Apple Coffee Cake

This old-fashioned apple coffee cake is a family favourite – made with a moist sour cream batter, cinnamon apples, and a crunchy topping.

My mother made this apple coffee cake all the time when I was growing up, and it was always a favourite treat in our house.

The rich, buttery cake is layered with a crunchy cinnamon-walnut topping and finished with a crown of tender cinnamon apples. Baked in a tube pan, this cake comes out beautifully moist and full of comforting flavour.

It’s just the kind of simple, homey dessert that brings back warm memories – and it’s perfect with a hot cup of coffee or tea.

Tips for Best Results

• Use a proper tube pan: A tube pan (with straight sides and a removable bottom) works best for this recipe. Avoid a bundt pan – the apple topping won’t release cleanly if inverted.
• Room temperature ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smooth, even batter.
• Don’t overmix: Mix just until the dry ingredients are incorporated to keep the cake light and tender.
• Apple size matters: Dice the apples finely and evenly so they bake fully and don’t weigh down the top.
• Let it cool fully: Allow the cake to cool in the pan before attempting to remove it to prevent breakage.
• Storage: Store the cooled cake covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze (well-wrapped) for up to 2 months. Bring to room temperature before serving.

Ingredients and Substitutions

Butter – My mom always used salted butter for this cake, if you want to use unsalted butter you can do that, and add a quarter teaspoon salt to the batter.
Granulated sugar – Provides structure and sweetness. Light brown sugar can be used in the topping for added richness.
Eggs – Large eggs help bind the batter and create a tender crumb.
Sour cream – Adds moisture and a slight tang. Full-fat Greek yoghurt works well as a substitute.
Vanilla extract – For flavour. Pure vanilla is best, but artificial works in a pinch.
All-purpose flour – Standard flour gives the cake structure. Avoid cake flour or bread flour. Ensure you spoon and level the flour to avoid too dense of a cake.
Baking powder and baking soda – Both are needed to ensure the right rise and texture.
Apples – Choose firm, tart-sweet apples like Granny Smith, Honeycrisp, or Cortland.
Lemon juice – Prevents browning and brightens the apple flavour.
Cinnamon – Key for the warm, spiced flavour throughout the topping and apples.
Walnuts – Optional, but they add crunch and flavour. Pecans or almonds can be used instead- or omit for a nut-free version.

Looking for More Apple Recipes?

Check out more of my favourite apple recipes!

Classic German apple cake, Apfelkuchen, is moist and buttery. It’s a simple and rustic cake made with fresh apples – a perfect fall dessert.

Treat your friends and family to a delicious homemade apple danish! Get the step-by-step recipe with an easy from scratch filling.

These Old Fashioned Apple Fritters are made with a cakey batter incorporated with juicy apples and glazed. They’re an easy-to-make fall treat.

Apple Coffee Cake

Yields: 12 servings | Prep time: 20 minutes | Bake time: 50–60 minutes

Ingredients:

For the Cake:

• 1 cup butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda

For the Cinnamon-Walnut Topping:

• 3 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• ½ cup chopped walnuts

For the Cinnamon Apples:

• 2 medium apples, peeled and diced
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan (not a bundt pan, as the apple topping won’t invert well). (Image 1)
2. In a medium bowl, toss the diced apples with 1 tablespoon sugar, ½ teaspoon cinnamon, and lemon juice. Set aside. (Image 2)

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy. (Image 3)
2. Beat in the eggs, one at a time. Mix in the sour cream and vanilla until smooth. (Image 4)

1. In a separate bowl, sift together the flour, baking powder, and baking soda. (Image 5)
2. Gradually add the sifted dry ingredients to the wet mixture, mixing just until combined. (Image 6)

1. In a small bowl, stir together the topping ingredients: sugar, cinnamon, and walnuts. (Image 7)
2. Spoon half of the batter evenly into the prepared tube pan. (Image 8)

1. Sprinkle half of the topping over the batter. (Image 9)
2. Carefully spoon in the remaining batter and smooth the top. (Image 10)

1. Scatter the cinnamon apples evenly over the top of the batter.
2. Finish with the remaining topping over the apples. (Image 11)
3. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown. (Image 12)
4. Allow the cake to cool in the pan for 20–30 minutes, then run a knife around the edges and centre tube to loosen. Remove the cake from the pan by lifting out the centre insert (if using a 2-piece pan). Let cool completely before slicing.

Continue to Content

Yield: 12 Servings

Apple Coffee Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

This old-fashioned apple coffee cake is a family favourite – made with a moist sour cream batter, cinnamon apples, and a crunchy topping.

Print

Ingredients

For the Cake:

Toggle ingredient group

• 1 cup butter, softened
• 1½ cups granulated sugar
• 2 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda

For the Cinnamon-Walnut Topping:

Toggle ingredient group

• 3 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• ½ cup chopped walnuts

For the Cinnamon Apples:

Toggle ingredient group

• 2 medium apples, peeled and diced
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan (not a bundt pan, as the apple topping won’t invert well).
2. In a medium bowl, toss the diced apples with 1 tablespoon sugar, ½ teaspoon cinnamon, and lemon juice. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time. Mix in the sour cream and vanilla until smooth.
5. In a separate bowl, sift together the flour, baking powder, and baking soda.
6. Gradually add the sifted dry ingredients to the wet mixture, mixing just until combined.
7. In a small bowl, stir together the topping ingredients: sugar, cinnamon, and walnuts.
8. Spoon half of the batter evenly into the prepared tube pan.
9. Sprinkle half of the topping over the batter.
10. Carefully spoon in the remaining batter and smooth the top.
11. Scatter the cinnamon apples evenly over the top of the batter.
12. Finish with the remaining topping over the apples.
13. Bake for 50–60 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.
14. Allow the cake to cool in the pan for 20–30 minutes, then run a knife around the edges and centre tube to loosen. Remove the cake from the pan by lifting out the centre insert (if using a 2-piece pan). Let cool completely before slicing.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cuisinart SM-50BL Stand Mixer
• 
  Pyrex Glass Mixing Bowl Set
• 
  Chicago Metallic Angel Food Cake Pan with Cooling Feet

Nutrition Information:

Yield:

12

Serving Size:

2 inch slice
Amount Per Serving: Calories: 425Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 254mgCarbohydrates: 52gFiber: 2gSugar: 33gProtein: 5g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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