Crunchy Apple Coffee Cake

READY IN: 55mins
Recipe by BakerNurse

This is a recipe from an insert of the Taste of Home Magazine - it's very moist and crunchy with the brown sugar/nut topping. The recipe makes 2 pans, so you can freeze one for later - but I'll bet you eat them both! My coworkers were asking for the recipe after the first bite!

Top Review by krisdecam

I loved this coffee cake! Very moist and the crunchy top was excellent. Next time I will make a little more of the topping because I enjoyed that so much. It was simple to make and so perfect for a fall day. I will be making this again soon!

Ingredients Nutrition


  1. In a mixing bowl, cream shortening and sugar.
  2. Add eggs and vanilla; mix well.
  3. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream.
  4. Stir in apples.
  5. Transfer to two greased 8-inch square baking pans.
  6. For the topping, combine brown sugar and cinnamon.
  7. Cut in butter until crumbly.
  8. Stir in nuts; sprinkle over batter.
  9. Bake in a preheated 350°F oven for 30-35 minutes or until a toothpick inserted near the center comes out clean.
  10. Cool completely.
  11. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator.

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