Moist Apple Cinnamon Coffee Cake Recipe

Grab a hot mug and settle in—this apple cinnamon coffee cake is the cozy, comforting treat you want with your morning coffee or afternoon tea. Tender and moist, this gluten-free and dairy-free version layers a soft cake with a warm apple-cinnamon filling and finishes with a crunchy streusel on top. The balance of tart apples, brown sugar, and cinnamon makes it an ideal bake for autumn or any time you crave apple flavor.

The recipe is approachable and made with common pantry ingredients. Even though the ingredient photos may look extensive, many items are repeated across the cake, crumble, and filling. As written, the recipe is both gluten free and dairy free, but simple swaps make it easy to adapt for different diets.

Substitutions & Variations

• Not dairy free? Replace vegan butter and vegan sour cream with unsalted butter and regular sour cream in the same amounts.
• Shortcut: Use about 2 ½ cups of prepared apple pie filling in place of the cooked apple filling for a faster method.
• Add crunch: Stir in ½ cup chopped walnuts or pecans to the streusel topping if you like nuts.
• No sour cream? You can substitute plain Greek yogurt in an equal measure.

How to Make a Cinnamon Apple Coffee Cake

Apples release a lot of moisture while cooking, which can make a layered coffee cake soggy if the fruit is added raw. To avoid that, the apple filling is cooked first—similar to an apple pie filling—so the fruit softens and the syrup concentrates before it goes into the cake layers.

Use a 9-inch square baking dish lined with parchment paper for easy removal after baking.

Apple Filling

1. Prepare the apple filling: Melt the butter in a skillet over medium-low heat. Add diced apples, brown sugar, cinnamon, and a pinch of nutmeg and stir to combine.
2. Cook until tender: Continue cooking, stirring occasionally, until the apples are fork-tender and the syrup is bubbling. Remove the pan from the heat and let the filling cool while you prepare the cake batter.

Crumble Topping

1. Make the crumble: Combine the gluten-free flour, brown sugar, granulated sugar, cinnamon, salt, and cold butter. Use your fingers or a fork to work it together until clumpy. Chill the crumble in the refrigerator while you make the batter.

Cake Batter and Assembly

1. Mix dry ingredients: Whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, and salt in a small bowl and set aside.
2. Cream sugar and butter: Beat sugar and room-temperature butter until light and fluffy, about three minutes. Add vanilla extract, then add the eggs one at a time, mixing briefly after each addition.
3. Add sour cream: Mix in the sour cream until incorporated, then reduce the mixer to low and slowly mix in the dry ingredients until just combined. The batter will be thick.
4. Layer the cake: Spread two-thirds of the batter in the prepared pan. Spoon the cooled apple filling over the batter and pour any syrupy juices over the apples. Sprinkle half the crumble over the apples.
5. Finish the top: Dollop the remaining batter over the filling (it may not fully cover the apples) and sprinkle the remaining crumble evenly over the top.
6. Bake: Bake at 350°F (177°C) for 45–50 minutes, or until a gentle poke on the top springs back and an inserted toothpick comes out with just a few moist crumbs. Cool 10–15 minutes in the pan, then use the parchment flaps to lift the cake onto a wire rack to cool completely.

Apple Cinnamon Coffee Cake

Equipment

• 9×9 baking pan

Ingredients

Apple Filling

• 3 tablespoons vegan butter
• 2 cups diced Granny Smith apples (about 1–2 apples), peeled
• 6 tablespoons light brown sugar
• ¾ teaspoon cinnamon
• ⅛ teaspoon nutmeg

Crumble

• ⅔ cup gluten-free 1-to-1 flour blend
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup vegan butter, cold

For the cake

• 1½ cups gluten-free 1-to-1 flour blend
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon cinnamon
• ½ teaspoon salt
• ⅔ cup sugar
• ½ cup vegan butter, room temperature
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
• ½ cup vegan sour cream, room temperature

Instructions

Apple filling

1. Melt the butter in a skillet over medium-low heat. Add the diced apples, brown sugar, cinnamon, and nutmeg. Stir to combine.
2. Cook until the sauce is bubbling and the apples are fork-tender, stirring occasionally. Remove from heat and let cool while preparing the cake.

Crumble

1. Combine the flour, brown sugar, granulated sugar, cinnamon, salt, and cold butter. Work together with fingers or a fork until crumbly. Chill until ready to use.

Cake

1. Preheat the oven to 350 °F (177 °C). Line a 9×9 pan with parchment paper.
2. Whisk the flour, baking powder, baking soda, cinnamon, and salt in a bowl and set aside.
3. Cream the sugar and butter together until light and fluffy, about three minutes. Add vanilla, then add eggs one at a time, mixing 30–60 seconds between each addition. Scrape down the bowl as needed.
4. Mix in the sour cream until combined. With the mixer on low, slowly add the dry ingredients and stir until just incorporated. The batter will be thick.
5. Spread two-thirds of the batter into the prepared pan. Spoon the cooled apple filling over the batter and pour any juices over the apples. Sprinkle half the crumble over the apples.
6. Dollop the remaining batter over the fruit and spread as best you can. Sprinkle the remaining crumble on top.
7. Bake 45–50 minutes, or until the top springs back when touched. Cool 10–15 minutes in the pan, then lift out with the parchment and transfer to a wire rack to cool completely.

Notes