Say hello to fall with this straightforward to mix, warm cinnamon Apple Coffee Cake! Topped with a buttery, brown sugar crumble, this tender and airy breakfast cake is chock full of chopped apples and brought together with a layer of cinnamon streusel. It is genuinely flavorful on its own, or drizzle on a simple vanilla or brown sugar glaze!

Cinnamon apple coffee cake colling on a parchment paper lined cooling rack with a glass of a simple vanilla glaze off to the side | All Images © Sovuh

We've had a small taste of chilly weather off and on so far in September. It's been nice as it's helped to switch gears to all of the fall recipes you will see here on Sovuh!

The latest addition to my breakfast sweets category, and just like my — that is this apple coffee cake. Apple Bundt Cake and Apple Cinnamon Streusel Muffins, the perfect fall treat! Adding it also gave me the perfect opportunity to use my Grammy's old apple dishes in the photos, which were graciously given to me over the summer by my Uncle Doug and Aunt Janet!

Reasons Why You may like This method!

Especially tender and airy
Full of cinnamon apple flavors
Layered with a soft-centered cinnamon streusel
Topped with a brown sugar crumble
Super straightforward to mix
Easily customizable from a 9-inch springform pan to an 8-inch baking pan or a 9 x 13-inch baking pan (doubling the method)
Genuinely flavorful on its own, but a simple glaze can be drizzled over the top
Perfect warm or can be served cold or reheated the next day

If you're a huge fan of a truly good fall breakfast treat, then you will genuinely LOVE this apple coffee cake recipe!

Apple coffee cake on a parchment paper lined wire cooling rack with slices removed and a simple vanilla glaze to the side | All Images © Sovuh

What goes in

Here's the list of what you'll need to make this easy cinnamon apple coffee cake recipe! For the crumb topping, cinnamon streusel layer, and glaze ingredients, scroll down to the method!

All-Purpose Flour. A house favorite flour is the King Arthur brand! Use whatever brand you prefer, though!
Baking Powder. Test it if you're unsure when you last used your baking powder! Expired baking powder can leave your baked goods dense and sunken in the middle. To test, pour some boiling water over a teaspoon of baking powder. If it bubbles up, it's still good!
Baking Soda. Any brand is fine! As a storage tip, You can keep this in a well-sealed container in my refrigerator. You can also test it the same way as you would baking powder!
Salt. Just a pinch, or 1/8 teaspoon, is needed.
Cinnamon. Not to be confused with cinnamon sugar which is used in my Chocolate Chip Sour Cream Coffee Cake recipe. Only a 1/2 teaspoon is needed, but you will also use it in the crumb topping and cinnamon streusel layer.
Vegetable Oil. As a substitute, you can use canola or coconut oil as well. I did not test this using unsalted butter.
Granulated Sugar. You can use Simply Nature Organic sugar from ALDI, but the familiar white granulated sugar is also evenly acceptable to bake with here!
Light Brown Sugar. Simple Nature Organic is where it's at, and my God, it smells good when you open up the bag. Again, use what you prefer, but if using measuring cups, the brown sugar should be lightly packed.
Egg. Just one is needed, and having it at room temperature is recommended too.
Buttermilk. If you don't have this on hand, you can easily use a buttermilk substitute, which I've listed below. Don't omit this, as it's an important part of making your apple coffee cake airy and tender!
Apple. It's the main ingredient that gives this method such great flavor! Also worth noting, this apple should be peeled and diced into small cubes.

Side view of sliced cinnamon apple coffee cake | All Images © Sovuh

What Are the Best Apples to Use for Baking?

McIntosh, Gala, and Granny Smith are all great choices when baking! For this apple coffee cake recipe testing, I used Granny Smith and Gala.

What Can I Use as a Buttermilk Substitute?

If you don't have any buttermilk on hand to make this apple coffee cake, you can use any of the following as a substitute:

Option 1. Measure one tablespoon of white vinegar or lemon juice into a liquid measuring cup. Add in a scant cup of milk and fill to the 1/2 cup measurement line. Let it sit for 5-10 minutes to let it thicken before adding it to the mixture.

Option 2. Sanco Pantry makes a powdered version which you can add water to. This has come in handy when I am completely out of milk!

I did not try this with the recipe testing, but you could also substitute the buttermilk with 1/2 cup of plain yogurt.

Slices of apple coffee cake on top of a parchment paper lined wire cooling rack with a small jar of simple vanilla glaze next to it | All Images © Sovuh

Optional Brown Sugar Glaze

I have included in the method below an optional brown sugar glaze you can use instead of the vanilla glaze.

This brown sugar glaze is from the Apple Bundt Cake recipe, just halved. It uses four ingredients that you blend over medium heat. Then let it sit for 10-12 minutes to thicken before adding to the apple coffee cake.

Alternatively, you can leave the apple coffee cake plain, which is just as good!

Variations

If you don't have a 9-inch springform pan readily available, you can also make this cinnamon streusel apple coffee cake the following two ways:

8-inch Square Baking Pan. Swap out the 9-inch springform pan for an 8-inch square baking pan. Baking time and temperature are the same.

9 x 13-inch Baking Pan. You will have to double the method in order for this one to work. The baking temperature is the same, but you will increase your baking time to 45-50 minutes.

Slice of apple coffee cake on a dessert plate close up | All Images © Sovuh

Helpful Recipe Tips

Prep the apple first. Try doing this before you start any other part of the method. When you've made up your coffee cake batter, the last thing you want to do is let it sit while you stop to dice up the apple into small cubes.

Make the cinnamon streusel and brown sugar crumble. Another good time saver—make the cinnamon streusel and the brown sugar crumble before you make the apple coffee cake batter.

Chill the brown sugar crumble. If you notice the butter in the brown sugar crumble is getting too soft and giving you mushy-looking crumbles as you mix it together, pop it in the freezer—with the fork—while you work on the apple coffee cake batter.

Take it back out before you need to use and give it a quick mix with the chilled fork. To bring the crumbles to life.

Add a layer of parchment paper. If you prefer to serve your coffee cake without the bottom of the springform pan underneath, add a sheet of parchment paper. Cut to fit the pan, of course. This will help lift it up and onto a serving plate.

Don't omit the buttermilk. You can use a substitute, but don't leave it out!

Let the apple coffee cake cool. As much as Enjoy this apple coffee cake nice and warm, it is important to allow it to cool a little first. A minimum of 25-30 minutes is my recommendation.

As an optional step, you can release (not remove) the sides of the springform pan 10 minutes after you've started to allow it to cool.

Make the glaze. If you choose to add the vanilla or brown sugar glaze, make it right before you are ready to serve the coffee cake. Drizzle it on while it's still hot, and it will melt almost immediately into the cake.

Keep it stored in the refrigerator. If there is any coffee cake left over or you make it a day ahead of time, it's best to keep it stored in your refrigerator in a well-sealed food container. It will keep for up to 2, maybe three days. You can reheat it in the microwave or toaster oven or simply enjoy it cold.