Golden, buttery, and full of cozy autumn flavor, Moist Apple Crumble Coffee Cake is the kind of treat that fills the house with warmth the moment it hits the oven. With its soft, tender layers of vanilla-infused cake and a rich cinnamon-spiced apple filling, this dessert strikes the perfect balance between sweet and spiced. A generous layer of crumble topping adds just the right amount of crunch, delivering that irresistible texture contrast in every bite.
This coffee cake isn’t just for coffee lovers—although it pairs beautifully with a fresh cup. It’s a go-to choice for brunches, potlucks, cozy weekend breakfasts, or comforting after-dinner treats. The layered apple center melts into the cake as it bakes, creating a moist interior that’s deeply satisfying and never dry. It’s an easy recipe with a bakery-style payoff, and a sure favorite for anyone craving the flavors of apple pie and cake in one delightful slice.
Ingredients for Moist Apple Crumble Coffee Cake
For the Apple Filling:
- 2 cups peeled and finely chopped apples (Granny Smith or Honeycrisp work great)
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
- 1 tbsp flour (to thicken the filling)
For the Cake Batter:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp baking powder
For the Crumble Topping:
- ½ cup brown sugar
- ½ cup flour
- 1 tsp cinnamon
- ¼ cup cold butter, cut into cubes
Step 1: Prepare the Apple Filling
In a small saucepan over medium heat, combine the chopped apples, brown sugar, cinnamon, lemon juice, and flour. Stir continuously until the apples begin to soften and the mixture thickens slightly—about 5 to 7 minutes. Once done, set it aside to cool while you work on the rest of the cake.
Step 2: Make the Crumble Topping
In a bowl, mix the brown sugar, flour, and cinnamon. Add the cold butter cubes and use a pastry cutter or your fingers to work it into the dry ingredients until it forms coarse crumbs. Place in the fridge while you make the cake batter.
Step 3: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 to 4 minutes. Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and baking powder. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Do not overmix.
Step 4: Layer the Cake
Spread half of the cake batter evenly in the bottom of your prepared pan. Spoon the cooked apple mixture evenly over the batter. Add the remaining cake batter on top, smoothing it gently with a spatula to cover the apples. Sprinkle the crumble topping evenly across the top layer.
Step 5: Bake to Perfection
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and the crumble firm to the touch. Allow the cake to cool in the pan for at least 20 minutes before slicing.
Estimated Nutrition (Per Serving – Based on 12 Servings)
- Calories: 360
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 70mg
- Sodium: 210mg
- Carbohydrates: 45g
- Sugar: 25g
- Fiber: 1g
- Protein: 4g
Note: Nutritional values are approximate and may vary based on exact ingredients used.
Frequently Asked Questions
1. Can I use canned apples instead of fresh?
Yes, but make sure to drain any excess syrup and reduce added sugar in the filling to avoid it becoming too sweet.
2. What apples work best for this cake?
Granny Smith, Honeycrisp, or Fuji apples hold their shape well and balance sweetness with a hint of tartness.
3. Can I make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure other ingredients like baking powder are certified gluten-free.
4. Do I have to use sour cream?
No. You can substitute sour cream with plain Greek yogurt or buttermilk for a similar tang and moisture.
5. Can I prepare this cake a day in advance?
Yes! This cake actually tastes better the next day as the flavors meld. Store it in the fridge and warm before serving.
6. How do I know when the cake is fully baked?
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. The top should also look golden and slightly crisp.
7. Can I use this recipe for muffins or cupcakes?
Sure! Just divide the batter into a lined muffin tin, layer as instructed, and reduce baking time to around 20–25 minutes.
8. Is this coffee cake supposed to have actual coffee?
Nope! “Coffee cake” refers to a cake that pairs well with coffee, not one that contains it.
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