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Apple Crumb Coffee Cake on a plate with caramel oozing out.

Apple Crumb Coffee Cake

This Apple Crumb Coffee Cake has a soft and buttery vanilla cake that is filled to the brim with spiced apples and topped with a cinnamon crumb topping. A sweet brown sugar glaze is drizzled on top just before serving for the ultimate treat.
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Breakfast, Dessert
Cuisine American
Servings 1 9" cake



  • 1 1/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • pinch salt
  • 6 tbs unsalted butter cut into chunks and softened
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1/3 cup buttermilk*
  • 1 1/2 apples peeled, cored & sliced thin, Granny Smith and Honey Crisp are my favorite

Crumb Topping

  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 3/4 tsp cinnamon
  • 1 1/2 cups all-purpose flour
  • pinch salt
  • 1/2 cup + 2 tbs unsalted butter melted

Brown Sugar Glaze

  • 1/2 cup light brown sugar
  • 1/2 tsp vanilla extract
  • 2 tbs water


  • Preheat oven to 350. Grease a 9" x 2" round pan and lightly dust with flour, set aside. Springform pans work best for this recipe.
  • Cake: combine all dry ingredients and whisk together for about one minute until fully combined. Add softened butter chunks and beat on medium-high until consistency resembles a coarse crumb and no large butter pieces remain. Add egg, egg yolk, vanilla and buttermilk. Beat on medium speed until everything is fully incorporated.
  • Crumb topping: Whisk together all dry ingredients and pour in melted butter. Mix until combined and large crumbs form. Set aside.
  • Pour batter into prepared baking pan and spread out into an even layer. (It won't look like a lot of batter.) Scatter apple slices on top. Next, sprinkle crumb topping on top, breaking into large pea-sized pieces until no bare spaces remain.
  • Bake for about 45-55 minutes or until a toothpick inserted into the center comes out clean. Start checking cake at 40 minutes and then go from there.
  • Brown sugar glaze: While cake is cooling, make glaze combining brown sugar, vanilla and water. Mix until smooth and set aside.
  • Cake is best served warm with a large scoop of vanilla ice cream, if desired! You can drizzle the brown sugar glaze on top of the whole cake or on each individual piece before serving.


  • *To make homemade buttermilk, add one teaspoon of white vinegar OR lemon juice to 1/3 cup of milk. Allow to sit for 5 minutes before adding to recipe.
  • Cake will keep fresh for 2-3 days if stored in an airtight container.
  • Freezing Instructions: Wrap the entire cake without the glaze tightly in plastic wrap. Place in a large freezer bag. Freeze for up to 3 months. Thaw in refrigerator overnight and allow to come to room temperature before serving. I recommend popping it in the oven to warm it up a bit before serving.