21 Irresistible Fall Coffee Cake Recipes to You’ll Love

There’s nothing quite like the aroma of freshly baked coffee cake on a crisp fall morning.

From pumpkin and apple to maple, chai, and spiced pecan, fall coffee cakes are the perfect way to celebrate the flavors of the season.

Whether you’re hosting a brunch, enjoying a quiet weekend breakfast, or simply craving a sweet treat with your coffee, these 21 fall coffee cake recipes bring warmth, comfort, and seasonal charm to your table.

Each recipe is crafted to capture the cozy essence of autumn, with tender cake, flavorful spices, and irresistible toppings that will make your kitchen smell like a fall bakery.

21 Irresistible Fall Coffee Cake Recipes to You’ll Love

Fall is the perfect season for coffee cake, and with these 21 fall coffee cake recipes, you’ll have a delicious option for every occasion.

From cozy mornings to festive brunches, these cakes are guaranteed to delight family, friends, and anyone who loves the comforting flavors of autumn.

Grab your favorite mug, preheat the oven, and let these recipes fill your home with warmth, spice, and sweetness.

Pumpkin Spice Coffee Cake

This pumpkin spice coffee cake is the ultimate fall breakfast treat.

Moist, tender, and packed with warm autumn spices, it features a generous swirl of cinnamon-sugar streusel and a subtle pumpkin flavor that perfectly complements your morning coffee.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• ½ cup unsweetened applesauce
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup almond milk (or any plant-based milk)

For the Streusel:

• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 tsp ground cinnamon
• ¼ cup cold vegan butter (or regular butter)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or 9×9-inch square pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large bowl, mix pumpkin puree, oil, applesauce, brown sugar, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet, alternating with almond milk, until a smooth batter forms.
5. For the streusel, mix flour, brown sugar, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
6. Pour half of the batter into the prepared pan. Sprinkle half of the streusel on top. Layer the remaining batter and finish with the remaining streusel.
7. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 15 minutes before slicing.

The combination of soft pumpkin cake and crunchy cinnamon streusel makes this coffee cake a fall favorite.

Perfect with a hot cup of coffee or chai, it’s a cozy treat that fills your home with the scent of autumn spices.

Apple Cinnamon Coffee Cake

This apple cinnamon coffee cake captures the essence of fall with tender cake, caramelized apple chunks, and a cinnamon crumb topping.

The juicy apples and aromatic spices make it perfect for breakfast, brunch, or an afternoon treat.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup plain yogurt (or plant-based yogurt)
• 2 cups peeled, chopped apples

For the Crumb Topping:

• ½ cup brown sugar
• ½ cup all-purpose flour
• 1 tsp cinnamon
• ¼ cup cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, whisk together melted butter, sugar, eggs, and vanilla. Add yogurt and mix until smooth.
4. Fold in dry ingredients until just combined. Gently fold in chopped apples.
5. For the crumb topping, combine flour, sugar, and cinnamon. Cut in butter until crumbly.
6. Pour batter into the prepared pan and sprinkle crumb topping evenly over the surface.
7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Every bite of this apple cinnamon coffee cake is a perfect balance of soft cake, tender apples, and crunchy topping.

It’s an irresistible fall dessert that pairs beautifully with a hot latte.

Maple Pecan Coffee Cake

Maple and pecans create a rich, nutty flavor in this moist coffee cake.

With a golden crumb topping and a hint of warm cinnamon, this cake is perfect for cozy fall mornings or holiday gatherings.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk (or almond milk + 1 tsp vinegar)
• ½ cup maple syrup

For the Pecan Topping:

• 1 cup chopped pecans
• ½ cup brown sugar
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, then add vanilla and maple syrup.
4. Alternately mix in dry ingredients and buttermilk until just combined.
5. For the topping, combine pecans, sugar, and cinnamon. Cut in butter until crumbly.
6. Pour batter into the prepared pan, sprinkle topping evenly, and gently press it in.
7. Bake for 40–45 minutes or until a toothpick comes out clean. Cool slightly before slicing.

The nutty pecans and sweet maple syrup make this coffee cake a standout fall favorite.

Moist and flavorful, it’s perfect for serving with coffee or enjoying as a comforting snack anytime.

Chai-Spiced Coffee Cake

Infused with the aromatic spices of chai—cinnamon, cardamom, ginger, and cloves—this coffee cake is tender, fragrant, and perfect for crisp fall mornings.

A light streusel topping adds just the right crunch.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk (or almond milk + 1 tsp vinegar)

For the Streusel:

• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
4. Alternately add dry ingredients and buttermilk to the wet mixture until just combined.
5. For the streusel, mix flour, sugar, and cinnamon. Cut in butter until crumbly.
6. Pour batter into the prepared pan, sprinkle streusel on top, and gently press in.
7. Bake for 40–45 minutes, or until a toothpick comes out clean. Let cool for 10–15 minutes before slicing.

With warming chai spices and a tender crumb, this coffee cake is a comforting, fragrant fall treat.

Pair it with a hot cup of tea or coffee for a cozy autumn morning.

Cranberry-Orange Coffee Cake

Bright cranberries and zesty orange make this coffee cake a fresh yet cozy fall option.

The cake is moist, lightly sweetened, and topped with a crunchy orange-scented streusel.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp orange zest
• ¾ cup buttermilk (or plant-based milk + 1 tsp vinegar)
• 1 ½ cups fresh or frozen cranberries

For the Streusel:

• ½ cup brown sugar
• ¼ cup all-purpose flour
• 1 tsp cinnamon
• 2 tsp orange zest
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light. Beat in eggs, vanilla, and orange zest.
4. Alternately add dry ingredients and buttermilk until just combined. Fold in cranberries.
5. For the streusel, combine sugar, flour, cinnamon, and orange zest. Cut in butter until crumbly.
6. Pour batter into the pan, sprinkle with streusel, and gently press in.
7. Bake 40–45 minutes or until a toothpick comes out clean. Cool slightly before serving.

The tart cranberries and fragrant orange zest create a lively flavor contrast, while the soft cake and crunchy topping make this a memorable fall coffee cake.

Chocolate-Pumpkin Swirl Coffee Cake

This decadent coffee cake combines pumpkin and chocolate in a beautiful swirl.

Moist pumpkin cake layers are swirled with rich chocolate batter, topped with a cinnamon-sugar crumble for a festive fall dessert.

Ingredients:
For the Pumpkin Layer:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup pumpkin puree
• ¼ cup vegetable oil
• ½ cup brown sugar
• 1 large egg
• ½ tsp vanilla extract

For the Chocolate Layer:

• ½ cup all-purpose flour
• ¼ cup cocoa powder
• ½ tsp baking powder
• ¼ cup sugar
• ¼ cup milk (or plant-based milk)
• 2 tbsp vegetable oil
• ½ tsp vanilla extract

For the Crumble Topping:

• ¼ cup brown sugar
• 2 tbsp all-purpose flour
• 1 tsp cinnamon
• 2 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch pan.
2. For the pumpkin layer, whisk together flour, baking powder, baking soda, salt, and spices. In a separate bowl, mix pumpkin, oil, brown sugar, egg, and vanilla. Combine wet and dry ingredients.
3. For the chocolate layer, mix flour, cocoa, baking powder, and sugar. Add milk, oil, and vanilla until smooth.
4. Alternate spoonfuls of pumpkin and chocolate batter into the pan, swirling gently with a knife to create a marbled effect.
5. For the crumble, combine sugar, flour, and cinnamon. Cut in butter until crumbly. Sprinkle over the top.
6. Bake 35–40 minutes or until a toothpick comes out clean. Let cool slightly before slicing.

The chocolate-pumpkin swirl creates a rich, festive coffee cake perfect for fall celebrations.

With a soft texture and crumbly topping, it’s a decadent treat that’s as visually appealing as it is delicious.

Brown Butter Pecan Coffee Cake

Nutty brown butter adds deep, caramelized flavor to this soft coffee cake, complemented by crunchy pecans and a cinnamon streusel topping. Perfect for cozy fall mornings.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, browned
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk (or almond milk + 1 tsp vinegar)

For the Topping:

• ½ cup chopped pecans
• ½ cup brown sugar
• 2 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, mix browned butter with brown sugar. Beat in eggs and vanilla, then add buttermilk.
4. Stir in dry ingredients until just combined.
5. For the topping, combine pecans, sugar, and cinnamon. Cut in butter until crumbly.
6. Pour batter into pan, sprinkle topping evenly, and bake 40–45 minutes or until a toothpick comes out clean.

The nutty aroma of brown butter paired with crunchy pecans makes this coffee cake an irresistible fall classic.

Spiced Pear Coffee Cake

Sweet, juicy pears and warming fall spices come together in this tender coffee cake, creating a naturally sweet and aromatic breakfast treat.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup yogurt (or plant-based yogurt)
• 2 cups peeled, diced pears

For the Streusel:

• ½ cup brown sugar
• ¼ cup flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, then beat in eggs and vanilla. Mix in yogurt.
4. Fold dry ingredients into wet, then gently fold in pears.
5. For streusel, combine sugar, flour, and cinnamon, cutting in butter until crumbly.
6. Pour batter into pan, top with streusel, and bake 40–45 minutes.

Soft, fruity, and spiced, this pear coffee cake is a light yet flavorful fall breakfast option that pairs beautifully with coffee or tea.

Caramel Apple Coffee Cake

Sweet caramel and tender apple pieces make this coffee cake a decadent fall treat, perfect for brunch or dessert.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk
• 2 cups peeled, chopped apples

For the Topping:

• ½ cup brown sugar
• ½ cup flour
• 2 tsp cinnamon
• ¼ cup cold butter, cubed
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. Cream butter and sugar, beat in eggs and vanilla, then add milk. Fold in dry ingredients, then apples.
4. For the topping, combine sugar, flour, and cinnamon. Cut in butter. Sprinkle over batter and drizzle caramel on top.
5. Bake 40–45 minutes or until a toothpick comes out clean.

Caramel and apple flavors mingle in every bite, making this coffee cake a rich, sweet, and cozy fall favorite.

Maple Chai Coffee Cake

Maple syrup and chai spices give this coffee cake a warm, aromatic flavor, while a soft crumb and streusel topping create a perfect fall treat.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup butter, softened
• ½ cup brown sugar
• 2 large eggs
• ½ cup maple syrup
• ¾ cup milk (or plant-based milk)

For the Streusel:

• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, beat in eggs, then add maple syrup. Gradually add dry ingredients and milk.
4. For streusel, combine flour, sugar, and cinnamon, cutting in butter until crumbly.
5. Pour batter into pan, top with streusel, and bake 40–45 minutes.

The combination of maple and chai spices makes this coffee cake a fragrant and comforting fall dessert or breakfast.

Pumpkin Cream Cheese Swirl Coffee Cake

A tender pumpkin cake layered with sweet cream cheese filling creates a rich, velvety swirl, topped with a crunchy cinnamon streusel.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup pumpkin puree

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 tsp vanilla extract

For the Streusel:

• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, beat in eggs and vanilla, then add pumpkin puree. Fold in dry ingredients.
4. For the cream cheese filling, beat cream cheese with sugar and vanilla until smooth.
5. Pour half of the pumpkin batter into pan, spread cream cheese filling, then top with remaining batter. Swirl gently with a knife.
6. Prepare streusel and sprinkle on top. Bake 45–50 minutes.

Rich, creamy, and perfectly spiced, this pumpkin cream cheese swirl coffee cake is a decadent autumn treat.

Gingerbread Coffee Cake

This gingerbread-inspired coffee cake is packed with molasses and warming spices, topped with a crunchy cinnamon-sugar streusel for a festive fall breakfast.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ½ tsp cloves
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• ½ cup molasses
• ½ cup milk (or plant-based milk)

For the Streusel:

• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, beat in eggs, then add molasses. Alternately add dry ingredients and milk.
4. Prepare streusel by combining flour, sugar, cinnamon, and cutting in butter.
5. Pour batter into pan, sprinkle streusel on top, and bake 40–45 minutes.

A perfectly spiced gingerbread coffee cake, soft with a crunchy topping, makes any fall morning feel festive and cozy.

Cranberry-Pecan Streusel Coffee Cake

Tart cranberries and toasted pecans create a perfect balance of flavors in this moist coffee cake.

The buttery streusel topping adds crunch, making it a festive fall breakfast treat.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk (or plant-based milk + 1 tsp vinegar)
• 1 cup fresh or frozen cranberries
• ½ cup chopped pecans

For the Streusel:

• ½ cup brown sugar
• ½ cup flour
• ¼ tsp salt
• 2 tsp cinnamon
• 3 tbsp cold butter, cubed
• ¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, and salt in a bowl.
3. Cream butter and sugar, beat in eggs and vanilla, then mix in buttermilk. Fold in dry ingredients, cranberries, and pecans.
4. For streusel, combine flour, sugar, salt, and cinnamon; cut in butter and stir in pecans.
5. Pour batter into pan, sprinkle with streusel, and bake 40–45 minutes until a toothpick comes out clean.

The tartness of cranberries paired with crunchy pecans makes this coffee cake a colorful and flavorful addition to any fall brunch.

Maple Walnut Coffee Cake

Sweet maple syrup and toasted walnuts enhance this soft, moist coffee cake, creating a warm and nutty fall breakfast or dessert option.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 large eggs
• ½ cup maple syrup
• ¾ cup milk
• ½ cup chopped walnuts

For the Topping:

• ½ cup brown sugar
• ½ cup flour
• 2 tsp cinnamon
• 3 tbsp cold butter, cubed
• ¼ cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar, beat in eggs and maple syrup. Alternate adding flour mixture and milk until smooth. Fold in walnuts.
4. Prepare topping by combining flour, sugar, and cinnamon, then cutting in butter. Stir in walnuts.
5. Pour batter into pan, top with streusel, and bake 40–45 minutes.

Maple syrup and walnuts bring a rich, autumnal flavor to this soft coffee cake, making it a cozy fall morning indulgence.

Sweet Potato Coffee Cake

This coffee cake uses mashed sweet potatoes for natural sweetness and moisture, enhanced with warming fall spices and a crumbly streusel topping.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup cooked and mashed sweet potato
• ½ cup milk

For the Streusel:

• ½ cup flour
• ½ cup brown sugar
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, then beat in eggs and vanilla. Mix in mashed sweet potato. Alternate adding flour mixture and milk until smooth.
4. Prepare streusel and sprinkle over the batter.
5. Bake 40–45 minutes until a toothpick comes out clean.

Soft, moist, and naturally sweet, this coffee cake highlights fall flavors while offering a comforting, homemade touch.

Chocolate-Pumpkin Pecan Coffee Cake

Rich chocolate and pumpkin flavors combine with crunchy pecans in this indulgent coffee cake.

A cinnamon sugar topping adds a perfect finishing touch.

Ingredients:
For the Cake:

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 cup pumpkin puree
• ½ cup milk
• ½ cup chopped pecans

For the Topping:

• ½ cup brown sugar
• ½ cup flour
• 2 tsp cinnamon
• 3 tbsp butter, cubed
• ¼ cup pecans, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch pan.
2. Whisk flour, cocoa, baking powder, soda, and salt.
3. Cream butter and sugar, beat in eggs and vanilla. Add pumpkin and milk, then fold in dry ingredients and pecans.
4. Combine topping ingredients and sprinkle over batter.
5. Bake 40–45 minutes until a toothpick comes out clean.

Chocolate and pumpkin pair beautifully with pecans in this fall coffee cake, making it a decadent treat for breakfast or dessert.

Apple-Cinnamon Swirl Coffee Cake

Tender cake is layered with sweet apple-cinnamon filling in this swirled coffee cake, offering a perfect balance of fruity and spiced flavors.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 2 cups peeled, diced apples

For the Swirl:

• ½ cup brown sugar
• 1 tsp cinnamon
• 2 tbsp flour
• 2 tbsp butter, melted

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream butter and sugar, beat in eggs and vanilla, then add milk. Fold in flour mixture.
4. Layer half the batter in pan, sprinkle swirl mixture, add apples, then top with remaining batter.
5. Bake 40–45 minutes until a toothpick comes out clean.

Soft cake with a sweet, spiced apple swirl makes this coffee cake a comforting fall classic.

Pumpkin-Chocolate Chip Coffee Cake

Moist pumpkin cake dotted with chocolate chips and topped with a cinnamon crumble makes this coffee cake a perfect combination of chocolatey and spiced fall flavors.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup pumpkin puree
• ½ cup milk
• 1 cup chocolate chips

For the Crumble:

• ½ cup brown sugar
• ½ cup flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, beat in eggs and vanilla, then mix in pumpkin puree and milk. Fold in dry ingredients and chocolate chips.
4. Prepare crumble topping and sprinkle over batter.
5. Bake 40–45 minutes until a toothpick comes out clean.

Chocolate chips add a sweet, melty surprise to tender pumpkin cake, making this coffee cake a delightful treat for fall mornings.

Carrot Spice Coffee Cake

This carrot spice coffee cake is tender, moist, and packed with warm fall flavors.

Grated carrots, cinnamon, nutmeg, and a crunchy streusel topping make it perfect for breakfast or brunch.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk (or almond milk + 1 tsp vinegar)
• 1 ½ cups grated carrots

For the Streusel:

• ½ cup brown sugar
• ½ cup flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Cream butter and sugar, beat in eggs and vanilla, then mix in buttermilk. Fold in dry ingredients and grated carrots.
4. Prepare streusel by combining sugar, flour, and cinnamon; cut in butter and add walnuts if using.
5. Pour batter into pan, sprinkle with streusel, and bake 40–45 minutes until a toothpick comes out clean.

Sweet, moist, and warmly spiced, this carrot coffee cake is a comforting fall treat that pairs perfectly with a hot cup of coffee or tea.

Brown Sugar Apple Coffee Cake

This simple yet decadent coffee cake uses brown sugar and fresh apples to create a soft, sweet, and slightly caramelized dessert with a cinnamon streusel topping.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup milk
• 2 cups peeled, diced apples

For the Streusel:

• ½ cup brown sugar
• ½ cup flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar, beat in eggs and vanilla, then add milk. Fold in flour mixture and diced apples.
4. Prepare streusel by mixing sugar, flour, and cinnamon, cutting in butter until crumbly.
5. Pour batter into pan, sprinkle with streusel, and bake 40–45 minutes until a toothpick comes out clean.

Caramelized brown sugar and tender apple pieces make this coffee cake a cozy fall favorite for breakfast or dessert.

Pumpkin Chai Latte Coffee Cake

Inspired by the flavors of a pumpkin chai latte, this coffee cake is packed with pumpkin puree, warm spices, and a subtle chai flavor, topped with a crunchy cinnamon-sugar topping.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp ginger
• ¼ tsp cloves
• ½ cup butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup pumpkin puree
• ½ cup milk

For the Topping:

• ½ cup brown sugar
• ½ cup flour
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Cream butter and sugar, beat in eggs and vanilla, then add pumpkin puree and milk. Fold in dry ingredients until just combined.
4. Prepare topping by mixing sugar, flour, and cinnamon, then cutting in butter.
5. Pour batter into pan, sprinkle with topping, and bake 40–45 minutes until a toothpick comes out clean.

With pumpkin, chai spices, and a tender crumb, this coffee cake captures the cozy flavors of fall and makes mornings extra special.