Apple Coffee Cake is an easy breakfast with a soft and moist cake, streusel crumble topping and lots of apples! This is my go-to brunch recipe and I constantly get asked for the recipe.
This post has been sponsored by Challenge Dairy, but all opinions are my own – I’ve been using Challenge Butter my whole life to make this coffee cake recipe!
Table of Contents
Why you will LOVE this Apple Coffee Cake
I’m not kidding when I say you’ll love this recipe. I’ve been making variations of it since I was a child – it’s my mom’s base recipe! Adding apples is one of my favorite ways to make it.
This Apple Cinnamon Coffee Cake is the best because:
- It’s easy to make – no mixer needed!
- The cake is soft and buttery
- There is a crumble topping!
- The apples are perfectly cooked
- It’s PERFECT for breakfast or brunch all year long!
What is Apple Coffee Cake Made Of?
Here are the ingredients you need to make the cake, apples, and crumble:
Challenge Unsalted Butter: Melted butter goes into all 3 of the components of this recipe. I’ve been using Challenge Butter my entire life – it’s the only brand my parents buy.
Apples: I used Granny Smith apples for this recipe but you can definitely make it with Fuji or Gala or Golden Delicious (or similar) but I wouldn’t use straight red apples.
Sugar: You’ll need granulated sugar for the apples and cake and brown sugar for the crumble.
Egg: Be sure to buy large eggs.
Milk: You can use regular, nonfat or even nondairy milk in this recipe.
Baking Powder: To help your cake rise and be nice and fluffy.
Salt: You need salt for the cake, you can lower it to ¼ teaspoon if you’re using Salted Challenge Butter.
All-Purpose Flour: This is needed for both the cake and streusel.
Cinnamon: Required! Cinnamon is needed for every coffee cake recipe I make. It adds so much flavor.
Best Butter For Baking
If I haven’t convinced you yet how good Challenge Butter is, you must give it a try. My parents have converted their neighbors and friends – it’s funny listening to the stories of how people give it a go and then fall in love because we’ve always known it’s the best butter.
Challenge is made by happy cows at over 400 family-owned dairies and is farm-to-fridge in just 2 days with no added hormones or fillers. I always love using the best ingredients to make my recipes (best ingredients = best taste) and Challenge is the one I always use.
How to Make Apple Crumb Coffee Cake
There are three parts to making this recipe: the apples, the cake, and the crumb. The steps are worth it!
Step 1. Prepare your apples: Coring, slice and dice them small. Melt butter in a large skillet over medium heat. Add apples, sugar, and cinnamon. Cook for about 3-4 minutes, until the apple just starts to turn opaque, but is still white. Remove from heat to cool.
Step 2. Make your cake:
- Whisk dry ingredients in a small bowl.
- Stir together melted butter with sugar and egg.
- Stir in milk.
- Mix in flour until a thick cake batter forms.
Step 3. Make the streusel: Simply stir the melted butter with brown sugar, flour and cinnamon. I like to use a fork so it stays crumbly.
Step 4. Assemble your cake: Simply add your cake batter to a pan sprayed with nonstick cooking spray. Add apples, then top with streusel and bake until a toothpick comes out clean.
What’s the difference between coffee cake and streusel?
Coffee cake is a cake made to be eaten with coffee (there is no coffee in the cake). Traditionally, coffee cake has streusel or crumble on top which is a nice sugary complement to the not-as-sweet cake.
- Be sure to use the right size pan: either a 9 or 10-inch round cake pan or 10-inch or deep dish pie plate, or a 9-inch square pan.
- Use a fork to mix the crumble so it doesn’t compact, and use your hands to sprinkle it over the top of the cake evenly.
- Bake the cake on a cookie sheet in case it bubbles over.
- If you use salted butter, reduce salt by ¼ teaspoon.
The cake isn’t a coffee flavored cake, it’s a cake meant to be eaten with coffee. Coffee cake is a breakfast or brunch cake, hence the name.
For this recipe, use a 9-10-inch round cake pan (with at least 2-inch sides), a deep dish or 10-inch pie plate or a 9-inch square pan (with at least 2-inch sides).
Use the toothpick test – insert a toothpick in the center of the cake and it should come out without any crumbs stuck to it.
You don’t have to but I prefer it.
My favorite way is to use a peeler/spiralizer tool. This is my favorite apple peeler.
This cake is moist thanks to the melted butter, apples and streusel. If the cake is dry you either over baked it or used too much flour.
Other Recipes to Try
Have you made this recipe?
Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust
Apple Coffee Cake
- 1 tablespoon Challenge Unsalted Butter (14g)
- 2 Granny Smith Apples (200g when cut, about 2 cups)
- 2 tablespoons (25g) granulated sugar
- ½ teaspoon cinnamon
- ¼ cup Challenge Unsalted Butter (57g), melted
- ¾ cup (150g) granulated sugar
- 1 large egg
- ½ cup (119ml) milk
- 1 ½ cups (186g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup Challenge Unsalted Butter (57g), melted
- 1 cup (200g) packed brown sugar
- 2 tablespoons (16g) all-purpose flour
- 2 teaspoons cinnamon
- Preheat oven to 350°. Spray a 9- or 10-inch round cake pan or 10-inch round pie plate, or 9-inch square pan with nonstick cooking spray.
- Peel, core, and slice apples into bite sized pieces.
- Melt butter in a large skillet over medium heat. Add apples, sugar, and cinnamon. Cook for about 3-4 minutes, until the apple just starts to turn opaque, but is still white. Remove from heat to cool.
- Whisk flower, baking powder, salt, and cinnamon together in a medium bowl. Set aside.
- Stir ¼ cup melted butter with granulated sugar and egg in a large bowl. Stir in milk. Stir dry ingredients into wet and stir until just combined. Pour into prepared pan.
- Sprinkled cooled apples evenly over the top of the cake batter.
- Make the crumb topping: stir together brown sugar, flour, cinnamon, and melted butter. Sprinkle over apples.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Store covered in the refrigerator for up to 4 days or freeze for up to a month.
- Be sure to dice the apples small so you get apples in every bite.
- Use a fork to stir the crumble so it doesn’t compact.
- Bake on a cookie sheet in case it bubbles over.
Nutritional information not guaranteed to be accurate
Apple Coffee Cake is the best breakfast or brunch recipe for fall – an Apple Cinnamon Cake with crumb streusel on top! This easy crumb coffee cake recipe is SO good.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: August 23, 2021