Apple Coffee Cake
Total TimePrep: 20 min. Bake: 30 min. + cooling
Makes2 coffee cakes (9 servings each)
Really good. I made a few changes, but the basic recipe was excellent. Use 1/2 AP and 1/w white whole wheat flour. I also replaced sour cream with greek yogurt. finally, I did not peel the apples. just chopped them up. I had several varieties and ended up using 3 different varieties. Used pumpkin pie spice as that is what I had. Light, moist, flavorful. I baked it in my toaster oven, and it came out fine. Thank you very much. I made it is two layers, putting in half the batter, then 2/3 of the strudel and nut topping, then batter, then the rest of the topping. So Good.....
Haven't made this but it is the exact recipe U use for my coffee cake minus the apples and it is delicious!! Will definitely make this as I am sure with the apples it will even be better.
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I make this with butter, toss the walnuts into the batter, and add cinnamon and nutmeg to both the batter and crumb topping. Solid 5 stars with modifications!
This is a wonderfully moist and very delicious breakfast cake.
This coffee cake didn't work for me. The bottom got soggy even after I tossed flour in w/chopped apples they still sunk to bottom of dish. There wasn't enough topping
I made this wonderful coffee cake for Easter & got rave reviews. Because of peanut allergies that my grandson has, I made one with nuts & one without. He loved the one that had no nuts & took the rest home. After reading the reviews, I made a few changes, that worked well. First, I divided the apples, using more, & put 1 cup into each of the batter, that was in its own dish, & incorporated the batter & apples together. Has anyone tried making this into one coffee cake instead of two? Would this work in a 9 x 13 pan? Thanks for the great recipe Dawn.
Terrific recipe! Made this for our family as well as for Christmas gifts for the neighbors. We have daughter with severe Lactose Intollerance so I made some adjustments to avoid the dairy. Substituted Smart Balance Light Spread for the butter in the topping. Also substituted Hellmann's Light Mayonnaise for the sour cream in the batter. Both are lactose free and work very well in many recipes. Baked and tasted wonderful. My only tip would be to make sure the apples are divided equally between the two batters when you split them. I had one cake that didn't bake as well as the others and I'm quite certain it was due to having too many apples in that half of the batter.
My kids and I loved this recipe for breakfast with our cafe ole'.
Didn't even have time to freeze it! All was eaten within 2 weeks.