Easy Apple Coffee Cake Delight

There’s something wildly comforting about a cinnamon-sugar coffee cake that actually tastes like fall and not just a candle. This is a soft, tender apple coffee cake with buttery streusel on top and pockets of juicy apples inside—the kind of thing you eat warm, standing at the counter, while you “wait for it to cool.” It’s one bowl for the batter, no mixer needed, and it smells like a hug from your grandma’s oven.

My husband claims he doesn’t like sweets and then somehow half of this cake disappears while the coffee is brewing. The first time I made it, the house went quiet except for that little chorus of forks on plates—our family’s version of a standing ovation. Now it’s our Sunday “brunch dessert,” which is a very real category around here. We slice it big, share the crumbiest corner pieces, and salvage any stray streusel with our fingers because, yes, we are those people.

How to Make It

Heat the oven to 350°F (175°C). Grease an 8×8 or 9×9 baking pan and line it with a strip of parchment so you can lift the whole cake out later—saves you from crumb avalanches.

Batter first: whisk 1/2 cup melted butter (cooled a bit) with 3/4 cup sugar and 2 eggs until glossy. Stir in 1 cup sour cream or full-fat yogurt, plus 2 teaspoons vanilla. Now shake in your dries: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1–2 teaspoons cinnamon (follow your heart). Fold it gently—no overmixing—just until it looks like thick, dreamy batter.

Apples: peel if you want (I usually do), then chop about 2 cups of apples small-ish so they cook through. Toss them with a squeeze of lemon and a teaspoon of sugar if they’re super tart. Fold into the batter.

Streusel party: in a bowl, mash 1/2 cup brown sugar, 1/2 cup flour, 1 teaspoon cinnamon, a pinch of salt, and 5 tablespoons cold butter until clumpy. If it’s sandy, add another tablespoon butter. If it’s greasy, sprinkle a spoon of flour. You’re aiming for chunky pebbles.

Scoop the batter into the pan, smooth it, and rain that streusel on top. Bake 35–42 minutes (8×8 tends to take closer to 40), until a toothpick in the center comes out clean or with a few crumbs. If the top browns too fast, tent loosely with foil.

Cool 15–20 minutes—please, for your mouth’s sake—then drizzle an optional quick glaze (1/2 cup powdered sugar + 1–2 teaspoons milk + a pinch of cinnamon). Slice into 9 cozy squares or 12 polite ones.

✔Ingredient Notes

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– Apples: Honeycrisp, Pink Lady, or Granny Smith all work. Tart apples keep things bright; super soft apples can turn mushy. Chop small so they bake through.
– Sour Cream (or Yogurt): Keeps the crumb tender and moist. Full-fat is best. If you use yogurt, Greek works—just don’t use nonfat unless you like a drier bite.
– Butter: Melted in the batter for ease; cold in the streusel for clumps. If your streusel melts into a sheet, the butter was too warm—been there.
– Cinnamon: Don’t be shy. If your jar is ancient, double it. Stale cinnamon tastes like dust.
– Flour: All-purpose is perfect. A 1:1 gluten-free blend usually behaves, but let the batter sit 5 minutes before baking to hydrate.
– Sugar: White in the cake for lightness, brown in the streusel for caramel vibes. You can cut the total sugar by 2–3 tablespoons without drama.
– Vanilla + Salt: The tiny flavor boosters. If you skip the salt, the cake tastes flat. Ask me how I know.

✔Recipe Steps

1. Preheat oven to 350°F (175°C); grease and line an 8×8 or 9×9 pan.
2. Whisk melted butter, sugar, and eggs until glossy.
3. Stir in sour cream (or yogurt) and vanilla until smooth.
4. Fold in flour, baking powder, baking soda, salt, and cinnamon just until combined.
5. Fold in chopped apples and spread batter in the pan.
6. Mix streusel (flour, brown sugar, cinnamon, cold butter), sprinkle on top, and bake 35–42 minutes; cool 15 minutes and glaze if you like.

What to Serve It With

– Hot coffee, obviously. Or a cinnamon tea if you’re feeling cozy-cozy.
– A dollop of vanilla yogurt or whipped cream for brunch plates.
– Warm with a scoop of vanilla or butter pecan ice cream for dessert.
– Crispy bacon and soft-scrambled eggs to turn it into a whole brunch situation.

✔Tips & Mistakes

– Don’t overmix the batter. Stir until the flour vanishes; walk away.
– Cut the apples small. Big chunks = gummy pockets in the center.
– If the top is browning too fast, tent with foil at the 25-minute mark.
– Let it cool at least 15 minutes. Slicing piping-hot = streusel landslide.
– Crumb not clumping? Your butter’s too warm—pop the bowl in the fridge 5 minutes.
– 8×8 bakes taller and needs a few extra minutes; 9×9 bakes faster and thinner.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Counter: covered, 2 days—still soft and perfect with coffee.
Fridge: up to 5 days, tightly wrapped; warm slices 10–15 seconds in the microwave to revive the crumb.
Freezer: wrap individual squares and freeze up to 3 months; thaw on the counter or reheat from frozen 30–45 seconds.
Cold straight from the fridge tastes like apple donut energy. Also yes, it’s basically breakfast. We’re adults.

✔Variations and Substitutions

– Swap sour cream with full-fat Greek yogurt 1:1. Works great.
– Mix apples: half tart, half sweet for balance.
– Add-ins: 1/2 cup chopped pecans or walnuts; or a handful of raisins if you’re that person.
– Maple twist: replace 1/4 cup sugar with 1/4 cup maple syrup and reduce sour cream by 1 tablespoon.
– Gluten-free: use a 1:1 GF flour blend; let the batter sit 5 minutes before baking.
– Spice swap: add nutmeg or cardamom, or use apple pie spice.
– No powdered sugar? Warm a spoon of apricot jam and brush on top for shine.

Frequently Asked Questions

Easy Apple Coffee Cake Delight

A moist, cinnamon-kissed apple coffee cake crowned with a crisp streusel and a light vanilla glaze—perfect for breakfast, brunch, or a cozy afternoon treat.

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Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup All-purpose flour batter
• ▢ 0.75 cup Granulated sugar batter
• ▢ 2 teaspoon Baking powder batter
• ▢ 0.5 teaspoon Baking soda batter
• ▢ 0.5 teaspoon Fine salt batter
• ▢ 1 teaspoon Ground cinnamon batter
• ▢ 0.5 cup Unsalted butter, melted and cooled batter
• ▢ 1 cup Sour cream batter
• ▢ 2 teaspoon Vanilla extract batter
• ▢ 2 large Eggs batter
• ▢ 2 cup Apples, peeled and diced about 2 medium; batter
• ▢ 1 tablespoon Lemon juice toss with apples
• ▢ 0.75 cup All-purpose flour streusel
• ▢ 0.5 cup Brown sugar, packed streusel
• ▢ 1 teaspoon Ground cinnamon streusel
• ▢ 0.5 cup Unsalted butter, cold and cubed streusel
• ▢ 0.5 cup Chopped walnuts or pecans optional; streusel
• ▢ 0.5 cup Powdered sugar glaze
• ▢ 1 tablespoon Milk glaze
• ▢ 0.25 teaspoon Vanilla extract glaze

Instructions

Preparation Steps

• Preheat oven to 350 F. Grease a 9 inch square pan and line with a parchment sling.
• Make the streusel: In a bowl, mix 0.75 cup flour, 0.5 cup brown sugar, and 1.0 teaspoon cinnamon. Cut in 0.5 cup cold cubed butter until sandy with pea sized bits. Stir in nuts if using; refrigerate.
• Prep apples: Peel, core, and dice apples. Toss with 1.0 tablespoon lemon juice and set aside.
• Whisk dry batter ingredients: 2.0 cups flour, 0.75 cup granulated sugar, 2.0 teaspoons baking powder, 0.5 teaspoon baking soda, 0.5 teaspoon salt, and 1.0 teaspoon cinnamon.
• Whisk wet batter ingredients: 2.0 large eggs, 1.0 cup sour cream, 2.0 teaspoons vanilla, and 0.5 cup melted cooled butter.
• Add wet ingredients to dry and stir just until combined. Fold in the diced apples; do not overmix.
• Spread batter evenly in the prepared pan. Crumble the chilled streusel over the top.
• Bake 40 to 45 minutes until the center springs back and a toothpick comes out with a few moist crumbs.
• Cool in the pan on a rack for 20 minutes. Whisk glaze by mixing 0.5 cup powdered sugar, 1.0 tablespoon milk, and 0.25 teaspoon vanilla until smooth; drizzle over warm cake.
• Slice into 12 pieces and serve warm or at room temperature.

Notes

Use firm, tart apples like Granny Smith or a mix of sweet-tart varieties for best texture and flavor. Cake keeps covered at room temperature for 2 days or refrigerated for 5 days. Freeze slices tightly wrapped for up to 2 months; thaw at room temperature. Nuts are optional but add great crunch.