Tender Greek yogurt coffee cake layered with crispy cinnamon apples, topped with double cinnamon crumble, and drizzled with cinnamon maple glaze. This crumb cake is coffee’s new best friend and a must for any fall brunch!

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Okay, I had only eaten apple crumb cake one time before trying this recipe. In fact, I wasn’t really sure if what I was doing actually counted as apple crumb cake. But seeing as I’ve rarely seen it in stores or bakeries or even on brunch menus in my area, I’m swinging in the dark here and saying that THIS cake tastes amazing, and I’M going to call it apple crumb cake, even though apple coffee cake feels more appropriate.

Call it what you want, this cake is amazing.

It’s basically coffee cake with a layer of cinnamon apples squeezed in between the batter and the crumb topping. Genius idea.

I did take some liberties here, adding more crumb than seems typical and drizzling it with a cinnamon maple glaze. Or perhaps I should call those improvements. I love me a streusel topping that’s been drizzled in glaze. And my cinnamon maple glaze is one of my favorites (I started making it with these pumpkin sugar cookies).

Plus, who doesn’t like a double crumb topping?

Why this recipe works

It’s hard to pick a favorite part of this recipe. The cake is tender, the apples are delicious and flavorful, the crumb is crunchy and sooooo good, and the glaze just makes this recipe perfect. Every bite has a bit of everything in it, which all pair together to make this one of my top breakfast recipes of all time.

The cake itself is one of my favorite base recipes. I use a variation of it in all of my muffins and loaf cakes. Using both oil and butter creates both fluffy texture and moisture. But man—that Greek yogurt. That gives that rich texture and moisture that last for dayssss. Finally, in a similar vein, using both granulated sugar and brown sugar gives rise (from the granulated sugar) and moisture and flavor (from the brown sugar).

Right on top of the cake is a layer of chopped apples with a bit of flour and sugar and a healthy amount of cinnamon. As the apples bake, their own juices help create this gooey yet crispy layer that’s almost like a bit of apple pie in the middle of coffee cake. That’s then topped with the double crumb, which is perfectly sweet and spicy and has a lovely crunch. And of course that glaze, that adds a pop of sweetness to this not-too-sweet recipe as well as that fall flavor with the cinnamon and maple extract. Altogether, the flavors and textures are a perfect pairing.

Key ingredients

Flour. Always spoon then level the flour so you don’t pack it in.

Sugar/brown sugar. Using both in the cake creates rise and flavor. Using just brown sugar in the crumb gives it that lovely crunch and almost caramelized flavor.

Cinnamon. A must! I use this in the crumb, apples, and glaze, but you could absolutely add some to the cake itself! Start with just 1 teaspoon so the cake isn’t overwhelmed with it.

Butter. I used both salted and unsalted (European style, as it’s creamier and better for baking). If you only have salted, cut the salt in half in the cake. If you only have unsalted, add just a bit (1/8 teaspoon or a large pinch) to the crumb.

Baking powder. This helps create a lovely rise that’s not too airy but also not dense.

Salt. I prefer sea salt in my baking, but table salt works, too.

Greek yogurt. Use plain, full fat yogurt. Be sure it’s authentic, not thickened with things like milk powder. If there is excess water on top, just pour that out. You can sub sour cream, but it may have a different taste.

Eggs. Use fresh, room temperature eggs.

Oil. I prefer avocado or grape seed oil in baking (avoid extra virgin—those tend to be green). Vegetable or canola work, too.

Vanilla. Use pure vanilla extract (or vanilla bean paste).

Apples. Your favorite baking apple will do, although a bit of tartness is ideal. I used pink lady, which are my favorite sweet-yet-tart apples that I can always find at the store. If it’s fall, I tend to use up my Jonagold apples, which we get when we go apple picking.

Powdered sugar. This goes in the glaze, to add that subtle pop of sweetness.

Heavy cream. This is used in the glaze, but half and half or milk would work, too. Apple cider is another option, but it won’t be as thick of a glaze.

Maple extract. This is optional, but I love a good maple cinnamon glaze on fall desserts. Measure carefully, as a little goes a looooong way with maple extract.

How to make apple crumb cake

Make the crumb

1. Whisk flour, brown sugar, and cinnamon. Break up any big chunks of brown sugar.

2. Stir in melted butter. Don’t let it turn into a paste, but be sure all the flour’s mixed in and large crumbs are created.

Make the cake batter

3. Sift and whisk dry ingredients. Sifting helps create that super tender texture.

4. Whisk yogurt, eggs, vanilla, and oil. Whisk until well combined, about a minute.

5. Slowly whisk in melted butter. Whisk quickly while slowly streaming in the butter to avoid scrambling the eggs.

6. Whisk in sugars. Whisk about a minute, to partially dissolve the sugar.

7. Fold in dry ingredients. It should still be lumpy but have no visibly dry streaks of flour.

Assemble and bake

8. Pour half the batter in the a prepared pan.

9. Sprinkle 1/3 of the crumb topping. Just a bit is necessary to get that classic coffee cake swirl.

10. Spoon remaining batter on top. Spooning helps the crumb stay put and not smear into the batter.

11. Sprinkle with remaining crumb topping. Gently pat it in so it sinks into the cake just a bit.

12. Bake. Tent with foil halfway, to avoid burning the top. Bake until a toothpick comes out with just some moist crumbs.

Enjoy!

Tips and FAQ’s for this recipe

What kind of apples should I use?

Any kind will do. Jonagold and Pink Lady are probably my favorites for baking, but they’re not always available at a lot of stores (I usually only find Jonagold/Jonathan apples when we go apple picking). Using a combination of tart and sweet apples is ideal, like Granny Smith and Gala or Honeycrisp. I just don’t recommend Fuji for baking—they turn mushy pretty quickly.

How do I know it’s baked through?

I always use a toothpick, but a small knife or kebab skewer will work, too. You want to catch the cake when it’s just barely stopped being raw, as it will cook a little more in the pan while it cools. The top will not change color as much as other cakes, due to the cinnamon sugar layer. So try to use a toothpick to check for moist crumbs but no raw batter.

Do I have to sift the flour?

Yes! Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture.

Spoon then level your flour

Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.

Can I make this in a different pan?

Yes! You could use a fluted pan, just be sure the corners are greased well. You could also use a square baking pan (like an 8x8). If you want to use a 9x13 pan, you’ll need to double the recipe. It may rise a bit over the top, but it shouldn’t spill over the edges. You could also make the single recipe in a 9x13, but it will be quite a bit shorter than what’s pictured here. However, if that’s what you’d like, go for it!

Can this be made ahead of time?

Yes! You can make this the night before you’ll be serving it, as long as you seal it well after it’s cooled and wait to glaze it until serving. I’d suggest heating it for about 10-15 minutes in an oven at 300F/150C. Make the glaze and drizzle it on right before serving.

My tools

Here are my must-have tools I use for making this cake. Affiliate links provided.

Stand mixer or handheld mixer

Vegetable peeler

Apple slicer and corer

Apple peeler, corer, and slicer

Mesh sieve (because sifting is KEY for a fluffy cake)

8” round pan (pictured) or 8x8 square pan

My favorite whisk

All-rubber spatula (this makes scraping the bowl easier as the batter doesn’t get all over a wooden handle!)

You might also like:

Apple Cider Donut Muffins

Perfect Pumpkin Coffee Cake

Smoked Bourbon Apple Crisp

Grandma’s Spiced Apple Cake

Foolproof French Apple Pie

Appledoodle Bars

Apple Crumb Cake

Print recipe

prep time: 15-20 minutes
bake time: 40-50 minutes
total time: 1 hour, 10 minutes

servings: 12-16

Ingredients:

for the streusel topping/swirl

1 ½ cups (204g) all-purpose flour
1 cup (200g) packed brown sugar (light or dark will work)
1 ½ tablespoons (12g) ground cinnamon
½ cup (113g or 1 stick) salted butter, melted (add ⅛ teaspoon salt if using unsalted butter)

for the apple layer

3-4 medium apples
1 tablespoon (9g) flour
1 tablespoons (8g) ground cinnamon
1 tablespoon (13g) brown sugar

for the cake

1 ½ cups (238g) all-purpose flour, spooned and leveled
1 ½ teaspoons (8g) baking powder
½ teaspoon (3g) salt
1 cup (244g) plain whole milk Greek Yogurt (can sub sour cream)*
2 large eggs, room temperature
1 tablespoon (13g) pure vanilla extract
4 tablespoons (56g) avocado or vegetable oil
4 tablespoons (56g) melted unsalted butter
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar (light or dark will work)

for the maple spiced glaze

1 cups (130g) powdered sugar
1 teaspoon (2g) ground cinnamon
4-6 tablespoons (60-90g) heavy whipping cream
up to ⅛ teaspoon maple extract (not syrup)

Instructions:

Preheat your oven to 350F/175C. Grease and flour an 8x8 square pan or an 8” round pan or spray with baking spray. If it’s prone to sticking, you can line it with parchment as well.
Make the crumb topping. In a medium bowl, whisk together the flour, sugar, and cinnamon spice. Add the butter and use your fingers or a fork to mix until crumbly and no dry flour remains. You want to make sure all of the flour is coated in butter, but don’t let it become a paste. Set aside.
Make the apple layer. Peel, core, and chop the apples into ½ inch pieces. You can make them slightly smaller, if desired. Toss with the flour, brown sugar, and cinnamon and set aside.
Make the batter. Melt the butter and set aside. Don’t let it cool enough to solidify, but do let it cool somewhat before using.
Using a large fine mesh sieve, sift then whisk together the flour, baking powder, and salt. Set aside.
In a large bowl (or using a stand mixer and paddle attachment), whisk the Greek yogurt together with the vanilla, eggs, and oil until well combined. Slowly stream in the melted butter while whisking quickly (this prevents scrambling the eggs).
Add the sugar and brown sugar to the wet ingredients and whisk for about 1 minute. You can whisk it by hand or, if using a stand or hand mixer, mix on medium.
Add the flour mixture and stir gently until fully combined. I try to mostly fold it in. (If you’re unsure what folding means, you basically run a rubber spatula along the edge an entire turn around the bowl the pull the spatula toward the middle once you’ve come fully around the bowl, “folding” the batter on the edge into the middle part.) It may still have some lumps in it, but it shouldn’t look separated, chunky, or dry in spots.
Pour the batter into your prepared pan. Evenly spread the apple layer over the batter. Sprinkle the streusel mixture evenly on top. Gently pat it down to help it sink into the cake just a bit.
Bake for 40-50 minutes, until golden on top and a toothpick inserted in the middle comes out with some moist crumbs. Check early so it doesn’t over bake--you don’t want the toothpick coming out completely clean. If it starts to brown too quickly, tent the pan loosely with foil. Let cool in pan at least 30 minutes before cutting and serving.