Apple Coffee Cake Recipe - Allrecipes.com
Apple Coffee Cake Recipe
  • READY IN 55 mins

Apple Coffee Cake

Recipe by  

"This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!"

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Ingredients Edit and Save

Original recipe makes 1 8-inch square cake Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
  2. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
  3. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
  4. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Footnotes

  • Cook's Note:
  • If you don't have vanilla yogurt on hand, add 1/4 cup more sour cream or Greek yogurt to the recipe with a dash more vanilla. I like to serve each piece with a dollop of vanilla yogurt on top!
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Reviews More Reviews

Most Helpful Positive Review
Jun 19, 2013

Very good! Did not have the vanilla yogurt so just doubled the sour cream! I doubled the recipe and it fit nicely in a 9x13 pan.

 
Most Helpful Critical Review
Oct 20, 2014

This was fine. Given all the rave reviews, I expected more though. I followed the directions and the only change I made was to add about 1/4 tsp. of nutmeg to the dry ingredients. I find this coffee cake pretty bland. The crumb topping is a little sandy, I would decrease the flour in the topping net time. Except I don't think I'll bother to make this again.

 
Sep 28, 2013

I'm glad to be one of the first few reviewers of this recipe. I have an abundance of apples this Fall and was looking for ways to use them. I made the recipe exactly as it is written and it was very good! So moist and flavorful...I will make it again and again. We took the suggestion of the submitter and put a dollop of yogurt on the top.

 
Apr 27, 2014

This is the best coffee cake recipe I've ever made... since I didn't have sour cream, I just used all yogurt instead of the sour cream, and loved it! I've made it 4 times since the first time I tried it... My husband and family love it!! Thanks for sharing it Nancy!!

 
Feb 02, 2014

Fabulous! I doubled this for Sunday breakfast and my family of 5 devoured the whole thing by 3pm. I used sucanat instead of sugar and gala apples instead of granny smith, tossing them with the juice from 1/2 lemon before adding to the batter. A word of caution: don't over mix the dough as that can lead to a tough texture; mix the dry ingredients well, mix the wet ingredients well, and then gently mix the whole thing just until everything is incorporated. Thanks for this great recipe, the kids are already asking me to make it again!

 
Apr 24, 2014

I've made this cake about 10 times now for birthdays, special breakfasts and when I need to use up apples. It is delicious! I use more apples (3-4) and cinnamon because I like a lot of fruit and my husband likes copious amounts of cinnamon. I've tried five or six different varieties of apples and all work well. It takes about an hour to bake with all the extra moisture. My three year old loves to help and it is always a hit. This is a simple recipe that is really great! Thanks for this wonderful crowd pleaser with less butter and sugar than other cakes this good.

 
Apr 23, 2014

Doubled it for 9x13 pan. Used Coconut Oil instead of butter; whole wheat cake flour instead of white; vanilla greek yogurt for the yogurt. My apples were frozen chunks from the fall with skin on....used 4 cups for the double recipe and could have used more. I didn't thaw the apples and just cooked it at a lower temperature for longer....close to an hour. It was awesome and devoured quickly at an Easter brunch! Thanks!

 
Mar 22, 2014

I made this for breakfast this morning and it was really, really good. We have been trying to cut back on our sugar intake, and I should've cut the brown sugar down in this recipe. It was really sweet - so sweet that next time I will HALF the brown sugar in the batter. I will be making this again!

 

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Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 50 mg
  • 17%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 236 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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