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Apple Coffee Cake

Tart sour cream flavors this moist apple cinnamon coffee cake covered with brown sugar and crunchy nuts. The yield is two pans, so you can serve one and freeze the other for a busy morning or unexpected company. —Dawn Fagerstrom, Warren, Minnesota
  • Total Time
    Prep: 20 min. Bake: 30 min. + cooling
  • Makes
    2 coffee cakes (9 servings each)


  • 1/2 cup butter-flavored shortening
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1-3/4 to 2 cups chopped peeled tart apples
  • 3/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/2 cup chopped walnuts


  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Stir in apples. Transfer to two greased 8-in. square baking dishes.
  • For topping, combine brown sugar and cinnamon. Cut in butter until crumbly. Stir in nuts; sprinkle over batter. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Serve warm or cool completely before serving.
  • Freeze option: Securely wrap cooled coffee cake in foil, then freeze. To use, thaw in refrigerator.
Nutrition Facts
1 piece: 251 calories, 12g fat (4g saturated fat), 36mg cholesterol, 188mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Barb
    Sep 19, 2020

    No comment left

  • KristiBenshoof
    Sep 14, 2020

    I made this using butter instead of shortening and it turned out very good. The whole family liked it.

  • Judith
    Nov 5, 2019

    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.....

  • JoanieK53
    Sep 8, 2019

    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.

  • xoe
    Apr 23, 2019

    @kristinn2006 youre very weird sweetheart can i marry you and your husband sexy

  • Di McCormick
    Mar 18, 2018

    No comment left

  • Donut Queen
    Oct 19, 2017

    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!

  • Willieswifejw
    Sep 15, 2013

    This is a wonderfully moist and very delicious breakfast cake.

  • billieboy57
    Mar 16, 2013

    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

  • charlenepaugustyn
    Apr 13, 2012

    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.