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–+ servings
apple cinnamon coffee cake on white plate.
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5 from 3 votes

Apple Coffee Cake Recipe with Streusel

A tender and fluffy apple filled cake with a sweet and crunchy streusel topping. Perfect for breakfast and makes a delicious fall dessert.
Prep Time20 minutes
Cook Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 12 slices
Calories: 616kcal
Author: Amanda Smallwood

Equipment

  • stand mixer or electric mixer
  • bundt pan
  • box grater (for grating fresh apple)
  • mixing bowls (small bowl for streusel, small bowl for glaze)
  • rubber spatula
  • fork (for cutting the streusel together)
  • kitchen/instant-read thermometer (for checking the 200°F internal temp)
  • whisk (for the apple cider glaze)
  • cooling rack

Ingredients

For the Streusel

  • ¼ cup unsalted butter at room temperature
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • ½ cup all purpose flour
  • ½ teaspoon ground cinnamon

For the Apple Coffee Cake Batter

  • ¾ cup unsalted butter at room temperature
  • 1 cup (215g) granulated sugar
  • ½ cup (95g) brown sugar
  • 3 large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 2 teaspoons vanilla extract at room temperature
  • 2 ¼ cup (295g) all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup of apple grated into batter

For the Apple Cinnamon Layer

  • ¼ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ cup apple butter

For the Apple Cider Glaze

  • 1 ½ cups powdered sugar
  • ½ teaspoon ground cinnamon
  • 2-3 tablespoons apple cider

Instructions

For the Streusel

  • Combine the softened butter, brown sugar, granulated sugar and flour in a small bowl. Use a fork to combine the butter with the dry ingredients. Mix until you have a crumbly butter and sugar mixture.

For the Apple Coffee Cake

  • In the bowl of your stand mixer or using an electric mixer, cream the room temperature butter with the sugars on medium speed until light and fluffy.
  • Stop the mixer, scape the sides of the bowl and add the eggs, sour cream and vanilla to the batter. Mix on low speed until well combined. The batter may look a little lumpy, that's okay.
  • Use a spatula and fold the dry ingredients in to the coffee cake batter.
  • Grate one cup of fresh apple directly into the batter. Fold in the the grated apple.
  • Spray your bundt pan with nonstick cooking spray (Pam Baking Spray with Flour) or prepare your pan with melted butter and a dusting of all purpose flour.
  • Pour half of the batter into the prepared pan. Sprinkled brown sugar and cinnamon over the top of the batter. Top this layer with the apple butter.
  • Scoop the remaining batter into your pan and gently smooth the batter.
  • Top the batter with the cinnamon streusel mixture.
  • Bake cake at 350° for 55-60 minutes or until the internal temperature reaches 200°.

For the Apple Cider Glaze

  • Sift the powdered sugar into a small bowl. Add the cinnamon and apple cider. Whisk until smooth and pour over cooled apple cinnamon coffee cake.

Notes

  • Use a firm baking apple like Honeycrisp, Granny Smith, or Braeburn - they will hold their shape and taste better than softer varieties.
  • A kitchen thermometer is the most reliable way to check doneness - the cake is done at 200°F.
  • Let the cake cool completely before adding the glaze. 
  • If you are not serving right away, store the cake without the glaze. Wrap tightly and store at room temperature for 2-3 days or in the fridge for up to 5 days. Add the glaze right before serving.
  • This cake freezes well - wrap tightly without the glaze and freeze for up to 2-3 months. 

Nutrition

Calories: 616kcal | Carbohydrates: 102g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 231mg | Potassium: 182mg | Fiber: 2g | Sugar: 63g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 3mg