Apple Coffee Cake

This fall-flavored apple coffee cake is my twist on my husband’s family recipe. The crunchy cinnamon-pecan topping I added is hard not to love! It’s divine straight out of the oven but maybe even better the next day. Once the warm spices have infused into the tart apple chunks, good luck not fighting others over the last piece. I’ve seen it happen! If you don’t want to share, just prep two batches or make my Coffee Cake or Pumpkin Spice Coffee Cake too. 😉

Why I Love This Apple Coffee Cake

This beginner-baker recipe for homemade cinnamon-apple coffee cake beats any morning run to your local bakery.

• Packed with fall flavors. Brown sugar, cinnamon, nutmeg, pecans, and apples are the go-to flavor combination for autumn.
• Super fluffy. A combination of baking powder, baking soda, and eggs gives this cake an ultra-light crumb.
• Dessert for breakfast. Enjoy it with your favorite morning coffee, tea, or a glass of milk for a sweet breakfast bite.
• Versatile. You can frost the cake, add chewy cranberries, or make fluffy cupcakes with the batter.

What You’ll Need

Pecans and whole-wheat flour give this apple coffee cake a naturally nutty flavor. Don’t forget to scroll to the recipe card at the bottom of the post for exact ingredient amounts and instructions once you’re ready to start baking.

• Whole-wheat flour – White whole-wheat flour is a good swap and has a milder nutty flavor.
• Vegetable oil – Feel free to use corn, canola, or olive oil.
• Sugar – Go for granulated sugar, not confectioners’ or powdered sugar.
• Brown sugar – Both light and dark brown sugar work here, except dark brown sugar will give the cake a darker color.
• Spices – You need ground nutmeg and cinnamon.
• Baking powder – Make sure it’s not expired before adding it in or the cake won’t rise properly.
• Baking soda – Dissolve any clumps with your fingers or a sieve.
• Salt – Kosher salt is best. Avoid coarse sea salt.
• Pecans – I used raw pecans but they can be toasted or salted if you prefer.
• Egg – Ideally at room temperature.
• Milk – You can use whole or 2%. Don’t use plant-based milk because it’s water-based and won’t add the same texture to the cake.
• Apple – I prefer Granny Smith apples because they’re tart, but feel free to swap them for Royal Gala or Fujis.

Variation Ideas

This golden, apple coffee cake doesn’t have to get boring even after you’ve made it several times. These are some of my favorite add-ins for when you want to switch things up:

• Make it chocolatey. Fold 1/2 cup mini chocolate chips into the batter.
• Go cranberry-apple. Mix 1/2 cup dried cranberries into the batter for hints of tartness. Don’t add fresh cranberries because they’ll release too much moisture and affect the cake’s texture.
• Swap the nuts. Use roughly chopped walnuts, almonds, or macadamias instead of pecans.
• More fall flair. Stir 1/2 tablespoon pumpkin spice into the dry ingredients for more autumn flavor.
• Add a cream cheese layer. Beat 8 oz cream cheese (softened) with 1/4 cup heavy cream, 1 egg yolk, and 1 tablespoon powdered sugar until light and fluffy. Pour half of the cake batter into the baking pan. Carefully spread the cream cheese mixture on top and then pour the remaining cake batter over it. Bake as usual, adding 10 minutes to the total baking time or until a toothpick inserted in the center comes out clean.
• Increase the apple flavor. Reduce the milk to 1/2 cup. Substitute it for unsweetened applesauce and 3 teaspoons apple pie spice.

Helpful Tips

Baking a tender, beautifully spiced cake is pretty effortless if you know how to keep it from sticking to the baking pan and burning. Here are some useful tips to help you nail this recipe:

• Line it. Prevent any sticking by lining the bottom and sides of the baking pan with parchment paper.
• Make cupcakes. Line a muffin tray with cupcake liners. Pour batter into them until 3/4 full. Bake for about 15 minutes or until golden and fluffy. A toothpick inserted in the center should come out clean.
• Keep an eye on it while it bakes. If the top and sides of the cake start turning dark golden brown after 15 minutes in the oven, cover the baking pan with foil. This will allow the insides of the cake to continue baking without the top getting too brown.

How to Store Coffee Cake

Make sure the apple coffee cake’s completely cooled before storing.

• Counter: Place it in a cake dome or airtight container, away from direct heat, for up to 2 days.
• Fridge: Store it in an airtight container away from strong-smelling foods like onions for up to 7 days. Set it on the counter for 5-10 minutes before digging in to let it come down to room temperature.
• Freezer: Transfer it to freezer bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15-20 minutes.

More Apple Recipes

• Apple Bread
• Apple Crisp Cheesecake Bars
• Healthy Apple Pumpkin Muffins