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Apple Coffee Cake

Rated as 4.78 out of 5 Stars
31

"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 265
  1. 322 Ratings

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    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

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...

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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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...

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.

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'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 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'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...

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...