Apple Crumble Coffee Cake Recipes

This cake is a warm, slightly messy apple crumble coffee cake — the sort you unwrap with sticky fingers and have no regrets about eating for breakfast, dessert, or anything in between. It’s tender, cinnamon-kissed cake, a tart-sweet apple layer, and that buttery, crumble topping that cracks just enough when you slice it. If you like coffee cake that feels homemade (not fussy), this one is for you.

My husband basically treats this like a personal mission: if I make it, he’ll stand over the pan while it cools and defend the first slice like a guard dog. Our kid calls it “crunch cake” and once tried to eat an entire corner with their hands in under a minute. It’s become the thing I bake when I need applause or when I want to bribe everyone into a clean kitchen. Once I forgot to add the cinnamon and everyone still ate it; we laughed and I swore never again, but also learned that sometimes the crumble is all you really need.

Kitchen Talk

MORE EASY BREAKFAST & BRUNCH RECIPES...

BREAKFAST & BRUNCH

Delicious Homemade Blueberry Waffles

BREAKFAST & BRUNCH

Lemon Poppy Seed Bread Recipes

BREAKFAST & BRUNCH

Cinnamon Cream Cheese Roll-Ups

BREAKFAST & BRUNCH

Callaloo and Saltfish Delight

I do my worst cooking when I’m tired and my best baking when I’m distracted — go figure. Once I shredded apples on autopilot and forgot to peel them; the cake still tasted great and we called it rustic. Another time I used melted butter in the crumble because I was short on time, and it turned out denser but somehow tastier. Food processor for the crumble is a glorious shortcut; your arm will thank you. Also: don’t crowd the pan with wet apples — it can make the bottom a little soggy, so toss them in cinnamon sugar and let them sit 10 minutes to release a bit of juice before layering.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the cake; if you want whole-wheat, swap half and expect a denser texture. Check expiration dates on baking powder and baking soda — old leaveners = flat cake.
– Fruit: Firm-tart apples like Honeycrisp, Granny Smith, or Braeburn hold their shape and balance the sweetness. Avoid mealy supermarket apples if you can.
– Fats & Oils: Butter gives the crumble its best flavor; use unsalted so you control the salt. If you must use oil, the topping won’t be as crisp.
– Nuts & Seeds: Toasted chopped walnuts or pecans are lovely in the crumble — toss them in at the end of pulsing to keep pieces chunky.
– Flavor Boosts (vanilla/zest): Don’t skip a splash of vanilla in the batter and a little lemon zest on the apples for brightness — tiny things that matter.

Prep Ahead Ideas

– Peel and slice the apples a day ahead, toss with the cinnamon-sugar mix, and keep them refrigerated in an airtight container; drain any extra liquid before using.
– Make the crumble topping up to 3 days ahead and store it in the fridge; it’ll keep its texture better than making it last minute when you’re tired.
– If mornings are chaotic, mix the dry cake ingredients the night before and cover; add wet ingredients and apples in the morning and bake.
– Use shallow, lidded containers for fridge storage so nothing gets squashed — the crumble is happiest kept loose.

✔Time-Saving Tricks

– Use a food processor to pulse the crumble — 30 seconds and done, no cutting in with cold butter needed.
– Preheat the oven while you toss apples and mix the batter so you don’t lose an extra 10 minutes.
– Frozen pre-sliced apples (thawed and drained) work in a pinch if fresh apples aren’t available.
– Don’t rush the cooling entirely — give it 15–20 minutes out of the oven so it slices clean; but a slightly warm slice with coffee is delightful.

✔Common Mistakes

– Adding too-wet apples = soggy bottom. I did this once after over-sugaring the apples; fix it by letting the apples drain or blotting excess liquid with paper towels.
– Overmixing the batter makes a dense cake. Mix until just combined — lumpy is fine.
– Topping sinking into the cake: if your apples are overly juicy, the crumble can sink; bake a touch longer or sprinkle a light layer of flour between apple layer and topping next time.
– Browning too fast: if the crumble edges brown before the center is done, tent with foil and finish baking.

What to Serve It With

– A strong cup of coffee or espresso — this cake loves caffeine.
– Vanilla ice cream or whipped cream for dessert-level indulgence.
– Plain Greek yogurt and a drizzle of maple syrup for a breakfast twist.
– A simple arugula salad with lemon vinaigrette keeps things bright and not-too-sweet.

✔Tips & Mistakes

– Use room-temperature eggs and dairy in the batter for a smoother mix.
– Salt the batter lightly — it brightens the whole cake.
– If the center jiggles too much at the bake time, give it 5–10 more minutes; carryover heat does work, but not miracles.
– Forgot the crumble? Sprinkle brown sugar and oats on top and call it a rustic victory.

✔Storage Tips

Keep leftovers in an airtight container at room temperature for 1–2 days; refrigerate up to 4–5 days. The crumble softens over time — heat slices in a 325°F oven for 8–12 minutes to revive crispness, or microwave for 20–30 seconds if you don’t care about crunch. Cold slices are fine for breakfast with a smear of butter or warm milk — zero shame.

✔Variations and Substitutions

– Swap pears for apples in fall for a softer, floral twist. I once did half apple/half pear and it was bliss.
– Gluten-free? Use a 1:1 gluten-free flour blend and add a touch more binding (an extra egg or a tablespoon of yogurt).
– For a nut-free version, leave out the nuts and add extra oats to the crumble.
– Brown butter in the crumble is a luxe upgrade if you have 10 extra minutes — do it, your future self will thank you.

Frequently Asked Questions

Apple Crumble Coffee Cake Recipes

This tender coffee cake is layered with cinnamon-kissed apples and topped with a buttery crumble. A simple vanilla drizzle finishes every cozy slice.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 12

Ingredients

 

1x2x3x

Cake Batter

• ▢ 6 tbsp soft unsalted butter
• ▢ 0.8 cup granulated sugar
• ▢ 2 tsp vanilla extract
• ▢ 3.5 fl oz beaten eggs
• ▢ 1 cup sour cream
• ▢ 2.1 cup all-purpose flour
• ▢ 1.6 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.6 tsp fine salt

Apple Layer

• ▢ 2.5 cup peeled and chopped apples use firm, tart apples
• ▢ 2 tbsp granulated sugar
• ▢ 1 tsp ground cinnamon
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp cornstarch

Crumble Topping

• ▢ 1 cup all-purpose flour
• ▢ 0.5 cup old-fashioned oats
• ▢ 0.67 cup packed light brown sugar
• ▢ 1.5 tsp ground cinnamon
• ▢ 0.25 tsp fine salt
• ▢ 6 tbsp cold unsalted butter, cubed
• ▢ 0.5 cup chopped pecans optional

Vanilla Glaze

• ▢ 0.75 cup powdered sugar
• ▢ 1.5 tbsp milk
• ▢ 0.5 tsp vanilla extract

Instructions

Preparation Steps

• Heat oven to 350°F. Grease and parchment-line a 9×13-inch pan.
• Make the crumble: mix flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until clumpy. Fold in pecans.
• Toss apples with sugar, cinnamon, lemon juice, and cornstarch. Set aside to juice slightly.
• Cream butter and sugar until light and fluffy in a large bowl.
• Beat in vanilla, then slowly stream in the beaten eggs until smooth.
• Whisk flour, baking powder, baking soda, and salt. Stir into the bowl with sour cream just until combined.
• Spread batter in the pan. Spoon apples evenly over the top. Cover with the crumble.
• Bake 43–48 minutes, until a tester comes out with a few moist crumbs. Cool 20 minutes.
• Whisk powdered sugar, milk, and vanilla until pourable. Drizzle over warm cake, slice, and serve.

Notes

Swap pecans with walnuts or leave nuts out for a nut-free version. Add a pinch of cardamom for a bakery-style twist. Store covered at room temperature for 2 days, or freeze slices (without glaze) for up to 2 months.

This recipe is an original creation inspired by classic Apple Crumble Coffee Cake Recipes flavors. All ingredient ratios and instructions are independently developed.