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Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake

Coffee cake is one of my favorite tasty treats…in theory – i am more often than not disappointed by the dry dense cake weighed down by a somewhat flavorless and stale crumb topping. This cake is so ridiculously moist and the crackly cinnamon-sugar top reminds me of the cinnamon toast my mom made growing up. yumm. Of course the apples are a delicious addition that also makes this toooootally healthy (its Christmas so I am going to stick with this theory).

You can make it a day or two early so it is perfect for a Christmas morning post-present rampage breakfast! That’s my plan anyway!!


Apple Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake
Apple Cinnamon Coffee Cake

Apple Cinnamon Coffee Cake

: adapted from WSJ recipe by Aleksandra Crapanzano

Yield: 1 10in cake


  1. 1 cup granulated sugar

  2. ½ cup brown sugar

  3. 12 oz unsalted butter (3 sticks)

  4. 3 eggs

  5. 2½ cups all purpose flour

  6. 2 tsp baking powder

  7. 1 tsp baking soda

  8. 1 tsp kosher salt

  9. 1 cup sour cream

fillings and toppings:

  1. 1 apple, cored and sliced (and each slice halved)

  2. ½ cup heavy cream

  3. ½ cup sugar

  4. 1 tbl cinnamon


  1. Preheat the oven to 350˚F. Grease a 10in cake pan and line the bottom with parchment paper.

  2. Cream the butter and sugars together until light and fluffy.

  3. Add the eggs one at a time, beating well after each addition and scraping the sides of the bowl once or twice.

  4. In a separate bowl, combine the flour, baking soda, baking powder and salt.

  5. With the mixer on low alternate adding the dry ingredients and the sour cream - about ⅓ of each at a time. Mix just until combined.

  6. Mix the 1 tablespoon of cinnamon into the ½ cup sugar. Spread half of the batter in your prepared cake pan, getting it all the way to the edges.

  7. Sprinkle about 2 table of the cinnamon-sugar mixture over the batter then place a single layer of apples on top of this - pressing the gently into the batter.

  8. Spread the rest of the batter over top - if you are making this ahead of time, stop here and continue to the next step just before baking.

  9. Pour the ½ cup of heavy cream over the top of the cake then sprinkle the remaining cinnamon-sugar evenly over this.

  10. Bake at 350˚F for 45 minutes, until the center is set.


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