Dylan's Apple Cream Coffee Cake

Dylan's Apple Cream Coffee Cake

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"This tried-and-true recipe remains my favorite today. This cake tastes wonderful. The apple filling keeps it moist. Apple Cream Coffee Cake is always on my menu for brunch and good for snacking at any time of day!"
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2 h servings 342 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 342 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 51.2g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Generously grease a 10-inch tube pan with a removable bottom.
  2. Combine rolled oats, flax seeds, and 1/2 cup brown sugar in a bowl. Stir flour, cinnamon, baking powder, baking soda, and salt together in a separate bowl. Beat butter in a third large bowl with an electric mixer until creamy; beat 1/2 cup brown sugar and white sugar with butter until mixture is fluffy, about 5 minutes. Beat eggs, one at a time, into butter mixture, incorporating the first egg before adding the next one. Stir in vanilla extract.
  3. Stir flour mixture into butter mixture in several additions, alternating with sour cream and beating well after each addition, until batter is smooth. Stir 1 chopped apple into batter. Pour half the batter into prepared tube pan and spread 2 apples cut in slices over batter. Sprinkle half the oat mixture over apple slices. Pour remaining batter into tube pan and sprinkle remaining oat mixture over top of cake.
  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Let cake stand in the pan for 30 minutes. Loosen sides of cake with a thin spatula or knife. Let cake cool completely and lift from pan.


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I like the crumb topping and the addition of flax seeds-I am always looking for ways to incorporate the healthy benefit of flax into my diet. A moist and delicious cake-I think my photo is a li...

Delicious! Just made it with some fresh picked red delicious and yellow delicious apples in our springform pan. Our kids love it too! Wonderful crumbly crust!

Made this today for a church breakfast. Turned out lovely and everyone enjoyed it. Dense and flavorful like an old time apple streusel. Added a hint of cloves to the oat crumble(yum). I also coo...

This recipe works well as a bunt, except the crumble topping is too dry. When I make it again, I will put the crumble in the bottom of the pan to absorb more moisture from the cake instead of l...

This is very tasty and moist, but the recipe is fiddly. I did substitute apple pie spice for half the cinnamon, and chopped pecans for the flax seeds. I was worried because it seemed more like...

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