Warm, rustic, and layered with cozy flavors, this apple coffee cake brings bakery magic into your own kitchen. With juicy apple chunks nestled in a tender vanilla cake and crowned with a golden walnut-oat crumble, it’s the kind of comforting bake that fills your home with the irresistible scent of cinnamon and sweetness. Whether served in the morning with coffee or sliced for an afternoon pick-me-up, this cake offers the perfect balance of softness, crunch, and spiced charm.
Ingredient Breakdown
A truly memorable coffee cake begins with a crumble topping that’s both crisp and flavorful. Cold unsalted butter provides the flaky texture, while toasted walnuts add depth and a satisfying crunch. Rolled oats give it a rustic feel and soak up the spices, especially the warm cinnamon and pinch of salt, which balance the sweetness beautifully.
The filling features a duo of sugars—brown sugar for its molasses richness and granulated sugar for clean, straightforward sweetness. This blend melts into the cake as it bakes, creating an irresistible swirl of cinnamon-sugar magic that infuses each bite.
Apples are the soul of this cake. Fuji apples are chosen for their natural sweetness and firm texture, holding up beautifully without becoming mushy. Tossed in flour and a touch of cinnamon, they stay suspended in the batter and don’t sink to the bottom—delivering juicy bursts of fruit throughout.
The structure of the cake relies on all-purpose flour, balanced with baking powder and baking soda for lift. Whole eggs add richness and stability, while whole milk keeps the crumb moist and tender. Room temperature ingredients allow the batter to come together evenly and bake uniformly.
Cinnamon plays a starring role, layered into the filling, apples, and crumble. Vanilla extract deepens the sweetness with a floral warmth, while kosher salt heightens the overall flavor and tempers the sugar for a well-rounded profile.
Step-by-Step Preparation Guide
Start by greasing a 9×13-inch casserole pan with softened butter, then line it with parchment, leaving some overhang for easy unmolding. This simple step ensures the cake releases cleanly and retains its layers.
To make the crumble, pulse walnuts, oats, brown sugar, cinnamon, and salt in a food processor until coarsely chopped. Add cold butter and pulse again until crumbly but not overly fine. It should resemble damp sand with nutty bits throughout.
For the filling, whisk brown sugar, granulated sugar, and cinnamon in a bowl until the mixture is even and clump-free. This will be layered within the cake to create a delightful spiced ribbon.
In the stand mixer, cream butter and granulated sugar until light and airy. Add the eggs one at a time, mixing just enough to incorporate each. Stir in the vanilla, then alternate additions of flour mixture and milk, beginning and ending with the dry ingredients. Mix only until just combined to maintain a light texture.
Fold the chopped apples—tossed with flour and cinnamon—into the batter. This not only distributes flavor but prevents the fruit from sinking or releasing too much moisture into the cake.
To assemble, spread half the batter in the prepared pan and smooth the surface. Sprinkle the cinnamon-sugar filling evenly over the batter. Top with the remaining batter and spread carefully to cover the filling. Finish by scattering the crumble over the top, pressing down gently to help it stick during baking.
Bake in a preheated oven for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Let the cake cool for 15 to 20 minutes before lifting it out and slicing into generous squares.
Recipe Tips & Frequently Asked Questions
Preventing a dense cake:
Don’t overmix the batter once the dry ingredients are added; a few streaks are better than an overworked crumb.
Keep the butter cold for a crisp, crumbly topping:
Soft butter won’t yield the same contrast in texture. Chill it before pulsing into the dry topping mix.
Tossing apples with flour helps prevent sinking:
This simple trick keeps the apple chunks evenly distributed throughout the cake.
Use parchment overhangs for effortless lifting and clean slices:
It saves time and ensures clean presentation.
Room temperature ingredients ensure even blending:
Cold eggs or milk can curdle the butter or cause uneven baking.
Can I use a different type of apple?
Yes, Granny Smith, Honeycrisp, or Pink Lady also work well and offer varying levels of tartness and firmness.
How do I store leftover apple coffee cake?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5. Warm slices in the microwave before serving.
Can this be made ahead of time?
Absolutely. You can bake it a day ahead and store it covered at room temperature. It also freezes well when tightly wrapped.
Can I use a different pan size?
A 9×9 pan can be used for a taller cake—adjust baking time accordingly. Avoid using smaller pans to prevent overflow.
What to Serve With This Recipe
This cake is a natural companion to freshly brewed coffee or a frothy chai latte. Its spiced notes also pair beautifully with warm apple cider or a chilled glass of milk. For dessert, serve slices with a scoop of vanilla bean ice cream or a dollop of softly whipped cream. A drizzle of caramel sauce adds a decadent touch. On a brunch table, it shines alongside a fluffy quiche, fresh fruit salad, or buttery croissants.
Creative Variations
Change the nut profile by using pecans or almonds in the crumble for a unique twist. Add raisins, dried cranberries, or chopped dates to the batter for added chew and bursts of sweetness. For extra spice, swap the cinnamon with apple pie spice or a blend of nutmeg and cardamom. You can even mix in a splash of bourbon or maple extract to deepen the autumnal flavors.
This apple coffee cake brings together comforting flavors, layers of texture, and the joy of a home-baked classic. Moist, spiced, and topped with a buttery crunch, it’s the kind of recipe that becomes a seasonal favorite—or an all-year staple. Whether enjoyed with morning coffee or served as a dessert centerpiece, it’s a cake that satisfies every time.
Ingredients
Crumble Topping:
¼ cup unsalted butter, cold and cut into tablespoons (56 g)
½ cup brown sugar, packed (100 g)
1 cup walnuts, lightly toasted (130 g)
½ cup rolled oats (old-fashioned oats) (60 g)
1 teaspoon ground cinnamon
½ teaspoon kosher salt
Filling:
5 tablespoons brown sugar (62 g)
1 teaspoon ground cinnamon
5 tablespoons granulated sugar (62 g)
Apple Vanilla Cake:
1 cup whole milk, room temperature (228 g)
1 tablespoon all-purpose flour
¼ teaspoon ground cinnamon
2 medium Fuji apples, cored and finely chopped (335 g)
1 tablespoon pure vanilla extract
1 cup unsalted butter, room temperature (228 g)
4 large eggs, at room temperature
1 ¼ cups granulated sugar (250 g)
3 ⅓ cups all-purpose flour (440 g)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Instructions
Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch casserole pan with softened butter, then line it with parchment paper. Allow the parchment to hang slightly over the longer edges for easy lifting once baked. Set aside.
To Make the Crumble Topping:
In a food processor, combine the toasted walnuts, brown sugar, rolled oats, cinnamon, and salt. Pulse 3 to 5 times until the walnuts are roughly chopped and everything is well mixed. Add in the cold butter and pulse a few more times until the mixture resembles a coarse crumble. Set aside while you prepare the rest.
To Make the Filling:
In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon until fully combined. Set aside.
To Prepare the Cake Batter:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until smooth and fluffy. With the mixer running on low, add the eggs one by one, ensuring each is incorporated before adding the next. Mix in the vanilla extract and continue to beat until everything is blended, scraping down the sides of the bowl as needed.
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients in three batches, alternating with the milk in two additions. Always begin and finish with the dry mixture. Mix just until everything is combined—do not overmix. Scrape down the sides and bottom of the bowl to ensure the batter is uniform.
Toss the chopped Fuji apples with the flour and cinnamon until evenly coated. Gently fold the apple mixture into the batter, making sure the fruit is well distributed throughout.
To Assemble the Cake:
Pour half of the cake batter into the prepared pan and smooth it into an even layer with an offset spatula. Evenly sprinkle the cinnamon-sugar filling over the batter. Spoon the remaining batter on top and spread it carefully to cover the filling layer. Finish by scattering the crumble topping across the surface of the batter.
Bake for 45 to 50 minutes, or until the topping is deeply golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 to 20 minutes before slicing into generous squares and serving warm or at room temperature.
Apple Coffee Cake Recipe
Ingredients
Crumble Topping:
- ¼ cup unsalted butter cold and cut into tablespoons (56 g)
- ½ cup brown sugar packed (100 g)
- 1 cup walnuts lightly toasted (130 g)
- ½ cup rolled oats old-fashioned oats (60 g)
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Filling:
- 5 tablespoons brown sugar 62 g
- 1 teaspoon ground cinnamon
- 5 tablespoons granulated sugar 62 g
Apple Vanilla Cake:
- 1 cup whole milk room temperature (228 g)
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 2 medium Fuji apples cored and finely chopped (335 g)
- 1 tablespoon pure vanilla extract
- 1 cup unsalted butter room temperature (228 g)
- 4 large eggs at room temperature
- 1 ¼ cups granulated sugar 250 g
- 3 ⅓ cups all-purpose flour 440 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9×13-inch casserole pan with softened butter, then line it with parchment paper. Allow the parchment to hang slightly over the longer edges for easy lifting once baked. Set aside.
To Make the Crumble Topping:
- In a food processor, combine the toasted walnuts, brown sugar, rolled oats, cinnamon, and salt. Pulse 3 to 5 times until the walnuts are roughly chopped and everything is well mixed. Add in the cold butter and pulse a few more times until the mixture resembles a coarse crumble. Set aside while you prepare the rest.
To Make the Filling:
- In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon until fully combined. Set aside.
To Prepare the Cake Batter:
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium speed until smooth and fluffy. With the mixer running on low, add the eggs one by one, ensuring each is incorporated before adding the next. Mix in the vanilla extract and continue to beat until everything is blended, scraping down the sides of the bowl as needed.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients in three batches, alternating with the milk in two additions. Always begin and finish with the dry mixture. Mix just until everything is combined—do not overmix. Scrape down the sides and bottom of the bowl to ensure the batter is uniform.
- Toss the chopped Fuji apples with the flour and cinnamon until evenly coated. Gently fold the apple mixture into the batter, making sure the fruit is well distributed throughout.
To Assemble the Cake:
- Pour half of the cake batter into the prepared pan and smooth it into an even layer with an offset spatula. Evenly sprinkle the cinnamon-sugar filling over the batter. Spoon the remaining batter on top and spread it carefully to cover the filling layer. Finish by scattering the crumble topping across the surface of the batter.
- Bake for 45 to 50 minutes, or until the topping is deeply golden and a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 to 20 minutes before slicing into generous squares and serving warm or at room temperature.
