Apple Crisp Coffee Cake

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Apple Crisp Coffee Cake


A moist and flavorful coffee cake studded with fresh apple chunks and with a crumb topping and brown sugar glaze. Every fall morning should be started this way.

Baked in a 9×13-inch pan, this Apple Crisp Coffee Cake is large enough to feed several large families.

Apple Crisp Coffee Cake- perfect for fall!


Lots of chopped pecans in the topping give the coffee cake a buttery crunch.

Apple Crisp Coffee Cake- perfect for fall!


I like to use a tart apple, like Granny Smith, to get a nice contrast with the sweet crumb topping and brown sugar glaze. Or use a mixture of Granny Smith and an apple like Honeycrisp which is a little sweeter and softer.

Apple Crisp Coffee Cake- perfect for fall!


Some ground cinnamon gives plenty of fall flavor. You could top it with vanilla ice cream and serve it for dessert. Warm of course.

The wonderful scents coming from the oven as this coffee cake bakes……….Bonus Points.

Fall baking is so heavenly!

Apple Crisp Coffee Cake- perfect for fall!

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Apple Crisp Coffee Cake- perfect for fall!

Apple Crisp Coffee Cake

Servings: 20 servings
Print Recipe


Cake Batter

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup butter (1 stick), melted
  • 1 cup sour cream
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 medium Granny Smith apples, peeled, cored, and finely diced


  • 3/4 cup all-purpose flour
  • 3/4 cup packed light brown sugar
  • 1 cup chopped pecans
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter (1 stick), melted


  • 2/3 cup packed light brown sugar
  • 2 tablespoons apple cider
  • 2 tablespoons butter


  • Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
  • Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
  • Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
  • Sprinkle apples on top of batter.
  • In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
  • Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
  • Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.

More Apple Sweets

Caramel Apple Cheesecake Bars

Caramel Apple Cheesecake Bars

Snickers Caramel Apple Salad

Snickers Caramel Apple Salad

78 thoughts on “Apple Crisp Coffee Cake

  1. I made this for Christmas morning and it was loved by all! I did not put any glaze on and I cut back the sugar and added a couple tablespoons apple juice. Yummy 🤤

  2. Made the cake with only one cup of sugar, plain greek yogurt vs sour cream, and unsweetened applesauce vs butter since I’m trying to cut a few corners with my “quaranTEN pounds”… but kept the crumble topping and skipped the glaze. I cannot imagine it any sweeter as it was quite good and plenty sweet! This is a great fall treat. Thank you so much for posting!

        1. I guess some people are a tad more creative. Tweaking a recipe to discover variations of a theme seems like a good idea to me. I think I’d like to try both versions.

        2. Why don’t you stick with learn to be kind websites? Some people like to find problems for every solution.

  3. Hi Christin; I’m making this now and after 45 minutes it’s still soft. I’m letting it bake another 15 minutes and hopefully it will cook through. Is this common or did I do something wrong?
    Thanks, Dottie

  4. Loved this recipe. Super delicious! I eliminated that glaze… added powdered ginger along with the cinnamon. originally I thought I forgot an ingredient, because the batter is a little thick….so a also added a dash or two of apple juice. It turned out great! Thank you for sharing 😋

  5. I made this cake lastnight. It turned out fabulous! It is absolutely delicious. The only thing that I changed was that I put a teaspoon of Cinnamon in the cake batter because as far as I’m concerned you can never have too much Cinnamon. I also did not make the glaze for it because I wanted it to be more like a coffee cake than a dessert cake. I certainly did not miss it. It was perfect as is.

    1. Glad to have a comment on the recipe “as is”. I want to know how the printed recipe is without everybody’s alterations. Thanks for that!

  6. I wish I could give this coffee cake a 10. OMG!!! I made it tonight and it is absolutely the best coffee cake I’ve ever had. I halved it because it’s just me and my husband but still used two smallish apples and 2 eggs. Turned out perfect in looks and taste. Can’t wait for a special occasion to make it again. Or, maybe just any old day to make it. Thanks for sharing.

  7. So delicious! Next time I will need to bake this in 2 8×8 pans. Do you foresee any problems doing this? What would the baking time be?

  8. What a great find! I didn’t put on the glaze and my apples were mixed into the batter, didn’t read the instructions well, and it was amazing. I also splurged and bought really good cinnamon. Thx!!

  9. Made a few adjustments- for the glaze I used the butter with maple syrup instead of brown sugar and half cider half brandy. Yum!

  10. This was great. Will make again. I cut down the sugar and it was fine and did half and half with white and whole wheat flour. Also, I didn’t put all the glaze on and next time although yummy, would cut down the glaze even more. Very pleased all in all.

  11. I’m baking this right now for a Mother’s Day brunch tomorrow. Since it will be at room temperature should I wait and add the warm glaze over it in the morning?

    1. I’m going to make this tonight. I’ll put the Apples in the batter and I’m going to use a Salted Caramel for the topping! I’ll let you know how it turns out 🥰

  12. I wasn’t sure if I was supposed to wait until the cake cooled before topping with the glaze? I put it on while the cake was still warm…….

  13. Have made this recipe a couple of times and it always turns out perfect! People love it, and I will continue making this. Thanks for a great recipe!

  14. Hi Christine,

    This is so yummy looking. I usually use box cake mixes if I can and try to adapt it. Doesn’t always work, so what do you think? If not, no problem but I want to have it for Turkey day, does it stand up well over night and some? I have limited time so doing the same day won’t work.

  15. Oh wow! How great this recipe was. I took it to church and so many people told me how delicious it was. With the spicy cake bottom, apple layer on top, streusel topping with pecans that tasted caramelized over the apples, and the brown sugar glaze dribbled over the top, you have one multifaceted coffee cake! Freezes well, too. Thank you Christin.

  16. Looks wonderful! I plan to make it this week. Has anyone tried it without the glaze? Would it still be moist enough? 🙂

      1. I didn’t use actual cider, but apple cider vinegar! It was wonderful, what a great recipe! I plan on making plum cake next time…the cake itself was tender, perfect. Thsnk you!

  17. I made this for thanksgiving, but my ipad battery quit.So i made this from memory .I forgot the vanilla extract in the lower coffe cake part., i regained power so i just added vanilla with the apple top part.This is one recipie you can’t get wrong .It smelt heavenly when cooking and tasred great( i mean really great!) Oh and i added apples from 3 trees i have outside one of them is very very sour, and i id not have pecans so slivered almonds was the day special!Allin all this deserves 10 / 10.I call this the dissapearing cake.

  18. This coffee cake was a homerun. Sooo delicious. Followed the recipe exactly and I have to say it was one of the best I’ve had. Shared with friends and family who also loved it. Had to fight myself to not keep “picking” at it You know one very small sliver after another. Can’t wait to make it again. Thank you so much for this recipe.

  19. Can this coffee cake be made with any kind of apples because we love Cortland apples I’m going to make this ,this weekend can’t Wait to try it ,I’ll let you know how it came out .

  20. I love apples too and I’m trying this recipe ASAP after Hurricane Irma gets out of Tampa Bay Area and things settle down to normal.

  21. Awesome recipe!! I had made these for a small picnic the other day and it was a hit! I took the suggestion on one of the reviews to reduce sugar to 1cup in the cake batter and everything else exactly the same. Just perfect.
    Thanks for posting this recipe.

      1. Red delicious apples don’t have alot of flavor and are a bit dry. If you want a less tart apple, try golden delicious as it is much more moist and cooks better than red delicious.

  22. Made this today to take to a tennis match and everyone loved it! I made a caramel sauce instead of the glaze and it was really good!! Thanks for a great recipe!

  23. Can you make this in 2 8×8 pans and freeze it? I just went to an apple orchard and have so many apples I need to use up and this sounds like the perfect recipe to use!

  24. Hi Christine,
    I’ve been a professional chef and have great recipes from my pastry chefs over the years as well as a room full of books. I came across this apple crumb recipe the other day and wanted to say that it is one of the best I’ve ever eaten! I’m sharing it with my tribe in my newsletter tomorrow it’s that’s good. I didn’t have sour cream so used full fat plain yogurt and it is so good I have a hard time not picking at it throughout the day and had to hide it from hubby to ensure he didn’t eat it all.
    I’ll be stopping by for more of your recipes in the future for sure.

  25. Made this this morning and it was amazing! I was a little worried about my ‘batter,’ which was almost the consistency of bread dough (I used gluten-free flour), but the results were perfect. I really love the glaze; I subbed apple juice for the cider and it turned out great.

  26. Made this the other day and it was so delicious! I reduced the sugar in the cake to 1 cup. Perfect served with a dollop of whipped cream or ice cream!

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