Cinnamon Sugar Apple Coffee Cake Recipe for Fall Brunch

You’re going to love this Cinnamon Sugar Apple Coffee Cake. Moist and tender, it’s filled with soft-baked diced apples, finished with a buttery cinnamon crumble and drizzled with a brown sugar maple glaze—perfect with your morning coffee or an afternoon tea.

This version lightens the classic by using plain Greek yogurt and melted coconut oil, while still delivering great flavor and texture. Swap ingredients as needed — suggestions are included below.

Here it is… The BEST Fall Apple Coffee Cake

This apple coffee cake is all about fall flavors: brown sugar, Greek yogurt, diced apples, cinnamon-sugar crumble, and a maple brown sugar glaze. It’s a homemade alternative to store-bought crumb cakes—moist, tender, and packed with apple and spice.

The crumble adds a buttery texture and the maple glaze brings the whole cake together. It’s easy to make, bakes quickly (about 25–30 minutes in a 9×13″), and yields roughly 12 generous servings.

The aroma of baked apples and cinnamon makes this an ideal recipe for autumn mornings or any time you want a comforting sweet treat.

What is Coffee Cake?

Coffee cake is a sweet, tender cake traditionally served with coffee or tea; it doesn’t contain coffee. Typical coffee cakes have a soft crumb and often feature a streusel or crumb topping flavored with cinnamon, brown sugar, or nuts.

This cinnamon sugar apple coffee cake strikes that familiar balance between buttery crumble, sweet spice, and tender cake—an easy recipe to make ahead or share with family and friends.

How to Make Cinnamon Sugar Apple Coffee Cake

Prep your apples by washing, peeling if desired, and finely dicing. Any crisp apple works—Gala, Honeycrisp, Pink Lady, or Granny Smith are all good choices.

For the batter: whisk together the eggs, brown sugar, Greek yogurt (or sour cream), and vanilla. Add the dry ingredients—flour, baking soda, cinnamon, and salt—and gently combine. Stir in the diced apples, then add the melted coconut oil (or melted butter) last so it won’t solidify if the wet ingredients are cool.

Spread the batter into a greased baking dish (a 9×13″ pan works well). Make the crumble by mixing brown sugar, flour, cinnamon, melted butter, and a pinch of salt; sprinkle evenly over the batter.

Bake uncovered until a toothpick inserted near the center comes out clean or with a few moist crumbs—typically about 25–30 minutes in a 9×13″ pan. Allow the cake to cool slightly before glazing.

Don’t Forget the Maple Glaze

Whisk powdered sugar, brown sugar, a pinch of salt, vanilla, maple extract, and 1–2 tablespoons of milk until smooth. Start with less milk and add a little more to reach a drizzleable consistency. Pour the glaze over the cooled cake and let it set briefly before slicing.

Ingredients

• Brown sugar: gives the cake a rich, caramel-like sweetness.
• Eggs: 2 large eggs to bind the batter.
• Greek yogurt or sour cream: ½ cup adds moisture and a tender crumb.
• Vanilla extract: a touch brightens the flavor.
• Coconut oil or unsalted butter: ½ cup melted, used in the batter; add last if using coconut oil.
• Diced apples: about 2½ cups (roughly 3 medium apples).
• All-purpose flour: 2¼ cups (use a 1:1 gluten-free substitute if needed).
• Baking soda: 1 teaspoon for lift.
• Cinnamon: 1 teaspoon in the batter, plus more for the crumble.
• Salt: balances the sweetness.

Crumble Topping & Maple Glaze

• Crumble: ½ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons melted salted butter, and a pinch of salt.
• Maple glaze: ½ cup powdered sugar, 5 tablespoons brown sugar, ½ teaspoon vanilla, ¼ teaspoon maple extract (adjust to taste), ¼ teaspoon salt, and 1–2 tablespoons milk to thin.

Substitutions and Tips

If you don’t have apples, chopped pears make a lovely alternative. You can skip the maple glaze to reduce sweetness, though the glaze enhances the flavor—maple extract is optional but recommended.

For a gluten-free version, substitute a 1:1 gluten-free baking flour. If you don’t have coconut oil, melted butter or another neutral oil will work; butter adds extra richness.

Baking time depends on pan size. A 9×13″ pan typically needs about 25–30 minutes; smaller, deeper pans will require more time—test with a toothpick.

Storage

Store the cake at room temperature for 3–5 days, or refrigerate for up to a week. If chilled, bring slices to room temperature or warm briefly before serving for best texture.

More Breakfast Ideas

• Maple-Glazed Bacon Banana Muffins
• Buttery Blueberry Crumble Bars
• Peanut Butter Granola Clusters
• Healthy Lemon Blueberry Greek Yogurt Muffins

If you make this cinnamon sugar apple coffee cake, enjoy sharing a photo or leaving feedback—this cake is a cozy, flavorful way to welcome the season.

Recipe