This Apple Cinnamon Coffee Cake has all the moist, crumbly goodness of a coffee cake, with a sweet layer of soft, jammy apples that reminds me of apple pie.
I think it’s safe to say that many of us have been stress baking a little bit lately. If you have a couple apples that have gone a little past their prime, I think you’ve found their calling!
Tracing This Cake’s Origins
I first blogged this recipe in December 2013, when I was living with my parents in Beijing. I did a lot of baking when we lived in China, trying to create comforting flavors that reminded me of home.
Well, few things are more comforting than apple pie, right? This apple cinnamon coffee cake has all that comfort––WITH crumb topping! I think we could all use a little of both right now.
When I was scrolling through our baking recipes, looking for something to make, I rediscovered this gem from all those years ago. I knew I had to re-photograph it and share it with all of you!
My Apple Cinnamon Coffee Cake’s Structure
Between the cake and the crumb, there is a thin layer of sliced apples. It magically melts to a consistency of apple pie filling during baking, and the top layer of cake stays just slightly gooey from the apples’ moisture.
Some would say this is a bad thing. I can see the face of Great British Baking Show judge Paul Hollywood, narrowing his eyes at me with the word, “underbaked.”
I would argue, PAUL, that this effect is intentional. The tender, moist, and flavorful cake, with a layer of soft apples and ever-so-slightly gooey cake, and the sweet, buttery crumb topping is a trifecta of taste and texture.
Note: This Is An Egg-Free Cake Recipe!
You may have noticed that this recipe does not have eggs in it. If you have an egg allergy, this cake is fair game! Eggs are also in shorter supply these days, so it’s great to have a moist, tender cake recipe that doesn’t require eggs.
For those of you questioning the lack of eggs in the recipe, just know that the apples in the cake itself, along with the baking powder, gave the cake a great texture and rise. Additional moisture comes from the yogurt and oil in the recipe.
Trust me, you don’t need the egg!
Apple Cinnamon Coffee Cake: Recipe Instructions
Preheat the oven to 350 degrees. Grease and flour an 8-inch square cake pan.
Make the crumb topping. In a medium bowl, toss together the sugars, cinnamon, and salt.
Stir in the melted butter with a fork.
It will look like this when it’s all mixed up. (A few lumps of brown sugar is totally fine.)
Add the flour and stir together until just moist (don’t overmix). Set aside.
To make the cake, whisk together the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, and cinnamon).
In another medium bowl, whisk together the yogurt, brown sugar, oil, and maple syrup.
Take 1 apple and finely chop it. Fold it into the wet ingredients.
Take the other apple, and cut it into thin slices. Toss in lemon juice and set aside.
Fold the dry ingredients into the wet ingredients until just combined––do not overmix. The batter will be thick.
Pour batter into the prepared pan and smooth it out.
Line the surface of the cake with the apple slices.
Spread the crumb topping on top of the apples.
Bake for 50 minutes, or until a toothpick comes out clean. Cool for at least 10 minutes before cutting and serving (serve warm or at room temperature).
Apple Cinnamon Coffee Cake
Ingredients
For the crumb topping:
- 1/3 cup brown sugar (65g)
- 2 tablespoons granulated sugar (25g)
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 4 tablespoons butter (57g, 2 ounces - melted)
- 2/3 cup all purpose flour (85g)
For the cake:
- 2 cups all-purpose flour (260g)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2/3 cup yogurt (160g; any plain or vanilla flavored yogurt or Greek yogurt; can substitute buttermilk or sour cream)
- 1/2 cup brown sugar (100g)
- 1/2 cup vegetable oil (120 ml)
- 1/4 cup pure maple syrup (60 ml)
- 2 apples (peeled and cored)
- 2 teaspoons lemon juice
Instructions
- Preheat the oven to 350 degrees. Grease and flour an 8-inch square cake pan.
- Make the crumb topping. In a medium bowl, toss together the sugars, cinnamon, and salt. Stir in the melted butter with a fork. Add the flour and stir together until just moist (don’t overmix). Set aside.
- To make the cake, whisk together the dry ingredients in a large bowl (flour, baking soda, baking powder, salt, and cinnamon). In another medium bowl, whisk together the yogurt, brown sugar, oil, and maple syrup
- Take 1 apple and finely chop it. Fold it into the wet ingredients. Take the other apple, and cut it into thin slices. Toss in lemon juice and set aside.
- Fold the dry ingredients into the wet ingredients until just combined––do not overmix. The batter will be thick. Pour batter into the prepared pan and smooth it out.
- Line the surface of the cake with the apple slices. Spread the crumb topping on top of the apples.
- Bake for 50 minutes, or until a toothpick comes out clean. Cool for at least 10 minutes before cutting and serving (serve warm or at room temperature).
The crumble was excellent. Followed the recipe but was disappointed with how the cake turned out. It was close to being dry, didn’t had the fluff I was expecting. It didn’t have the right level of sweetness. Not sure what could be the issue. But was disappointed with the turn out.
I lowered the temperature for baking by 20C so it wouldn’t burn just for safety but it still did around the edges and the bottom. I had a timer to check it half way through your recommended baking time. It was on the middle rack.
This recipe looks amazing and I can’t wait to try this making this! One question: what would be the measurement in grams if I substitute butter instead of vegetable oil for the cake? Thanks!
It would be about 115g, or one U.S. stick of butter, Tiffany!
Outstanding! My husband’s review – and he’s not a dessert person. Followed recipe and it was delicious and moist. Easy to make. Used sour cream & lemon Greek yoghurt because that’s what I had.
Another successful Woks of Life recipe; everything I’ve made has turned out really well. Love learning the recipes to the food I grew up with. I’ve recommended your site to many others. Thanks for sharing your knowledge!
Yayy! That’s a win, Cheryl. So glad you enjoyed it. :)
It tastes amazing! But I think I may have gone slightly wrong I googled how much 2/3 cups of yogurts was in grams and I’m sure I used way to much as the cake is super super moist, like I said it still tastes lush! It’s just not really a cake texture, how much should I be using of the yogurt in grams? :)
Thank you !
Hi Holly, 2/3 cup yogurt should be about 160g. I’ve updated the recipe with this measurement!
I use your topping for my fresh stone fruit crumble! AMAZING never thought to use “melted” butter
Love that, Lee! I think using melted butter in this way really does yield a superior crumble. :)
I have no pictures to share because I took this to work, and it disappeared in 15 minutes.
This is definitely going in my keeper recipes. It was SO good.
Yay! Thanks for the review Katie—so glad you enjoyed it. :) This is one of my favorites too—especially with fall coming up.
Hello, what are the possible substitute for maple syrup? Thank youu
Hi Maureen, you can substitute honey, agave syrup, or corn syrup for the maple syrup!
hi:) thank you so much for the recipe, would like to ask where do i store the cake when i cook it at night then serve next day morning, do i store it in the fridger or just room temp (40deg right now:)
Hi Kat, I would store in the fridge, and reheat individual slices in the microwave for 20 seconds before serving.
Have made this cake 3 times since recipe was posted. Family loves it and requested I make it for Mother’s Day dessert. First time posting. Have tried many of your recipes and all have been delicious. Thank you.
You’re welcome, Susan! My sister actually just made a version of this cake with pears that was also delicious. Just in case you ever have a few pears lying around. :)
Hi! I’ve been following your website avidly for years, but am a first time commenter. I bookmarked this recipe as soon as I saw it, but it’s taken a while to be able to source flour…
I was really impressed by how the cake turned out given I’m an experienced cook but not much of a baker. My question relates to storing the cake: how long will the cake keep, how do you store it, and can this cake be frozen?
Hi there! I’m not entirely sure about freezing this cake, as I have never tried it. My guess is that it would probably work, as long as the cake is stored in an airtight manner and thawed within a few weeks. You could also wrap individual portions of it to freeze, thaw, and reheat in the microwave for a few seconds to get that fresh-baked taste!