This tender, crumby Cinnamon Streusel Apple Coffee Cake deserves a spot on the menu for all your special breakfasts and brunches. Your new favorite sour cream coffee cake packed with apples, cinnamon filling and topped with sweet, crumbly cinnamon streusel. Perfection.
We’ve gone apple picking every fall for as long as I can remember. There’s something wonderful about packing up for the apple orchard. Maybe it’s the anticipation of the wonderful things we’ll make with those crisp, fresh apples. Maybe it’s being in the great outdoors together as a family, breathing in the fall air.
Growing up, we picked macs and cortlands at Indian Rock Orchard just a few miles from our historic 1754 farmhouse in Rhode Island. It seems every orchard has a personality all its own. Some have their own cider press while others have warm cinnamon-sugared apple cider doughnuts in a glass case at check out.
Indian Rock Orchard was unusual in that it had rustic log cabin-type “store” on the premises. Inside were antique cafe tables and a set of narrow wooden stairs up to to a balcony of sorts that overlooked the first floor. You could buy apples and fresh cider and savor a slice of fresh apple pie with a wedge of sharp cheddar and good strong coffee at the tables on both floors.
But what we kids loved the most was the player piano up on the balcony. I can’t remember if we had to slide in a quarter for a tune or just got to pick a scroll to play for free. I do remember that the cheerful music wafting out of that player piano was joyful and made for many happy memories. I still think of that player piano today and the good memories flood back. I wonder if the player piano is still there.
So now we live in New Hampshire and these days we mostly apple pick up in Springfield, Vermont. We combine our annual apple picking trip with a stop in at the King Arthur Flour Cafe and a visit to the The Vermont Country Store for penny candy. (Which is no longer a penny, for the record.)
This year I was excited to use fresh orchard apples to make this Cinnamon Streusel Apple Coffee Cake. This coffee cake is a cross between some of my favorite coffee cakes. Sour cream and butter make for a very moist and tender cake.
The cinnamon filling makes a wavy line through through the middle and the generous cinnamon streusel topping pairs beautifully with the cake. But it’s the fresh orchard apples and tender sour cream cake that really set this coffee cake apart. It’s one of the best apple coffee cakes ever.
The only drawback to baking this cake, not to mention a few calories, is that you’ll use every bowl in your kitchen. Not for real. But you’ll use a few. You’ll need a mixing bowl for the batter, plus two small ones for the cinnamon filling and cinnamon streusel. But a few extra dishes are worth it. I promise. Also, please use an extra large tube pan for baking. This is a big cake!
Serve this tender Cinnamon Streusel Apple Coffee Cake with a steaming cup, bacon or sausage, fresh fruit and eggs done your way for a memorable weekend breakfast or brunch!
Cinnamon Streusel Apple Coffee Cake
Ingredients
Coffee Cake
- 3/4 cup unsalted butter at room temperature
- 2 cups white sugar
- 2 eggs beaten
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups sour cream
- 1 tablespoon vanilla extract
- 3 cups peeled diced apples
Cinnamon Filling
- 1/2 cup brown sugar
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon unsweetened cocoa powder
Streusel Topping
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 3/4 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 5 tablespoons butter melted
- Optional: 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°.
- Lightly grease and flour 10" tube pan. (I used a two piece tube pan and it's so helpful in releasing this cake.) You want an extra large tube pan as this is a big recipe!
Cinnamon Filling
- In small bowl combine 1/2 cup brown sugar, 2 1/2 teaspoons ground cinnamon and 1/2 teaspoon unsweetened cocoa powder.
- Set aside.
Streusel Topping
- In small bowl combine 3/4 cup sugar, 1/4 teaspoon salt, 3/4 cup all purpose flour and 1 1/2 teaspoons cinnamon.
- Stir in melted butter. Set aside.
Coffee Cake
- Cream 3/4 cup butter and white sugar together in mixing bowl.
- Stir in eggs, blending well, then add sour cream and vanilla extract.
- Separately in small bowl, stir together flour, baking powder and salt.
- Add flour mixture to wet ingredients until just combined.
- Stir in apples.
- Place half batter in prepared pan.
- Sprinkle with cinnamon filling.
- Pour remaining batter on top.
- Sprinkle cinnamon streusel topping on top.
- Bake for 60 - 75 minutes or until cake tester comes out clean. (Your cake may need even longer depending on the moisture content of the apples.)
- Cool.
- Loosen all accessible edges with sharp knife.
- Carefully lift out of cake pan and place on cake platter.
- (I used two hard metal spatulas underneath the bottom of the cake to lift it out of the the pan. )
You may also like Salted Caramel Apple Cake
Anu - My Ginger Garlic Kitchen says
What a stunning looking Apple coffee cake, Allie. Apple picking season is over here but apples are still in the shops. Love that tender and sweet crumby texture. Cinnamon Streusel, Apple, and Coffee? This cake is literally speaking to me. Wish I could have a HUGE slice of this beauty for my brunch today. Can I join you? 🙂 Indeed a cake perfection. Hope you are having a great time. 🙂
Aunt Pinkie says
It looks absolutely fabulous! Will you bring it for Thanksgiving?
Kristen Chidsey says
Allie, that crumbly topping is calling to me!! I wish you could send me some in the mail–or at least some New England Apples so I can recreate this gem just as you intended. LOVE!
Shashi at RunninSrilankan says
I sure wouldn’t mind doing a few extra dishes if this popped out of my oven at the end of all that dish washing! I am out of all the apples we picked on our annual apple picking trip, but I’d buy a peck just to make this! Wow, Allie – this Cinnamon Streusel Apple Coffee Cake is simply spectacular! What a treat! A slice of this would be heavenly with a cuppa coffee this frigid evening – it’s 44 degrees here currently – brrr!
Hope you are having a wonderful week so far … can you believe next week is Thanksgiving?!?! This year has warped by!
Tracy says
This looks scrumptious! What a great combination of flavors!! Got to try this one for sure.
Allie says
Thank you friend – it was SO good! Wish I was sharing a piece with you on this chilly NH night. xo
olivia @ livforcake says
This sounds delicious, Allie! Love anything with apple in it :).
Cheyanne @ No Spoon Necessary says
Oh your memories of apple picking sound wonderful Allie! And it’s fabulous that it’s a tradition you continue with your own family! I am the biggest sucker for coffee cake with streusel, so you know this one is just screaming my name!!! I love that you used fresh apples and sour cream in here! I could literally eat this every day if my waistline would allow it!! Lol. This is just straight up heavenly, my dear! I need to make this soon!! Cheers, lovely! Xoxo
Lisa says
This with a cup of coffee would be heaven. Looks so delicious and even better after hearing about the fresh picked apples!
Amy Stafford says
I will take a big old slice of that mighty fine looking cake.
Susie Mandel says
Oh, Allie, cinnamon and sugar anything are my favorites! (Besides chocolate) But add the apple, and I think I’m going to bust! This sounds so yummy!!! Can’t wait to taste it.
Allie says
Hey thanks Susie – hope you enjoy it. I’ve made it twice now. Thinking of you and J & J and wishing you all a beautiful Thanksgiving my friend. XO
Christy Smith says
This apple coffee cake looks absolutley scrumptious! I love the basic sour cream
coffee cake so can only imagine how much better it could be with apples and cinnamon sugar. Am adding it to my “To Bake”
list for the Christmas season. Thank you!!
Christy Smith says
Yikes! *absolutely
Allie says
Dear Christy – Thank you cousin! Hope you and all the fam enjoys it – I made it twice and it went fast. You and your family are on my heart for many reasons right now, wishing you a peaceful and blessed Thanksgiving. XO
Catherine says
Dear Allie, This coffee cake looks absolutely stunning! I must admit, I love something sweet for breakfast in the morning especially when its cold out…it’s just so comforting. Someday we’ll have to share a slice of this together…I’ll bring the coffee! xoxo, Catherine
Jaru says
Can this cake be baked in a regular round cake pan?
Allie says
Hi Jaru – wish I knew. I haven’t tried it in one yet. My concern would be about the center cooking enough. That center tube in the tube cake pan helps distribute heat to cook it evenly. You may just have to watch it closely and make sure the center is cooked by testing it well with a cake tester before removing it from the oven. If you do go ahead and try it, hope you’ll comment back how to let others know how it worked. Thanks a bunch for dropping by and happy baking!
Sassy says
I’m a VTer, born and raised in the Chester area (not far from Springfield). I’m now in Scotland, and while I love it here, I get homesick not just for friends and family, but the food I always took for granted back then, that I’d consider doing bad things to get my hands on now lol. I haven’t been home for over a year now and my homesickness is overwhelming, but your gorgeous cake has helped me get a bit of flavour from home, THANK YOU! ? Granted, they were not the macs I’d have used back home, I used British Braeburns, but oh this cake was heavenly!!
Allie says
Hey Sassy – you totally made my day, thank you! So glad you loved this cake. It went fast at our house. Sure hope you can come across the pond soon. Your friends and family must miss you terribly. There are lots more New England recipes on the site: New England Bacon Corn Chowder http://throughherlookingglass.com/new-england-bacon-corn-chowder/ and Simon Pearce VT Cheddar Soup http://throughherlookingglass.com/vermont-cheddar-soup/ come to mind. And of course Jordan Marsh Blueberry Muffins! http://throughherlookingglass.com/jordan-marsh-blueberry-muffins/ Have a wonderful Thanksgiving and thanks so much for dropping by.
Marilyn says
Just a few suggestions, step 7 I assume should say 3/4 cup butter, not flour, and there is no mention of where to add the sour cream that I could see. I added the sour cream alternating with the flour mixture, I hope this is correct. The cake is in the oven as I write this. I catntbwaitnto try this with a cup of coffee later! Thanks for sharing.
Allie says
Hi Marilyn – thank you SO much for catching both of those things! They are now corrected. Hope you love enjoy this cake with your coffee and have a wonderful Thanksgiving!
Tish says
This is absolutely delicious but I left it in the oven for 80 minutes and it is still just barely done in the middle. It looks like it needed about 10-15 more minutes but now it’s too late. The flavor is divine though.
Allie says
Hey Tish – thanks for this note. I think it may have to do with how “juicy” the apples are – in other words how much moisture they are adding to the recipe. I’ll go in and edit the recipe and suggest a longer baking time span to ensure that the middle fully cooks. Many thanks for these helpful comments and wishing you a very happy Thanksgiving!
Sue says
Hi Allie, wanted to let everyone know there is no way to wreck this recipe. I tried by accident and it still got thumbs up from my family. My family and I went to Apple Hill in the Foothills of Northern CA and I had a lot of apples to do something with. I decided to make half a recipe of the cake since we didn’t need all the dessert in the house so close to Thanksgiving. Last night I measured out all the dry ingredients for all the layers. After church I was making dinner and making the cake. I thought the batter didn’t look quite right but put it all together in a 9 X 11 cake pan. Looked picture perfect with the layers. I was cleaning up the kitchen and picked a dish looked at it and realized what was in that dish was the flour, salt and baking powder for the cake that was in the oven now for 8 minutes. I pulled the “cake” out of the oven which the ingredients were now liquid. I poured the liquid contents into a bowl, the filling and topping now all combined, stirred in the flour mixture and poured back into the pan and put back in the oven. 25 minutes later the cake tested done. After dinner the cake was still warm, I cut it expecting the worst but the cake had a crunchy sugary top and so very moist and flavorful. Added some vanilla ice cream and yumm! So even the worst mistake I could have made the cake was still fantastic. I will make again the correct way to see how it turns out
Allie says
Wow! BEST. STORY. EVER. I can’t even believe it still came out Sue! Seriously. I am in total awe. Thanks for sharing this great story – totally made my day. So funny too. (In retrospect only!) So glad it came out and your family was still able to enjoy it. Hope you get to try it again and wishing you and yours a wonderful, blessed Thanksgiving!
Sandra M Neary says
I Used two part tube pan however the apples all sunk to the bottom and lots of batter seeped out of bottom of pan which I had lined with foil
Carina says
Yummy! This looks mouthwatering. I’ve never gone picking apples with the family, but it sounds delightful, like such a lovely way to spend a day together. Have a great rest of the week, Allie! ???:-)
Michelle says
Allie, that looks so delicious! Coffee cake is always such a treat, and I love apples in baking! We’ve missed the last couple of falls for apple picking and I miss it! I have been buying them locally at the farmer’s market, but the crop was lean this year. 🙁
Teri says
Can you make this the day before and leave it out covered? I want to make it for Christmas morning but I won’t have time in the morning to bake it.
Allie says
Hi Teri – I totally would do that, make it and leave it out covered. Merry Christmas!?
Teri says
Thanks Allie!
Shannon T says
I forgot the sour cream because it wasn’t
mentioned in the instructions. It was so good anyway
Next time I would cut back the sugar by 1/2 cup
and the streusel by half. I would only bake this
In a ring pan with a removable bottom
As it is very heavy. Yum
Allie says
Hi Shannon – thanks for all these great tips and I will definitely go back and mention the sour cream in the instructions. I apologize for that omission, thank you for letting me know. So glad you enjoyed it!
Cake Delivery in Gurgaon says
Very Good, I will probably make again. Really this cake recipe is very helpful for everyone. Thanks for sharing this nice cake recipe.
Pam says
Hi Allli
I made this wonderful cake today and I’m proud to say it looks just like yours, and it taste as good as you describe. I made your blueberry cake a couple of weeks ago, another winner. I loved your cake plate, While I was searching for an apple cake to make I spotted that plate and needed to look no further.
Thanks for the great recipes. I’ll keep an eye out for that plate.
pam
Allie says
Hi Pam – love hearing a success story!!! So happy it turned out so well for you. And the blueberry one too! That’s one of my all time favorites and so easy. Another apple cake I have here on the blog is Salted Caramel Apple Cake. You can make it with or without the salted caramel, but it’s easy, just like the blueberry pound cake — and SO moist. A nice cake for this season. Here’s the link: https://www.throughherlookingglass.com/salted-caramel-apple-cake/ I found that cake platter at Home Goods on clearance years ago. There were three sizes, I got the medium and large, but not the small because the round glass insert was cracked. Years later – I could kick myself, so wish I had the set of three now. I could have easily had a piece of glass cut. Oh well. It has definitely become my signature cake platter. Have a wonderful day, thank you so much for dropping by – it was great to hear from you.
Lois says
Delicious cake. Reminds me of one my mother would make. She added walnuts to the cinnamon streusel. I highly recommend letting it cool completely before trying to take it out of its pan. I didn’t and because of its weight it was difficult to move while slightly warm. Absolutely delicious!
Teneshya says
Thank you so much for this recipe. I’ve whipped up the cake and it is currently in the oven. The house smells heavenly right now. Can’t wait to dive into it!!!
Allie says
Thanks so much for dropping by Teneshya – hope you love it!
Jo says
Having made this same recipe several times
with and without blueberries but not with apples
IMHO 3 cups of apples would add too much moisture.
Try one cup chopped apples in center and
One half cup shredded apple or applesauce
In batter. Think it will be lighter and still
very Apple in flavor!
Allie says
Thank Jo – sounds delicious with your apple variation/suggestions, and will have to try your making it w/blueberries too. Yum! Thanks so much for dropping by!
Anthony Collins says
Was scrolling through and saw this little piece of heaven. After Mali,g a fresh ham dinner for my mother and grandmother, I decided to give to a try. Currently in the oven with about 15 minutes left. My grandmothers growing impatient with the Aromas flowing through the house. I know it will be as good as it looks. Thanks for the recipe. The manly baker!
Allie says
Oh wow Anthony – what lucky ladies your mother and grandmother are. A fresh ham dinner and THIS for dessert. I hope they loved it. I’m actually baking one of these coffee cakes today for a brunch I’m hosting the day after Thanksgiving. I’m making it today and freezing it so I can enjoy my guests! Have a wonderful Thanksgiving, I know it will be if you’re cooking!
Kathy says
Hi Allie, Thank you for this scrumptious recipe! I made it over the weekend– as ‘muffins’… I was thinking portion control and freezing. For me, the recipe made 6 jumbo ‘muffins’ and 12 regular-size ‘muffins’. My husband and I both loved them (even frozen)!!! (I think I slightly overdid it on the amount of apples and sour cream I used, so they didn’t rise as much as they were supposed to… live and learn! Hopefully I’ll be more precise with my measurements next time! DELICIOUS– there’s only one left! Thanks again!
Allie says
KATHY!!! What a great idea to make this into muffins! I bet that was some work with the filling and streusel — but so worth it. So glad you and Evan enjoyed. Thanks for all the great tips for other adventurous souls who might like to try this too. Thanks so much for dropping by, always makes my day to hear from you. XO
Kathy says
Can this be made a day ahead of time or is it best made the day it’s served? I’d love to make this for a brunch I’m having. . Sorry if this is answered already but there are lots of comments and I didn’t read them all. Thanks
Allie says
Hi Kathy – I think it’s fine the day before, if you wrap it well in foil and warm it the morning of. I’ve had several mentions that the streusel topping is dry, so I suggest adding several more tablespoons of melted butter to that until you get it the consistency you like. I’ll do some more experimenting myself and adjust the published recipe down the road. Hope you love this and have a wonderful brunch and Easter!
Sally says
This is a good recipe but make sure you have an extra large tube pan… mine flowed over.
Allie says
Oh no – SO sorry to hear that Sally. I know that is a mess in the oven and smoke in the kitchen. 🙁 It really is a crying shame that there aren’t standard baking sizes among baking pans. It would make it so much easier. I’ll go in to the recipe now and suggest that it is an extra LARGE tube pan. Thank you for this suggestion.
Audrey B Poche says
Can you makes this in a 9×13 pan?
Donna says
I cooked mine in a 9×13 last night, cooked it for about 80 minutes and it came out fantastic! Great recipe!!
Lynn Hanners says
You don’t mention in the recipe how many apples you need and how are they sliced. Please let me know.
Allie says
Hi Lynn,
The recipe states 3 cups of peeled and diced apples. It depends on how big the apples are as to how many you would use for this many cups of diced apples. For me, it is usually 3-4 apples.
I hope you enjoy this recipe!