Published: Jul 25, 2020 · Modified: Jul 25, 2020 by Veronika's Kitchen * This post may contain affiliate links

Apple Coffee Cake

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This is the best Apple Coffee Cake that you can easily make from scratch! The sour cream cake base is soft, buttery, and crumbly, and topped with delicious caramelized cinnamon apple slices.

Apple Coffee Cake in white and blue baking pan.

One of my favorite apple desserts is this scrumptious Apple Coffee Cake. It’s made with a delicious sour cream cake base and topped with cinnamon apple slices. The best part of this recipe is that it’s super easy to make and you will have a lovely treat for your family.

If you love apples as much as I do, you will also like my Homemade Apple Pie Recipe, made with foolproof Pie Dough. I love to serve it with a scoop of French Vanilla Ice Cream and Homemade Caramel Sauce.

A slice of apple cake on a small grey plate with a fork.

Why you will love it

It’s easy to love this delicious Apple Coffee Cake. It has a mouthwatering buttery and crumbly base and topped with aromatic sliced cinnamon apples. Whether you make it for breakfast, dessert, or a house party, it will be a great treat that everyone will love!

How to make Apple Coffee Cake

Start with preheating the oven to 350°F. Then grease an 8×8-inch baking pan with softened butter or non-stick spray and set aside.

In a large mixing bowl mix together cored and sliced apples, lemon juice, granulated sugar, and cinnamon. Set aside. While you are working on the cake batter, the apples will release juices to bind together sugar and cinnamon for a perfect coating (Photos 1-4).

Process photos of how to make Apple Coffee Cake.

In separate smaller bowl whisk all dry ingredients (all-purpose flour, baking powder, baking soda, and salt) and set aside (Photos 5-6).

In another mixing bowl, using a hand mixer or a spatula, beat together softened butter and granulated sugar for a few minutes until creamy and smooth consistency. This step will help to make the cake base light and airy (Photos 7-9).

Add eggs, sour cream, milk, vanilla extract and mix again (Photos 10-13).

Add dry ingredients to the mixture. Using a spatula, fold the ingredients together until well combined (Photos 14-15).

Pour the batter in the greased baking pan and top it with sliced apples, covered with sugar and cinnamon, in three rows (Photos 16-17).

Bake at 350°F for about 35-40 minutes or until a toothpick comes out clean.

Remove the cake from the oven and let it cool off before serving. Enjoy!

Tips for best results

When you cream butter and sugar, make sure you beat until they become light and airy. That will ensure the softness of your dessert.
Slice the apples and mix with lemon juice, sugar, and cinnamon before you start working on the batter. This way they will have enough time to release juices to bind together sugar and cinnamon for a perfect coating.

Options and Substitutions

If you don’t have an 8×8-inch baking pan, you can use a round 9-inch baking pan and top the apples clockwise, like in my Peach Blueberry Coffee Cake.
If you don’t have sour cream, you can substitute it with plain Greek yogurt. The result will be quite similar, although sour cream makes the texture softer.

Frequently Asked Questions

What apples are better to use?

For this recipe, I like to use red apples, like Honeycrisp, Gala, or Fuji, because the color makes this dessert more festive in appearance. However, you really can use any apples you have on hand.

Should I peel apples?

No. You don’t need to peel the apples. The skin gives a beautiful color to the dessert and helps the apples keep shape while baking.

How to store?

If you have any leftovers left, you can refrigerate the rest of the cake. Here are two ways to do it:
Cover the baking pan (with the cake in it) with plastic wrap and refrigerate.
Transfer the cake slices to an air-tight container and put in the fridge.
This way you can enjoy the leftovers for the next 3-4 days.

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Update Notes: This post was originally published in 2017, but was republished with new photos, step by step instructions, tips, and FAQs in July of 2020.