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A slice of apple coffee cake sitting on a white plate.
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5 from 8 votes

Apple Coffee Cake

A moist and delicious apple cake topped with a simple brown sugar crumb topping. This Apple Coffee Cake is the perfect breakfast or dessert for fall!
Course Breakfast, Dessert
Cuisine American
Keyword apple coffee cake, apple crumb cake
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Author Danielle


For the crumb topping:

  • 3/4 cup (95 grams) all-purpose flour (spooned & leveled)
  • 1/2 cup (100 grams) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons (85 grams) cold unsalted butter , cubed

For the apple cake:

  • 2 cups (250 grams) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115 grams) unsalted butter , softened to room temperature
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (100 grams) brown sugar
  • 2 large eggs , room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup (180 ml) buttermilk , room temperature
  • 1 and 1/4 cups (150 grams) chopped apple


To make the crumb topping:

  • Add the flour, brown sugar, and cinnamon to a large mixing bowl and whisk until well combined. Add the cubed cold butter and cut it into the mixture with a pastry blender or a fork until the mixture starts to come together and is crumbly. Transfer to the refrigerator until ready to use.

To make the apple cake:

  • Preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with non-stick cooking spray and set aside.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 4-5 minutes). Mix in the eggs one at a time until fully incorporated, then mix in the vanilla extract, stopping to scrape down the sides of the bowl as needed.
  • With the mixer on low speed, add the dry ingredients in three parts alternating with the buttermilk (starting and ending with the flour). Make sure to mix each addition until just combined.
  • Gently fold in the chopped apples until well incorporated into the cake batter. 
  • Scoop the batter into the prepared springform pan and smooth it out evenly. Remove the crumb topping from the refrigerator and sprinkle it evenly over the top.
  • Bake for 45 to 55 minutes (mine is usually perfect at 50 minutes) or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil around the 40-minute mark to prevent excess browning.
  • Remove the cake from the oven and cool on a wire rack for at least 20 to 30 minutes before releasing it from the springform pan. Allow to cool completely, then slice and enjoy!


To store the cake: Crumb cake is best served the same day it is prepared, but may be covered tightly and stored at room temperature or in the refrigerator for 2-3 days.
To freeze the cake: Wrap the cake or slices of cake tightly with plastic wrap and store in a freezer bag/container in the freezer for up to 3 months. Thaw to room temperature on the counter before serving.
Butter: I recommend using unsalted butter in this recipe. If you only have salted butter on hand, reduce the salt in the cake batter to 1/4 teaspoon.
Apples: I used a large Granny Smith apple for this cake. Some other great options are Honeycrisp or Braeburn apples.