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!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
8
Yield:
1 8-inch square cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.

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  • 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.

  • 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.

  • 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.

  • 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.

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

275 calories; protein 3.6g 7% DV; carbohydrates 41.4g 13% DV; fat 11g 17% DV; cholesterol 46.9mg 16% DV; sodium 235.7mg 9% DV. Full Nutrition

Reviews (405)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/23/2014
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 small and coat with squeezes of fresh lemon juice, which adds a lovely touch to the flavor. I agree w/ another reviewer here who said this recipe is too sweet! Half the brown sugar - I used 3/4 cup for a double recipe & it was still sweeter than I would have wanted for breakfast. I used sour cream plus a fatty plain Greek yogurt (Fage), adding a bit more vanilla. Delicious. Recommend the granny smith apples as the recipe indicates. I forewent the crumble & dusted with powdered sugar instead. Read More
(88)

Most helpful critical review

Rating: 3 stars
09/17/2016
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 doubled the recipe and added walnuts too. All said and done...it was delicious. Can't wait to try it as written! Read More
(7)
489 Ratings
  • 5 star values: 413
  • 4 star values: 59
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
09/23/2014
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 small and coat with squeezes of fresh lemon juice, which adds a lovely touch to the flavor. I agree w/ another reviewer here who said this recipe is too sweet! Half the brown sugar - I used 3/4 cup for a double recipe & it was still sweeter than I would have wanted for breakfast. I used sour cream plus a fatty plain Greek yogurt (Fage), adding a bit more vanilla. Delicious. Recommend the granny smith apples as the recipe indicates. I forewent the crumble & dusted with powdered sugar instead. Read More
(88)
Rating: 5 stars
06/20/2013
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. Read More
(70)
Rating: 5 stars
04/27/2014
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 tried it... My husband and family love it!! Thanks for sharing it Nancy!! Read More
(65)
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Rating: 5 stars
02/02/2014
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 juice from 1/2 lemon before adding to the batter. A word of caution: don't over mix the dough as that can lead to a tough texture; mix the dry ingredients well, mix the wet ingredients well, and then gently mix the whole thing just until everything is incorporated. Thanks for this great recipe, the kids are already asking me to make it again! Read More
(49)
Rating: 5 stars
01/02/2016
We have a B&B and bake sweet breads and coffee cakes daily. This just got added to our regular rotation. Over the top good. Made the following changes. Used all yogurt, omitting the sour cream. Increased the cinnamon to 2 tsp adding one to the flour mixture. Extracts are so under-used. I PROMISE you, if you add a teaspoon of apple extract to the batter you will be floored by the result. Read More
(42)
Rating: 5 stars
09/29/2013
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 was very good! So moist and flavorful...I will make it again and again. We took the suggestion of the submitter and put a dollop of yogurt on the top. Read More
(33)
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Rating: 4 stars
03/22/2014
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 sweet - so sweet that next time I will HALF the brown sugar in the batter. I will be making this again! Read More
(31)
Rating: 5 stars
04/24/2014
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 my husband likes copious amounts of cinnamon. I've tried five or six different varieties of apples and all work well. It takes about an hour to bake with all the extra moisture. My three year old loves to help and it is always a hit. This is a simple recipe that is really great! Thanks for this wonderful crowd pleaser with less butter and sugar than other cakes this good. Read More
(22)
Rating: 5 stars
04/24/2014
This is a jaw-dropper. The look the smell the taste is exceptional! It has made it into our recipe books as holiday morning breakfast (every holiday)! The only adjustments I make are minor: whole wheat instead all-purpose flour plain yogurt in place of both vanilla yogurt and sour cream and only 1/2 C. brown sugar in the batter instead of 3/4 C. Thank you for an incredible recipe! Read More
(19)
Rating: 3 stars
09/17/2016
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 doubled the recipe and added walnuts too. All said and done...it was delicious. Can't wait to try it as written! Read More
(7)