
A light, crumbly coffee cake layered with diced apples, a buttery streusel topping, and a simple vanilla glaze—perfect for brunch or an afternoon treat.

This apple coffee cake has been a warm, comforting constant in my kitchen ever since I first tested it on a rainy October morning. I was chasing the ideal balance of tender crumb, bright apple pockets, and a crunchy, buttery streusel when a simple combination of pantry staples finally clicked. The result is a cake that slices easily, smells like autumn in the oven, and brings the sort of homey satisfaction that has guests asking for the recipe. I love how the apples keep the interior moist while the streusel gives each bite a buttery crunch.
I first discovered this riff while adapting a classic recipe from a family friend, and it quickly became the dessert I bring to potlucks and casual gatherings. It’s not overly sweet—just enough sugar to make the apples sing—and the lightly tangy Greek yogurt in the batter keeps the crumb delicate and tender. It’s the kind of dessert that works for breakfast with coffee, as the name implies, or as a comforting finish to dinner. I’ve served it warm with a scoop of vanilla ice cream and at room temperature with tea; both ways highlight different textures of the cake.
I remember the first time I brought a pan to a neighborhood brunch—people were surprised it hadn’t come from a bakery. My mom loved the way the cinnamon-scented apples peeked through the streusel, and my neighbor asked if I could double the recipe next time. It’s reliably crowd-pleasing without being fussy.
One of my favorite aspects of this cake is how it bridges breakfast and dessert seamlessly. Guests often comment on the streusel’s crunch contrasted with the soft apple pockets—my aunt, who is picky about texture, admitted she loved it because each bite offered variety. Over the years I’ve learned to trust a visual check for doneness rather than strictly the clock, especially when adding mix-ins like nuts or extra fruit.
Store cooled cake in an airtight container at room temperature for up to 48 hours; this preserves the streusel’s texture best. For longer storage, refrigerate for up to four days—bring to room temperature or warm briefly at 300 degrees F for 8–10 minutes before serving to restore tenderness. To freeze, wrap individual slices tightly in plastic wrap and place in a freezer bag; thaw overnight in the refrigerator and warm gently. Avoid freezing the glazed top if possible—add the glaze after reheating for the freshest appearance.
If you’re out of Greek yogurt, full-fat sour cream works interchangeably and adds extra richness. For a dairy-free version, substitute a plant-based yogurt and use a dairy-free margarine in the streusel—expect a slightly different mouthfeel. Swap vegetable oil for melted coconut oil for a subtle flavor shift, or use 1/2 cup unsalted butter melted for a more traditional crumb. For gluten-free needs, use a 1:1 gluten-free flour blend and increase baking time by 5–10 minutes, checking for a clean toothpick. Pears make an excellent seasonal substitute for apples, especially Bosc, which hold shape similarly.
Serve slices warm with a dollop of whipped cream or a scoop of vanilla ice cream for dessert, or alongside fresh berries and a strong cup of coffee for brunch. Garnish with a dusting of powdered sugar and a few thinly sliced apples tossed in lemon juice for color. For an afternoon tea, cut into smaller squares and serve on a tiered platter; the streusel pairs especially well with nutty teas like darjeeling or a robust coffee roast.
The idea of a coffee cake—meant to accompany coffee rather than contain coffee—has roots in Central European baking traditions brought to America by immigrants. Variations often showcase seasonal fruits and a crumb or streusel topping; the apple version is a natural American adaptation given the abundance of baking apples. Over decades, coffee cakes became staples at community gatherings, brunches, and potluck tables, evolving regionally with local fruit and nut additions.
Autumn: increase cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon ground nutmeg; use Honeycrisp for sweetness and texture. Winter: fold in 1/2 cup chopped toasted pecans into the streusel for warmth. Spring: replace apples with rhubarb and increase granulated sugar slightly to balance tartness. Summer: use peaches or nectarines, reduce baking time by 5–10 minutes, and consider a lemon glaze instead of vanilla.
To streamline mornings, bake the cake the night before and warm slices for 5–8 minutes at 300 degrees F before serving. Portion into single-serve containers for grab-and-go breakfasts; add a small container of yogurt or fruit to balance sweetness. If assembling ahead, layer batter, apples, and streusel in the pan and refrigerate covered overnight—allow it to sit at room temperature 15 minutes before baking and add 5–8 minutes to the bake time if chilled.
This cake has become my autumn ambassador: easy to make, reliably loved, and flexible enough to adjust for what’s in season or in the pantry. I hope you make it your own and that it becomes part of your rotation for cozy gatherings and sweet mornings.
Use cold butter and a pastry cutter or food processor to create a light, flaky streusel with distinct crumbs.
Toss apple pieces with flour to prevent excess moisture from making the center soggy.
Alternate dry ingredients with milk when mixing the batter and stop mixing as soon as combined to avoid a tough crumb.
If the streusel browns too quickly, tent loosely with foil for the final 10–15 minutes of baking.
Line the pan with parchment paper for easy removal and cleaner slices.
This nourishing apple coffee cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Apple Coffee Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350 degrees F. Spray an 8x8-inch pan with nonstick spray and line with parchment for easy removal.
Toss 2 cups peeled, diced apples with 1/4 cup sugar, 1 teaspoon cinnamon, and 1 tablespoon flour. Set aside to allow flavors to marry.
Combine 1 cup flour, 1 cup packed light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Cut in 1/2 cup cold cubed butter until coarse crumbs form; refrigerate until needed.
Whisk 1 1/2 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt in a bowl and set aside.
Mix 1/3 cup vegetable oil with 3/4 cup granulated sugar. Beat in eggs one at a time, then add 3/4 teaspoon vanilla and 3/4 cup Greek yogurt until smooth.
Add dry ingredients to wet in two additions, alternating with 3 tablespoons milk, mixing until just combined to avoid toughness.
Spread half the batter in the pan, scatter the apple filling, sprinkle half the streusel, gently spread remaining batter, and finish with remaining streusel.
Bake for 45–55 minutes at 350 degrees F until a toothpick inserted in the center comes out clean. Tent with foil if streusel browns too quickly.
Cool at least 20 minutes. For the glaze, whisk powdered sugar with vanilla and 1–2 tablespoons milk to desired consistency and drizzle over the cooled top.
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This recipe looks amazing! Can't wait to try it.
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