Apple Coffee Cake

Apple coffee cake made with sour cream, cinnamon, streusel, and an apple glaze in a Bundt pan is a guaranteed crowd pleaser. Provided, natch, that you’re willing to share.

An apple coffee cake with one slice cut from it on a wire cooling rack with parchment underneath.

This apple coffee cake is swirled with a ribbon of sweet brown sugar and pecan streusel goodness. The tender cake punctuated with softened apples is elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight nosh and pretty much every moment in between. Renee Schettler

Apple Coffee Cake

  • Quick Glance
  • (5)
  • 30 M
  • 2 H
  • Serves 12 to 16
4.8/5 - 5 reviews
Print RecipeBuy the The Apple Cookbook cookbook

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  • For the apple coffee cake
  • For the apple glaze (optional)


Make the apple coffee cake

Preheat the oven to 350°F (177°C).

Generously butter and flour a 10-inch (25-cm) Bundt pan, tapping out any excess flour.

Place the apples in a large bowl and toss with the lemon juice and 1 teaspoon cinnamon.

In a large bowl with a stand mixer or handheld electric mixer, beat the granulated sugar and butter until light and fluffy, 3 to 5 minutes. Beat in the eggs, sour cream, and vanilla.

In a medium bowl, sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture. Stir in the apples. Scrape half the batter into the prepared pan.

In a small bowl, mix the 1 tablespoon cinnamon with the brown sugar and pecans. Sprinkle over the batter in the pan. (It may seem like a lot but go ahead and use it all. Trust us. You’ll be glad you did.) Cover with the rest of the batter and smooth the top.

Bake for 65 to 80 minutes, or until a skewer inserted into the cake comes out clean. Keep an eye on the cake and if it begins to brown too much, cover the pan loosely with aluminum foil.

Cool the cake in the pan for 10 minutes. Then place a wire rack on top of the Bundt pan and carefully invert everything. Gently lift the pan from the cake and let the cake cool completely on the rack.

Make the apple glaze (optional)

In a small bowl, mix the cornstarch with a little of the apple juice to make a smooth paste.

Pour the remaining apple juice in a small saucepan over low heat. Gradually add the cornstarch paste and cook, stirring constantly, until thick and smooth. Stir in the apple juice concentrate and cinnamon. Remove from the heat. Let it cool slightly.

Take a taste. If a sweeter glaze is desired, beat in the confectioners’ sugar.

Serve the coffee cake

Carefully transfer the cake to a cake stand or serving plate. Spoon the warm apple glaze over the cooled cake or sprinkle with confectioners sugar. Slice and serve while still warm or, if you can wait, cover and keep it overnight for an even more marvelous flavor. Originally published November 11, 2016.

Print RecipeBuy the The Apple Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

This apple coffee cake is pretty much a perfect specimen of coffee cake—not too dry, not too moist, a lovely crumb that’s just heavy enough, and extra special with the finely chopped apples. The layer of nuts, sugar, and spice is just the icing on—or rather in—the cake, adding lots of flavor and crunch.

So, yes, I love this cake. I really love cakes like this rather than elaborate layered cakes with buttercream and such.

“Oh my god! This is so good!” were the first words after one of my tasters took a bite. At first I thought this would be solely a brunch type of coffee cake, but it would certainly also be fine for tea time or breakfast time or snack time or late night nibbling time or really any time at all. And, although it is an apple cake, and therefore seems autumnal from a first read-through, it could absolutely be served and enjoyed year round. It was hard not to go back for seconds and thirds.

I used 2 Granny Smith plus 1 Gala. It looked like there was way too much of the cinnamon, brown sugar, pecan mixture when the cake was being assembled, but this was not the case when the cake was being eaten. Walnuts could be happily substituted for the pecans, if preferred.

Lastly, yes, you do want to drizzle with the optional apple glaze! There’s no question that the apple glaze adds to the deliciousness of the apple coffee cake, which, while wonderful unglazed, was even more wonderful glazed. It’s a quick and easy addition and adds to the impress-your-friends-and-family-and-guests nature of the cake.

I used apple juice, though if apple cider was in season, I would absolutely use that. I used the confectioners' sugar, but it wasn't at all necessary and I would skip it in the future as the cake is happily rich but not too sweet, and that is part of what makes it a terrific cake—the sugar was superfluous though not so sweet as to be cloying. There was too much glaze for this cake. Besides making less in the future, the extra could be reserved and spooned atop or below the cake slices when presented or could be reserved and served over ice cream or yogurt for an added treat.


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  1. 5 stars
    This was very good. Mine overflowed a bit that next time I would make two cupcakes. I cut the Bundt cake in half and gave it to a friend that invited us over.

  2. I have a houseful of construction workers and this morning my husband was in the hospital having a procedure. This recipe filled the bill to keep me distracted until I could pick my husband up (couldn’t be with him because of the virus) and to show some appreciation to the workers for turning my every whim into a reality.

    I didn’t have the apple cider or frozen concentrate so I did a simple powdered sugar glaze with a hint of cinnamon.
    So far everyone’s loved it!

    1. Thanks, Rainey! Your cake looks lovely and I’m so glad it was both a distraction for you and a hit with your houseful. I hope your husband is recovering well and that there’s a little cake left for you to enjoy!

  3. This cake was absolutely delicious and super simple prepping! It will become part of my go-to recipes for all occasions. 🙂

  4. I was very concerned with how full my bunt pan was before baking – the batter was filled right to the top, but somehow didn’t flow over while baking, just just made it! Very very good, writing down to make again.

    1. Mine did overflow. Next time I’d reserve some batter and make a few muffins on the side.

      If too much is the worst problem with such a tasty cake, then I should have more of this sort of challenge! ; >

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