Recipe by Nancy Anderson-Gibson
"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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flour, or as needed
diced Granny Smith apple
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.
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.
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.
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!!
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!
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!
I love the heavy use of apples in this recipe - don't skimp!
If using a Bundt pan, *double* the recipe & bake ~8-10 minutes longer (I went 43 minutes & it turned out perfectly.) Cut apples small and coat with squeezes of fresh lemon juice, which adds a lovely touch to the flavor. I agree w/ another reviewer here who said this recipe is too sweet! Half the brown sugar - I used 3/4 cup for a double recipe & it was still sweeter than I would have wanted for breakfast. I used sour cream plus a fatty plain Greek yogurt (Fage), adding a bit more vanilla. Delicious. Recommend the granny smith apples as the recipe indicates. I forewent the crumble & dusted with powdered sugar instead.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Coffee Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
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