Recipe by Kris
"Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good."
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1 1/2 cups
packed light brown sugar
butter, chilled and diced
3 1/4 cups
1 1/2 teaspoons
butter, room temperature
1 1/2 cups
plain low-fat yogurt
Granny Smith apples - peeled, cored and finely diced
This cake was wonderful--it baked up very nicely and didn't fall apart when removed from the pan. I would probably cover the "top" with foil for the last 15 min. of baking time, though, as the streusal got a bit crunchy.
Did not like this at all.
This recipe is a 5 Star. I made it in a tube pan, bundt pan just too small. Just a couple of suggestions. First, next time I will finely dice the apples and mix into the batter and then proceed to use the steusel in layers as directed I used a combination of lowfat sourcream, yogurt and applesauce. Excellent results. Flavor of the coffeecake is also enhanced by lemon or orange zest. For appearance I made a thin frosting and drizzled on the top. Not to much, just for effect. Once you make this recipe you will keep it near by to repeat and repeat. Thanks Kris!
This is a very goos cake and was thoroughly enjoyed by everyone at a recent Spring brucnh. I will warn the future bakers with a few tips:
1) This takes at least 60 minutes, if not more. I think I wound up cooking it for almost 70 minutes because the apple section seemed gummy when I first turned the cake out of the pan. I wound up putting it back in the pan (no major feat!) and putting it back in the oven after it had cooled for the 15 minutes.
2) Put a cookie sheat under the bundt pan in the oven because the batter JUST fits and you might get a tiny spill.
I am sure you could also do this with muffins, but the layering in each muffin cup might take time.
AWESOME. I realized at the last minute that I didn't have any yogurt, so I substituted sour cream and a little applesauce to total 16 oz. Worked great.
This was excellent! Way better than store bought. It tastes like there's apple pie filling in the middle. I used margarine because that's what I had on hand. I also used two 9x5 loaf tins because I don't have a bundt pan and baked for an hour. I found the walnuts slightly bitter so next time I'll use pecans.
This came out so good. I brought it to a party and everyone went crazy over it. I melted caramel and drizzled it over the top. I also put foil over it at the last 15 minutes just so the streusel stayed really moist. The yogurt was really good in it. I think I might try sour cream next time. But it was awesome!!
This was fantastic. A food proccessor makes the job of making the crumb mixture extremely fast and easy. The only problem I had was I think there was too much batter. My coffee cake filled the bundt pan right to the top and then some of the filling oozed out and didn't smell to pretty on the bottom of the stove. Also, after I had mixed the flour mixture in, I realized I had only used had used 12 ounces of yogurt (2 6 oz containers...i thought they were 8 oz each). So I added a little sour cream and made sure to mix really well. It turned out awesome!
* Percent Daily Values are based on a 2,000 calorie diet.
Streusel Apple Coffeecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 189
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