Apple Coffee Cake Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Mar. 8, 2008
This classic coffee cake was delicious. A little too much sugar for the topping (my husband disagreed and thought the amount of sugar was just fine). Would definitely make again! Used butter instead of butter flavoured shortening (just because I didn't have it on hand) and turned out great. My dough was a little dry (could it be because I used whole wheat flour?), so I added about 2 tablespoons of orange juice just to moisten a bit.
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Cooking Level: Intermediate

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Reviewed: Feb. 9, 2008
I substituted butter for the shortening and used a LOT more apples. I used about 6 small apples. The extra apples made the cake really chunky and really good! I put it all in one medium size spring form pan and cooked it for 70 minutes. The cake was absolutely perfect!
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Reviewed: Mar. 23, 2007
Fantastic coffee cake. But could use a drizzle icing.
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Reviewed: Nov. 19, 2006
I've made this recipe 3 times in the past 2 weeks using a stick of unsalted butter instead of butter flavored shortening (I mean, really....) and 2 granny smith apples. The first time I made two small cakes as the recipe directs and took one to my dad. They were good but a bit dry - 5 fewer minutes in the oven and they would have been perfect. The 2nd and 3rd time I used a tube pan w/removable bottom and baked it for 45 minutes. After sliding a long spatula under the cooled cake I was able to remove it from the bottom of the pan and slide it onto a serving dish. I think this way works better - the cake is quite good, my husband loves it for breakfast and I will probably keep it in my rotation.
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29 users found this review helpful

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Cooking Level: Intermediate

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