This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My Apple Coffee Cake is a soft, moist fall favorite with a perfectly spiced apple flavor and a crunchy streusel top—comforting, simple, and irresistible.
- Bakery-Style Flavor: Warm spices, tender apples, and a crunchy streusel topping.
- Beginner-Friendly: Foolproof steps anyone can master.
- Versatile Treat: Delicious for breakfast, snack, or dessert.
- Quick & Easy: Simple ingredients and ready in under an hour.
I do love freshly baked goods, but sometimes I just don’t have the time. I have a sneaky make-ahead trick: I bake pound cakes, coffee cakes, and quick breads like this one in advance, wrap them tightly in cling wrap, and freeze for up to 8 weeks. When I have friends over or need a cake for a gathering, I let it defrost on the counter for about 2 hours, then wrap it in foil and refresh it in the oven at 300°F for about 15 minutes until warmed through. You’ll see for yourself—it tastes just like a brand-new cake!
IMPORTANT NOTE: This recipe was improved and updated on 9/23/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, serving options, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Apple Coffee Cake with Streusel Topping
- Tools You Need
- Ingredients and Substitutes
- How to Make an Apple Coffee Cake
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- Serving Options
- FAQs
- More Coffee Cakes
Apple Coffee Cake with Streusel Topping
A moist, spiced apple cake topped with a sweet, crumbly streusel—perfect for breakfast, brunch, or an afternoon treat.
- Tender & Flavorful: Packed with grated apples and warm spices.
- Crunchy Streusel: Made with brown sugar, oats, and nuts for texture and flavor.
- Bakery-Style at Home: Easy to make yet tastes like it came from a pastry shop.
- Versatile Serving: Ideal for breakfast, snack, or dessert.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Mixing bowls
- Food processor
- Spatula
- 8-inch (20-cm) pan or a 9-inch springform pan
- Wire cooling rack
Ingredients and Substitutes
Streusel Topping
Walnuts
- Add crunch, texture, and a nutty flavor to the streusel topping.
- Substitute: Pecans, almonds, or sunflower seeds.
Old-Fashioned Rolled Oats
- Provide structure and texture in the streusel topping.
- Substitute: Quick oats will provide a slightly softer texture.
Dark Brown Sugar
- Sweetens the topping and adds moisture with a rich, caramel-like flavor.
- Substitute: Make it using my Brown Sugar Recipe.
Ground Cinnamon
- Adds warm, aromatic spice that complements the apples.
- Substitute: Nutmeg, allspice, or pumpkin pie spice.
Ground Cardamom
- Adds subtle floral and citrusy notes to enhance flavor complexity.
- Substitute: Ground ginger or extra cinnamon.
Butter
- Provides richness, tenderness, and flavor to the streusel.
- Substitute: Margarine, coconut oil, or vegetable oil.
Cake Batter
Eggs
- Bind ingredients, add structure, and contribute moisture to the cake.
- Substitute: Flax egg or chia egg for a vegan option.
Granulated Sugar
- Sweetens the cake and helps with browning and texture.
- Substitute: Use coconut sugar, maple sugar, honey, or other sugar substitutes from my chart.
Apples
- Add moisture, natural sweetness, and fresh apple flavor.
- Substitute: Pears, zucchini, or pumpkin puree.
Butter
- Adds richness and tenderness to the cake.
- Substitute: Margarine, coconut oil, or avocado oil.
Vegetable Oil
- Adds moisture and keeps the cake tender.
- Substitute: Avocado oil, melted coconut oil, or melted butter.
Apple Cider Vinegar
- Reacts with baking soda to help the cake rise and keeps it tender.
- Substitute: White vinegar or lemon juice.
Vanilla Extract
- Enhances the overall flavor and adds aromatic sweetness.
- Substitute: An equal amount of Vanilla Bean Paste.
All-Purpose Flour
- Provides structure and body for the cake.
- Substitute: Whole wheat flour (replace up to 50% all-purpose flour), an equal amount of gluten-free flour blend, or Easy Almond Mix.
Ground Cinnamon
- Adds warm, aromatic spice that complements the apples.
- Substitute: Nutmeg, allspice, or pumpkin pie spice. Note to use less nutmeg as it has a stronger flavor than cinnamon.
Ground Cardamom
- Adds subtle floral and citrusy notes to enhance flavor complexity.
- Substitute: Ground ginger or extra cinnamon.
Baking Soda
- Leavening agent that helps the cake rise and become airy and tender.
Salt
- Enhances flavor and balances sweetness for the cake.
How to Make an Apple Coffee Cake
- Preheat & Prepare: Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20-cm) square cake pan. Set aside.
Streusel Topping
- Combine Dry Ingredients: In the bowl of a food processor, add the walnuts, oats, brown sugar, cinnamon, and cardamom, and pulse until the mixture is evenly crumbly.
- Add Butter: Transfer to a medium bowl, then stir in the melted butter using a spatula until well combined. Set aside.
Cake Batter
- Beat Eggs & Sugar: In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the eggs and granulated sugar on medium speed until light and fluffy, about 5 minutes.
- Add Wet Ingredients: Beat in the grated apple, melted butter, vegetable oil, apple cider vinegar, and vanilla extract until combined.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, cinnamon, cardamom, baking soda, and salt.
- Fold Dry into Wet: Gently fold the flour mixture into the wet ingredients using a spatula until just combined.
- Spread & Top: Spread the batter evenly into the prepared pan (scrape the sides of the bowl), then sprinkle the crumb topping on top. Pat gently to help it stick.
- Bake: Bake in a preheated oven for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool for at least 20 minutes in the pan before transferring to a wire rack to cool completely.
- Serve: Slice and enjoy with a cup of tea, coffee, or your favorite fall beverage.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Choose the Right Apples: Any apple variety can be used, but tart types like Granny Smith apples or Pink Lady give the most pronounced flavor and hold up well in the cake.
- Add Nuts for Texture: Toasted walnuts or pecans bring extra flavor and crunch. You can also fold 1 cup (5 oz/142 g) of chopped, toasted walnuts into the batter if you like.
- Check for Doneness: Insert a wooden skewer into the center of the cake. It should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
- Bake as Muffins: This batter works perfectly in muffin tins. Baking time will be shorter, so start checking after 15 minutes.
- Sweetener Variations: For a twist, replace the granulated sugar with ½ cup (5 oz/142 g) honey to make an apple-and-honey version of the cake.
Make Ahead and Storage Instructions
- Make Ahead: Bake the cake in advance, wrap it tightly in cling wrap, and freeze for up to 8 weeks.
- Defrost & Refresh: Let the cake defrost on the counter for about 2 hours, then wrap in foil and warm in a 300°F (150°C) oven for 15 minutes to refresh it.
- Room Temperature Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
- Muffin Storage: If baked as muffins, store in an airtight container for up to 2 days, or freeze individually for longer storage.
Serving Options
Enhance your Apple Coffee Cake with delicious pairings:
- Irish coffee, Latte or Frappuccino: A warm, frothy latte or cappuccino pairs perfectly with the spiced appleflavors.
- Whipped Cream: Lightly sweetened whipped cream adds a creamy touch.
- Ice Cream: A scoop of Vanilla ice cream or caramel ice cream makes an indulgent dessert pairing.
- Caramel Sauce: Drizzle warm caramel sauce over a slice for extra sweetness.
FAQs
What apples are best for this Apple Coffee Cake?
- Tart apples like Granny Smith or bramley are ideal.
- You can also use Pink Lady, Honeycrisp apples, Fuji apples, or Braeburn. They hold their shape during baking and provide a nice balance to the sweetness of the cake.
Can I make this recipe in muffins?
Yes, this batter works perfectly in muffin tins. Baking time will be shorter, so start checking after 15 minutes.
More Coffee Cake Recipes
- Classic Coffee Cake
- Hummingbird Coffee Cake
- Irish Coffee Cake Recipe
- Blueberry Sour Cream Coffee Cake
IMPORTANT NOTE: This recipe was improved and updated on 9/23/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, serving options, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Apple Coffee Cake
My Apple Coffee Cake is the ultimate bakery-style fall treat—easy, beginner-friendly, and topped with streusel for breakfast, snack, or dessert.
Servings: 9 people
My Apple Coffee Cake is the ultimate bakery-style fall treat—easy, beginner-friendly, and topped with streusel for breakfast, snack, or dessert.
Servings: 9 people
Ingredients
Streusel Topping
- ⅓ cup (1½ oz/43 g) walnuts , toasted
- ⅓ cup (1 oz/28 g) old-fashioned rolled oats
- ⅓ cup (2 oz/57 g) dark brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 2 tablespoons butter , melted
Cake Batter
- 2 large eggs , at room temperature
- ⅔ cup (5 oz/142 g) granulated sugar
- 1 cup (5 oz/142 g) apples , peeled and grated (about 2 apples)
- 6 tablespoons (3 oz/85 g) butter , melted
- 2 tablespoons vegetable oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cups (7½ oz/213 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Butter and line an 8-inch (20-cm) square cake pan. Set aside.
To Make the Streusel Topping
- In the bowl of a food processor, add the walnuts, oats, brown sugar, cinnamon, and cardamom and pulse until the mixture is evenly crumbly.
- Transfer to a medium bowl, then stir in the melted butter using a spatula until well combined. Set aside.
To Make the Apple Cake
- In the bowl of a stand mixer fitted with a paddle attachment (or with a handheld electric mixer), beat the eggs and granulated sugar together on medium speed until light and fluffy, about 5 minutes.
- In a separate bowl, combine the flour, cinnamon, cardamom, baking soda and salt, then fold into the wet ingredients using a spatula until just combined.
- Spread the batter in the prepared pan, then sprinkle the streusel evenly over the top. Pat the streusel gently to ensure that it will stick to the cake.
- Bake for 20-25 minutes or until a wooden skewer inserted in the center comes out clean.
- Let the cake cool at least 20 minutes before lifting it out of the pan to cool completely on a wire rack.
- Slice and enjoy with a cup of tea. Store leftovers in an airtight container at room temperature for up to 3 days.
Recipe Notes
- Choose the Right Apples: Any apple variety can be used, but tart types like Granny Smith apples or Pink Lady give the most pronounced flavor and hold up well in the cake.
- Add Nuts for Texture: Toasted walnuts or pecans bring extra flavor and crunch. You can also fold 1 cup (5 oz/142 g) of chopped, toasted walnuts into the batter if you like.
- Check for Doneness: Insert a wooden skewer into the center of the cake. It should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender.
- Bake as Muffins: This batter works perfectly in muffin tins. Baking time will be shorter, so start checking after 15 minutes.
- Sweetener Variations: For a twist, replace the granulated sugar with ½ cup (5 oz/142 g) honey to make an apple-and-honey version of the cake.
Did you know that it’s generally unnecessary to peel apples before including in most baked goods like cakes, crisps and muffins? The finished product will taste great, and the nutrition is raised by including the peel. Just slice or grate as required.
You will not notice much of a difference, except maybe a little added color from the peel. If you are concerned, you can try a “Half peel” and simply remove half the peel and leave half on. I’ve done this for years!
I look forward to making this as I have a harvest of Honeycrisp apples from our tree. I have a general question – could I also add some chia seeds to this or any cake batter? I know they are extremely beneficial, but I don’t like them in other things like yogurt, etc (it’s a mouth feel thing with me) and was wondering if I put them in a cake batter, it would make the cake more moist (and hopefully more healthy – lol). Thanks in advance.
Hi. Baked this on Friday. My family all really enjoyed it, but all of them commented that they could not taste apple in it.
This sounds great, I will definitely be baking this, thank you Gemma
Good Afternoon first of all Thank you so much for the amazing recipes.Want to know can i replace eggs with curd in the Apple cake recipe.Thank you.
Hi Gemma I made your butterscotch banana cake yesterday and made your honey toffee sauce today absolutely delicious, it’s not going to last long. Slowly getting through the recipes. Emmet
Could I substitute pecans for the walnuts in the topping?
What could I use instead of the nuts?
Do you have to use the cardamon?