I absolutely love sharing this Apple Crumble Coffee Cake Recipe because it’s one of those cozy, comforting treats that feel like a warm hug in cake form. It’s got that perfect balance of tender, moist cake swirled with tart, juicy apple pieces and topped with a buttery cinnamon-walnut crumble that crunches just right. Whether you’re making it for a weekend brunch or a special coffee break, this cake really shines when you want to impress without spending hours in the kitchen.
When I first tried this Apple Crumble Coffee Cake Recipe, I was blown away by how the tangy yogurt added a subtle zing that kept the cake from feeling too heavy, and the crumble topping was the real star — nutty, sweet, and spicy all at once. Plus, it’s surprisingly easy to pull together. You’ll find that once you have the ingredients ready, the steps flow smoothly, making it a fantastic choice even if you’re not a seasoned baker yet.
Why You’ll Love This Recipe
- Perfect Texture: The combination of tender cake and crunchy walnut crumble creates a delightful contrast you’ll crave.
- Easy To Make: With straightforward steps and common ingredients, this recipe is friendly for bakers of all levels.
- Versatile Timing: Great for breakfast, brunch, or an afternoon coffee break—you’ll have an excuse to bake it often.
- Family Favorite: Once I made this, my family insisted it become a regular tradition.
Ingredients You’ll Need
These ingredients come together to create a moist, flavorful cake with a nutty, sweet topping that complements the fresh apples beautifully. I always recommend using good-quality butter and fresh apples for the best results.
- Unsalted butter: Use real butter for richness; it’s essential both in the batter and crumble topping.
- All-purpose flour: The base for cake structure; be sure to measure properly for lightness.
- Baking powder and baking soda: These leavening agents give the cake that perfect rise and fluffiness.
- Fine sea salt: Balances sweetness and enhances flavor.
- Toasted walnuts: Toasting brings out a deeper, nuttier flavor that’s perfect in the crumble.
- Light brown and white sugar: Both sugars add sweetness and moisture to the cake and topping.
- Ground cinnamon: Adds warm spice that complements the apples perfectly.
- Large eggs: Bind ingredients and add tender crumb.
- Plain yogurt: Provides moisture and a subtle tang for a tender cake—Greek or regular works.
- Vanilla extract: Brings out sweetness and depth.
- Honeycrisp apples: They’re crisp and sweet-tart, ideal for baking—feel free to swap with Granny Smith for tartness.
Variations
I love how adaptable this Apple Crumble Coffee Cake Recipe is—you can personalize it easily depending on what you have in the pantry or dietary preferences. Here are a few tweaks I’ve tried that turned out wonderfully.
- Apple Varieties: I like swapping Honeycrisp for Granny Smith to add more tartness, which balances nicely with the sweet crumble.
- Dairy Alternatives: If you’re avoiding dairy, I’ve used coconut yogurt and vegan butter with great success, just note the texture might change slightly.
- Nut-Free: For nut allergies, replace walnuts with toasted oats or coconut flakes to keep the crumble crunchy.
- Spice Mix: Feel free to add nutmeg or ground ginger to the crumble for a bit more warmth and complexity.
How to Make Apple Crumble Coffee Cake Recipe
Step 1: Prep Your Ingredients and Oven
Start by gathering all your ingredients—this sets you up for smooth baking. Preheat your oven to 350°F (175°C) and generously butter a 9×12-inch baking dish. I like to do this early so the butter softens slightly, making it easier to spread and preventing sticking during baking.
Step 2: Mix Dry Ingredients and Crumble Topping
Whisk together the flour, baking powder, baking soda, and sea salt in a bowl and set it aside. In a separate bowl, combine toasted walnuts, brown sugar, white sugar, melted butter, cinnamon, and salt for the crumble topping. Toasting the walnuts beforehand really amps up their flavor and crunch — trust me, it’s worth the extra minute or two.
Step 3: Make the Wet Batter
Beat together white sugar and butter until smooth and creamy — you can use a spatula or hand mixer for this. Then add one egg, whisking for 2-3 minutes until incorporated. Repeat with the second egg, then whisk in yogurt and vanilla extract. This wet base creates a rich yet tender crumb.
Step 4: Combine Batter and Apples
Gently fold the dry ingredients into the wet mixture until just combined—overmixing here will toughen the cake. Core and dice the apples into small, uniform pieces (about ⅛ to ¼ inch) so they bake evenly. Fold these apple cubes into the batter carefully, which gives the cake bursts of juicy texture.
Step 5: Layer and Add Crumble
Spread half of the batter into your prepared pan, then evenly sprinkle half of the crumble mixture on top. Dollop the remaining batter over the crumble, gently spread it without disturbing the nuts, and finish with the remaining crumble pressed lightly on top. This layering creates that irresistible crunch-to-softness ratio in every bite.
Step 6: Bake to Perfect Golden Brown
Bake the cake in the center of the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it — ovens vary — and listen for that delicious aroma as a sign it’s getting close. Let the cake cool completely, at least 30 minutes, so it sets beautifully before slicing.
Pro Tips for Making Apple Crumble Coffee Cake Recipe
- Use Room Temperature Ingredients: Butter and eggs at room temp mix together more smoothly, giving you a lighter batter.
- Don’t Overmix the Batter: I learned this the hard way—stir just until flour disappears to keep the cake tender.
- Toast Your Walnuts: Toasted walnuts add richer flavor and make the crumble topping extra crunchy.
- Cut Apples Small and Even: Larger apple chunks don’t cook through properly, so dice them small for even baking.
How to Serve Apple Crumble Coffee Cake Recipe
Garnishes
I love to keep it simple with a light dusting of powdered sugar on top or a drizzle of honey for extra sweetness. A scoop of vanilla ice cream or a dollop of whipped cream adds a luxurious touch when serving as dessert, but honestly, it’s perfect plain with a strong cup of coffee too.
Side Dishes
This cake pairs wonderfully with a fresh fruit salad or a handful of roasted nuts alongside your coffee. You can also serve it with yogurt and a drizzle of maple syrup for a more substantial breakfast spread.
Creative Ways to Present
For special occasions, I’ve presented this apple crumble coffee cake in individual ramekins laid out on a rustic wooden board with fresh apple slices and cinnamon sticks as decoration. It’s a charming way to elevate a simple cake and impress guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. If your kitchen is warm, refrigerate it to keep the crumble from getting too soft.
Freezing
I’ve successfully frozen slices wrapped in parchment paper and stored in a freezer bag for up to three months. When ready, thaw overnight in the fridge and warm slightly in the oven to bring back that fresh-baked feel.
Reheating
To reheat, I pop individual slices in a 325°F oven for 10-15 minutes until the top is crisped and the cake is warm all the way through. Avoid microwaving if you want to keep the crumble crisp.
FAQs
-
Can I use different types of apples in the Apple Crumble Coffee Cake Recipe?
Absolutely! Honeycrisp and Granny Smith are my favorites because of their balance of sweetness and tartness, but you can use others like Fuji or Gala. Just be sure to cut the apples into small pieces so they bake evenly and stay tender.
-
Why do you use yogurt in this coffee cake?
The yogurt adds moisture and a tangy depth to the cake, which helps keep it tender and balances the sweetness. You can substitute it with sour cream if you prefer, or use plain Greek yogurt for thicker texture.
-
How do I make sure the crumble topping stays crunchy?
Toast your walnuts beforehand and press the crumble gently on top before baking. Also, avoid refrigerating the cake uncovered, as moisture softens the crumble. When reheating, use the oven instead of a microwave to maintain the crispness.
-
Can I make this Apple Crumble Coffee Cake Recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. You might want to add a teaspoon of xanthan gum if your blend doesn’t contain it to help with structure.
-
How long will the cake keep fresh?
At room temperature, the cake tastes best within 2 days. After that, it’s best stored in the fridge for up to 5 days. You can also freeze slices for longer storage.
Final Thoughts
This Apple Crumble Coffee Cake Recipe has become a go-to in my kitchen whenever I want something simple but special. It’s a lovely way to welcome the flavors of fall, but honestly, I crave it year-round. I hope you enjoy baking and sharing this cake as much as my family and I do – it’s really a treat that everyone will ask for again and again.
Print
Apple Crumble Coffee Cake Recipe
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 35 mins
- Yield: 1 (9×12-inch) cake, serves 8
- Category: Breakfast, Coffee Cake, Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Crumble Coffee Cake is a delightful blend of tender crumb, tart apples, and a crunchy walnut crumble topping. Perfectly balanced with the tanginess of yogurt and warm cinnamon, this cake makes an ideal treat for breakfast or afternoon coffee.
Ingredients
Butter for greasing:
- 2 teaspoons unsalted butter
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
Crumble Mixture:
- 1 ½ cups finely chopped toasted walnuts
- ⅓ cup packed light brown sugar
- ⅓ cup white sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs, divided
- 1 cup plain yogurt (sheep’s milk yogurt or Greek yogurt recommended)
- 1 ½ teaspoons vanilla extract
- 2 Honeycrisp apples
Instructions
- Prepare Ingredients: Gather all ingredients needed for the recipe to ensure a smooth cooking process.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) placing a rack in the center. Generously butter a 9×12-inch baking dish with 2 teaspoons butter to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and ½ teaspoon sea salt until evenly combined, then set aside.
- Make Crumble Mixture: Combine finely chopped toasted walnuts, light brown sugar, white sugar, melted butter, ground cinnamon, and ¼ teaspoon salt in a bowl. Mix thoroughly until walnuts and sugars are coated with butter. Set aside.
- Cream Sugar and Butter: In a separate large bowl, beat together 1 cup white sugar and ½ cup butter (at room temperature) with a spatula until well blended and creamy.
- Add Eggs: Whisk in one large egg until smooth, about 2 to 3 minutes, then add the second egg and mix thoroughly to incorporate.
- Incorporate Yogurt and Vanilla: Add 1 cup plain yogurt and 1 ½ teaspoons vanilla extract to the egg mixture and whisk until combined.
- Combine Dry and Wet Ingredients: Gently add the dry flour mixture to the wet yogurt mixture, whisking just until the flour disappears. Avoid overmixing to maintain cake tenderness.
- Prepare Apples: Core the apples and discard the cores. Slice apples thinly into ⅛- to ¼-inch slices. Stack a few slices, cut lengthwise, then dice into small cubes to ensure even cooking.
- Fold Apples into Batter: Carefully fold the diced apples into the cake batter using a spatula until just combined, distributing the fruit evenly.
- Assemble the Cake: Spread half of the batter evenly into the prepared 9×12-inch baking dish. Sprinkle half of the crumble mixture evenly over the batter.
- Add Remaining Batter and Crumble: Dollop the remaining batter on top of the crumble layer, then gently spread to cover without disturbing the crumbs. Top with the remaining crumble mixture, pressing crumbs lightly into the batter to adhere.
- Bake: Bake the cake in the preheated oven on the center rack for about 40 minutes, or until a toothpick or bamboo skewer inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool to room temperature for about 30 minutes before slicing and serving to enhance flavor and texture.
Notes
- Dark brown sugar can be used in place of light brown sugar for a deeper molasses flavor.
- Sheep’s milk yogurt is preferred for its runny texture and tanginess, but regular plain Greek yogurt or sour cream are suitable alternatives.
- Use Honeycrisp or Granny Smith apples. Cutting apples into small cubes ensures they cook fully and integrate well into the cake.
- Avoid overmixing batter after adding flour to keep the cake tender.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 370
- Sugar: 30g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
