Recipe by Carol Semenuk
"An easy-to-make cake with a beautiful layer of apples in the middle. This is wonderful served warm with a scoop of ice cream."
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1 (18.25 ounce) package
yellow cake mix
1 (3.4 ounce) package
instant vanilla pudding mix
apples - peeled, cored and sliced
Make this exactly as written and I promise you, you won't be disappointed. Use ALL the apples called for, bake about 65 minutes, and cover it the last 10 minutes or so with foil if it starts to get too brown. Those who say this has no flavor must not be using enough apples, which would surely change the taste and texture of this "cake." Just to dress it up, I drizzled it with a simple powdered sugar glaze. This is one darn good apple cake, densely apple-y and incredibly good. Sent it to the office with hubby and he reported his staff were all in apple heaven!
Texture was not good, fell apart taking it out and not serveable. Cake mix made it
less of a true coffee cake.
This recipe was absolutely delicious! I subsituted a little. I used a yellow cake mix but used a cream cheese instant pudding. I also used apple pie filling instead of just apples and also subsituted brown sugar instead of regular sugar and used pecans instead of walnuts. Great warmned up with a scoop of vanilla icecream!
Definitely a good cake. The amount of apples called for in the recipe is excessive, though. It needs only about 4 apples, and that would be plenty. However, it is very time-consuming to prepare, it takes a long time to bake and then has to sit for half an hour before being ready to be removed from the pan. A time-killer of a recipe, and for this reason I wouldn't make ir again.
I made this recipe with 4 sliced peaches instead of apples. I also baked it for about 45 min. in a 13x9 pan instead of a bundt pan. Delicious!
Great recipe. I use light sour cream and 1/2 cup of cinnamon applesauce (2 with 1 tablespoon oil) instead of 1/2 of vegetable oil.
The family really enjoyed this one. I made the following changes: I coarsely diced 4 granny smith apples, and mixed them, along with 1 1/2 tsp apple pie spice in with the batter. I also diced (more finely) 1 1/2 macintosh apples and mixed them in with the nut/sugar mixture. I substituted 1/2 c brown sugar for the white sugar, and I added 1 tsp of apple pie spice with the cinnamon. Also, I only had sugar-free pudding mix, but it turned out fine. This is a very moist coffee cake. It filled the bundt pan pretty full, but it didn't rise as much as a regular cake, so it didn't overflow. I did worry that the batter was so thick, but it wasn't TOO dense. I can't imagine putting ALL of the apples in with the filling layer. As it was, the cake kind of falls apart at the center layer when you go to cut it. With all of the apples in the center, you'd have nothing holding it together at all.
I would call this an apple cake, not a coffee cake. I was concerned about how thick the batter was found it difficult to layer. Next time I will chop the apples into smaller pieces, coat them in the sugar/cinnamon, and mix them in the batter.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Apple Coffee Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 208
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