Reviewed: Nov. 13, 2009

I made this cake this afternoon. It was relatively easy to put together. The problem is the pan size. DO NOT use a regular size Bundt pan. It is much too small. I have coffecake all over the cookiesheet I baked the cake on. I would say that I lost at least 3 pieces of cake to spill over. My kids ate the "drippings" and loved them. I wouldn't recommmend a Bundt pan at all. Go for a large square pan, to assist cooking in the middle and clean up issues.

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Meatless Molly

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

Amazing!!! I used pecans instead of walnuts and also used 8oz of sour cream and 8oz of apple butter instead of the yogurt. I also made mine in 2 loaf pans and baked for about an hour and it was delicious!!

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REDZRYD

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Reviewed: Jul. 29, 2009

Absolutely gorgous! Thanks for this recepie. I was looking for a traditional german recepie for blueberry streusel kuchen, as we picked wild blueberries. In germany these are made with a yeast dough but his cake looked great and had great reviews (it is also easier not to use yeast). I added 150 mls of milk to 300 mls of full fat yogurt as this was what I had. I also made the batter with half wholemeal self raising flour and half white self raising (preference), so ommitted the raising ingredients. I substituted blueberries for the apples, enough to cover the cake in a thick layer and used less sugar for the topping and added a few oats along with the nuts (approx 30 g) Just as well it is a large recepie. Delicious!

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Jasmin B

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Reviewed: Nov. 26, 2008

The only thing I would change about this recipe is to add a bit more apples and not dice them so much but rather leave them more like an apple pie filling. Hint: do not use overly ripe apples as it takes away from the actual apple flavor.

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Desert_Rain

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 20, 2008

Very tasty. But batter was so think that it was difficult to work with -- particularly spreading the second half of the batter over the apples. Also, I prefer my coffeecake to be a bit less like cake and have more of a crumb to it.

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SUNSKI

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Reviewed: Feb. 18, 2008

so good! Will definitely be making this again! Very moist and center was incredible.

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NIKKYD20

Cooking Level: Expert

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Reviewed: Feb. 25, 2007

This was OK. A little too dense and not enough flavor. I definitely would make again, but I would add more apple/streusal layers in between the dense cake. Just a little too heavy for my liking.

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JENSEIDEL

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Reviewed: Feb. 13, 2007

Nice recipe! My husband loves apples, so he dove into it when it was right out of the oven. It was so good; the filling when warm tastes just like apple pie. Next time I'll make sure the filling is completely enclosed in the batter. I had some of the apple filling along the edge, and it stuck in the pan even though I had greased and floured it. This coffeecake has a great flavor. I brought it to my office and got several compliments on it. I'll definitely make this one again. I wouldn't skimp on the streusel - it's the best part, and although this recipe fills the pan completely, I had no problems with it overflowing.

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NewBride

Cooking Level: Expert

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Reviewed: Jan. 1, 2007

I've made this recipe several times already, and I can't believe I haven't written a review. When I don't have yogurt, I use an equal amount of sour cream without any diffference in texture or taste. I've found the best layering method for me is to first place some brown sugar/flour mixture on the batter followed by finely diced apples. I then dot the apples with chilled butter and then top the butter with more brown sugar/flour. I cover this streusel layer with batter then repeat. I always seem to have extra streusel when I follow this recipe so I usually cut the streusel ingredients to about 75% of what the recipe says.

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Betty Crocker

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2006

SERIOUSLY DELICIOUS!

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ALYSSA

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Reviewed: Sep. 28, 2006

I tried it with the apples and it seemed soggy to me so I made it without and it's excellent! I omitted walnuts and substituted sour cream for yogurt.

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AMHMC

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Reviewed: Jul. 26, 2006

It is very good. Nice and moist w/ good flavor. It did fill my bundt pan to the brim but did not overflow during baking...it rose just a little over the edge. I used the full amount of streusel and it was a good amount, but I think anything less than 3/4 would be too little. Mine took exactly 60 min to bake.

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Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA

Living In: Zimmerman, Minnesota, USA

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Reviewed: Jun. 29, 2006

Great cake. I have been making it for about 1 year now and never had a failure. I add some berries as well for that bit of tang. Nothing else is changed. I do ignore the listed cooking temps and times as I know my oven and the type of cake this makes, so can't comment on that side of the process. Fabulously moist and keeps for ages.

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rodigo

Cooking Level: Professional

Home Town: Sydney, New South Wales, Australia

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Reviewed: May 19, 2006

My husband LOVED this coffee cake! It was the best he's ever had. I did use a bundt pan and it came out looking lovely. The layer of apples made it look like it was more work than it was. I'll definitely make this again.

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PAMELADARLING

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Westfield, Indiana, USA

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Reviewed: Apr. 23, 2006

Wonderful results!!! Made this recipe with pecans and used pink lady apples. I also made half of the streusel - just the right amount, I think. Had no troubles fitting all of the batter into my bundt pan. It baked up perfectly! And freezes well for later use.

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kel_klos

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Reviewed: Feb. 9, 2006

An excellent dessert or for coffee time.Ireduced the brown sugar by1/3 and replaced it with brown sugar substitute.Granny Smith wasn't there today so I used Macs.A little too moist for the bottom layer. For best time use I suggest prepping your apples and the streusel mix ahead of time.Took me longer than 30min. to do for the first time.An excellent choice for a winter's day. I will make again.

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gilligan

Cooking Level: Intermediate

Home Town: Sackville, Nova Scotia, Canada

Living In: Lower Sackville, Nova Scotia, Canada

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Reviewed: Feb. 7, 2006

really good, my hubby sat down with the cake plate and a fork and polished about a quarter of it before I stopped him. I made it in a tube pan and baked it for 70 minutes, used french vanilla yogourt and only made half the streudel. and it was great.

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love to cookie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 17, 2005

I tried this recipe today, as I was looking for something unique. Fabulous! At first, I was worried about the topping and overflowing the bundt cake, but it came out perfectly. I used cooking spray and flour to prepare the bundt cake. As another reviewer suggested, I added applesauce to make it extra-moist. Will make this again. I only got to taste a small slice, so will have to make a double batch next time. Thanks for sharing.

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ALISON19

Cooking Level: Intermediate

Home Town: Portsmouth, Ohio, USA

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Reviewed: Jul. 12, 2005

This was absolutely wonderful! Both my husband and I ate it warm from the oven and it can't get any better than that. It's only flaw is that it is just to sweet for me to justify eating for breakfast. We ate it as dessert after dinner. Will probably make as a dessert for a family gathering sometime, but I'll scratch it off my breakfast recipe list.

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JESSEANGELA

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Reviewed: Jul. 9, 2005

Not only was this the best coffee cake I've made, but the best I've tasted! What a wonderful recipe! I love all the streusel! Usually, I end up straying from recipes a bit, but this one's perfect just as it is. After reading some of the reviews I was a bit worried, but I had no trouble with getting it all to fit into my bundt, as others did. Thanks so much for sharing!

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JESSILEE24

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Streusel Apple Coffeecake

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