Easy Apple Cinnamon Coffee Cake Recipe

Easy Apple Cinnamon Coffee Cake Recipe: If you love a cake with a generous crumb topping, this Apple Cinnamon Coffee Cake is for you! With a nearly equal ratio of crumb to cake, this dessert is rich, flavorful, and perfect with a cup of coffee. The soft sour cream cake has a delicious cinnamon-apple filling running through the center, keeping it moist for days.

Easy Apple Cinnamon Coffee Cake Recipe

The best part? The same crumb mixture is used for both the filling and the topping, making this cake easy to prepare. The hardest part is waiting for it to bake and cool before taking your first bite!

Ingredients for Apple Cinnamon Coffee Cake

For the Crumb Mixture:

• 1 cup pretzels (finely ground)
• ¾ cup pecans (coarsely chopped)
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 2 cups flour (divided)
• ½ teaspoon salt
• 14–16 tablespoons butter (melted)
• 1 teaspoon vanilla extract

For the Cake:

• 1½ cups shredded Granny Smith apples (packed)
• 2½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sour cream
• ¼ cup milk
• ¾ cup butter (softened to 72-74°F)
• 1¼ cups sugar
• 3 eggs

How to Make Apple Cinnamon Coffee Cake

Step 1: Prepare the Crumb Mixture

Add the pretzels to a food processor and blend until finely ground. Add the pecans and pulse until coarsely chopped. In a large bowl, mix the brown sugar, cinnamon, and the pretzel-pecan mixture.

Remove ¾ cup of this mixture and stir in 2 tablespoons of flour (for the filling). Add vanilla and set aside. To the remaining mixture, add the remaining flour and salt. Stir well.

Add 14 tablespoons of melted butter, tossing with a fork to create crumbs. If needed, add more butter, one tablespoon at a time, until the mixture forms soft crumbs. Cover and set aside.

Step 2: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan with non-stick spray. Peel and shred the Granny Smith apples, measuring 1½ cups (packed). Cover with plastic wrap and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another small bowl, mix the sour cream and milk and set aside.

Step 3: Cream Butter and Sugar

In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. If the mixture curdles, beat on high until smooth.

Add half the flour mixture, mix until combined. Then add the sour cream mixture, followed by the remaining flour. Mix until fully incorporated.

Step 4: Assemble the Cake

Pour half the batter into the greased springform pan and smooth the surface. Mix the shredded apples with the reserved ¾ cup brown sugar mixture. Spread this evenly over the batter.

Dollop the remaining batter over the apples and carefully spread it out. Sprinkle the crumb topping evenly over the batter.

Step 5: Bake the Cake

Bake at 350°F for 65–75 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan before releasing it. Transfer to a cake board or serving plate.

Storage & Freezing Tips

How to Store the Cake:

• Room Temperature: Cover and store for up to 4 days.
• Refrigerator: Keep in an airtight container for up to a week.

How to Freeze the Cake:

• Wrap tightly in plastic wrap and store in a freezer-safe container.
• Freeze for several months.
• Thaw at room temperature before serving.

Tips for the Perfect Apple Cinnamon Coffee Cake

Use Granny Smith Apples: Their tartness balances the sweetness and prevents excess moisture.

Soft Butter is Key: For a light and fluffy cake, butter should be at 72-74°F before mixing.

Don’t Overmix the Batter: Overmixing can make the cake dense. Mix just until ingredients are combined.

Use a Fork for Crumbs: A fork creates a crumbly texture, while a spoon may turn the mixture into a paste.

Springform Pan is a Must: This allows easy removal of the cake without disturbing the crumb topping.

Add Butter Gradually: Start with ¾ of the butter for the crumb topping, then add more as needed for a perfect crumb texture.

This Apple Cinnamon Coffee Cake is a must-try for any coffee cake lover! The combination of a soft sour cream cake, cinnamon-spiced apples, and a crunchy crumb topping makes it simply irresistible.

Whether you enjoy it as a morning treat with coffee or as a dessert, this cake stays moist and flavorful for days. Plus, it’s freezer-friendly, so you can always have a delicious homemade treat ready to enjoy. Happy baking!

Nutrition

Serving: 12servings

• Calories: 569kcal
• Carbohydrates: 75g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 15g
• Polyunsaturated Fat: 2g
• Monounsaturated Fat: 8g
• Trans Fat: 1g
• Cholesterol: 95mg
• Sodium: 445mg
• Potassium: 163mg
• Fiber: 2g
• Sugar: 42g
• Vitamin A: 797IU
• Vitamin C: 1mg
• Calcium: 88mg
• Iron: 2mg