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the side view of a piece of apple coffee cake on a plate sitting next to the dish of coffee cake, a mug of black coffee, and a basket of apples
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4.54 — Votes 13 votes

Cinnamon Apple Coffee Cake Recipe

This Cinnamon Apple Coffee Cake is moist, tender, loaded with fresh apples and warm fall spices, and topped with the perfect cinnamon streusel.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: American
Servings: 16 servings
Author: Amber Goulden

Ingredients

For the Cake:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 8 tablespoons butter melted
  • 3 eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup maple syrup
  • 3/4 cup milk
  • 2 medium apples peeled and chopped into 1/2 inch pieces (about 1 heaping cup)
  • 1/3 cup white sugar or coconut sugar
  • 1 teaspoon cinnamon

For the crumble:

  • 3/4 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons brown sugar or coconut sugar
  • 3/4 teaspoon cinnamon*
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Pinch of ground cloves
  • 6 tablespoons butter melted
  • 1 medium apple peeled and chopped into 1/2 inch cubes (about 1/2 cup)
  • 1/4 cup chopped pecans optional

For the icing (optional):

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1-2 tablespoons apple cider or milk

Instructions

  • Preheat the oven to 350 F and grease a 9×9 (or 8x8) pan or line with parchment paper.
  • To make the cake, place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine. Then, add the butter, eggs, vanilla, maple syrup, and milk, and whisk until fully incorporated. Finally, stir the apples into the batter.
  • Pour half of the cake batter into the bottom of an 9×9 (or 8x8) pan, then sprinkle the 1/3 cup sugar over top, as evenly as possible, followed by the teaspoon of cinnamon. Pour the remaining cake batter over top and spread evenly.
  • To make the crumble, add the flour, sugar, and spices, to a bowl and whisk to combine. Then, stir in the butter until a crumbly mixture forms and mix in 1/2 cup of chopped apples and the pecans.
  • Sprinkle the cinnamon crumble on top of the coffee cake batter, then bake for 50-60 minutes, until a toothpick inserted into the middle of the cake comes out clean.
  • While the cake is cooling, whisk together the powdered sugar, vanilla, and cream for the icing, then drizzle over top and serve!

Notes

  • You can substitute 1 1/2 teaspoons apple pie spice for the spices in the crumble
  • To make into muffins: bake at 350 F for about 25-30 minutes. This recipe will make about 18 muffins.
  • To make gluten-free: substitute a 1-for-1 gluten-free flour blend. Our favorites are King Arthur Measure for Measure and Bob's Red Mill 1-to-1.
  • For dairy-free: substitute coconut oil for the butter and use the dairy-free milk of your choice.
  • For refined sugar-free: use coconut sugar in place of the white and brown sugar, and omit the glaze.

Nutrition

Calories: 304kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 222mg | Potassium: 138mg | Fiber: 2g | Sugar: 24g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg