recipe reviews for:

Apple Cream Coffee Cake

“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!”

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Reviewed: Dec. 29, 2011

Would've made my dearly departed Nan proud with this one! Made this last night with a few changes. First, I made it in a bundt pan... just made it upside down so the yummy nut mixture was on top when the cake was turned out. Took another few reviewers' suggestions and used half brown sugar, half white sugar and that was yummy. To the nut mixture i also added 2 Tbsp of melted butter. I had really small fuji apples, so I used three of them and diced rather than sliced them. Baked it for 40 min and it was perfect! Another reviewer said she had to double the cooking time when she used a bundt pan but I checked after 40 min and the skewer came out clean so out came the cake. When turned out onto a plate a bit of the nutty mixture stuck to the bottom of the bundt pan, so i recommend putting on a good thick layer of crisco (I thought I used enough but whoops! We had stickage.) The nut/sugar mix got nice and crispy on the top and the apples stayed nice and moist. Oh, and I used pecans instead of walnuts which were good. Really loved this cake and would love to try it in the proper pan when I get one someday, but it seems pretty forgiving with changes in ingredients, pans etc. Great base recipe. Happy baking!

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4 users found this review helpful

Reviewer:

SpaceyHuff

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

Reviewed: Oct. 11, 2011

This recipe was easy, fantastic, and turned out perfectly! The only thing I did different was: -- Halved the recipe to make 1 9x5 loaf -- Used thick Greek yogurt instead of sour cream -- Used thinly slice almonds instead of walnuts. I will definitely be making this again! p.s. Using white sugar for the topping rather than brown was just fine. By sprinkling it with the cinnamon on top of the loaf before baking, it formed a crispy sugary crust. :)

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3 users found this review helpful

Reviewer:

ANazar

Cooking Level: Intermediate

Reviewed: Aug. 20, 2011

FABULOUS!!! I made it for my friends at a movie night and it turned out fabulous. Especially love the layer of apples near the bottom. I was afraid I was going to run out of batter, but if you just keep spreading it, it's more than enough to cover everything. I also added a dash of cinnamon and nutmeg to the batter itself, which gave it a little more flavor. GREAT RECIPE!

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3 users found this review helpful

Reviewer:

Onlylifeworthliving

Reviewed: Apr. 10, 2011

Great hit! I didn't have sour cream so I substituted yougurt and milk. I didn't have nuts either, but the sugar on top gave it a good crusty edge.

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6 users found this review helpful

Reviewer:

krisD

Cooking Level: Beginning

Reviewed: Mar. 30, 2011

This cake is delicious! I baked it in a Bundt pan because I did not have a removable bottom tube pan. I turned out great although I had to flip it twice to be able to show off the crumb, nut topping. I used pecans because I like them better and did not have any walnuts. Due to using the Bundt pan, I found that I had to nearly double to cooking time. No matter - I still gave it 5 stars because it tastes wonderful and is wonderfully moist.

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5 users found this review helpful

Reviewer:

Gwenevere

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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 6, 2011

I loved this coffee cake! This was very moist, so, I don't understand how another baker's comment said that this was dry. I did, however, have 2 apples that I needed to use up, so I used 2 instead of 1 apple. I would definitely make this again!

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7 users found this review helpful

Reviewer:

Diana

Reviewed: Jan. 9, 2011

This was good, although I had to bake it longer because I used a springform pan. I chopped the apples up, and added dried cherries, coconut and slivered almonds (photos #2 and #3). I used less sugar because the coconut was already sweetened, and used mostly brown sugar.

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7 users found this review helpful

Reviewer:

LIZANDERSON

Cooking Level: Expert

Living In: Pine Knot, Kentucky, USA

Reviewed: Nov. 19, 2010

I used a 9 in cake pan. FYI- It bubbled over, a lot. My fault. The recipe is delicious.

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6 users found this review helpful

Reviewer:

RighteousErin

Home Town: Concord, New Hampshire, USA

Living In: Denver, Colorado, USA

Reviewed: Oct. 1, 2010

This was delicious!! Made it for a group of friends, everyone loved it. I used 2 apples instead of one. Also, don't have a spring form tube pan, so I used my spring form cheesecake pan. It worked just fine.

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7 users found this review helpful

Reviewer:

lisa

Cooking Level: Expert

Home Town: Grove City, Ohio, USA

Living In: North Jackson, Ohio, USA

Reviewed: Sep. 20, 2010

I followed the other reviews and added the additional apple. I'm glad I did because even with the addition, it still had just a hint of apple flavor. I found the cake to be tasty but very dense. My husband liked it but admitted that he wouldn't have another piece unless he had a drink handy!

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5 users found this review helpful