Apple Coffee Cake Recipe

I love the heavy use of apples in this recipe - don't skimp! If using a Bundt pan, *double* the recipe & bake ~8-10 minutes longer (I went 43 minutes & it turned out perfectly.) Cut apples small and coat with squeezes of fresh lemon juice, which adds a lovely touch to the flavor. I agree w/ another reviewer here who said this recipe is too sweet! Half the brown sugar - I used 3/4 cup for a double recipe & it was still sweeter than I would have wanted for breakfast. I used sour cream plus a fatty plain Greek yogurt (Fage), adding a bit more vanilla. Delicious. Recommend the granny smith apples as the recipe indicates. I forewent the crumble & dusted with powdered sugar instead.

Cake turned out very well and is delicious. I used double sour cream because I didn't have vanilla yogurt. Minor changes I made: used only 1/2 cup of brown sugar for the cake batter, added 1 cup of chopped walnuts, buttered and floured the baking dish instead of using cooking spray and baked it for 45 minutes. Like the balance between cinnamon and apple flavor. If you like a very strong cinnamon flavor, you could add an additional teaspoon to the batter. Recipe could easily be doubled for a 9"x 13" pan. Make sure butter is very soft/room temperature for it to blend easily with the other ingredients. If you are looking for an apple cake with a substantial layer of plain cake topped with apples, this is not it. This cake is the type where the apples are diced and mixed with the cake batter. However, the amount of cake batter is minimal - just enough to hold everything together, resulting in a lot of apple in every bite. Could be served with a dollop of whip cream. Topping might be better by substituting the flour with oats. Might try it next time. Another possibility would be instead of or in addition to adding walnuts, try adding 1/2 cup of raisins that have been soaked in water or rum. So many possibilities. This receipe is a definite keeper.

This coffee cake is amazing! I followed the advice of Terese P and doubled this recipe, except used only 3/4c Brown sugar for the doubled recipe. I also added a little extra vanilla and cinnamon and chopped the apples very tiny as Terese had recommended. I put it in a Bundt pan and used the “topping” as a streusel layer in the middle of the Bundt cake. For a doubled recipe in a Bundt pan, 43 minutes in the oven was perfect. Thank you!

I have made about 30+ of this one. I make the half loaf pans and the 8x8s and I make the mini food Network pans and I give it for Christmas and I started making them in 2019. I changed the recipe sometimes and I use pure maple syrup or our homemade maple syrup and I make a maple bourbon caramel glaze and I use my apple pie spice. Also I freeze them because our apples are Granny Smith's are ready in October off of our tree and I freeze them and everybody is so delighted to get them at Christmas. Thank you for an excellent recipe!

This is SO GOOD !! One of the best coffee cakes EVER. I doubled it, baked it in a 9x13 pan, and tweaked it a bit (added nutmeg and allspice, extra cinnamon, extra apples, extra butter in the topping and added chopped nuts to the topping.) I also used butter to grease the pan before I floured it, rather than a spray. I used 5 Granny Smith apples - diced up three of them into very small pieces and grated two of the apples. Not too sweet, despite what some of the reviewers said. Really excellent. I served it as a dessert - warm with vanilla ice cream. My guests devoured it. I MIGHT add raisins to the batter next time. That would be the only change I'd make.

Excellent coffee cake! I stuck close to the recipe. I had no sour cream or regular vanilla yogurt on hand, so I replaced both with the plain greek whole milk yogurt I had, and doubled the vanilla extract. The batter was thicker due to the thick greek yogurt, but the result was wonderful. The cake itself was moist and mildly sweet with a melt-in-your-mouth texture and the crumb topping provided a sweet and crumbly contrast. My neighbor's comment when I shared a piece: "We'll let you make that one again!" My 9" pie pan was the right size for this recipe. When I try it again, I plan to use my 10"x13" pyrex baking pan and double the recipe.

This is very good, but I did things a little differently, because I didn’t have all of the ingredients in the house. First, I left out the sour cream and used whole fat plain yogurt. Next, I used three small Gala apples. As other reviewers suggested, I cut the brown sugar in the batter to 1/2 cup. The last thing was, as written, the topping was not crumbly at all, so I added 1/4 cup of finely chopped walnuts, and viola! Crumbly! Thanks for sharing! This will be breakfast, and if there’s any left, ala mode tonight for dessert!

Amazing recipe! Cut back the brown sugar to 1/2 c. and used 1/2 c. Greek yogurt in place of 1/4 sour cream and 1/4 c. yogurt. Added walnuts - because apples and walnuts go together! I doubled the recipe and put in an 8” square pan. Baked 40-45 min. Good with vanilla ice cream as a dessert.

I doubled the recipe, and added extra cinnamon and nutmeg to both the cake and the topping mix. I also added chopped pecans to the topping. The rest of the recipe was followed as written. I used a bundt pan and packed half the topping onto the bottom of the pan, poured in half the cake batter, then added the rest of the topping and the rest of the batter. I baked it at 350 for 55 minutes, but had to add an extra 15 minutes of baking time. It was delicious and I will be making this again.

Love this cake. It is very moist. Instead of sour cream I used all plain Greek yogurt which added a tanginess to the cake. The apples were cut early in the day, and I squeezed a lemon over them to prevent them from turning brown. And, I baked it about 50 minutes which helped keep the topping crunchy. Will definitely make again.

I made this recipe and it was a huge hit. I used a mini bundt pan so that I could make individual cake for everyone, which turned out to be perfect portions. I will definitely make this again. FYI I used Matsu apple which are sweet and tart, not to mention my favorite apple because of the balance between the sweetness and tartness.

Made this numerous times and it's the best apple cake we've ever had. I use a little less brown sugar and add a tbs of honey.

add more apples with fresh squeezed lemon, just a touch of nutmeg, I substituted sour cream with vanilla vs vanilla yogurt.

I made this recipe using peaches because it's that time of year. And because I never have any vanilla yogurt on hand, I substituted with buttermilk. I also added some oats to the topping so I could pretend it was a breakfast . Everything came out great! I would love to try this as a bundt cake without the topping

Followed the recipe to a T and it was awesome! Definitely saving this.

I doubled the amount of crumb topping and had to bake it a little longer due to the extra volume. Still came out delicious! Kept well for three days.

Even my picky niece loved it.

We made this recipe to use up our apples that were going soft. It was easy, delicious and a crowd-pleaser.

This cake is so moist and tasty. I always make it a few times in the fall.

My grandson LOVES this! Easy to make.