Apple Custard Coffee Cake Recipe

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"Once you try this luscious coffee cake, your mouth will water just thinking about it," relates Vickie Tinsley from Boonville, Missouri. "It can be served as a dessert by simply topping squares with whipped cream and cinnamon.
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:9 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 9 servings


  • 2 cups biscuit/baking mix
  • 1 cup sugar, divided
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 2 medium tart apples, peeled and chopped
  • 1 teaspoon ground cinnamon, divided
  • 3 eggs
  • 1 cup heavy whipping cream

Nutritional Facts

1 serving (1 slice) equals 430 calories, 26 g fat (9 g saturated fat), 110 mg cholesterol, 377 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a bowl, combine the biscuit mix, 1/4 cup sugar, milk and vanilla. Stir in pecans. Pour into a greased 9-in. square baking dish. Toss apples with 1/4 cup sugar and 1/2 teaspoon of cinnamon. Sprinkle over batter.
  2. In a bowl, combine eggs, cream and remaining sugar. Pour over the apples; sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Serve warm. Refrigerate leftovers. Yield: 9 servings.
Originally published as Apple Custard Coffee Cake in Quick Cooking January/February 2001, p53

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Reviewed Feb. 28, 2016

"Family consensus was this is just ok and not a keeper. Made as directed. I did make sure to whisk custard mixture (eggs, sugar, cream) until it was well blended and smooth before pouring over. Cake was done at 40 minutes. We served it after 20 minutes resting. It baked up nicely and looked pretty on the table. The custard had set along the bottom which we expected based on experience. The cake had a nice texture -- no one complained -- even the one that doesn't always like nuts in cakes. The comments were that it just had no "yum" factor, and the various tastes (apples, cake, custard) just didn't combine in a way that impressed. My husband (who is great cook) said it might have been better with sweeter apples? I did try it cold the next day -- and also reheated, but it still did not excite. Too bad. It was easy to put together."

Reviewed Aug. 21, 2012

"Very dry and dense - custard all went to bottom of cake - very disappointed - will not make again"

Reviewed May. 10, 2010

"Texture-wise, this is more of a bread pudding than a coffee cake. Served warm with a topping of whipped cream it makes an excellent dessert. Would be good for breakfast, too."

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