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Apple Streusel Coffee Cake

It’s been a few days since I mentioned it here, but I’m so very happy that it’s fall! Oh, I love it so. I wore a scarf to go to dinner last week. A scarf! And, I’m spending a good portion of my brain activity thinking about what kind of boots to buy. Is anyone else this excited?

Of course, fall is also a very thrilling time for bakers. I get so giddy when I see fresh apples and pears and such. You can make such homey, comforting desserts with fall fruits. The kind of desserts that make you want to curl up under a blanket with your fall-inspired dessert and just savor every bite.

I’ve had so many apples staring back at me from my countertop recently. I’m rightly amazed that I’ve not been overwhelming all of you with apple recipes. But, I could resist them no longer and decided to make this coffee cake. Let me tell you that this is, simply put, fall in a pan.

Apple Streusel Coffee Cake is a buttery, sweet cake packed with apples, currants, pecans, brown sugar, and cinnamon.

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. It’s everything I want a fall cake to be.

Apple Streusel Coffee Cake

Yield 10 to 12 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Apple Streusel Coffee Cake is a buttery, sweet cake packed with apples, currants, pecans, brown sugar, and cinnamon.

Apple Streusel Coffee Cake


For the streusel:

  • 1 & 1/2 cups finely chopped apples*
  • 1/2 cup (80g) dried currants
  • 1/2 cup (60g) chopped pecans
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon

For the cake:

  • 1 & 1/2 cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup (170g) sour cream
  • 1/4 cup toffee bits

For the glaze:

  • 1/2 cup (55g) confectioners' sugar
  • 2 to 3 teaspoons milk
  • 1/4 teaspoon ground cinnamon


To make the streusel:

  1. Combine the apples, currants, pecans, brown sugar, and cinnamon in a small bowl.
  2. Set aside.

To make the cake:

  1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan. (Or use a cooking spray with flour, like Baker's Joy or Pam Baking.)
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, and mix well.
  4. Decrease mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
  5. Transfer half of the batter to the prepared pan and spread evenly. Sprinkle the streusel mixture evenly over batter. Spread the remaining cake batter evenly over the streusel.
  6. Sprinkle the top of the batter with toffee bits.
  7. Bake 45 to 50 minutes, or until a pick inserted into the center comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a serving plate. Or, cool completely in the pan if serving directly from the pan.

To make the glaze:

  1. Combine the confectioners' sugar, 2 teaspoons of milk, and cinnamon in a small bowl. If necessary, add more milk until the glaze is the desired consistency.
  2. Drizzle the glaze over the cooled cake.


*I used one large Jonagold apple. 

Recipe adapted from an unidentified recipe clipping.

As I’m sure many of you do, I have so very many recipes I’ve collected from magazines over the years. Some are ones I’ve saved, and some I got from my mother. I found this recipe among the hundreds, but the source was not indicated on the recipe. If any of you happen to know the original source, please let me know so that I can credit it properly.

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    19 Comments on “Apple Streusel Coffee Cake”

  1. 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!

  2. 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!!

  3. 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!

  4. I absolutely love coffee cake, and the addition of cinnamon-laced apples only makes this cake even more appealing!

  5. Oh yum! We are in Spring on my side of the world but I totally want to make this nonetheless!!! xx

  6. That looks so great. Definitely a project for this weekend! Come on, toffee bits AND a cinnamon glaze!

  7. 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!

  8. 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.

  9. 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!

  10. Coffee cake and apples – perfect pair. I’ve never thought of adding toffee bits. Great idea!

  11. 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!!

  12. This sounds fantastic! Will have to try it sometime!

  13. Oh yay I am so loving all the apple recipes currently around!

  14. Hi Jennifer, This look gorgeous. Love this kind of recipe. Thanks a lot for sharing.

  15. Looks so wonderful…will be making it this weekend.Love your blog.

  16. 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!

  17. 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?

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