Apple Coffee Cake
Total TimePrep: 20 min. Bake: 30 min. + cooling
Makes2 coffee cakes (9 servings each)
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I made this using butter instead of shortening and it turned out very good. The whole family liked it.
Really good. I made a few changes, but the basic recipe was excellent. Use 1/2 AP and 1/w white whole wheat flour. I also replaced sour cream with greek yogurt. finally, I did not peel the apples. just chopped them up. I had several varieties and ended up using 3 different varieties. Used pumpkin pie spice as that is what I had. Light, moist, flavorful. I baked it in my toaster oven, and it came out fine. Thank you very much. I made it is two layers, putting in half the batter, then 2/3 of the strudel and nut topping, then batter, then the rest of the topping. So Good.....
Haven't made this but it is the exact recipe U use for my coffee cake minus the apples and it is delicious!! Will definitely make this as I am sure with the apples it will even be better.
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I make this with butter, toss the walnuts into the batter, and add cinnamon and nutmeg to both the batter and crumb topping. Solid 5 stars with modifications!
This is a wonderfully moist and very delicious breakfast cake.
This coffee cake didn't work for me. The bottom got soggy even after I tossed flour in w/chopped apples they still sunk to bottom of dish. There wasn't enough topping
I made this wonderful coffee cake for Easter & got rave reviews. Because of peanut allergies that my grandson has, I made one with nuts & one without. He loved the one that had no nuts & took the rest home. After reading the reviews, I made a few changes, that worked well. First, I divided the apples, using more, & put 1 cup into each of the batter, that was in its own dish, & incorporated the batter & apples together. Has anyone tried making this into one coffee cake instead of two? Would this work in a 9 x 13 pan? Thanks for the great recipe Dawn.