The cinnamon crumb swirl ensures a taste of the cinnamon brown sugar crumb topping in every bite. The cake is dense and moist with small chunks of apple. The cake is spiced with the warm flavors of nutmeg, cinnamon, and allspice which pair wonderfully with apples.

This Apple Cinnamon Coffee Cake is phenomenal. It’s got a great texture and it’s packed with apples.


  • 1 cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
    For the filling:
  • 1 cup light brown sugar
  • 1½ tablespoons ground cinnamon
    For the cake:
  • ¾ cup (1½ sticks) unsalted butter, at room temp
  • 1 teaspoon kosher salt
  • 1½ cups granulated sugar
  • ⅓ cup brown sugar
  • 2½ teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • ¾ cup plain non-fat yourt
  • 1¼ cups Calcium Enriched Reduced Fat 2% Milk
  • 3¾ cups all-purpose flour
  • 1½ apples, peeled and chopped


  1. Preheat your oven to 350°F. Lightly grease or spray a 9″ x 13″ baking dish or pan and set aside.
  2. Whisk together the sugar, salt, flour, and cinnamon. Slowly pour in the melted butter, stirring constantly until combined. Set aside.
  3. Using a small bowl, simply mix together the brown sugar and cinnamon and set aside. The filling may seem like a lot but you will use all of it.
  4. Beat together the butter, salt, both sugars, baking powder, and vanilla until well combined and smooth. Add in the eggs, one at a time, beating well after each addition.
  5. Whisk together the yogurt and milk until combined. If it’s a little lumpy, that’s fine.
  6. Add the flour into the butter mixture in your stand mixer, alternating with the yogurt and milk mixture, starting and ending with the flour mixture; in 3 to 4 increments, mixing the batter to combine after each addition. Using a rubber spatula, gently fold in the chopped apples.
  7. When ready to bake, pour about half of the batter into your prepared baking dish, using a rubber spatula to spread evenly, all the way to the edges of the pan.
  8. Sprinkle the filling evenly over the batter. Pour over the remaining batter over the filling. If desired, use a table knife to gently swirl the filling into the batter, as though you are making a marble cake. Lastly, sprinkle the topping all over the top.
  9. Bake the cake for about 60 to 75 minutes, or until dark golden brown around the edges and a cake tester inserted into the center of the cake comes out clean.
  10. Remove the cake from the oven and allow it to cool for at least 20 minutes before cutting and serving.