Every time I tested this apple coffee cake, I swore I'd share it - only to end up keeping it all for myself! The cake is soft and buttery layered with tender, cinnamon apples and topped with a sweet streusel topping. It's basically dessert disguised as breakfast. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, Easter, or anytime you're feeding a crowd. Bonus: it's vegetarian.

Think of this apple cinnamon coffee cake as the best of both pie and cake worlds: all the flavors of classic apple pie wrapped up in a moist, buttery cake with crumble topping that you can enjoy for breakfast! It fills your kitchen with the smell of fall spices and makes every piece feel like the ultimate comfort food! With step-by-step instructions, this foolproof recipe is one of the best coffee cake recipes to keep on repeat.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

• Apples. Select a variety that bakes well, like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. We love Honeycrisp for the crisp, sweet flavor, but if you prefer more tartness, go with Granny Smith or a combination.
• Butter. The secret to this cake batter is COLD BUTTER. Cutting cold butter into the dry ingredients creates tiny flour-coated pockets of fat that work magic in two ways. First, they slow down gluten development, giving the cake a softer, more tender crumb. Second, as the cake bakes, these pockets melt and release stem, adding lift and moisture without heaviness. PRO TIP: We use unsalted butter in our baking so we can control the flavor and salt level in the recipe.
• Greek yogurt. This addition keeps the cake moist, soft, and tender. Its natural acidity also acts with baking soda to give the cake extra lift when baking, making it light and fluffy.
• Flour. Stick with all-purpose flour. There really is a difference in flour brands - we found King Arthur or Bob's Red Mill consistently give the best texture in our baked goods.
• Milk. Whole, 2% or 1% milk all work great. We don't recommend using non-fat milk.

Riffs and substitutions

• This is also delicious with pears or peaches - like in our Peach Coffee Cake recipe.
• Substitute buttermilk for the vinegar and milk.
• Add some fresh lemon zest to the batter for a bright citrus note.
• Add some toasted, chopped walnuts or pecans to the streusel topping for extra crunch.
• Once the coffee cake has cooled, finish with a sprinkle of powdered sugar, a drizzle of cream cheese glaze, or a powdered sugar glaze.

How to make apple crumb coffee cake

BEFORE YOU START: Read through the entire recipe.
Some ingredients - like butter, cinnamon, flour, and sugar - are used in multiple steps, it's important to measure carefully and add the right amounts at the right time.

Make the crumble topping

Use a fork to mix the softened butter, flour, brown sugar, and cinnamon until you have a crumbly mixture. Make sure all the ingredients are well mixed - no dry bits left - and the mixture holds together when pressed between your fingers. Set this aside while you prepare the apples and batter.

Prepare the apples

Melt butter in a skillet. Add the peeled, cored, diced apples, brown sugar, and cinnamon. Stir to combine, cover and steam over medium-low heat until the apples are JUST slightly softened - about 5 minutes. Set aside while you mix the batter.

Make the batter

Since this is a large batch - for a crowd - we're using a food processor to cut in the butter with the flour and sugar. This is a major time saver compared to using a pastry cutter or our hands. However, either of these methods will work just fine if you prefer not using a food processor.

Using the steel blade, add the flour, sugar, and small cubes of butter to the food processor bowl. Fit the lid on and pulse until the mixture resembles small peas. Don't pulse too long or you will over mix which creates a dry, dense coffee cake.

For more info on cutting in butter, visit our Peach Coffee Cake post.

Pour the butter-flour mixture into a large mixing bowl. Make sure the butter is fully cut in and there are no large pieces left. If there are, cut them in with your fingers. Add the baking powder, baking soda, and salt to the mix and stir well. Place the entire bowl in the refrigerator while you mix the wet ingredients. This helps keep the butter cold which is essential to a light, fluffy coffee cake. If the butter is soft, leave the bowl in the fridge for 10-15 minutes to firm up the butter before you continue.

Whisk the wet ingredients; egg, milk, Greek yogurt, and apple cider vinegar together in a large measuring cup. Add the milk mixture to the flour-butter mixture and use a spoon or spatula to stir until just combined and all dry ingredients are mixed in. This is a very rough batter, it will not be smooth like a cake.

Assemble the coffee cake

Spread the batter into a prepared baking dish. We find an offset spatula helps to spread this evenly.

Spread the steamed apples evenly over the batter going all the way to the sides of the dish.

Crumble topping and bake

Use your hands to break up any clumps of streusel topping and spread over the top of the apples. Cover the apples evenly. Use as much or as little of the crumble as you like - we use all of it for a great texture and flavor on the apple crumb cake.

Bake 40-50 minutes or until the cake is baked all the way through.

The bake time will depend on the pan you use and how accurate your oven is.
Check at 40 minutes and add time as necessary.

How many does this serve?

This homemade apple cake is meant to serve a large group but can be cut into as large or small of pieces as you like. We've cut this into 15, 18, 20, 24, and even 30 pieces. If you're serving a variety of different pastries, we recommend cutting this into smaller pieces - people love trying some of everything!

If you love coffee cakes with fruit
try our Blueberry Coffee Cake or Peach Coffee Cake.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours. Since this has cut apples, we consider it to be perishable.

If you are within the FDA recommendations, this will last in an airtight container in the refrigerator for up to 5 days. Serve room temperature or reheat in a 300° F oven for 5-8 minutes or until warm. We recommend covering the coffee cake while heating to keep it from drying out too much.

Other favorite brunch recipes

Common coffee cake FAQ's

Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

Truth time - I tested this easy peach coffee cake with crumb topping at least 3 extra times - it was just that good! It's like a bite of peach cobbler for breakfast. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, or Easter. This recipe is sized for a large group so everyone can enjoy a slice! Vegetarian.

I love a good, tender coffee cake and the cinnamon and fresh peaches in this peach crumble coffee cake are delicious! We layer the ingredients; coffee cake dough, fresh cinnamon peaches, more dough, and a cinnamon crumb topping, for a moist, fruity, refreshing breakfast treat - perfect for holidays or company.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Streusel and peach filling

Soft butter. We use soft butter in our crumb topping recipe. Many recipes use cold butter for the topping but we've found soft butter ensures that all dry ingredients are thoroughly mixed together with the butter, eliminating any dry spots in the final result.

For more info on making streusel topping, see this post for Cinnamon Crumble Topping.

Peaches. We like fresh peaches for this recipe (peeled, pitted, and sliced). However, you can use frozen or canned peaches.

Cinnamon. We like the cinnamon mixed with both the peaches and the crumb topping, but if you're not a cinnamon fan like us, feel free to reduce the amount to align with your tastes.

Coffee cake ingredients

Butter. The key for the batter is to use COLD BUTTER. When you cut cold butter into dry ingredients, it forms tiny flour-coated fat pockets that do two important things. First, it limits gluten development, resulting in a softer, more tender bite of cake. Second, as the cake bakes, the butter melts and releases steam, giving the coffee cake lift and moisture - without making it dense. NOTE: We use unsalted butter in our baking so we can control the amount of butter in the dish.

Greek yogurt. We love the addition of Greek yogurt in this peach coffee cake recipe. It helps keep the cake moist, soft, and tender. Its natural acidity works with baking soda to create extra lift when baking, helping the cake stay light and fluffy.

All-purpose flour. We're keeping it simple with all-purpose flour. We've found there really is a difference in flour brands - we use King Arthur or Bob's Red Mill for the best texture in our baked goods.

How to make peach coffee cake

Make the streusel topping

Mix the flour, brown sugar, cinnamon, and softened butter together with a fork until you have a crumbly mixture. You want all the ingredients to be well mixed, no dry bits left, and the mixture to hold together when pressed between your fingers. Set this aside.

Prepare the peaches

Mix the peach slices (peeled and pitted) with the cornstarch, sugar, and cinnamon in a saucepan. Stir until everything is well combined and place on the stove over medium-low heat.

Cook the peaches, stirring frequently, until they soften and thicken up - this should only take a few minutes, so keep an eye on them. Remove from the heat and set aside while you mix the batter.

Make the batter

Fit the Cuisinart bowl with the steel blade. Add flour, sugar, and small cubes of butter to the bowl. Fit the lid on the food processor and pulse until the mixture resembles small peas. Don't pulse too long or you will not have a soft, tender coffee cake.

Pour flour-butter mixture into a large mixing bowl. Rub any remaining large pieces of butter between your fingers ensuring the butter is well cut into the flour and sugar. Add the baking powder, baking soda, and salt - stir to combine. If the butter is soft, place the entire bowl into the refrigerator for 10-15 minutes to firm up the butter before continuing.

Combine the Greek yogurt, egg, apple cider vinegar, and milk into a large measuring cup or bowl and whisk to combine. Add the milk mixture to the flour-sugar mixture and stir with a spoon just until combined.

Assemble the coffee cake

We're going to layer the batter, peaches, and streusel to create this old-fashioned peach coffee cake. Start by placing about ⅔ of the batter into your prepared dish. Use an offset spatula to spread the batter evenly over the bottom of the dish. Note: This will be a thin layer, but should cover the entire bottom of the dish.

Spread the prepared peaches evenly over the batter in the baking dish. Drop the remaining batter on top in small scoops. Use an offset spatula and spoon to gently hold and stretch the dough (connecting the scoops of batter, like connect the dots) spreading the dough over the top of the peach layer. It's fine if a few peaches peek through - just aim to cover most of them.

Spread the crumb topping over the batter topped peaches. Use as much or as little as you like, we use all of it in this recipe giving us a great texture and flavor on this peach coffee cake.

Bake for 35-40 minutes, or until the cake is baked all of the way through.

How many pieces do I get in this recipe?

This peach crumb cake is meant to serve a large group and can be cut into as large or small of pieces as you like. We've cut it into 15, 18, 20, 24, and 30 pieces. If you plan on serving a variety of pastry items, we recommend cutting into smaller pieces. Guests love trying a little of everything!

Storing leftovers

This peach coffee cake will last 3-5 days in an airtight container in the fridge. Reheat in a 300°F oven for 4-8 minutes or until warm. Cover the coffee cake while heating to keep it from drying out too much.

We don't recommend freezing this coffee cake as the peaches can make the dough gummy as it thaws.

Other favorite breakfast pastries

Love coffee cakes? Try our Blueberry Coffee Cake for a Crowd!

FAQ's

Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

Warm, buttery, and packed with cheesy, spicy flavor, these jalapeño cheddar biscuits are the perfect savory twist on a classic. Easy to make and ready in just 35 minutes!

If you've been searching for the best jalapeño cheddar biscuits recipe, you've found it! Soft inside, golden outside, and loaded with melted cheddar and bits of fresh jalapeño - these biscuits will steal the spotlight at any meal! This homemade cheddar jalapeño biscuits recipe is perfect for breakfast or holiday dinners, with chili and soups, or simply as a delicious snack.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

• All- purpose flour. All-purpose flour produces light, fluffy biscuits. We've found there really is a difference in brands of flour and love the result in our baked goods when using King Arthur or Bob's Red Mill.
• Cheddar cheese. We used a medium cheddar that was pre-shredded, but use a sharp, aged, or white cheddar for even more depth of flavor. Shred your own for extra-credit!
• Jalapeños. Fresh peppers make this biscuit. We removed the seeds but feel free to leave them in for more of a kick!
• Baking powder. Use an aluminum-free baking power like Bob's Red Mill or Rumford. Baking powders with added aluminum, can produce a slightly bitter or metallic taste in your baked goods. 
• Butter. Unsalted butter allows us to control the final amount of salt in the dish. Keep the butter cold!
• Milk. We used 1% milk, but whole milk or 2% milk will also work. We don't recommend non-fat milk.
• Other staples. Baking soda and salt.

Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements and the volume measurements in the ingredients list.

How to make homemade jalapeño biscuits

Cut the butter

Cut the sticks of butter into smaller pieces. Place in the fridge until ready to use.

PRO TIP: Remember to keep the butter cold at all times! Cold butter is key to fluffy biscuits. When the cold butter melts in the oven, the water inside turns to steam, creating pockets of air that lift and separate the layers. If the butter softens before baking, the pockets of steam are lost and you'll have a dense, heavy biscuit.

Prep the jalapeño

First, thinly slice one jalapeño so you have 24-30 slices. These will be used to top each biscuit.

Next cut the remaining jalapeños in half and remove the seeds. Slice each pepper into strips and then cut cross-wise into small diced pieces. Set aside until ready to mix the biscuits.

Mix biscuit dough

Place flour, baking powder, baking soda, and salt into the bowl of a food processor. Add the COLD, cubed butter and pulse a few times, following your food processor's instructions. Continue with short, quick pulses until the butter is broken into small pieces. Avoid running the processor continuously, as this can overmix and lead to dense biscuits. Once your butter is cut into the flour, transfer the mixture to a large mixing bowl.

Add the diced, fresh jalapeño and shredded cheese to the butter-flour mixture. Stir until well combined. REMINDER: if the butter starts to soften too much, pop the whole bowl into the fridge for 5-10 minutes to firm it back up before continuing with the next steps.

Slowly add part of the milk and stir to combine. Add the remaining milk (I like to drizzle it around the edges of the dry ingredients) and stir just until almost no dry ingredients remain. NOTE: A few small dry spots in the bowl is okay, they'll get mixed in when we bring the dough together. The dough may be shaggy - not smooth - and may not completely hold together yet, that's fine!

Turn the dough out onto a lightly floured cutting board. Work quickly so the butter stays cold. Gently press the dough together until it holds and any remaining dry bits get mixed together. Lightly pat the dough out, then fold the dough over on itself. This fold helps create flaky layers in the biscuits.

Gently pat the dough to about ⅔ inch thick. Use a 2 inch round biscuit cutter and cut out as many biscuits as possible, transferring them to a silicon- or parchment-lined baking sheet. Gather the scraps of dough, press them gently back together, pat them out, and cut more biscuits. Repeat until all the dough is used.

Top each biscuit with a slice of jalapeño and brush with melted butter. Place the sheet pan of unbaked, cut biscuits into the refrigerator for 20 minutes while you preheat the oven.

Once the oven is heated and the biscuits have chilled, place the biscuits in the oven and bake until golden brown and cooked through. Remove and serve!

Love biscuits? Try our bite-sized Mini Biscuits!
Easy to make and so cute to serve and eat!

Make ahead of time

These biscuits can be made ahead of time and stored baked or unbaked. Make sure biscuits are always stored in airtight containers.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours. Since these biscuits have cheese in them, they fall in this category. Store baked biscuits in the fridge for up to a week or freeze them up to 1 month. Make sure they are always stored in airtight containers.

To reheat baked biscuits: If biscuits are frozen, thaw before heating. Place in a baking pan and cover tight - this helps keep them from drying out. Place in a 350°F oven for 5-8 minutes, uncover and heat an additional 3-5 minutes or until warm. You can also reheat in a microwave in 10 second intervals until warm. They can dry out fast if heated too long in the microwave so heat in short intervals checking after each interval.

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Some biscuit FAQ's

These bright, zesty mini lemon scones are ready in just 30 minutes and bursting with fresh lemon flavor. Balancing flaky and tender textures, they’re made with lemon juice, zest, and a splash of extract for an extra punch. Follow our step-by-step guide for a foolproof recipe that’s sure to impress!

Delicious homemade mini lemon scones, drizzled with a zesty lemon glaze, are perfectly moist and bursting with fresh lemon flavor. These easy lemon scones are made for a crowd, offering bite-sized treats ideal for breakfast, brunch, or a sweet afternoon snack. Whether you're celebrating Mother's Day, Easter, or any holiday, these scones are the perfect way to add a burst of lemon delight to your table.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

A great scone strikes a delightful balance between light and dense, with a perfect mix of crispy and soft textures—all while remaining moist and delicious. Achieving this balance may take some practice, but we've broken the process down into clear, step-by-step instructions to help you succeed. Remember: start with quality ingredients!

• Cold unsalted butter. Cold butter is key! As cold butter bakes it creates pockets of steam that result in a flaky, tender texture.
• All-purpose flour. Use a good flour like King Arthur or Bob's Red Mill; it really does make a difference!
• Baking powder. Choose an aluminum-free baking power such as Bob's Red Mill or Rumford. Baking powders with added aluminum can leave a slightly bitter or metallic taste in your baked goods. 
• Milk. Opt for whole, 2%, or 1% - we don't recommend non-fat milk. The fat in the milk helps your scones remain soft and tender.
• Fresh lemons. For a bright, fresh flavor, use both fresh lemon zest and fresh lemon juice.
• Lemon extract. Using just lemon juice and zest wasn't enough of that delicious lemon flavor we desired, the lemon extract gives us that boost of flavor we're looking for.

Step-by-step instructions for mini lemon scones

Zest and juice lemons

This recipe calls for the zest and juice from 3 large lemons. Start by zesting the lemons with a zester and setting the zest aside until needed. We use this microplane zester in our kitchens, any reliable lemon zester will work - choolse what suits you best.

After zesting, cut the lemons in half and juice them. Measure out the required amount of juice for the recipe and store any leftover juice for another use.

Cut butter

Cut the cold butter into very small pieces. Start by slicing each stick of butter into thin pats (image 1 & 2). Rotate the pats 90 degrees and cut them into strips (image 3). Rotate another 90 degrees and slice to create a small dice (image 4). Once diced, place the butter in a dish and refrigerate while you prep your other ingredients.

Make scone dough

Add flour, sugar, baking powder, salt, and lemon zest to a mixing bowl (image 5) and stir until well combined. Next, add the cold, diced butter to the bowl (image 6). Using your hands, rub the butter into the dry ingredients until the butter breaks into small, flat flakes (images 7 & 8).

Ensure your butter-flour mixture is still cold, then add the milk, lemon juice, and lemon extract (image 9). Gently mix using a fork until just combined (image 10)—you don't want to over-mix the dough. The mixture may still be a bit crumbly - that's ok! 

Forming the scones

Tip the dough onto a lightly floured cutting board. If it's still be a bit crumbly, gently bring it together with your hands (image 11 & 12). Divide the dough in half (image 13) and set one half aside. With the other half, shape the dough into a large rectangle about ½ inch thick. Cut the rectangle lengthwise in half (image 14), then cut each strip into fourths (image 15). Finally, cut each square diagonally to form triangles (image 16).

Work quickly to avoid melting the butter, cold butter is essential for a light, crumbly scone. Use a chef's knife or bench scraper for cleaner cuts. Place cut scones on a baking sheet lined with a silicone baking mat or parchment paper. For softer sides, position the triangles so they touch; for firmer edges, leave space between them.

Repeat the shaping process with the remaining dough. Once all scones are prepared, chill the baking sheet in the freezer for at least 10 minutes while the oven preheats. This step helps re-chill the butter and promotes a flaky texture.

Bake for 12-14 minutes until lemon scones are lightly browned. Remove from the oven and let cool on a wire rack before glazing.

Make the lemon glaze for scones

When the scones have cooled and you're ready to glaze, add powdered sugar to a bowl and stir in the lemon juice until smooth and creamy. Adjust the amount of lemon juice to achieve your desired glaze consistency: add more for a thinner glaze, ideal for a light drizzle, or use less for a thicker glaze, perfect for a frosting-like layer.

Drizzle or spread the glaze over the scones, adding as much or as little as you like.

Make ahead of time

These scones can be made ahead of time, formed and placed in the refrigerator up to 12 hours before baking. To make further ahead of time, we recommend freezing the scones (see Storing Scones below for more information on this.) Make sure scones are always stored in airtight containers.

Favorite riffs

• This is a very lemon forward scone recipe! For a less lemon-y scone, omit the lemon extract in the scone dough and use milk (instead of lemon juice) in the glaze.
• Add poppy seeds to the dry ingredients for a lemon poppy seed scone. Add roasted, chopped walnuts or pecans, to the dough before shaping and cutting the scones.
• For vegan scones, substitute cold coconut oil for the butter and coconut milk or almond milk for the dairy milk.
• For a subtler glaze that still delivers rich lemon flavor, apply the glaze while the scones are just slightly warm. This allows the glaze to melt and soak in a little, imparting delicious lemon taste without a heavy, noticeable coating.

Storing and freezing

Storing and Freezing baked scones. These scones are best eaten the day they're baked but will last 1-2 days in an airtight container on the counter. The glaze will slowly melt into the scones making them softer over time. If you want to freeze baked scones, omit the glaze, store in an airtight container, and freeze for up to 3 months. Remove, thaw, and glaze when ready to serve. We don't recommend adding glaze or icing to scones you plan to freeze, as the texture can be compromised in the freezer. 

Storing unbaked scones. Scones are a fantastic item to have on hand for a quick breakfast or when guests visits. Once you've cut and formed your scones, place them on a sheet pan and freeze until solid—about 1-2 hours. Then, transfer the frozen scones to an airtight container and store for up to 3 months. When you're ready to bake, defrost the desired amount on the counter while the oven preheats, then bake, glaze, and serve as directed.

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Some common FAQs