This Apple Butter Coffee Crumb Cake captures every single bit of fall and its coziness. It’s soft, buttery, layered with warm apple butter, and topped with the most irresistible crunchy cinnamon-pecan crumb. It’s one of those bakes that makes your whole kitchen smell like autumn.

This recipe came together on one of those slow weekend mornings where I wanted something that felt special, but not fussy. A cake that could sit next to a steaming mug of coffee, or be sliced up and shared with friends after dinner. It’s tender, rich, and just the right amount of sweet — and it gets better as it sits, which means you can bake it ahead and enjoy a slice for breakfast all week long (if it lasts that long).

The Layers of Flavor

What makes this coffee cake so special is the apple butter layer. It brings an incredible depth of flavor — fruity, caramelized, and perfectly spiced. You can use store-bought or homemade apple butter (I love using my homemade version), and if your apple butter already has a strong cinnamon or spice note, you can skip adding extra spices. Otherwise, this blend takes it to another level:

Why You’ll Love This Cake

This cake is everything you love about fall baking in one bite — buttery crumb, spiced apple flavor, and that perfect crunch on top. It’s simple enough for a weekend treat but beautiful enough to bring to a brunch or holiday table. And the best part? It tastes even better the next day.

This cake itself is rich and tender — that perfect balance between fluffy and moist. A mix of brown sugar, butter, and Greek yogurt gives it a velvety crumb that stays soft for days. The Greek yogurt adds richness and a hint of tang that balances the sweetness beautifully.

What You’ll Need

Here’s everything you’ll need to make this cozy apple butter crumb cake:

• Unsalted butter
• Light brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Full-fat Greek yogurt
• Apple butter
• Granulated sugar
• Ground cinnamon
• Chopped pecans or walnuts

You can use my homemade apple butter recipe for the middle layer, or keep things easy with your favorite store-bought apple butter.

My Favorite Baking Tools

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8-inch baking pan — Perfect for getting those thick, soft layers with plenty of apple butter and crumb topping in every slice.

Parchment paper — Makes removing the cake from the pan so much easier and keeps cleanup simple.

Digital kitchen scale — One of my most-used baking tools for accurate, consistent measurements every time.

Silicone spatulas — Perfect for scraping down the bowl, folding the batter together, and spreading those cake layers into the pan.

Cooling rack — Helps the cake cool evenly and keeps the bottom from trapping excess heat once it comes out of the pan.

Ingredients

For the Cake

½ cup unsalted butter, at room temperature
½ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup full-fat Greek yogurt

For the Apple Butter Layer

Apple butter — use my Homemade Apple Butter recipe, or your favorite store-bought apple butter

For the Crumb Topping

½ cup unsalted butter, melted
¾ cup all-purpose flour
¼ cup chopped pecans or walnuts
½ cup packed light brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
¼ teaspoon salt

Instructions

1. Preheat the oven. Preheat your oven to 350°F. Grease an 8×8-inch baking pan and line it with parchment paper, leaving a little overhang on the sides for easy removal.
2. Make the crumb topping. In a medium bowl, combine the melted butter, all-purpose flour, chopped pecans or walnuts, brown sugar, granulated sugar, cinnamon, and salt. Mix until everything is evenly combined and a crumbly mixture forms. Set aside.
3. Combine the dry ingredients. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Cream the butter and sugar. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2–3 minutes.
5. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.
6. Add the Greek yogurt. Mix in the Greek yogurt until the batter is smooth and creamy.
7. Finish the cake batter. Add the dry ingredients to the wet ingredients and gently mix just until combined. Be careful not to overmix.
8. Assemble the cake. Spread half of the cake batter evenly into the prepared baking pan. Spoon the apple butter over the batter and gently spread it into an even layer. Dollop the remaining cake batter over the apple butter and carefully spread it over the top. It’s okay if a little apple butter peeks through.
9. Add the crumb topping. Sprinkle the crumb mixture evenly over the cake, using your fingers to create some larger crumb clusters.
10. Bake. Bake at 350°F for 40–45 minutes, or until the crumb topping is golden brown and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs.
11. Cool and serve. Allow the cake to cool in the pan before lifting it out with the parchment paper. Slice into squares and serve warm or at room temperature.

Storage Tips

• Room temperature: Store covered at room temp for up to 2 days.
• Fridge: Keep it in an airtight container in the fridge for up to 5 days. Warm slightly before serving to bring back that soft texture.
• Freezer: You can freeze individual slices wrapped tightly for up to 2 months. Just thaw overnight and warm before serving.