12 Reviews

Outstanding coffee cake! I made this last week for my Sunday morning group and they insisted I make it again this morning - it was even commented that this is the best baking I've ever brought - which is saying alot! The first time I made it I substituted vanilla yogurt for the sour cream, which worked out very well. I have to note that the smell while this is baking is absolutely divine! Thanks, swissms, for a new favourite! Made for Sweet Traditions.

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Katzen November 15, 2009

This is a great recipe! Love the flavor with the apples, but I can see it working with almost any fruit. I used 5 small orchard apples for a perfect apple bite each time. Fat free sour cream from Trader Joes also worked well. Thanks swissms!

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PrimQuilter October 07, 2011

This was truly delicious! It came out so moist, not dry and yucky like other coffee cake recipes I have made. I halved the recipe, because I was only feeding my husband, toddler and I, although I did keep the recipe amounts for the crumble topping the same, because I really favor a lot of crumble topping on my coffee cake. I did skip out on the brown sugar glaze, because I was making this at night when I was pretty tired, but the brown sugar glaze would probably have made this even better. This is a recipe I will make again, I probably will not bother with any other coffee cake recipes, this one is my favorite out of all I have tried. Thanks for posting the recipe.

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TexasKelly May 03, 2011

Excellent recipe! I had to put it in a 9x9 pan, though, otherwise it wouldn't have spread into a 13x9.

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MamaGanoush September 11, 2010

We just loved this! I made a few changes to lighten the recipe - I subed 1/2 of the brown sugar with Splenda, used nonfat yoghurt in place of sour cream and added 1 tsp baking powder. I used muffin pans for the batter and made 9 with Rhubarb and 10 with apples. Because I used the muffin pans I only needed half of the topping and used none of the glaze (it would have dripped off). The flavours with both apple and rhubarb were just wonderful and I will definitely make again, I will also make as a regular cake. Made for PRMR Tag

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Deantini January 17, 2010

This is absolutely wonderful!!! I cut the recipe in half for just the two of us. I used a granny smith apple and followed exactly as written. This is so moist and full of flavor!! Thanks for sharing this great recipe!! Made for PRMR tag.

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diner524 January 13, 2010

WOW! This was delicious beyond words! I loved how the brown sugar glaze hardened on top of the crumble topping. Took this to work and everyone loved it. Was also able to successfully make it gluten free and also added 1 T of ground flax seed to the batter. Will definitely make this again. Thanks for posting this swissms! Made for Went to Market Tag.

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LARavenscroft October 18, 2009

This is warm and delicious goodness! We actually had this as a desert instead of breakfast! It is great warm with some vanilla icecream! Thanks for posting!

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~SarahBeth~ October 08, 2009

This recipe is AMAZING!! I have made this twice in the last week because it is so yummy and it never lasts! Our family of three can finish it off in 2 days (2 adults, 1 child). In addition when I make this for my women's group there is never any left at the end of the meeting! Thank you so much for posting this delicious recipe! Moist and superb!

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Deedlebug21 March 17, 2013

This is a very tasty coffee cake. It is very moist. I put the batter in a smaller pan because I thought the 9x13 would yield a flatter cake. I had to bake it much longer but it came out perfect

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La Donna Cucina January 14, 2013
Apple Coffee Cake With Crumble Topping and Brown Sugar Glaze