This apple streusel coffee cake pairs tender baked apples and currants with crunchy pecans, cinnamon-spiced brown sugar streusel, toffee bits, and a supremely buttery, moist cake for the perfect autumnal treat!
Apple Coffee Cake With Streusel and Cinnamon Glaze
Fall is a thrilling time for bakers. You can make such homey, comforting desserts with fall fruits like apples and pears. The kind of desserts that make you want to curl up under a blanket and just savor every bite. Desserts like this apple streusel coffee cake.
Let me tell you that this is, simply put, fall in a pan. The cake portion of this coffee cake is not that different from other cakes. It’s buttery and sweet. And, it has plenty of sour cream, which is one of my favorite cake ingredients.
But, in between layers of soft, moist, delicious cake is a combination of apples, currants, pecans, brown sugar, and cinnamon. Frankly, it’s pretty amazing. It gives a wonderful contrast to the cake in both flavor and texture. Then, there are all those toffee bits scattered on top, plus a sweet cinnamon glaze as the perfect finishing touch.
With so many different elements, this is a coffee cake with something for everyone!
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Apples – Most bakers like to peel the apples first, but you can leave the peel on if you prefer.
- Dried currants
- Pecans – Save yourself some money and buy the cheaper pecan pieces instead of whole pecans. They’ll end up being chopped anyway!
- Light brown sugar – Learn more: Light Brown Sugar vs Dark Brown Sugar: What’s the Difference?
- Ground cinnamon
- All-purpose flour – Learn more: How to Measure Flour
- Baking powder
- Baking soda
- Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
- Granulated sugar
- Light brown sugar
- Eggs – Let these come to room temperature.
- Vanilla extract – Use store-bought or homemade vanilla extract.
- Sour cream – Whole milk Greek yogurt can be used in place of sour cream if you’d like.
- Toffee bits – You’ll find these near the chocolate chips, in the baking aisle.
- Confectioners’ sugar – Also known as powdered sugar.
- Milk – Any kind you have on hand.
- Ground cinnamon
What Kind of Apples Are Best for Baking?
Your best bet is a tart or sweet-tart apple variety, with crisp, firm flesh. The classic choice is Granny Smith, but there’s no reason you can’t choose a sweeter apple like Pink Lady, Braeburn, Cortland, Jonagold, or Fuji.
How to Make Apple Streusel Coffee Cake
Each component of this coffee cake is quite simple to make, so this is a treat that can be easily put together in an afternoon.
Make the streusel. Toss the apples, currants, pecans, brown sugar, and cinnamon in a small bowl.
Prepare. Preheat your oven to 350°F, then grease and flour a 9-inch round cake pan.
Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter, sugar, and brown sugar in a large bowl until they’re light and fluffy. Beat in the eggs and vanilla.
Finish the batter. Decrease the mixer speed to low. Mix in the dry ingredients in three portions, alternating with two portions of the sour cream.
Assemble. Spread half of the batter into the prepared pan, then sprinkle the streusel mixture evenly over the top. Spread the remaining cake batter over the streusel layer and scatter toffee bits over the top.
Bake. Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Cool. Let the cake cool in the pan for 10 minutes, then transfer it to a serving plate. (Alternatively, you can let the cake cool completely in the pan if you plan on serving it from there.)
Make the glaze. Whisk the confectioners’ sugar, 2 teaspoons of milk, and cinnamon in a small bowl. Add more milk if needed, until the glaze reaches your desired consistency.
Glaze the cake. Drizzle the glaze over the cooled cake and serve.
Tips for Success
Read my baking tips for beginners, then follow these additional tips for a perfect apple streusel coffee cake:
- Grease the pan well. Then, flour it and tap out the excess. You can also use a cooking spray with flour, like Baker’s Joy or Pam Baking.
- Don’t over-mix. This is key to a coffee cake that’s light and fluffy, as opposed to being dense and tough.
- Distribute the streusel layer evenly. Make sure each slice of cake will have bites of apple, pecans, and currants.
With all the mix-ins in this apple streusel coffee cake recipe, there’s a lot of room for customization. Swap the pecans for walnuts; try pears instead of apples; use white chocolate chips or cinnamon chips instead of toffee bits. As long as you keep the ratio of cake-to-streusel the same, you won’t go wrong.
How to Store
This apple streusel coffee cake will last 3 to 4 days at room temperature. Wrap it tightly in plastic wrap, or transfer leftovers to an airtight container.
Can This Recipe Be Frozen?
Yes, you can freeze this coffee cake for up to 2 months. Wrap it tightly and place it in a freezer bag or airtight container; let it thaw at room temperature overnight, or warm it up in the microwave before serving.
More Cozy Coffee Cake Recipes
- Chocolate Swirl Coffee Cake
- Sour Cream Coffee Cake Loaf
- Cinnamon Roll Cream Cheese Coffee Cake
- Brown Sugar Pecan Coffee Cake
- Peach Cobbler Coffee Cake
19 Comments on “Apple Streusel Coffee Cake”
I’m also very excited about fall! I bought two pairs of boots and also wore a scarf to dinner this weekend! Love it! I also love apples in all things, so I want this cake!
Ok, so if fall motivates you to bake delicious cakes like this one then I just fell in lone with Fall all over again!
Oh my, I would love a big O’ slice of this loaded with goodies cake!
Btw…I was just trying to find myself some boots over the weekend with no success! 🙁 I will not give up!!
I think I’ve reached the point in fall where I am over pumpkin but still very much into apples. Mind you, I always go for apples, especially in dessert!
I absolutely love coffee cake, and the addition of cinnamon-laced apples only makes this cake even more appealing!
Oh yum! We are in Spring on my side of the world but I totally want to make this nonetheless!!! xx
That looks so great. Definitely a project for this weekend! Come on, toffee bits AND a cinnamon glaze!
This looks so wonderful! I don’t remember Mama ever making this, so it might have been in a “to try later” status. I might even attempt this one!
Fall is definitely my favorite baking season!! The apples get me going every time and this streusel cake looks pretty much ideal in every way.
This cake sounds great, I love how you’ve added currants and pecans to it. Delicious! I’ll be featuring this bake on my baking news feature this week on my blog. Have a great day!
Coffee cake and apples – perfect pair. I’ve never thought of adding toffee bits. Great idea!
Guess I’m not the only baker who gets giddy at this time of year. I nearly lose sleep thinking about what I want to bake next! This one gets added to the list for sure. The hard part is finding someone to give it to who isn’t overwhelmed by everything else I keep baking and giving to them. Luckily I have a few groups to spread the love around. I can’t tell you how much fun I’ve had discovering your site and making these recipes. I feel I’m connecting with a kindred spirit! Thanks!!
This sounds fantastic! Will have to try it sometime!
Oh yay I am so loving all the apple recipes currently around!
Hi Jennifer, This look gorgeous. Love this kind of recipe. Thanks a lot for sharing.
Looks so wonderful…will be making it this weekend.Love your blog.
Well, I can’t agree with you about fall. I live in Maine where it is horribly cold and gloomy for many months. Give me the beach any day. I’d gladly give you my scarves. But, all that being said I do love your recipes – you do such a great job. So I am going to try this cake that looks scrumptious and I will report back.
Many thanks for all your hard work and creative ideas.
Thank you! Our opposite viewpoints come from a similar place. Living so many years in the South where it feels like summer most of the year, I prefer fall and winter weather. I hope you’ll enjoy the cake!
I think I will add some dried cranberries to the batter. I love dried cranberries and add them to anything I can reasonably add them to. Like Linda above I too give everything I bake away – I bring it all to the library, the fire station, my mechanic, my neighbors, etc. I mail what can be mailed to my son in Florida who loves my cooking and baking. No greater fan exists. His dog recently was operated on and he e-mailed me and said the dog would recover so much quicker if he had some lemon bars from my kitchen. He is shameless! Could I love anyone more?
Never underestimate the power of homemade baked goods! 🙂