Apple Coffee Cake

Apple coffee cake made with sour cream, cinnamon, streusel, and an apple glaze in a Bundt pan is a guaranteed crowd pleaser. Provided, natch, that you’re willing to share.

An apple coffee cake with one slice cut from it on a wire cooling rack with parchment underneath.

This apple coffee cake is swirled with a ribbon of sweet brown sugar and pecan streusel goodness. The tender cake punctuated with softened apples is elegant enough for company, simple enough for every day, and versatile enough for breakfast and midnight nosh and pretty much every moment in between. Renee Schettler

Apple Coffee Cake

  • Quick Glance
  • (2)
  • 30 M
  • 2 H
  • Serves 12 to 16
5/5 – 2 reviews
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  • For the apple coffee cake
  • For the apple glaze (optional)


Make the apple coffee cake

Preheat the oven to 350°F (177°C).

Generously butter and flour a 10-inch (25-cm) Bundt pan, tapping out any excess flour.

Place the apples in a large bowl and toss with the lemon juice and 1 teaspoon cinnamon.

In a large bowl with a stand mixer or handheld electric mixer, beat the granulated sugar and butter until light and fluffy, 3 to 5 minutes. Beat in the eggs, sour cream, and vanilla.

In a medium bowl, sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture. Stir in the apples. Scrape half the batter into the prepared pan.

In a small bowl, mix the 1 tablespoon cinnamon with the brown sugar and pecans. Sprinkle over the batter in the pan. (It may seem like a lot but go ahead and use it all. Trust us. You’ll be glad you did.) Cover with the rest of the batter and smooth the top.

Bake for 65 to 80 minutes, or until a skewer inserted into the cake comes out clean. Keep an eye on the cake and if it begins to brown too much, cover the pan loosely with aluminum foil.

Cool the cake in the pan for 10 minutes. Then place a wire rack on top of the Bundt pan and carefully invert everything. Gently lift the pan from the cake and let the cake cool completely on the rack.

Make the apple glaze (optional)

In a small bowl, mix the cornstarch with a little of the apple juice to make a smooth paste.

Pour the remaining apple juice in a small saucepan over low heat. Gradually add the cornstarch paste and cook, stirring constantly, until thick and smooth. Stir in the apple juice concentrate and cinnamon. Remove from the heat. Let it cool slightly.

Take a taste. If a sweeter glaze is desired, beat in the confectioners’ sugar.

Serve the coffee cake

Carefully transfer the cake to a cake stand or serving plate. Spoon the warm apple glaze over the cooled cake or sprinkle with confectioners sugar. Slice and serve while still warm or, if you can wait, cover and keep it overnight for an even more marvelous flavor. Originally published November 11, 2016.

Print RecipeBuy the The Apple Cookbook cookbook

Want it? Click it.

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