Apple Cinnamon Coffee Cake is the perfect fall breakfast, snack, or even dessert. Topped with a thick vanilla glaze and chopped pecans, this cinnamon swirl coffee cake is moist, flavorful, and ideal for gatherings—or for treating yourself.
Cinnamon Coffee Cake
This cinnamon swirl bundt cake is made with grated apples, chopped pecans, and a luscious vanilla glaze. The batter includes generous amounts of sour cream and butter for a tender, moist crumb. A cinnamon-pecan swirl adds texture and flavor, and the thick glaze brings it all together.
For me, the start of the school year signals the arrival of fall flavors—pumpkin, apple, and cinnamon everywhere. This cake is a celebration of those cozy tastes. It’s excellent warm with a scoop of vanilla ice cream or served at room temperature for breakfast or afternoon coffee.
Cinnamon Swirl Coffee Cake
What makes this a standout cinnamon coffee cake?
- Buttery, sour-cream-rich batter that stays moist.
- Grated apples throughout for extra moisture and fresh apple flavor.
- A cinnamon and pecan swirl for a sweet, crunchy center.
- A thick vanilla glaze that finishes the cake beautifully.
- Versatile—serve it for breakfast, as a snack, or as dessert.
Best apples for baking
Honeycrisp apples are used here for their firm texture and bright flavor, but other good baking apples include Granny Smith, Gala, and Cortland. Choose apples that hold their shape and contribute a nice balance of sweetness and acidity.
How to make the cinnamon sour cream coffee cake
- Preheat the oven to 350°F and grease a bundt pan well.
- Whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- Cream softened unsalted butter and granulated sugar until light. Add vanilla, then eggs one at a time, mixing well after each addition.
- Alternate adding sour cream and the dry mixture to the butter mixture until combined. Scrape the bowl as needed. Fold in grated apple (about 2 cups).
- For the filling, mix light brown sugar, ground cinnamon, and chopped pecans.
- Layer the batter and filling in the prepared bundt pan: 1/3 of the batter, half the filling, another 1/3 of batter, remaining filling, then the rest of the batter. Smooth the top.
- Bake at 350°F for about 60 minutes, or until a toothpick inserted into the center comes out mostly clean. A few crumbs are fine; wet batter indicates more time is needed.
- Cool the cake in the pan for 20 minutes, invert onto a serving plate, and let cool completely before glazing.
- Make the glaze by whisking melted butter with powdered sugar, then adding milk and vanilla until smooth. Pour over the cooled cake and garnish with extra pecans if desired.
Can you freeze coffee cake?
Yes. Cool the cake completely, then wrap it tightly with plastic wrap and foil or place it in a freezer-safe bag. It will keep for up to three months for best quality. To thaw, refrigerate overnight or leave at room temperature until defrosted, then glaze and serve.
Recipe highlights and notes
- Prep time: about 15 minutes. Cook time: about 1 hour. Total time: roughly 1 hour 15 minutes.
- Yields about 16 servings.
- Approximate nutrition per serving: 387 kcal, 44 g carbs, 21 g fat, 4 g protein.
- *Grated apple yields about 2 cups. **Use clear vanilla extract for a bright white glaze.
Ingredients (summary)
- Coffee cake batter: all-purpose flour, baking powder, baking soda, pinch of kosher salt, ground cinnamon, unsalted butter (softened), granulated sugar, vanilla, eggs, sour cream, 2 apples (peeled and grated).
- Filling: light brown sugar, ground cinnamon, chopped pecans.
- Glaze: melted unsalted butter, powdered sugar, milk, vanilla extract.
If you love this recipe
Try other baked favorites like sour cream coffee cake, baked apples, chocolate pecan cobbler, or overnight French toast for more cozy, crowd-pleasing treats.
If you enjoy baking, this apple cinnamon coffee cake becomes a seasonal staple—moist, warmly spiced, and finished with a glaze that makes every slice feel special.