This Apple Cinnamon Coffee Cake is the perfect cake for crumb lovers. The ratio of crumbs to cake is almost equal and that’s my type of coffee cake. A river of cinnamon apples runs through a sour cream coffee cake that stays softly delicious for days under a cake cover.
One batch of crumbs is divided into the filling and the topping. The cake itself is easily and quickly put together. The hardest thing is waiting the hour plus to be able to eat it.
Other Coffee cakes equally as tempting include: Easier “Danish Pastry Recipe”, Irish Apple Cake, Cuccidati Coffee Cake, and the Pina Colada Coffeecake.
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What’s With the Pretzels?
There is one unusual ingredient in the crumbs and filling – pretzels. If you saw my post on the (Almost) No Bake Pumpkin Pie, which I hope you have, you’ll see the pretzels and pecans used in the crust. Then it was used for flavor. In this instance, the pretzels are used to balance the sweetness of the crumb mixture. Every once in a while you might taste them but they add a depth of flavor that otherwise would not be there.
Why You’ll Love This Recipe
- It’s quick to put together.
- The sour cream keeps this coffee cake soft, tender and full of flavor.
- The crumbs are over the top.
- Crumb lovers will make this their go to recipe.
- It cuts beautifully.
Recipe Ingredients
Apple Filling
FRONT ROW: Vanilla, salt, cinnamon
MIDDLE ROW: Unsalted butter, pretzels, pecans
BACK ROW: Granny Smith Apples, all-purpose flour, brown sugar
Apple Cinnamon Coffee Cake
FRONT ROW: Baking powder, salt, baking soda
MIDDLE ROW: Eggs, unsalted butter, milk
BACK ROW: Sour Cream, all-purpose flour, granulated sugar
Important Ingredients
- My cinnamon of choice is Korinje cinnamon for its bold but mellow flavor.
- I used waffle pretzels. If you use a different pretzel make sure to weigh them as there will, most likely, be more or less in a cup.
- Granny Smith Apples are used for their tart flavor.
- The milk can be whole or 2%.
- Sour Cream is used not only for flavor but because it acts to soften the final prodoct and give it a longer shelf life.
- Either dark or light brown sugar can be used but dark adds more flavor.
Be sure to see the recipe card below for the full ingredients list & Instructions.
Recipe FAQS
The main differences are the topping, texture and size. Coffee cakes are usually a bit denser and are topped with crumbs, streusel or powdered sugar as opposed to a frosting. If they are filled, the filling is baked within the cake and they are one layer cakes.
Germany is given credit for the coffee cake where they are called kaffeekuchen.
Originally the were served with coffee in Germany. They are often served with coffee or tea in America or as snack cakes.
Expert Tips
- Granny Smith apples are the apples of choice for this cake. They are more tart and juice less.
- Add the apples to the reserved crumb topping just before spreading them over the batter to prevent them from over juicing.
- For the lightest cake, make sure the butter is softened to about 72° to 74°F in order for it to mix well with the sugar and form the necessary air pockets to aid in the rising of the batter. Under creamed or creaming with too cold butter will make a denser cake with a heavy texture resulting in less batter.
- Flours can be more or less dry which is why the recipes gives a range of butter needed to make the crumbs for the topping.
- Use a fork to incorporate the butter into the dry ingredients for the crumbs. A spoon will not yield crumbs as much as mix the ingredients together.
- A cheesecake or springform pan is necessary to remove the cake as it shouldn’t be turned upside down to release it or the crumbs can be damaged.
- Add ¾ of the butter for the top crumbs initially. If they are dry or don’t form crumbs, add additional butter a little at a time. Use only enough butter to make the crumbs. More will make a paste.
Other Interesting Coffee Cakes
If you love this Apple Cinnamon Coffee Cake, it would be hugely helpful and so appreciated it if you would take a moment to leave a rating. Thank you.
Apple Cinnamon Coffee Cake
A river of cinnamon apples runs through a light and flavorful sour cream coffee cake that stays softly delicious for days under a cake cover.
Ingredients
Apple Filling and Crumb Topping
Apple Cinnamon Coffee Cake
Instructions
Apple Filling and Crumb Topping – Each step is shown in the Step by Step Photos.
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Place the pretzels in the bowl of a food processor. Process until finely ground.
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Add the pecans to the processor and pulse to chop coarsely.
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Combine the brown sugar, cinnamon and the pretzel/pecan mixture.
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Set aside ¾ cup of this mixture to use as the middle layer of the coffee cake. Stir in 2 tablespoons of flour from the measured amount. Add the vanilla. Set aside.
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To the remaining mixture, add the rest of the flour and salt and stir until evenly combined. Add 14 tablespoons of the the melted butter to the flour mixture, tossing with a fork until everything is moistened and crumbs form. If crumbs do not form, add the remainder of the butter a bit at a time. Cover with plastic wrap. This crumb topping will be used on top of the batter. Set aside.
Apple Cinnamon Coffee Cake
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It is very important the butter be softened to about 72 to 74°F for the creaming to be effective. If the butter is too cold, the mixture won’t be light and fluffy and the cake can be more dense.
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Preheat the oven to 350 degrees. Spray a 9 x 3” round cheese cake or springform pan with a non-stick cooking spray and set aside.
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Peel and shred the apples. Measure 1 ½ cups, packed. Cover them directly with plastic wrap. Set aside.
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Whisk together the flour, baking powder, baking soda, and salt. Set aside.
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Whisk together the sour cream and milk. Set aside.
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Cream the butter and sugar in a mixing bowl until very light and fluffy. Add the eggs and beat until completely combined. If they curdle, beat on high. See my post on How to Avoid Curdled Batter.
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Add ½ of the flour mixture, beating until completely mixed. followed by the sour cream mixture and last add the remainder of the flour mixture, beating each time until completely combined.
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Pour half the batter into the pan and smooth flat.
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Add the shredded apples to the ¾ cup brown sugar mix, stirring well. Distribute evenly over the batter.
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Dollop small bits of the remaining batter over the entire apple filling and carefully spread it out.
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Cover the batter with the crumbs.
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Bake 65 to 75 minutes until a tester or toothpick comes out clean. Cool in the pan.
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Release from the pan and place on a cake board or serving plate.
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The Apple Cinnamon Coffee Cake will last for at least 4 days covered. It can also be frozen then well wrapped for several months. Thaw at room temperature.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Granny Smith apples are the apples of choice for this cake. They are more tart and juice less.
Add the apples to the reserved crumb topping just before spreading them over the batter to prevent them from over juicing.
For the lightest cake, make sure the butter is softened to about 72° to 74°F in order for it to mix well with the sugar and form the necessary air pockets to aid in the rising of the batter. Under creamed or creaming with too cold butter will make a denser cake with a heavy texture resulting in less batter.
Flours can be more or less dry which is why the recipes gives a range of butter needed to make the crumbs for the topping.
Use a fork to incorporate the butter into the dry ingredients for the crumbs. A spoon will not yield crumbs as much as mix the ingredients together.
A cheesecake or springform pan is necessary to remove the cake as it shouldn’t be turned upside down to release it or the crumbs can be damaged.
Add ¾ of the butter for the top crumbs initially. If they are dry or don’t form crumbs, add additional butter a little at a time. Use only enough butter to make the crumbs. More will make a paste.
Nutrition
Serving: 12servingsCalories: 569kcalCarbohydrates: 75gProtein: 6gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 445mgPotassium: 163mgFiber: 2gSugar: 42gVitamin A: 797IUVitamin C: 1mgCalcium: 88mgIron: 2mg
