Apple Crumb Coffee Cake

Apple Crumb Coffee Cake is my favorite breakfast treat to make when I want something special but easy. This cake has a soft, moist base topped with cinnamon-spiced apples and a crunchy oat crumble. I love how the sweet apples blend with the buttery cake and crumb topping. You can make this for weekend breakfasts or when you have guests over. It’s simple but so delicious!

Key Ingredients

For the Oatmeal Crumb Topping:

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 cup cake flour
• 1/3 cup old-fashioned oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, melted

For the Cake:

• 1 1/4 cup cake flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1/2 cup buttermilk, room temperature

For the Apples:

• 2 medium apples, peeled and thinly sliced
• 1/2 teaspoon cinnamon
• Pinch of nutmeg
• 1 tablespoon cornstarch

How To Make Apple Crumb Coffee Cake

1. Prepare the crumb topping: In a bowl, I mix the sugars, cake flour, oats, cinnamon, nutmeg, and salt. Then I pour in the melted butter and stir until thick crumbs form. I set this aside while I make the cake.
2. Start the cake: I preheat my oven to 325°F and spray an 8-inch or 9-inch square baking dish (or round springform pan) with baking spray.
3. Make the cake batter: In my stand mixer bowl, I combine the flour, sugar, baking soda, and salt. Then I add the butter one tablespoon at a time until crumbs form. I add the egg and yolk, mix, and then add vanilla and buttermilk. I beat everything until it’s light and fluffy (about 1-2 minutes).
4. Assemble the cake: I pour the cake batter into my prepared pan and spread it evenly. Then I toss the apple slices with cinnamon, nutmeg, and cornstarch, and layer them on top of the batter. Finally, I sprinkle the crumb mixture over everything, breaking larger pieces into smaller crumbs.
5. Bake: I bake my Apple Crumb Coffee Cake for 35-45 minutes, until a cake tester comes out clean and the center barely jiggles.
6. Cool: I let the cake cool in the pan for at least 30 minutes before slicing and serving.

Storage and Make Ahead Instructions

You can store this Apple Crumb Coffee Cake at room temperature for 2 days in an airtight container. For longer storage, I keep it in the refrigerator for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months.

To make ahead, you can prepare the crumb topping and store it in the refrigerator for up to 3 days. The cake batter should be made fresh for the best results.

What to Serve with Apple Crumb Coffee Cake

I love serving my Apple Crumb Coffee Cake with:

• A scoop of vanilla ice cream (for dessert)
• Whipped cream
• Caramel sauce drizzle
• Fresh fruit on the side
• A hot cup of coffee or tea

Tips for Making Apple Crumb Coffee Cake

1. Make sure your butter and buttermilk are at room temperature for the best cake texture.
2. I like to use Granny Smith or Honeycrisp apples because they hold their shape during baking.
3. Don’t overmix the cake batter once you add the wet ingredients – this can make the cake tough.
4. The cornstarch helps thicken any juice from the apples so your cake doesn’t get soggy.
5. If the crumb topping starts to brown too quickly, loosely cover the cake with foil.

Recipe FAQs

Can I use all-purpose flour instead of cake flour?
Yes! If you don’t have cake flour, you can use all-purpose flour, but your cake might be slightly less tender.

What if I don’t have buttermilk?
You can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes.

Can I use different fruits?
Absolutely! I’ve made this with pears, peaches, or berries, and it’s delicious with any of them.

Why did my crumb topping sink into the cake?
This can happen if the crumb pieces are too large or heavy. Break them into smaller pieces before adding them to the top of the cake.

Can I double this recipe?
Yes! Just use a 9×13 inch baking pan and increase the baking time by about 10-15 minutes.

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