apple coffee cake

apple coffee cake

Pumpkin gets all the spotlight in the fall, but apples are just as synonymous with leaves changing, cooler weather and warm fireplaces in my mind.

Coffee cake holds a special place in my heart too. When I was little, it was a treat to get to have those Entenmann’s coffee cakes (anyone?) and you could often find me polishing off one box all by myself (no shame). However, nowadays, the ingredients list of that cake gives me a shudder, but Lord have mercy, was it good.

This coffee cake recipe featured here is an all-natural alternative to that childhood treat while featuring a fall staple–fresh apples. And unfortunately (or fortunately) it’s just as inhalable as the Entenmann cake…though it should yield up to 16 servings. It is the ideal accompaniment to a hot mug of coffee, tea or cider and is just as wonderful warm out of the oven with a scoop of vanilla ice cream.


  • Yields: 16 servings


For the coffee cake:

  • Non-stick cooking spray
  • 1/2 cup (or 1 stick) unsalted butter, softened to room temperature
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 cup non-fat plain Greek yogurt (or sour cream)
  • 4 tsp. pure vanilla extract
  • 2 cups unbleached, all-purpose flour
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 4 cups peeled & diced fresh (or frozen) apples
  • Optional: sifted powdered sugar for serving

For the crumble topping:

  • 1/2 cup brown sugar
  • 1/2 cup unbleached, all-purpose flour
  • 4 Tbsp. unsalted butter, cold
  • 1 tsp. ground cinnamon
  • 1 pinch of sea salt


  1. Preheat your oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
  2. For the cake: In a large mixing bowl, beat together the butter and brown sugar with an electric hand mixer until fluffy. Then beat in the eggs, sour cream/yogurt, and vanilla until well-incorporated. Set aside.
  3. In a medium mixing bowl, sift together the flour, cinnamon, baking soda and salt. Add to the large mixing bowl and beat for 1 minute until well-incorporated. Using a rubber spatula, fold in the diced apples to the batter. Pour the cake batter into the 9×13 in baking dish and set aside.
  4. For the crumble topping: add the brown sugar, flour, cold butter, cinnamon and salt to a small bowl. Using the back of a fork or pastry blender, work in the cold butter to the mixture until crumbly. Add the mixture evenly over the top of the cake.
  5. Bake the cake for 35-45 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before serving. Optional: sift a bit of powered sugar on top before serving. Best served with a hot cup of tea or coffee (or with a scoop of vanilla ice cream if enjoying after hours!).

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