Read reviews (9)
Rate recipe
This tried-and-true recipe is from my grandmother's collection, and it remains my favorite today. This cake tastes wonderful—the apple filling keeps it moist, and the crispy crunch of its nut mixture makes it seem forever fresh. Apple Cream Coffee Cake is always on my menu for brunch, and good for snacking at any time of day!
Nutritional Facts 1 serving (1 slice) equals 248 calories, 11 g fat (6 g saturated fat), 52 mg cholesterol, 212 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Apple Cream Coffee Cake in Reminisce Extra February 1993, p51
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 23, 2012 by ayukini
It was delicious. I baked at 325 for 45 minutes, but the cake was raw. So I baked at 350 more 30 minutes.
It was delicious. I baked at 325 for 45 minutes, but the cake was eaw. So I baked at 350 more 30 minutes.
Reviewed on Feb. 09, 2012 by BrendainPa
I would give this more stars if I could! A few of my modifications: I substituted 1/2 of the butter with applesauce, and half of the batter sugar with Splenda. I baked in a 13 x 9 pan, baking at 350 for 35 min. You really have to spread it out, then add the apples/sugar mix, and finally spoon the remaining batter (about 1 cup) over the top. I then spread & pushed that around as well, pushing the apples down into the batter. The cake came out very moist, but not "wet" and the apples were delicious. I agree with another poster that if you bake this in a bundt type pan, you might want to increase the batter by half.
Reviewed on Nov. 27, 2011 by thetanners2004
Wonderful and very moist!
Reviewed on Mar. 12, 2011 by kaceys01
I used applepie filling, lemon filling, blueberry filling, and all came out very good. :) Stays moist for days.
Reviewed on Feb. 24, 2011 by swiss-angel
This cake is good.. the sour cream keeps it moist and light. I baked mine in a bundt pan.. sprinkle the nut mixture at the bottom and then layered as per the recipe. I used 1.5 apples instead of 1. Next time, I'll probably use 1.5 time the batter to fill my bundat pan. This recipe is a keeper.
Reviewed on Aug. 03, 2010 by fishrgal
This is wonderful! Made it for friends who invited us to dinner. Everyone wanted more! It would also make a good breakfast/brunch coffee cake. The only change I made was to increase the walnuts to 3/4 cup, the sugar to mix with them to 3/4 cup and the cinnamon to 2 1/2 tsp. And I completely covered the bottom layer with the apple. So moist! Will make this a lot.
Reviewed on Mar. 12, 2008 by butterfly pie
I'm always looking for a way to cut calories, fat, etc. I substituted Splenda for the sugar and it was delicious. Thanks for the recipe.butterfly pie
I'm always looking for a way to cut calories, fat, etc. I substituted Splenda for the sugar and it was delicious. Thanks for the recipe.
butterfly pie
Reviewed on Feb. 22, 2008 by lbbernhardt
I used 1/2 Cup of brown sugar instead of the white for the walnut cinnamon topping and it gave it a little better flavor.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013