This Apple Coffee Cake with Crumb Topping is the perfect fall breakfast or dessert — Greek yogurt makes it so moist and it’s loaded with apples and the best crunchy brown sugar streusel!
If you’re an apple lover like me, try these Brown Sugar Glazed Apple Cinnamon Baked Donuts, Praline Glazed Apple Bundt Cake, and this Slow Cooker Caramel Apple Pudding Cake!
This Apple Coffee Cake, you guys.
It’s all of my favorite fall things in one delicious, easy, make ahead package!
We start with a moist Greek yogurt coffee cake (this Lemon Blueberry Cream Cheese Coffee Cake is another one of our favorites!), absolutely loaded with apples, and piled high with crunchy, brown sugar streusel topping.
Is there anything better?
Personally, I think September is pretty much the best month of the year, and it’s not just because it’s my birthday month 😉.
The evenings cool off, but you still get a solid amount of gloriously warm days and sunshine. The leaves start turning, but nothing is dead and brown yet (besides my attempt at a garden, but that’s another story altogether.).
And all over people are breaking out the apples and the pumpkin.
Apple Coffee Cake Ingredients:
- Oil: I love making cakes with oil because they stay incredibly moist throughout the long bake time. I use canola oil, but you can use any you like.
- Brown Sugar: gives a richer flavor than plain granulated sugar.
- Greek yogurt: keeps our cake moist.
- Eggs: binds our ingredients together and helps our batter to rise in the oven.
- Vanilla and Cinnamon: add flavor!
- Flour: all purpose and whole wheat both work well in here! If serving for breakfast, I like to use 50% whole wheat for added fibre.
- Baking powder and baking soda: help our cake to rise and become fluffy.
- Salt: balances out the sweetness.
- Apples: choose a firm, tart baking apple for the best results. My favorite are Granny Smith!
- Crumble topping: melted butter, flour, brown sugar and cinnamon make a crispy, crunchy crumb topping without oats.
- Maple glaze: this is optional, but adds a nice touch of sweetness and adds to the presentation.
How to make Coffee Cake:
Here’s a brief overview of how to make this recipe! See the detailed recipe down in the recipe card.
- Mix together the oil and sugar, then add the rest of the wet ingredients.
- Stir in cinnamon and leaveners — this ensures they are evenly incorporated without over-mixing the flour.
- Stir in flour just until no white remains.
- Stir in chopped apples
- Mix together crumble ingredients
- Sprinkle over top of cake and bake
Tips and Tricks for Making this Apple Coffee Cake:
- This coffee cake is fairly deep and it takes a while to bake — don’t worry, and don’t remove it before it’s done! The apples keep everything nice and moist instead. Just cover it with foil when the top is golden to keep it from browning too much.
- I like to bake my coffee cakes in a 9″ Springform pan, but you could definitely bake it in a 9×13″ cake pan, too — you may just want to check at 40 minutes bake time, and then check every 5 minutes.
- If you want big crumbs, squeeze the streusel dough together to form a clump, then break off larger pieces and sprinkle over the cake. For finer crumbs, simply crumble the streusel dough over top the cake.
How to store coffee cake:
Coffee cake can be stored at room temperature, in the fridge or in the freezer:
- Store it at room temperature for up to 24 hours.
- Store it in the fridge for up to 1 week.
- Store it in the freezer for up to 3 months.
More streusel loaded recipes you’ll love!
- Lemon Blueberry Cream Cheese Coffee Cake Recipe — the cream cheese takes it to the next level.
- Blueberry Coffee Cake — perfect for summer berries.
- Easy Apple Crisp — this smells amazing in the oven!
- Maple-Glazed Apple Crisp Cookies — one of my favorite fall cookies!
Apple Coffee Cake with Crumb Topping Recipe
written by Ashley Fehr
Ingredients
Cake
- ½ cup canola oil
- 1 ¼ cup brown sugar lightly packed
- 1 cup plain 0% Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups flour (all purpose, whole wheat or a mix)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Granny Smith apples (peeled and diced)
Streusel
- 1/2 cup melted butter
- 1 1/2 cups all-purpose flour
- 3/4 cup brown sugar lightly packed
- 1 teaspoon cinnamon
Maple Glaze
- ½ cup powdered sugar
- 2 tablespoons maple syrup
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350 degrees F and lightly grease a 9″ Springform pan. Set aside.
- In a large bowl, combine oil and brown sugar with a whisk until combined. Add yogurt, eggs and vanilla and whisk until smooth.
- Add cinnamon, baking powder, baking soda and salt and stir until combined. Then add flour and stir just until moistened. Stir in apples and spread into prepared pan.
- To make the streusel, stir together butter, flour, brown sugar and cinnamon until a crumbly dough forms. Sprinkle over top the cake batter (see notes above for how to get nice, big clusters!).
- Bake for 60-70 minutes, or until a toothpick inserted in the middle comes out clean. If the top is browning too quickly, simply cover with a piece of tin foil for the remaining bake time.
- To make the glaze, stir together the powdered sugar, maple syrup and melted butter. If needed, add in a bit of milk until desired consistency is reached. Drizzle over cake before serving.
- Cake can be stored at room temperature for up to 24 hours, or in the refrigerator up to 5 days. It also freezes perfectly, up to 3 months.
Nutrition Information
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Cheryl says
This was a hit at my family’s brunch. Made exactly as the recipe calls for. Will definitely make again.
Ashley Fehr says
Thank you Cheryl!
Megan Mollett says
Can I put your cream cheese filling in between like your Lemon Blueberry Coffee Cake?
I’ve made that cake multiple times and it is to die for! 😍
The Recipe Rebel says
Hi Megan! I haven’t tested it out with this coffee cake but it would likely work. If you decide to experiment, I’d love to know how it goes!
Laurie Kinney says
Do you peel the apples, chop them or dice?
Ashley Fehr says
Yes, peeled and diced
sam says
im a huge nutritional head so is the 466kcal the whole cake or per slice thank you and it looks amazing hopefully going to taste it aswell
Ashley Fehr says
All nutrition information is per serving
Lisa says
No can I use sour cream instead of yogurt?
Lisa says
Can I also add hazelnuts and or raisins
Ashley Fehr says
Yes, definitely!
Sherry Chamberlin says
I actually have a couple of questions. I only buy AP flour, is that ok to use for this? Also I have some McIntosh apples. So I don’t have to go out and by the others would it be ok to use those in place of Granny Smith? And lastly I only use corn oil. Is it ok to substitute corn oil for canola oil? I’m on a fixed income and can’t always afford to buy the exact ingredients and like to use what I already have on hand.
Ashley Fehr says
Yes! AP flour is just fine, and McIntosh apples and corn oil should work just fine as well!
Anne says
Do you think if I used gluten free flour it would be just as delicious?
Ashley Fehr says
I don’t have a lot of experience baking with gluten free flour so unfortunately I can’t say for sure
Kathy Gallo says
This is incredible! Loved this coffee cake recipe as it includes apple in it… Looking so yummy! The sauce over the cake making the cake more delicious! Making it asap! It is literally has a heavenly look. Thanks for sharing this amazing recipe!
Kelly Senyei @ Just a Taste says
This coffee cake looks unbelievably good! And that crumb topping is perfection!
Ashley Fehr says
Thanks Kelly!
Ceder Barnes says
Hi, what is the sauce I see oozing down the sides of the cake/
Ashley Fehr says
It is just a store bought caramel sauce 🙂