My grandmother’s apple cinnamon coffee cake recipe traveled with her from the Midwest to my childhood home in Asheville, where it became the centerpiece of our Sunday mornings. The worn recipe card, spattered with cinnamon and butter stains, remains one of my most treasured kitchen possessions. Each time I bake this cake, the familiar aroma instantly transports me back to her sunny kitchen where I first learned the joy of baking.
Grandma’s Apple Cinnamon Coffee Cake
Moist apple-studded cake with cinnamon-sugar ribbon and crackly streusel topping, just like grandma used to make.
Prepare Your Workspace
Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 9x9-inch square baking pan. Set aside.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare Cinnamon Sugar Mixture
In a small bowl, mix brown sugar and cinnamon for the middle layer. Set aside.
Create Streusel Topping
In another bowl, combine the streusel ingredients (brown sugar, flour, cold butter, walnuts if using, and cinnamon). Use a pastry cutter or your fingers to work the mixture until it resembles coarse crumbs with pea-sized butter pieces. Refrigerate while preparing the batter.
Make the Batter
In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Combine Wet and Dry Ingredients
Add the flour mixture to the butter mixture alternately with the sour cream, beginning and ending with flour (3 additions of flour, 2 of sour cream). Mix just until combined after each addition - do not overmix.
Assemble the Cake
Spread half the batter in the prepared pan. Sprinkle the diced apples evenly over the batter, then sprinkle with the cinnamon-sugar mixture. Carefully spread remaining batter over the apples (it helps to dollop the batter over the surface then gently spread).
Add Topping and Bake
Sprinkle the streusel mixture evenly over the top of the batter. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool Before Serving
Allow the cake to cool in the pan for 15 minutes, then remove the sides of the springform pan if using. Serve warm or at room temperature. The cake will keep, covered, at room temperature for up to 3 days.
Grandma's Apple Cinnamon Coffee Cake Recipe
Learn how to make a delicious apple cinnamon coffee cake from a treasured family recipe passed down through generations.
This timeless recipe strikes the perfect balance between impressive flavor and practical simplicity. With everyday pantry ingredients and in-season apples, you can create a showstopping breakfast treat in just one bowl – no mixer required! The cake stays moist for days thanks to the natural moisture from the apples, making it an ideal make-ahead option for busy mornings or weekend brunch gatherings.
Each bite delivers three distinct textural experiences – a tender, buttery crumb studded with soft apple pieces, a ribbon of cinnamon-sugar running through the center, and a crisp, crackly streusel topping that shatters pleasantly with each forkful. The fragrance of warm apples and cinnamon creates an inviting atmosphere that lingers in your kitchen long after baking.
Whether served alongside your morning coffee, packed for a school lunch treat, or offered as a thoughtful homemade gift, this heirloom apple coffee cake carries the spirit of generations of home bakers. Try warming leftover slices for 10 seconds in the microwave to refresh the tender texture and amplify the cinnamon aroma. This reliable recipe will quickly earn a permanent spot in your baking rotation!
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