Made with butter, flour, yogurt, apples, cinnamon, sugar, and walnuts, this Apple Crumble Coffee Cake is cozy, moist, and made for sweater weather mornings.
I wasn’t planning to bake. I mean, I should have been folding laundry or finally fixing that crooked curtain rod in the hallway. But it was one of those chilly mornings where the sky looked like wet cement, my coffee went cold before I drank it, and I swear every sock in the house had disappeared. My mood? Somewhere between “meh” and “why bother.”
Then I remembered I had a couple Honeycrisp apples getting soft in the fruit bowl. Not bad, just… on the edge. And a tub of yogurt I bought thinking I’d make smoothies (I didn’t). I’d also recently picked up this adorable thrifted baking dish I was dying to use—yes, the kind with tiny blue flowers and a chip in the corner that makes it even better.
So I started throwing things together with zero expectations. I didn’t measure the cinnamon carefully. I may have dropped an eggshell in the batter and scooped it out with my finger. At one point, I realized I forgot to preheat the oven. But when that first slice of Apple Crumble Coffee Cake came out? Oh wow.
It was warm and soft and had just enough crumble topping to feel like I’d done something right. I ate it while sitting on the floor, next to the laundry basket, wearing mismatched socks. Honestly? It was kind of perfect.
Why You’ll Love This Apple Crumble Coffee Cake Recipe?
Look, I’ve baked a lot of coffee cakes. Some have been way too sweet. Others were dry by day two. And don’t even get me started on those that promise a “crumb topping” and give you four sad little sugar pebbles.
This one? She delivers.
The base is fluffy, thanks to yogurt, and it stays moist for days. You get real apple chunks in every bite—no “apple flavoring” nonsense. And the walnut crumble on top? It’s buttery, crunchy, just a little salty, and makes the whole thing feel cozy in the best way.
It’s not a flashy cake. No glaze. No layers. But it’s the kind of dessert that quietly steals the spotlight at brunch. Or turns your Tuesday into something that feels like Sunday morning.
Ingredient Notes:
You probably already have most of these in your kitchen. If not? I’ve made do with swaps more than once. This cake forgives you.
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All-Purpose Flour (2 cups): The base. Works great with 1:1 gluten-free blends too, if that’s your thing.
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Baking Powder + Baking Soda: Tag team for the fluff factor.
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Salt: Just a little. It brings balance and makes the apples taste more like apples.
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Unsalted Butter (½ cup for the batter, 3 tbsp for the topping): Use the real stuff. Or don’t—I once used vegan butter and honestly? Still tasty.
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White Sugar + Brown Sugar: The mix gives you classic sweetness plus that hint of cozy depth. Brown sugar in the crumble = yes, please.
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Plain Yogurt (1 cup): Makes the cake moist and a little tangy. Greek yogurt works too, but full-fat plain is my go-to.
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Eggs (2): I once made this with just one egg and a splash of milk when I realized I was out. Not ideal… but it held together!
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Vanilla Extract (1½ tsp): Adds warmth. I’m heavy-handed here—measure with your heart.
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Honeycrisp Apples (2, diced): Sweet, a little tart, and they hold their shape. Any crisp apple works, but these? These are my favorite.
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Toasted Walnuts (1½ cups): They add crunch and richness to the crumble topping. Skip them if you’re not into nuts.
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Cinnamon (1 tsp): It’s autumn in a jar.
How To Make Apple Crumble Coffee Cake?
Step 1: Preheat your oven to 350°F.
Butter a 9×12-inch baking dish. Yes, with actual butter. Use your fingers. Channel your inner grandma.
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Step 2: Make the crumble.
Mix the walnuts, brown and white sugar, melted butter, cinnamon, and a little salt. It should look like wet sand. The kind of thing you could eat straight with a spoon. Not that I have. (Okay, I have.)
Step 3: Dry ingredients go in one bowl.
Flour, baking powder, baking soda, salt. Easy.
Step 4: Cream the butter and sugar.
Then add the eggs, one at a time. Stir in the yogurt and vanilla. At this point, it’ll smell like cake and hope.
Step 5: Add dry to wet, gently.
Don’t overmix. We want a soft crumb, not a rubbery mess. Fold in those diced apples last.
Step 6: Layer it up.
Pour half the batter into the pan. Sprinkle on half the crumble. Add the rest of the batter, then the rest of the crumble. Lightly press it into the top so it sticks. Very therapeutic.
Step 7: Bake for 40 minutes.
Check with a toothpick—if it comes out clean, you’re golden. Let it cool for 30 minutes before slicing. Or don’t. I mean, live your life.
Storage Options:
Leave it covered on the counter, and it stays moist for 3–4 days. Honestly, it gets better on day two. You can refrigerate it if your kitchen is warm, but bring it back to room temp before eating for max coziness.
Freeze individual slices if you want. Just wrap them up and pop one out when you need a little pick-me-up. Which, if you’re like me, is every other afternoon.
Variations and Substitutions:
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No walnuts? Use pecans. Or oats. Or skip them completely. Still delicious.
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Different apples? Yep. Granny Smith is more tart. Fuji’s sweeter. Use what you’ve got.
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Add-ins? Dried cranberries, raisins (if you’re into that), or even a handful of mini chocolate chips. It’s your cake.
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Spice it up. A little nutmeg or cardamom adds an extra layer of warm flavor. Just a pinch, though. We’re not baking a chai latte.
What to Serve with Apple Crumble Coffee Cake?
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Coffee. Obviously.
It’s a coffee cake. Do we need to say more? -
Vanilla ice cream.
If you’re serving it as dessert, this makes it feel fancy with zero effort. -
Apple cider.
Hot or cold, it’s a vibe. -
More cake.
I mean, honestly? Yes.
Frequently Asked Questions:
Can I make this the night before?
Totally. Just let it cool, cover it, and let the flavors do their thing overnight. It’ll taste even better tomorrow.
Can I skip the crumble?
You could, but… why would you? It’s the best part! If you’re short on time, just do a sprinkle of cinnamon sugar.
Can I use sour cream instead of yogurt?
Yep. I’ve done that. Came out great. You might get a slightly richer cake.
This Apple Crumble Coffee Cake is everything I love about fall baking: warm, forgiving, comforting, and just fancy enough to bring to brunch but simple enough to bake in your old pajamas.
If you try it, let me know how it goes. Did you make it with a different apple? Eat half the crumble before it made it to the cake? Or maybe it reminded you of something sweet? I’d love to hear your version of the story.
Drop me a note below or send me a pic. And if you’re reading this while eating a slice with coffee in one hand and your to-do list untouched on the table—hi, you’re my people.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Crumble Coffee Cake
Ingredients
- 2 tsp unsalted butter
Dry Ingredients:
- 2 c all-purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp fine sea salt
Crumble Mixture:
- 1 ½ c finely chopped toasted walnuts
- ⅓ c packed light brown sugar
- ⅓ c white sugar
- 3 tbsp unsalted butter melted
- 1 tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients:
- 1 c white sugar
- ½ c unsalted butter at room temperature
- 2 large eggs
- 1 c plain yogurt
- 1 ½ tsp vanilla extract
- 2 Honeycrisp apples
Instructions
- Preheat your oven to 350°F (175°C). Use 2 teaspoons of butter to grease a baking dish measuring 9x12 inches.
- In a bowl combine 2 cups of flour, 1 teaspoon of baking powder, ¾ tsp teaspoon of baking soda and ½ teaspoon of sea salt.
- In a bowl mix together 1 ½ cups of toasted walnuts, ⅓ cup of sugar, ⅓ cup of white sugar, 3 tablespoons of melted butter, 1 teaspoon of cinnamon and a pinch (about ¼ teaspoon) of salt.
- =In another bowl cream together 1 cup of sugar and half a cup (8 tablespoons)of room-temperature butter. Add the eggs one at a time into the mixture followed by adding in one cup yogurt and one and a half teaspoons vanilla extract. Mix everything well until combined.
- Gradually add the dry mixture from step two into the wet mixture from step three. Stir gently until just combined.
- Remove cores from two Honeycrisp apples and dice them. Fold the apples into the batter.
- Pour half of the batter into your baking dish. Sprinkle half of your mixture on top. Next pour, in remaining batter evenly followed by sprinkling on the rest for topping. Lightly press down on top so that the crumble is partially embedded in the batter.
- Put the cake in the oven. Bake it for 40 minutes or until a toothpick inserted into the center comes out clean.
- After baking let the cake cool in the pan for around 30 minutes before slicing it and serving.
- Enjoy your Apple Crumble Coffee Cake!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
