Cinnamon Sugar Apple Coffee Cake Recipe for Fall Baking

You’re going to love this Cinnamon Sugar Apple Coffee Cake. Tender cake studded with soft baked apples, a buttery cinnamon-sugar crumble, and a maple brown sugar glaze make a delicious breakfast or snack alongside your morning coffee.

This version is a lighter take on a classic: plain Greek yogurt keeps the crumb moist and tender, while melted coconut oil provides healthy fat. At the end of the recipe there are simple swap suggestions if you want to use different ingredients.

Here it is… The BEST Fall Apple Coffee Cake

This apple coffee cake captures all of fall: brown sugar, Greek yogurt, finely diced apples, a cinnamon crumble and a maple glaze. It’s moist, full of soft apple pieces and finished with a crunchy buttery crumble. The maple brown sugar glaze adds an extra layer of cozy flavor that makes each bite feel like a treat.

This is an easy family favorite. The cake bakes quickly (about 30 minutes in a 9×13″ pan) and yields roughly 12 servings, depending on how large you slice it. It’s perfect for brunch, potlucks, or an indulgent weekday morning.

What is Coffee Cake?

Coffee cake doesn’t contain coffee — it’s a sweet cake meant to be enjoyed with coffee or tea. Classic coffee cake often has a tender crumb and a sweet, slightly salty streusel topping. This recipe follows that tradition with a cinnamon-sugar crumble and a soft apple-studded cake.

Ready to bake a cake that pairs perfectly with your morning cup? Let’s get started.

How to Make Cinnamon Sugar Apple Coffee Cake

Start by washing, peeling (optional), and finely dicing your apples. Any firm, sweet-tart variety works well; Gala, Honeycrisp, Pink Lady, and Granny Smith are favorites.

To make the batter: whisk together eggs, brown sugar, Greek yogurt and vanilla in a bowl. Add flour, baking soda, cinnamon and salt, mixing gently. Stir in the diced apples, then fold in the melted coconut oil. Adding the oil last helps prevent it from solidifying against the cold ingredients; if you use melted butter instead, you can combine it with the wet ingredients earlier.

Pour the thick batter into a greased baking dish (a 9×13″ pan is recommended). Combine the crumble topping — brown sugar, flour, cinnamon, melted butter and a pinch of salt — and sprinkle it evenly over the batter.

Bake uncovered until a toothpick inserted in the center comes out clean or with just a few crumbs. In a 9×13″ pan this takes about 25–30 minutes.

Don’t Forget the Maple Glaze

When the cake has cooled for 10–15 minutes, whisk a simple maple glaze: powdered sugar, brown sugar, salt, vanilla, maple extract and a splash of milk. Add milk a little at a time until the glaze is smooth and easily drizzleable. Pour over the warm cake and let it set before slicing.

Ingredients

• Brown sugar: Adds rich sweetness to the cake and crumble.
• Eggs: Two large eggs to bind the batter.
• Greek yogurt: Keeps the cake moist and tender.
• Vanilla extract: Enhances overall flavor.
• Coconut oil: Melted, used for healthy fat; can be swapped for butter.
• Diced apples: About 2 ½ cups (three medium apples), diced fine.
• All-purpose flour: 2 ¼ cups, spooned and leveled (use a 1:1 gluten-free blend if needed).
• Baking soda, cinnamon and salt: For rise and warm spice.

Crumble Topping & Maple Glaze Ingredients

• Crumble: Flour, brown sugar, cinnamon, melted salted butter and a pinch of salt.
• Maple glaze: Powdered sugar, brown sugar, vanilla, maple extract, salt and 1–2 tablespoons milk to thin.

Substitutions and Tips

No apples? The cake still bakes well without fruit, or try chopped pears for another fall option.

Skip the glaze? You can omit the maple glaze to reduce sweetness, but a small drizzle of maple extract makes the cake taste extra special.

Gluten-free? Use a reliable 1:1 gluten-free baking flour to swap for all-purpose flour.

No coconut oil? Melted unsalted butter or another neutral oil works fine as a substitute.

Recipe Summary

Preheat oven to 350°F. Grease a 9×13″ pan. Peel and dice about 3 medium apples (2 ½ cups). Whisk eggs, Greek yogurt and vanilla. Add brown sugar, flour, baking soda, cinnamon and salt. Fold in apples and melted coconut oil. Spread into the prepared pan, top with the crumble, and bake 25–30 minutes. Whisk glaze ingredients and drizzle over the warm cake after it cools 10–15 minutes. Store at room temperature 3–5 days or refrigerate up to a week.

More Breakfast Recipes

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

If you make this Cinnamon Sugar Apple Coffee Cake, share how it turned out and enjoy a warm slice with your coffee.

Recipe