and brown sugar. Set aside while you prepare the cake batter.
Step 2: Cream the Butter and Sugar
Use an electric mixer to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix until well combined.
⇢ Don’t rush the creaming step. Beating the butter and sugar well incorporates air into the mixture, which helps give the finished coffee cake a lighter, more tender texture.
Step 3: Mix the Batter
In a separate bowl, whisk together the flour, baking soda, baking powder, nutmeg, and salt.
Add half of the flour mixture to the butter mixture and mix on medium-low speed just until combined. Mix in the sour cream, followed by the remaining flour mixture.
⇢ Full-fat sour cream adds moisture and richness without thinning the batter, giving the apple coffee cake an especially soft and tender crumb. Full-fat plain Greek yogurt is a good substitute.
Step 4: Fold in the Apples
Gently fold the peeled, finely diced apple into the batter.
⇢ Stop mixing as soon as the apple is evenly incorporated. Over-mixing develops the gluten in the flour and can result in a dry, dense cake.
For a little extra texture, you can also fold in finely chopped pecans or walnuts. Raisins are another nice addition, especially if you soak them in rum first!
Step 5: Add the Cinnamon-Sugar Topping
Spread the batter in a greased, parchment-lined 8-inch square baking dish. The batter will be fairly thick, so use a spatula to spread it into an even layer.
Sprinkle the cinnamon-sugar mixture evenly over the top.
Step 6: Bake
Bake the apple coffee cake in a 350°F oven for about 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for at least 30 minutes. Then use the parchment paper overhang to lift the cake out of the pan.
⇢ Keep a close eye on the cake towards the end of the baking time. Over-baking can dry it out, so pull it from the oven as soon as a toothpick comes out clean.
Step 7: Glaze the Cake
Whisk together the powdered sugar and enough milk to create a smooth, pourable glaze. Add more milk to thin the glaze or more powdered sugar to thicken it.
Drizzle the glaze over the cooled cake, slice into squares, and serve.
What to Serve with Apple Coffee Cake
This apple cinnamon coffee cake is delicious on its own with a hot cup of coffee, tea, or mulled cider for breakfast or an afternoon snack.
For a larger brunch spread:
Don’t limit it to the morning, though! The apple coffee cake also makes a delicious fall dessert. Serve a slice slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Preparation and Storage Tips
Make Ahead: This is a great cake to bake the day before you plan to serve it. Let the cake cool completely, cover tightly, and keep it at room temperature. You can glaze it once it’s cool or wait until shortly before serving.
Store: Keep leftover apple coffee cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Freeze: Wrap the whole cake or individual slices tightly and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator before serving.
Frequently Asked Questions
Why is it called coffee cake if there’s no coffee in it?
In the United States, coffee cake generally refers to a sweet cake that’s traditionally served alongside coffee, rather than a cake that actually contains coffee. This apple coffee cake is perfect for breakfast, brunch, or an afternoon snack with a warm drink.
What are the best apples for apple coffee cake?
Softer baking apples like Golden Delicious, Cortland, Macoun, Jonathan, and McIntosh work especially well because they soften and blend into the cake. In a pinch, you can certainly use another favorite apple that you have on hand.
Can I make this without sour cream?
Yes. Full-fat plain Greek yogurt is the best substitute because it provides similar richness, acidity, and moisture.
Can I double the recipe?
Yes. This recipe makes a relatively small 8-inch square cake. Double all of the ingredients and bake in a 9 x 13-inch pan for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Can I add nuts to apple coffee cake?
Absolutely. Add finely chopped pecans or walnuts to the cinnamon-sugar topping or fold them directly into the batter for extra crunch and nutty flavor.
More Fall Breakfast Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Apple Coffee Cake
Equipment
- 8 x 8-inch baking pan
Ingredients
For the Cinnamon-Sugar Topping:
- ¾ teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar (light or dark will both work)
For the Cake:
- ¼ cup (½ stick) salted butter, softened at room temperature
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup (6 ounces) sour cream, at room temperature
- 1 medium apple, peeled and finely diced
For the Glaze:
- ½ cup powdered sugar
- 1-2 teaspoons milk (or more as needed to thin)
Instructions
- Preheat oven to 350°F. Grease an 8-inch square baking dish, line with parchment paper so that the parchment overhangs the side of the dish, then grease the parchment as well. Set aside.
Make the Topping:
- In a small bowl, stir together the topping ingredients. Set aside.
Make the Cake:
- In a large bowl, use an electric mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla extract; mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, nutmeg, and salt.
- Add half of the flour mixture to the butter mixture; mix on medium-low speed until just combined. Add the sour cream and mix to combine. Add the remaining flour mixture and mix just until combined.
- Fold in the diced apples.
- Transfer the batter to the prepared baking dish.
- Sprinkle the cinnamon-sugar topping on top.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for at least 30 minutes, then lift the cake out of the pan with the overhanging parchment paper.
Glaze the Cake:
- In a small bowl, whisk together the powdered sugar and milk until smooth. Add more milk to thin the glaze, or add extra powdered sugar to thicken. Drizzle over the top of the cake.
- Slice the cake into squares and serve!
Notes
- Bring the butter, egg, and sour cream to room temperature before preparing the batter so that the ingredients blend together smoothly.
- Use full-fat sour cream for the richest, moistest cake. Full-fat plain Greek yogurt is a good substitute.
- Peel the apple and dice it very finely so that the pieces soften completely and distribute evenly throughout the cake.
- Don’t over-mix the batter. Stop mixing as soon as the ingredients are combined to keep the cake soft and tender.
- Good apples for this recipe include Golden Delicious, Cortland, Macoun, Jonathan, and McIntosh.
- Add finely chopped pecans or walnuts for extra crunch, or fold raisins into the batter.
- This recipe makes one 8-inch square cake. For a 9 x 13-inch cake, double all of the ingredients and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Store covered at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Originally published in September, 2016, this post was updated in September, 2026.
I could practically live off of coffee cakes, so I’m loving this easy version, Blair! And the apples in here look SO good! What a perfect breakfast to wake up to during the fall!
Me too, Gayle! I love an excuse to eat cake for breakfast! 🙂
I’m in love with this cake! Such the perfect way to use fresh picked apples 🙂
Thanks so much, Megan!
I’m dying over that topping, Blair! The streusel looks divine! I love a good coffee cake recipe, and a quick/simple one = even better. Thanks for sharing!
Thanks, Sarah! It’s all about the toppings!!!
Coffee cake is the best! Love this easy apple version. It’s perfect for busy fall mornings!!
Exactly! Thanks so much, Jen!
This is the perfect fall cake! One of the first things we make each year after apple picking is apple coffee cake!
Thanks, Kristy! It’s such a tasty breakfast treat!
I had dessert for breakfast this morning – a pecan tart, lol. I rarely have those kind of sweets around but a neighbour brought them by and they were gobbled up pretty quickly!
I love this delicious cake and it’s perfect for Thanksgiving when you have a house full of guests!
Sharing. Have a great weekend, Blair!
Sometimes dessert for breakfast is good for the soul, Robyn!!
So happy to see this recipe! My mother made this for us growing up and I plan to make it for her. She is 86 now and I know it will bring back good memories. Thank you!
Hi, Angela! That’s wonderful! I’m so glad that you found the recipe and that your mom can still enjoy it. 🙂 It makes me wonder where MY mom got the recipe…from her mom? Love family recipes that have been passed down like this. They’re always the best when they stand the test of time! Enjoy!
Thank you. It’s in the oven now! My 94 yr old mom will love this treat for breakfast. Made it with Truvia for baking so no sugar, and added walnuts for protein & crunch!
That’s wonderful, Dianne! I hope that she loves it! 🙂
Hi Blair, this coffee cake looks absolutely delicious! Do you think gluten free Bisquick can be substituted for regular Bisquick. If so, would other changes be needed to be made to the recipe? Thanks.
Hi, Sharon! I believe so! I’ve never baked with the gluten-free mix, but I believe it’s an equal substitute for the regular Bisquick mix (which means you shouldn’t need to make any other adjustments). Enjoy! 🙂
Thanks Blair, I will give it a try and let you know how it turned out.
love it thanks for sharing this . I love cakes.
Such a wonderful, moist, and flavorful little cake. My granddaughter loves coffee cake, but does not like apples chopped up in the cake. She made a face when I mentioned the apples, but loved it. She ate one piece, and then after supper grabbed a glass of milk, and ate another large piece. It is a keeper recipe. Just discovered your site, but have already picked out several recipes to try.
We’re so happy to hear this and have you here, Laura. Thank you for trying the cake and taking the time to leave a review. We hope you continue to enjoy our other recipes!