Some mornings, the chill in the air makes me reach for something warm and comforting — and that’s when this apple coffee cake feels just right. It’s the kind of thing you slice into while the kitchen still smells like cinnamon and butter, the moment just between waking and fully starting the day. I don’t remember exactly the number of times I’ve ended up sneaking a piece before breakfast is officially served — the tender crumb pairs perfectly with the subtle tartness of apples, and that crumbly topping? It almost feels like a little indulgence that sneaks in unnoticed.
The cake isn’t fussy, which is part of the charm. It’s got this soft, moist texture thanks to a touch of sour cream, and bits of apple throughout that keep each bite interesting. The cinnamon streusel topping is buttery and nutty, adding just enough crunch without overwhelming the delicate cake beneath. Honestly, it’s the sort of thing I usually make on weekends, when there’s time to linger in the kitchen and the house feels a little quieter.
- It offers that perfect balance of moist cake and crisp topping, making each bite a small surprise.
- Fresh apples baked into the batter give it a natural sweetness and texture that’s much better than dried or canned alternatives.
- It’s simple — and that’s kind of the point. No complicated steps, just a cozy, reliable dessert or breakfast.
- It’s baked in a 9 x 13 pan, so there’s plenty to share — or not, if you’re feeling selfish.
If you’re worried about it being too sweet or heavy, don’t be. This cake feels just right with a cup of coffee or tea, and it’s easy to enjoy a slice without it feeling over the top. Sometimes I’ve even warmed a slice in the microwave for a few seconds — imperfect, sure, but it softens the cake and makes the topping extra gooey, which I don’t mind at all.
Print
Apple Coffee Cake (9 x 13)
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
A moist and tender apple coffee cake with a cinnamon streusel topping, perfect for breakfast or a cozy snack. Baked in a 9 x 13 inch pan, this cake features fresh apples and a buttery crumb topping.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 medium apples, peeled, cored, and diced
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1/2 cup chopped walnuts
1/4 cup unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 13 inch baking pan and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the diced apples gently.
Pour the batter evenly into the prepared baking pan and spread it out smoothly.
In a small bowl, combine the brown sugar, chopped walnuts, and melted butter to make the streusel topping. Mix until crumbly.
Sprinkle the streusel topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool in the pan on a wire rack for at least 20 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Using a standard baking pan means you don’t need any special gear — just a little patience while it cools. I like to serve it with a dollop of whipped cream or a little scoop of vanilla ice cream if it’s for dessert, but honestly, it’s just as good on its own. If you want to switch things up, I’ve tried adding a handful of raisins or swapping walnuts for pecans in the topping, though I can’t say one is better than the other — it’s more about what you have on hand. A sprinkle of extra cinnamon on top before baking also adds a bit more warmth, but it’s not necessary.
FAQ
Does this cake keep well? Yes, it stays moist for a couple of days at room temperature, and I usually refrigerate leftovers if I’m saving more than two days. Can I freeze it? Absolutely — just wrap it tightly and thaw it slowly in the fridge to keep that tender texture intact. What if I don’t have sour cream? You could try plain yogurt as a substitute, though I haven’t tested this a ton myself.
Give this apple coffee cake a try next time you want something a little more special for breakfast or a snack. It’s a quiet little joy, and I bet it’ll make your mornings feel that much cozier.