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Moist and flavorful, this Apple Streusel Coffee Cake recipe has a layer of cinnamon apples in the center and is topped with lots of buttery streusel topping! It’s great for breakfast, brunch or even as a dessert!

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Piece of apple-filled coffee cake on a wire rack.

Breakfast has always been my favorite meal of the day. I mean, think about it….donuts, syrup-covered pancakes, muffins….my sweet tooth loves that it’s totally acceptable to eat these delicious sweet treats first thing in the morning!

Apple Coffee Cake with Streusel Topping

Coffee cake is no exception. Though I’m not a coffee drinker, I love a good coffee cake, especially when there’s a thick layer of streusel on top! I added a yummy apple filling to this one and I love the contrast of flavors and textures it brings!

Ingredients needed to make an Apple Streusel Coffee Cake on a white background.

Ingredients Needed

  • Flour – All purpose flour
  • Brown Sugar – Light or dark brown sugar will work
  • Granulated Sugar
  • Cinnamon
  • Butter – I use salted butter in this recipe
  • Apples – I like to use Braeburn or Granny Smith for this coffee cake
  • Baking Powder & Baking Soda – It’s important to check the date on these to make sure they’re fresh. If not, your coffee cake will not rise properly and will be dense
  • Salt
  • Egg
  • Vanilla
  • Buttermilk – If you don’t have buttermilk, you can mix vinegar and milk together (see notes at the bottom of the recipe card for details)

How to Make Apple Streusel Coffee Cake

As with most coffee cake recipes, this one has a couple different layers. Therefore, it takes a little bit of time to whip up the layers, assemble them and bake. But, it’s SO WORTH IT!!!

Ingredients needed to make a streusel topping in a clear bowl.

I recommend making the crumb topping and the apple filling first. Once you make a batter with leaveners like baking powder and soda, you want to bake it right away. So, let’s get started with the crumb topping.

Crumb Topping

Add the dry ingredients (flour, cinnamon and brown sugar) to a bowl and stir to mix. Then you’ll add the softened butter and use a fork to cut the butter into the other ingredients. You’ll do this until the mixture resembles sand that holds its shape when pressed together.

If the butter is really cold and the mixture doesn’t seem to be coming together easily, you can use your hands to mix it. The warmth from your hands will melt the butter just enough to form a nice streusel topping.

Diced apples mixed with brown sugar, flour and cinnamon in a clear bowl.

Apple Filling

Start by peeling, coring and dicing your apples. Two small to medium apples will give you plenty. I like to dice them pretty small so they cook quicky and become soft and juicy in the oven.

Mix the apples with the brown sugar, flour and cinnamon and it’s ready to go!

Coffee cake batter in a teal-colored, parchment-lined pan.

Coffee Cake Batter

For this cake batter, we’ll use the classic cake mixing method. You’ll start by creaming the butter and sugars. Then, the egg and vanilla is added.

Add half of the dry ingredients, all of the buttermilk and lastly, the remaining dry ingredients. Be sure to scrape the sides of the bowl to make sure it’s all incorporated.

Spread a little over half of the batter into the pan.

Diced apples, mixed with cinnamon and sugar spread out over a pan with coffee cake batter.

Assemble and Bake!

Once you have some of the batter in the pan, evenly sprinkle the apple mixture over the batter.

Spoon the remaining batter over the apples and spread to an even layer using the back of a spoon.

Cake batter spread over apples in a pan.

Sprinkle the delicious streusel topping over the coffee cake batter. It’s a pretty thick layer of streusel, so I find that it works well to press some of the topping into the batter a bit.

Bake the coffee cake until the center of the cake is no longer gooey. The topping and edges of the coffee cake will be a golden brown color. Let it cool a bit before cutting and serving.

A streusel-topped coffee cake ready to go into the oven.
How Should I Store Coffee Cake?

Let the coffee cake come to room temperature, then store in an airtight container or in a large freezer bag.

Can I Freeze Coffee Cake?

Absolutely. If you plan to serve it more than two days out from the day you bake the coffee cake, simple wrap the cake well and freeze it.

How Should I Serve Coffee Cake?

I like to add a dusting of powdered sugar or a drizzle of icing on top of a warm piece of coffee cake! Many enjoy coffee cake with a hot cup of coffee, too.

Gold fork with a bite of Apple Streusel Coffee Cake on it.

What to Serve with Coffee Cake

Though many people enjoy a cup of coffee with this recipe, you could opt for another warm drink like my favorite Hot Cocoa!

Apple Coffee Cake with Streusel Topping and a drizzle of icing on top.

Serving Suggestions

This coffee cake is nice and moist, so a warm drink isn’t quintessential like with some other coffee cake recipes. However, my Crockpot hot chocolate or a cup of coffee would be a nice addition!

As for the coffee cake, I like this recipe cooled or warm and fresh outta the oven! Pair it with a frozen fruit cup, a smoothie or my easy sheet pan breakfast bowls!

Other Delicious Breakfast Goodies

Blueberry Struesel Muffins

Raspberry Danish

Homemade Cinnamon Rolls

Cinnamon Roll Pancakes

Apple Streusel Coffee Cake on a wire baking rack.
5 from 4 votes

Apple Streusel Coffee Cake

Author: Kelsey
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Moist and flavorful Apple Streusel Coffee Cake has a layer of cinnamon apples in the center and is topped with lots of buttery streusel topping! This coffee cake is great for breakfast, brunch or even as a dessert!


  • One 8×8 or 9×9-inch pan


Streusel Topping

  • 2/3 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter softened

Apple Filling

  • 1/2 cup brown sugar
  • 1 1/2 tablespoons flour
  • 1 1/2 teaspoon cinnamon
  • 1 1/2 cups diced apples

Coffee Cake Batter

  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup buttermilk*


  • Preheat oven to 350°F and grease or line an 8×8-inch or 9×9-inch square baking pan with parchment paper; set aside.

Make the Streusel Topping

  • In a small bowl, combine the brown sugar, cinnamon and flour.
  • Add the softened butter and use a fork to cut the butter into the dry ingredients until the mixture begins clumping together; set aside.

Make the Apple Filling

  • Combine the brown sugar, flour and cinnamon in a bowl.
  • Add the peeled and diced apples and stir until well-combined; set aside.

Make the Batter

  • Add the flour, baking powder, baking soda and salt to a bowl; stir and set aside.
  • Add the butter and sugars to a large mixing bowl or a the bowl of a stand mixer.
  • Cream the butter and sugars for a couple minutes, or until light and fluffy.
  • Add the egg and vanilla; stir well, scraping down the sides at least once.
  • Add about half of the dry ingredients and mix to combine.
  • Continue mixing while adding the buttermilk slowly; scrape the sides of the bowl.
  • Add the remaining dry ingredients, stirring until just combined.

Assemble and Bake

  • Pour a little more than half of the batter into the prepared pan; spread to an even layer.
  • Sprinkle the apples over the batter.
  • Spoon the remaining batter over the apples and smooth it out to an even layer.
  • Top with the streusel topping, pressing it into the batter gently.
  • Bake for about 30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs (not runny batter).
  • Let cool, then cut and enjoy!


*If you don’t have buttermilk on hand, here’s a great substitute:  Add 1 tablespoon white vinegar or lemon juice to a 1 cup liquid measuring cup.  Add enough milk to make 3/4 cup and give it a stir.


Calories: 215kcal | Carbohydrates: 34g | Protein: 2.8g | Fat: 7.8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.42g | Monounsaturated Fat: 2.21g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 70mg | Fiber: 0.87g | Sugar: 19g | Vitamin A: 76IU | Vitamin C: 0.4mg | Calcium: 52.18mg | Iron: 0.45mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. Hello. My cake batter was quite thick and sticky.
    Also do you sift your flour?

  2. 5 stars
    Used all the listed ingredients but just mixed the batter layer together without first mixing the wet ingredients etc. Despite my laziness it turned out great. Still moist the next day. I baked it to just above 200 degrees and it was perfect. Great recipe.

  3. Taste super yummy! However my apple layer sank all the way to the bottom. Anyone know how to correct that? It did take 50 minutes to cook through. Maybe that’s part of it?

  4. 5 stars
    Best coffee cake ever! I’ve made many coffee cake recipes over the last twenty years and this one is simply the best! Love the flavor and how moist it is!

  5. Can I use apple pie filling for this cake?

    1. Hi Mary Jo – I haven’t tried using a pie filling, so I’m not sure!

  6. Morgan Isch says:

    5 stars
    Tastes amazing! Great job!