This heavenly Apple Coffee Cake combines two beloved breakfast favorites into one irresistible treat that’s ready in just 50 minutes. Each tender slice delivers the perfect balance of sweet apples and warming coffee notes, making it an ideal companion for your morning brew or afternoon pick-me-up.
With simple prep and straightforward baking time, this 424-calorie indulgence offers the comforting taste of homemade goodness without complicated techniques or hard-to-find ingredients.
Ingredients for Apple Coffee Cake
- For the Cake Base: 1/4 cup softened butter, 3/4 cup light brown sugar, 1 egg, 1/2 cup sour cream (or Greek yogurt for a healthier option), 1 cup all-purpose flour, 3/4 tsp cinnamon, dash of salt
- Fresh Fruit: 1 1/2 cups diced Granny Smith apples – peeled and cut into small chunks for even baking
- Cream Cheese Layer: 8 oz softened cream cheese, 3 tbsp granulated sugar, 1 tsp vanilla extract – ensure cream cheese is room temperature for smooth mixing
- Streusel Topping: Cold butter, flour, rolled oats, brown sugar, cinnamon, and optional pecans – keep butter cold for best crumbly texture
Step-by-Step Instructions
- Prepare: Heat your oven to 350°F and grease an 8×8 inch pan for best results
- Make Streusel: Combine topping ingredients until crumbly – use your fingertips for the perfect texture
- Create Base: Beat butter and brown sugar until fluffy, then mix in egg, sour cream, and vanilla
- Combine Dry Mix: Stir flour mixture into wet ingredients, then fold in those juicy apple pieces
- Layer Components: Spread batter in pan, top with creamy cheese mixture, then sprinkle with streusel
- Bake to Perfection: Let it work its magic for 35-40 minutes until golden brown
- Cool & Serve: Allow to rest for at least 10 minutes – your patience will be rewarded!
Cooking Tips
Making this apple coffee cake is so much fun! For the best texture, bring your butter, eggs, and cream cheese to room temperature before starting.
When mixing the streusel topping, use your fingers instead of a fork – it’s easier to get those perfect crumbs, plus it’s more fun! Cut your apples into small, even pieces (about 1/4 inch) so they’ll cook perfectly and spread evenly throughout the cake.
Smart Swaps
This recipe is super flexible! You can swap the Granny Smith apples for Honeycrisp or Pink Lady if you prefer sweeter apples. Don’t have sour cream? Greek yogurt works beautifully and adds extra protein.
The pecans in the topping are optional – you can skip them or use walnuts instead. For a dairy-free cream cheese layer, try dairy-free cream cheese – it works just as well!
Serving Ideas
This coffee cake tastes amazing warm or at room temperature. Try serving it with a hot cup of coffee or tea for breakfast, or dress it up for dessert with a scoop of vanilla ice cream. For brunch gatherings, cut it into bite-sized squares and arrange them on a pretty platter. A light dusting of powdered sugar on top adds a beautiful finishing touch!
Storage Tips
Keep your coffee cake fresh by storing it in an airtight container. It stays good at room temperature for 2 days, but pop it in the fridge for up to 5 days.
Want to save it for later? Cut into portions, wrap well in plastic wrap and aluminum foil, and freeze for up to 3 months. When you’re ready to eat, just thaw overnight in the fridge and warm slightly in the microwave.
Apple Coffee Cake
Equipment
- 8×8 inch pan
- Electric mixer
Ingredients
Cake
- 1/4 cup butter softened
- 3/4 cup light brown sugar
- 1 large egg
- 1/2 cup sour cream or plain Greek yogurt
Cream Cheese Layer
- 8 ounces cream cheese softened
Streusel Topping
- 1/4 cup unsalted butter cold, diced
Instructions
- Preheat oven to 350ºF and grease an 8×8 inch pan.
- Streusel topping: Combine all the streusel topping ingredients in a small bowl. Mix with a fork, or your fingers, until the mixture resembles crumbs. Set aside.
- Mix wet ingredients: In a large bowl beat together ¼ cup butter and ¾ cup brown sugar with an electric mixer until light and fluffy. Add egg, sour cream, and vanilla and mix to combine.
