Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

Inspired by an apple pie dessert, but in a format totally acceptable to eat before noon, this sweet and delicious Apple Pie Coffee Cake recipe will steal the show at brunch.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

bake:
40 mins
total:
1 hr 15 mins
prep:
35 mins
Servings:
9
Yield:
9 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For filling, in a medium saucepan bring apples and the water to boiling; reduce heat. Simmer, covered, about 5 minutes or until apples are tender. In a small bowl stir together 1/4 cup sugar, cornstarch, cinnamon, and nutmeg; stir into apple mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more; set aside.

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  • Preheat oven to 350°F. In a medium bowl stir together 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda. Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture.

  • In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spread half of the batter in an 8x8x2-inch baking pan. Spoon and gently spread filling over batter in pan. Drop the remaining batter in small mounds on top of filling.

  • In a small bowl stir together 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden. Cool in pan on a wire rack.

  • Cover coffee cake tightly with heavy foil and freeze for up to 1 month. To serve, thaw, covered, in the refrigerator overnight. Preheat oven to 300°F. Bake, covered, for 5 to 10 minutes or until warm.

Tips

To make a larger coffee cake, double the recipe and use a 13x9x2-inch baking pan; bake for 45 to 50 minutes. Freeze and reheat as directed, baking for 10 to 15 minutes or until warm.

*

To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts

298 calories; fat 9g; cholesterol 44mg; saturated fat 5g; carbohydrates 52g; mono fat 2g; insoluble fiber 1g; sugars 31g; protein 4g; vitamin a 680.3IU; vitamin c 2.4mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.6mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 126mg; potassium 118mg; calcium 30.3mg; iron 1.4mg.
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