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Apple Cream Coffee Cake Recipe
Apple Cream Coffee Cake Recipe photo by Taste of Home

Apple Cream Coffee Cake Recipe

Read Reviews (9)
5 9
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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!
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar, divided
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 medium apple, peeled and thinly sliced

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.

Directions

  1. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. In a small bowl, combine the nuts, cinnamon and remaining sugar.
  2. Spread half of the batter in a well-greased 10-in. tube pan with a removable bottom. Top with apple slices; sprinkle with half of the nut mixture. Top with remaining batter, then with remaining nut mixture.
  3. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 30 minutes. Carefully run a knife around edge of pan to loosen. Lift cake with removable bottom from pan. Cool completely. Before serving, carefully lift cake from pan bottom. Yield: 12-16 servings.
Originally published as Apple Cream Coffee Cake in Reminisce Extra February 1993, p51

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.

Reviews for Apple Cream Coffee Cake(9)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 23, 2012

It was delicious. I baked at 325 for 45 minutes, but the cake was raw. So I baked at 350 more 30 minutes.

MY REVIEW
Reviewed Oct. 23, 2012

It was delicious. I baked at 325 for 45 minutes, but the cake was eaw. So I baked at 350 more 30 minutes.

MY REVIEW
Reviewed Feb. 9, 2012

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.

MY REVIEW
Reviewed Nov. 27, 2011

Wonderful and very moist!

MY REVIEW
Reviewed Mar. 12, 2011

I used applepie filling, lemon filling, blueberry filling, and all came out very good. :) Stays moist for days.

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