Apple Pie Coffee Cake

A delicious, soft, and ultra-moist cake with a cozy, spiced apple and cinnamon filling, topped with a crunchy cinnamon crumble; this cake has all the flavors of fall in a bite and is perfect for your evening tea and coffee time.

Coffee cakes are one of the simplest desserts, but when made right, they are also one of the best-tasting. Besides pound cake, they’re probably the best cakes to pair with your tea and coffee; hence the name.

But this recipe takes coffee cake to a whole new level with a delicious and cozy apple pie and cinnamon filling, and a crunchy cinnamon crumble on top that gives it that perfect apple pie touch.

Let’s get into the details of the recipe.

PS: If you love apple pie, try these recipes!

• Classic Apple Pie
• Apple Pie Tiramisu
• Apple Pie Toastie

Ingredient Notes

• Apples: I use Granny Smith apples for the filling because their tartness balances the brown sugar and cinnamon, and they hold their shape instead of turning to mush. Dice them as small as you can so they soften quickly and spread evenly through the cake.

• Brown sugar and white sugar: The cake uses both. White sugar gives structure and a clean sweetness, while brown sugar adds a deeper, caramel-like flavor that goes perfectly with the apple and cinnamon. Brown sugar is also what makes the filling and crumble taste like proper apple pie.

• Yoghurt: This is the secret ingredient. It makes the cake extra moist and adds a slight tang that balances the sweetness. Whisk it in a separate bowl first, so it mixes in smoothly. Regular yoghurt works well; make sure to use full-fat and whisk it before adding it to the batter.

• Butter: The batter uses softened butter, which you cream with the sugars until light and fluffy. The crumble needs cold butter, which helps it hold its shape and bake up crisp. Mixing the two up is the most common reason a crumble turns out greasy or flat.

• Flour and cornstarch: All-purpose flour gives the cake its body. The cornstarch helps keep the crumb tender, which suits a dense coffee cake. A little flour also goes into the apple filling to absorb the extra liquid so it doesn’t leak out while baking.

• Cinnamon: It goes into all three parts: the filling, the crumble, and the cinnamon sugar layer. That’s what gives this cake its apple pie flavor in every bite.

How to make the Apple Pie Filling

The apple pie filling used in this cake is made with a classic and simple recipe using butter, diced apples, brown sugar, and cinnamon. We’ll also add a little flour to absorb all the liquid and make sure that it’s thick and stable. and does not leak out while baking.

The filling should be completely cool before being added to the cake, so make it before the batter.

Steps for the apple pie filling

• Place a pan on medium heat, add butter to a pre-heated pan, and let it melt completely.
• Add the diced apples, brown sugar, and cinnamon, and mix until fully combined, then continue to cook until the brown sugar melts.
• Cover and let the apples cook on low heat until they have softened, about 10 minutes, and the brown sugar has coated them properly.
• Uncover and cook it on medium-high heat until all the excess liquid has evaporated and the filling looks thick, then add the flour and cook for 1-2 minutes. Remove from heat and let it cool completely before using.

Tips for making the apple pie filling

• Granny Smith apples give the best flavor for this filling.
• Dice the apples as small as possible for easy cooking.
• Let the filling cool completely before adding it to the cake.

How to make the Cinnamon Crumble

The cinnamon crumble adds the perfect crunch to the cake and gives it that proper apple pie touch, and it’s made with only five ingredients: cold butter, brown sugar, flour, cinnamon, and salt.

Using cold butter is important in this crumble as it helps it hold its shape and form a crumbly texture that crisps up perfectly in the oven.

Steps for making the crumble

• Place the cold butter cubes, brown sugar, flour, cinnamon powder, and salt in a bowl.
• Rub the butter with the other ingredients using your fingers until it forms a crumbly mixture, similar to wet sand. Don’t overwork it or the butter will start to melt.

How to make the Coffee Cake Batter

Coffee cakes are meant to be a little dense and heavy, similar to a pound cake. We are not going for a soft and airy texture like a sponge cake.

The batter itself is made with simple pantry ingredients like butter, sugar, eggs, vanilla, flour, baking powder, and salt. But the secret ingredient in it is yoghurt, which makes the cake super moist and adds a slight tart flavor to it as well.

We’re also using both brown and white sugar in the recipe, as brown sugar adds a deeper, more caramelized flavor that complements the apple pie and cinnamon filling really well.

Fun Fact: Coffee cake does not have any actual coffee flavor in it; it’s only called so because it pairs perfectly with coffee!

Which pan should I use for making this coffee cake?

I have used a 12.75″x5.25″ loaf pan with a 3″ depth for this cake, as it provides the perfect height and width for the cake-to-filling ratio. However, if you have a smaller loaf pan, the recipe can be adjusted to a reduced quantity. The best way to adjust the recipe is to make it using 2 eggs (instead of 3) and multiply each ingredient’s quantity by 2/3.

For instance, the original recipe calls for 270 grams of all-purpose flour. If using 2 eggs, calculate 270×2/3=180, and do this for every ingredient.

Steps for making the batter

• Preheat the oven to 170 degrees Celsius. Line a loaf pan with baking paper, leaving an overhang on both sides to make it easy to pick the cake up after baking.
• Place the softened butter in a bowl with both the sugars and whisk on high speed for 3-5 minutes until they are properly creamed. Make sure to scrape the bowl with a spatula a few times between mixing so that the butter is whisked evenly.
• Add the eggs and vanilla and whisk for about 3-4 minutes until the liquid is fully incorporated with the butter. Continue scraping the bowl in between for even mixing.
• Add the whisked yoghurt and whisk for 2 minutes. The batter will look very split at this step, but don’t worry about it, as it will come together once the dry ingredients are added to it.
• Mix the dry ingredients (flour, cornstarch, baking powder, and salt) in a separate bowl, then add them to the batter and mix with a spatula or wooden spoon until almost fully combined. Then give the batter a final whisk on low speed for 30-90 seconds, until the batter is smooth. Don’t overmix after adding the dry ingredients, or the cake will turn out tough.
• Make the cinnamon sugar filling: mix brown sugar, cinnamon, and flour in a bowl.
• Place half of the batter in the prepared loaf pan, then add the apple pie filling and spread it evenly with an offset spatula, and sprinkle the cinnamon sugar mixture. Add the remaining batter on top and spread it evenly, then top it with the cinnamon crumble.
• Bake the cake for 50-60 minutes, until a toothpick comes out clean from the center. Let it cool completely before slicing it.

Tips for making the batter

• Cream the butter and sugars properly so that they are aerated enough and give the cake a good rise.
• Whisk the eggs until there are no liquid streaks in the batter.
• Whisk the yoghurt in a separate bowl before adding it to the batter for easier mixing.
• Don’t worry if the batter looks split after mixing the yoghurt.
• Mix the dry ingredients gently with a spoon or spatula until combined, then whisk on low speed until the batter is just smooth. Avoid overmixing at this step or the cake will turn out tough.
• Make sure to leave an overhang of baking paper when lining the loaf pan so that you can easily remove the cake after baking.
• If the edges start to brown too quickly in the oven, lower the temperature and cook it for longer, until a toothpick comes out clean from the center.
• Let the cake cool completely before slicing into it.

Storage

I recommend storing this cake at room temperature to maintain its softness. Place it in an airtight container for up to 3 days, depending on the temperature of your kitchen.

The apple pie filling and crumble can also be made a day in advance and stored in the fridge until ready to use.

FAQ

Before You Start

I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.

If you give this recipe a try, don’t forget to let me know how you liked it in the comments! And of course, share it with me on Instagram!

Until next time!