Moist homemade apple cinnamon coffee cake with brown sugar-cinnamon streusel topping and a sweet vanilla glaze. A guaranteed family favorite and a must make for any Fall breakfast or brunch!

Happy first day of Fall! Besides gorgeous sunny summer days, perfect for swimming… this is probably my happiest time of the pandemic so far. Because, I love Fall, seriously love it. I’m pretty sure I talk about my love for Fall every year, but it’s just a fact. There’s no denying that it’s an amazing season, or at least in the northern states. Beautiful changing leaves, crisp sunny days and quite possibly some of the tastiest food of the entire year. Apples, pumpkins and all of the coziest foods to be had. So many comforting flavors. And because swimsuit season is over, the carb-y goodness can be enjoyed without a side of guilt.

Our leaves are slowly starting to change in the northeast. The pool is officially closed for the season… even if the floats and such still have to be packed away. And… the school year is in full swing. It’s been an adjustment. We’ve had our ups and downs. Thankfully it’s been less of a big rollercoaster and more of a kiddie ride when it it comes to the ups and downs. Not too much drama and the teachers have been pretty amazing. I’m still keeping my fingers crossed for a great year, even if it’s significantly different than any other time in my kids education so far. I love having them nearby and I know they enjoy not having to rush to the bus in the morning. But my favorite is our quick chats during their breaks or hanging out during lunch – something I never thought I’d get to experience again with my older two now that they’re out of elementary school. I’ll absolutely cherish these moments.

Speaking of carb-y goodness… This coffee cake is insanely delicious and has the perfect pop of Fall flavor! It’s been declared ‘the best coffee cake ever’ by one of my taste testers… my hardest critics! You’ll have to try it to decide for yourself, but I’m willing to bet it’ll be a winner in your house too!

Moist homemade apple cinnamon coffee cake with a tender layer of cinnamon apples, crunchy cinnamon streusel topping and sweet vanilla glaze. A guaranteed family favorite and an absolute must make this Fall! The cake is not only perfectly moist but incredibly light and fluffy. It has everything you’d want in a Fall coffee cake.

This super easy apple cinnamon coffee cake is a must make for any Fall breakfast or brunch! PS… you could totally enjoy it for dessert too! It’s super versatile!

Be sure to whip up this delicious treat asap! You won’t regret it!

Tips tricks and questions answered…

I don’t have a square pan. What else can I use?
The best pan substitution for a square baking pan would be an 8 or 9-inch round baking pan. Zero ingredient adjustments would be required with this method.

Can I make this into muffins?
If you’re looking for an apple muffin recipe, I’d recommend using one of the following instead for best results:

Can I make this in a larger 9×13 pan?
You can! The easiest option is to double the ingredients and monitor the time closely, as it may have a slightly different bake time than a smaller version.

Can I use a different glaze?
Yes! If you prefer a different extract, swap it out 1:1. A cream cheese drizzle would also work well. Use a reduced version of this cream cheese frosting.

How do I get a crunchy topping?
Mix together your dry streusel topping ingredients in a bowl. Add in the butter, mixing with a fork until only small chunks remain. Then transfer your mixer to a rimmed baking sheet. This allows the streusel to dry out a bit while you prepare the filling. Do not add additional butter. Follow the recipe exactly for best results.

Can I make substitutions to the ingredients?
Yes and no. Baking is a science. This recipe works with the exact measurements listed. Altering one or several of those can cause the recipe to fail. If you’re familiar with baking substitutions, go for it! Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.

How many will this serve?
This recipe will easily serve 9 or up to 12.

How should this be stored?
Store at room temperature for up to several days in an airtight container. It may also be stored in the refrigerator and eaten chilled or brought to room temperature prior to serving.

Moist homemade apple cinnamon coffee cake with brown sugar-cinnamon streusel topping and a sweet vanilla glaze recipe from @bakedbyrachel
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Apple Cinnamon Coffee Cake with Cinnamon Streusel

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 9
Moist homemade apple cinnamon coffee cake with brown sugar-cinnamon streusel topping and a sweet vanilla glaze.


Streusel topping

  • 3/4 C all purpose flour
  • 1/4 C light brown sugar
  • 2 Tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 C unsalted butter, melted


  • 1/2 C unsalted butter, softened
  • 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp all spice
  • pinch ground cloves
  • 3/4 C sour cream
  • 1 1/2 C all purpose flour


  • 1 1/2 C apples, peeled and sliced or chopped
  • 1/2 tsp cinnamon


  • 1 C powdered sugar
  • 1 1/2 Tbsp milk
  • 1/4 tsp vanilla extract


  • Preheat oven to 350°F. Line an 8-inch baking pan with parchment paper, leaving overhang on all four sides. If using a round pan, lightly grease bottom and sides of pan with baking spray prior to lining the bottom of the pan with parchment paper. Set aside.
  • In a medium bowl, combine dry streusel ingredients. Mix in melted butter. Using a fork, gently toss ingredients until only small chunks remain. Transfer mixture to a clean rimmed baking pan. Set aside.
  • In a large bowl or stand mixer, cream together butter and sugars. Scrape bowl as needed. Mix in one egg at a time, followed by vanilla, baking powder, baking soda, salt and spices. Alternate additions of flour and sour cream. Mix until just combined and no streaks remain. Transfer batter to prepared baking pan. Spread out evenly using a small offset spatula. Set aside.
  • Peel and slice or chop apples. Toss with 1/2 teaspoon ground cinnamon. Add cinnamon apples to the top of your batter.Top off with prepared streusel.
  • Bake at 350°F for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely on a wire rack.
  • When cake is room temperature, carefully remote cake by pulling up and outwards on parchment paper. Transfer to a serving tray or platter.
  • In a small bowl, whisk together powdered sugar, milk and vanilla extract. Drizzle over cooled cake.
  • Slice and serve. Store remaining cake in an airtight container for up to several days.


Recipe serves 9-12.
An original recipe from Baked by Rachel


Calories: 454kcal, Carbohydrates: 67g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 312mg, Potassium: 109mg, Fiber: 2g, Sugar: 42g, Vitamin A: 609IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast
Cuisine: American
Keywords: Apple

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Collage image of apple coffee cake

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