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Makeover Apple Coffee Cake Recipe

Makeover Apple Coffee Cake Recipe photo by Taste of Home

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This sugary-topped apple coffee cake is a delicious way to get your family out of bed in the morning. Our pros lightened the original up, but this makeover version is still scrumptious to the core! —Denise Snyder, Lemoyne, Ohio

This recipe is:

Healthy

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Makeover Apple Coffee Cake Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 12 Servings

20 40 60

Ingredients

1/3 cup butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (8 ounces) reduced-fat sour cream
TOPPING:
1/3 cup chopped walnuts
1/3 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced

Directions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be sticky).
In a small bowl, combine the walnuts, sugars and cinnamon. Spread half of the batter into an 11-in. x 7-in. baking dish coated with cooking spray. Top with apples; sprinkle with half of the topping. Gently top with remaining batter and topping.
Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.

Nutritional Facts 1 piece equals 266 calories, 10 g fat (5 g saturated fat), 55 mg cholesterol, 169 mg sodium, 40 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Makeover Apple Coffee Cake in Healthy Cooking August/September 2010, p18

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Reviews for Makeover Apple Coffee Cake

Makeover Apple Coffee Cake

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Reviewed on Nov. 08, 2011 by abusybee4u

Delicious! This was a nice, plain cake and was really filling and lower calories. I get many requests for this cake and have made it 3 times already. For the tart apples, I used a combination of 1 granny smith and 1 fuji/cortland/gala. Also I omitted the walnuts since we are allergic. Instead, I crumbled 6 soft oatmeal rasin cookies into the brown sugar and cinnamon mixture that was spread over the middle and top layers of the cake. It gave it a nice flavor, and looked pretty when cut. overall this is a hit and will be added to my recipe repertorie.

Reviewed on Sep. 25, 2011 by smilejes

This is a go to recipe for me. I usually have the ingredients on hand anyway, and it is easy to make. I have done it several times, both with and without the nuts, and it is always a hit.

Reviewed on Sep. 25, 2011 by 3692870

This was good. I didn't have any sour cream so I substituted it with fat free greek yogurt. I also added the apples to the batter and put it in a 9x13 and baked for 25 minutes.

Reviewed on Aug. 23, 2011 by wanell

Great recipe!

ShelleyjCA2AZ I do not think it is fair for you to randomly choose how many stars to give this recipe when you haven't tried it!!

Reviewed on Jul. 25, 2011 by jenilovesdaisies

This was delicious! Like others, I substituted Greek yogurt for the sour cream. I used pecans instead of walnuts, too.

Reviewed on Nov. 07, 2010 by Merry2you

I substituted pumpkin for the sour cream and used half and half flour it taste great and came out fabulous. I also used the splenda mix sugar and I made this diebetic friendly.

Reviewed on Sep. 14, 2010 by knatal

I made a few modifications by using a 6 oz container of Greek Yougurt and just a bit of applesauce in place of the sour cream and also substituted half of the flour with whole wheat flour and was pleased with the results! Maybe made it even a bit more healthy!

Reviewed on Jul. 24, 2010 by shelleyjCA2AZ

gave it 3 stars, as I haven't made it...I was wondering....if one used egg beaters and fat-free sour cream how do you think this would turn out....I am going to try that and see...as it sure sounds good....

Reviewed on Jul. 24, 2010 by heartstamper50

Moist inside, nice crispy cinnamon top, ingredients all on hand....great recipe!