Streusel Apple Coffeecake Recipe - Allrecipes.com
Streusel Apple Coffeecake Recipe
  • READY IN hrs

Streusel Apple Coffeecake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 or 10 inch Bundt cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan.
  2. To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts.
  3. In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended.
  4. Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.
  5. Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2003

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.

 
Most Helpful Critical Review
Jan 22, 2012

Did not like this at all.

 

82 Ratings

Dec 26, 2004

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!

 
Nov 07, 2003

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.

 
Nov 07, 2003

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.

 
Sep 17, 2003

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.

 
Sep 22, 2003

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!!

 
Sep 17, 2003

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!

 

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Nutrition

  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 68.4 g
  • 22%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 21 g
  • 32%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 234 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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