Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake is loaded with tender cinnamon apples, buttery crumb topping, moist sour cream cake, and sweet vanilla glaze. Perfect for breakfast, brunch, or dessert.

Prep Time20

Cook Time40

Cooling Time30

Total Time1 30

Servings:

Calories: 562kcal

Author: Karin and Ken

Ingredients

Crumb topping:

⅔ cup all-purpose flour
¼ cup brown sugar
1 teaspoon cinnamon
¼ cup butter softened

Apple filling:

2 cups apples diced peeled
¼ cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon

Cake batter:

½ cup butter softened
1 cup brown sugar
3 large eggs
1 cup sour cream or plain Greek yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Vanilla glaze

1 cup powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk

Instructions

Preheat the oven to 350°F/180°c. Line an 8 inch square baking tin with parchment paper and set aside.
To make the crumb topping, add the flour, brown sugar and cinnamon to a large mixing bowl. Mix to combine, then add the softened butter. Use a fork to mash the butter into the other ingredients until well combined. Set aside.
To make the apple filling, add the diced and peeled apple, brown sugar, flour and cinnamon to another large mixing bowl. Mix until well combined and set aside.
To make the cake batter, add the softened butter and brown sugar to the bowl of a stand mixer. Beat on a medium-high speed using a paddle beater attachment for 3 minutes or until pale and fluffy. Add the eggs, sour cream and vanilla extract and beat until well combined.
Add the flour, baking powder, baking soda and salt and mix on a low speed until just combined.
Pour just over half of the batter into the prepared baking tin. Top evenly with the apple filling., followed by the remaining cake batter. Use your fingers to scatter over the crumble topping.
Bake the cake for 40-45 minutes, or until cooked through and a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool in the tin for 10 minutes before transferring to a wire cooling rack to cool completely.
To make the vanilla glaze, add the powdered sugar and vanilla extract to a small mixing bowl along with 2 tablespoons of the milk. Mix until well combined, adding extra milk if necessary until the glaze reaches a pouring consistency. Drizzle over the cake before serving.

Notes

Start with the right ingredients: Use baking apples like Honeycrisp, Gala, Fuji, or Granny Smith, keep ingredients at room temperature, and don't skip the sour cream for the moistest cake.
Prepare and layer carefully: Dice the apples evenly, mix the batter just until combined, and spread the apple filling evenly throughout the cake for the best texture and flavor.
Bake with confidence: Line the pan with parchment paper for easy removal and bake until a toothpick inserted in the center comes out clean.
Finish properly: Allow the cake to cool before adding the glaze so it stays beautifully drizzled on top instead of melting into the cake.
Store for freshness: Keep the cake tightly covered to maintain its soft texture and delicious flavor for several days.

Nutrition