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Apple Coffee Cake

Rated as 4.8 out of 5 Stars
20

"This is really easy and so very, very good. I like to add a dollop of vanilla yogurt on top of my piece of coffee cake. Yummy!"
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Ingredients

55 m servings 275
Original recipe yields 8 servings (1 8-inch square cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
  2. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
  3. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
  4. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Footnotes

  • Cook's Note:
  • If you don't have vanilla yogurt on hand, add 1/4 cup more sour cream or Greek yogurt to the recipe with a dash more vanilla. I like to serve each piece with a dollop of vanilla yogurt on top!

Nutrition Facts


Per Serving: 275 calories; 11 41.4 3.6 47 236 Full nutrition

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Reviews

Read all reviews 207
  1. 246 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good! Did not have the vanilla yogurt so just doubled the sour cream! I doubled the recipe and it fit nicely in a 9x13 pan.

Most helpful critical review

I give it three stars because I had to improvise on ingredients. I didn't have butter or yogurt so I used (solid) coconut oil and sour cream respectively. I couldn't wait to see how it tasted. I...

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Very good! Did not have the vanilla yogurt so just doubled the sour cream! I doubled the recipe and it fit nicely in a 9x13 pan.

I love the heavy use of apples in this recipe - don't skimp! If using a Bundt pan, *double* the recipe & bake ~8-10 minutes longer (I went 43 minutes & it turned out perfectly.) Cut apples smal...

This is the best coffee cake recipe I've ever made... since I didn't have sour cream, I just used all yogurt instead of the sour cream, and loved it! I've made it 4 times since the first time I ...

Fabulous! I doubled this for Sunday breakfast and my family of 5 devoured the whole thing by 3pm. I used sucanat instead of sugar and gala apples instead of granny smith, tossing them with the j...

I made this for breakfast this morning and it was really, really good. We have been trying to cut back on our sugar intake, and I should've cut the brown sugar down in this recipe. It was really...

I'm glad to be one of the first few reviewers of this recipe. I have an abundance of apples this Fall and was looking for ways to use them. I made the recipe exactly as it is written and it wa...

I've made this cake about 10 times now for birthdays, special breakfasts and when I need to use up apples. It is delicious! I use more apples (3-4) and cinnamon because I like a lot of fruit and...

I made it yesterday and it came out just delicious! All reviews are always helpful! My only review would be that I wanted to make this recipe double, but only had plain non fat yogur and butterm...

Doubled it for 9x13 pan. Used Coconut Oil instead of butter; whole wheat cake flour instead of white; vanilla greek yogurt for the yogurt. My apples were frozen chunks from the fall with skin ...