If you’re like me, there’s something extra comforting about cozy mornings and the smell of freshly baked treats. That’s why I’m so excited to share this Apple Coffee Cake Recipe with you—it’s perfectly tender, bursting with crisp apples, and topped with a crunchy oat streusel that just melts in your mouth. Whether you’re baking for a lazy weekend brunch or just want a little sweet pick-me-up with your coffee, this recipe absolutely nails it every time.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tart apples play against warm spices and a nutty streusel topping for an irresistible combo.
- Made with Whole Wheat Flour: Using white whole wheat keeps it wholesome without sacrificing tenderness.
- Easy to Make: No fancy kitchen gadgets or complicated steps—just a straightforward process I love sharing.
- Great for Sharing: Its crowd-pleasing flavors mean your family and friends will always want seconds.
Ingredients You’ll Need
For this Apple Coffee Cake Recipe, you’ll find a nice balance of pantry staples and fresh apples that work beautifully together. Choosing tart apples like Granny Smith helps keep the cake from being overly sweet and adds that natural fruity zing.
- White Whole Wheat Flour: This gives you the whole grain benefits but with a lighter texture than traditional wheat.
- All Purpose Flour: Helps lighten the cake even more—mixing flours here is my trick for tender crumb.
- Ground Cinnamon: Warm, aromatic spice that pairs perfectly with apples.
- Baking Soda: Leavens the cake for a fluffy texture.
- Kosher Salt: Balances sweetness; don’t skip it!
- Allspice & Nutmeg: These add depth and complexity—freshly grated nutmeg is worth the effort.
- Unsalted Butter: Softened for creaming; makes the cake rich and moist.
- Granulated Sugar: Sweetens the batter just right.
- Large Egg: Brings everything together and adds structure.
- Vanilla Extract: A must for warm flavor notes that compliment the apples.
- Low-fat Buttermilk: Tangy and tenderizes the crumb beautifully.
- Tart Apples (Granny Smith): Peeled and diced for even baking and fresh bursts of flavor.
- Old Fashioned Rolled Oats: Forms the base of the crunchy streusel topping.
- Brown Sugar: Adds sweetness and a hint of molasses to the topping.
- Salt: Pulls all the streusel flavors together.
- Melted Butter: Binds the streusel crumbs and makes them golden crisp.
- Walnuts: Adds a lovely nutty crunch to the topping.
- Powdered Sugar, Milk, and Vanilla Extract (for Glaze): The final touch for a sweet, silky drizzle.
Variations
I love that this Apple Coffee Cake Recipe is versatile—you can easily tweak it a bit to suit your tastes or special diets. I often switch things up depending on the apples I have or what nuts I want to use in the streusel.
- Different Apples: I’ve tried Fuji and Honeycrisp with this recipe; they add a sweeter note that’s wonderful if you prefer milder tartness.
- Nut-Free Version: Skip the walnuts and use extra oats or even toasted coconut flakes for crunch if you’re serving guests with nut allergies.
- Gluten-Free Adaptation: Use a gluten-free flour blend but bookmark that the texture changes slightly—still delicious!
- Vegan Twist: Swap butter for coconut oil, buttermilk for a plant milk mixed with vinegar, and use a flax egg to keep it moist and tender.
How to Make Apple Coffee Cake Recipe
Step 1: Gather and Prep Your Ingredients
Before diving in, make sure your butter, egg, and buttermilk are all at room temperature—that’s a little trick I discovered that helps the batter come together smoothly, giving you a lighter cake. Peel and dice those apples; I like the pieces small enough to distribute well but still give bursts of flavor.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together both flours, cinnamon, baking soda, salt, allspice, and grated nutmeg. This way, the spices are evenly spread throughout the batter so every bite tastes balanced.
Step 3: Cream Butter and Sugar, Then Add Egg and Vanilla
Using a mixer or a strong arm with a wooden spoon, beat the softened butter and granulated sugar until light and fluffy—this usually takes about 3 minutes. Then, add the egg and vanilla extract and mix well. This step creates the base for a soft, tender crumb.
Step 4: Alternate Adding Dry Ingredients and Buttermilk
This is where your patience pays off. Add one-third of the dry ingredients, then half of the buttermilk, mixing just until combined. Repeat with the second third of the flour mixture and the rest of the buttermilk, finishing with the remaining dry ingredients. Scrape down your bowl to ensure even mixing—overmixing can make the cake tough, so stop as soon as it’s all incorporated.
Step 5: Fold in Apples and Transfer to Baking Pan
Gently fold in the diced tart apples. Then pour your batter into the prepared 9-inch springform pan with parchment lining—this pan type makes unmolding the cake easy and neat. Smooth the top with the back of a spatula.
Step 6: Mix and Sprinkle the Streusel Topping
In a small bowl, combine oats, brown sugar, cinnamon, and salt. Pour in melted butter and stir until chunky crumbs form. Toss in the chopped walnuts. Sprinkle this streusel evenly over your cake batter—that crisp, buttery topping is the magic that brings texture to each slice.
Step 7: Bake and Cool the Cake
Bake in a preheated 350°F oven for 25 to 30 minutes or until the cake is lightly golden and a toothpick inserted in the center comes out clean. I like to check at around 25 minutes to avoid overbaking. Let the cake cool for 20 minutes in the pan on a wire rack, then gently run a butter knife around edges and release the springform.
Step 8: Whisk and Drizzle the Glaze
While the cake is still warm, mix powdered sugar, milk, and vanilla into a smooth glaze. Drizzle over the top with a spoon or a piping bag for a simple yet elegant finish. I absolutely love eating this cake warm, but it’s also great once cooled.
Pro Tips for Making Apple Coffee Cake Recipe
- Room Temperature Ingredients: Using room temp butter and eggs helps create a lighter, fluffy texture in your cake batter.
- Don’t Overmix: I learned the hard way that overmixing makes the cake dense, so mix only until ingredients come together.
- Freshly Grated Nutmeg: It makes a noticeable difference in flavor—fresh is always more aromatic than pre-ground!
- Streusel Timing: Mix your streusel right before topping and baking to keep it crumbly and avoid it getting soggy.
How to Serve Apple Coffee Cake Recipe
Garnishes
Whenever I serve this cake, I like to add a light dusting of powdered sugar or a few fresh apple slices on the side for visual appeal. Sometimes, a little cinnamon sprinkle on top of the glaze adds an extra touch. If you’re feeling indulgent, a dollop of whipped cream or a scoop of vanilla bean ice cream is amazing—totally optional but seriously delicious.
Side Dishes
This Apple Coffee Cake Recipe stands well on its own but pairs beautifully with a hot cup of coffee or chai latte—you’ll enjoy the warm spices and apple flavor with every sip. For a brunch spread, serve alongside scrambled eggs or a fresh fruit salad to balance sweet and savory.
Creative Ways to Present
I’ve surprised guests by slicing the cake into bite-sized squares and serving them on a platter with mini forks for casual get-togethers. For holidays, I’ve decorated the glaze with edible flower petals and swapped walnuts for pecans to add a festive twist. You can even bake this in individual ramekins for personal servings that feel special and cozy.
Make Ahead and Storage
Storing Leftovers
I usually store leftover Apple Coffee Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. It stays moist and tasty, perfect for a quick breakfast or snack the next day.
Freezing
If you want to make it ahead for a big occasion, the cake freezes beautifully. Just wrap it tightly in plastic wrap and then foil, freeze for up to 2 months, and thaw overnight in the fridge before serving. I’ve done this when I wanted to prep desserts a week in advance and it still tasted like freshly baked.
Reheating
To reheat, I pop single slices in the microwave for about 15-20 seconds or warm the whole cake at 300°F for 10-15 minutes covered loosely with foil. This little step brings back the fresh-baked softness and enhances the aroma.
FAQs
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Can I use other types of apples in this Apple Coffee Cake Recipe?
Absolutely! While I recommend tart apples like Granny Smith to balance the sweetness, sweeter varieties like Fuji or Honeycrisp work well too, especially if you prefer a milder apple flavor.
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What can I substitute for buttermilk in this recipe?
If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ½ cup of milk, then letting it sit for 5-10 minutes until it curdles slightly.
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Can I make this recipe gluten-free?
Yes! Replace the flours with a gluten-free all-purpose blend. Keep in mind the texture might be a little different, but it will still be delicious and moist.
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How do I store leftover Apple Coffee Cake?
Store leftovers at room temperature in an airtight container or wrapped well in plastic wrap for up to 2 days. For longer freshness, freeze the cake wrapped tightly.
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Can I make the streusel topping ahead of time?
I recommend mixing the streusel topping just before baking for the best crumbly texture, but you can prepare ingredients ahead and combine them quickly before sprinkling.
Final Thoughts
I absolutely love how this Apple Coffee Cake Recipe fills the kitchen with such inviting smells and delivers the perfect balance of sweet, tart, and spice every single time. It’s become my go-to for sharing with family or just treating myself on a quiet morning. I hope you find as much joy in baking and savoring it as I do—it’s truly one of those recipes that feels like a warm hug in cake form!
Print
Apple Coffee Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Apple Coffee Cake is a moist and flavorful treat featuring tart Granny Smith apples folded into a cinnamon-spiced batter, topped with a crunchy oat-walnut streusel, and finished with a sweet vanilla glaze. Perfect for breakfast, brunch, or a cozy afternoon snack, it combines wholesome whole wheat flour with classic spices and a luscious glaze for an irresistible homemade cake.
Ingredients
For the Cake:
- 1 cup white whole wheat flour
- 1/4 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground nutmeg (freshly grated if possible)
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup low-fat buttermilk, at room temperature
- 1 1/2 cups tart apples, peeled and diced (such as Granny Smith, about 2 medium)
For the Streusel Topping:
- 3/4 cup old fashioned rolled oats
- 1/3 cup lightly packed brown sugar (light or dark)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup roughly chopped walnuts
For the Glaze:
- 3/4 cup powdered sugar
- 2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pan and oven: Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan, line the bottom with parchment paper, then grease again to ensure easy cake removal. Set aside.
- Mix dry ingredients for the cake: In a medium bowl, whisk together the white whole wheat flour, all purpose flour, cinnamon, baking soda, kosher salt, allspice, and freshly grated nutmeg. Set this mixture aside.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, which will help create a tender texture. Then, beat in the egg and vanilla extract until fully incorporated.
- Combine wet and dry ingredients alternately: Add one-third of the dry flour mixture to the butter mixture, then half of the buttermilk, mixing after each addition. Repeat with the second third of the dry ingredients, then the remaining buttermilk, and finally mix in the last third of the dry ingredients. Scrape the bowl’s sides and bottom to ensure even mixing.
- Fold in the apples: Gently stir the peeled and diced tart apples into the batter until evenly distributed. Scrape the batter into the prepared pan and smooth the surface with the back of a rubber spatula.
- Prepare streusel topping: In a small bowl, combine the rolled oats, brown sugar, ground cinnamon, and salt. Pour the melted butter over the oat mixture and stir until large crumb clusters form. Add the roughly chopped walnuts and mix evenly.
- Top the batter with streusel: Sprinkle the prepared oat and nut streusel evenly over the top of the coffee cake batter in the pan.
- Bake the cake: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
- Cool and unmold: Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. Run a butter knife around the edges to loosen the cake, then carefully remove the springform pan sides and unmold the cake.
- Make the glaze: Whisk together the powdered sugar, milk (or cream for richer flavor), and vanilla extract until smooth and pourable. Drizzle the glaze evenly over the warm cake.
- Serve: Enjoy the apple coffee cake warm or at room temperature for the best flavor and texture.
Notes
- Using tart apples, like Granny Smith, balances the sweetness of the cake.
- Make sure the butter, egg, and buttermilk are at room temperature for a smooth batter.
- Freshly grated nutmeg provides better flavor than pre-ground.
- The glaze can be adjusted by adding more or less milk to achieve desired thickness.
- Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- To add variety, substitute walnuts with pecans or almonds in the streusel topping.
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 45 mg
