Apple Coffee Cake

Delicious apple coffee cake recipe. Perfect apple cake for the Jewish High Holidays.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Yield: Serves 6.


  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of sugar
  • 1 teaspoon ground cinnamon
  • 5 1/2 Tbsp unsalted butter, room temperature
  • 1 egg, beaten
  • 1/2 cup whole milk
  • 1 medium Cortland or other baking apple, peeled and sliced


1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.

2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.

4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

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  1. Spoon Full

    So where is the COFFEE in the Apple Coffee Cake recipe?

  2. Elise

    Hi Spoon – there is not necessarily coffee in coffee cake. Coffee cake is a type of cake that you would typically eat while drinking coffee in the morning, a breakfast cake.

  3. Audree

    Elise – This looks delicious! I have been looking for a good, traditional kind of cake that could be served in the morning. I’ll try it this afternoon. Thanks so much! Elise

  4. shuna fish lydon

    This is a beautiful New Year’s cake, thank you.

    What did you think of the recipes and commentary by Nigella in this past week’s NY Times food section?

  5. Elise

    Hi Audree – ooo, I hope you like it!

    Hi Shuna – dang! I was in the Boston area last week and didn’t see the Wednesday NYTimes. We get it here, but it gets recycled pretty quickly. I’ll have to see if I can look it up online.

    Update Ah, you meant this week’s! I got it online. Man oh man does that jumbleberry grunt look good, a great summer recipe. Also the Pear and Ginger muffins. Love what she writes about baking – it just isn’t that hard if you follow the measurements properly, at least for simple cakes and muffins. Yummmmm.

  6. Linn

    Really good fall morning cake! The kids love it! Really simple to prepare.

  7. Chrissy

    I made this last night. It was good for dessert and for breakfast today. Very simple since I only had to peel and slice 1 apple and I always have those ingredients on hand. I feel like there should have been more batter though. Next time I make the recipe I will make more batter. I also used brown sugar on top instead of white like suggested.

  8. Stephanie

    I made this cake this evening, and it was delicious and very easy to make.

    I think there was too much sugar on top, though. Next time, I’ll cut the sugar in half.

    Thanks for a great website! This is my new favorite website to get recipes.

  9. Anonymous

    Baked the cake this morning. Delicious! But you definitely need to double the batter. Also, I baked it in a square 8×8 pan which was perfect. I also diced the apple which makes it easier to cut and to eat.

    • koolcooky

      I also used a smaller pan and was very happy with the results. I didn’t double the batter but that would also be a good idea. Good coffee cake. Great taste.

  10. Anonymous

    This is tasty but too sweet for breakfast. Its more of a dessert. And I didn’t even use all of the sugar topping. I’d like to try this again with less sugar, a bit more cinnamon, and perhap half the topping mixture put in the middle with the apples.

  11. Jessica

    Made this recipe this morning and am waiting for it to cool. I can tell it’s going to be delicious, though a bit thin. I used a 9×9 silicone pan and it provided so much surface area that it was a thin layer of batter, indeed. Next time I’ll make it in a smaller dish or I’ll increase the batter. But it’s still gonna be tasty!

  12. Mindy

    I’ve made this a couple of times now, and it always gets rave reviews from friends, family, and co-workers. I use a lot less sugar than in the recipe, and it turns out great! Thanks!

  13. Joanne

    Hi Elise, thanks for this recipe. I made it last evening. My husband loves it. It was so easy and tasted great. Though I used much less sugar than required. About 1/3 Cup for batter and 1/3 Cup for sprinkling. This is a keeper..thanks again. : )

    Note from Elise: I agree with you Joanne, and I’ve reduced the sugar needed in the recipe to 1/3 and 1/3.

  14. Sue

    Great recipe………made it twice and got rave reviews. I’m about to make it again, but make a bit more batter and use vegan ingredients so that my daughter can eat it too. Thanks!

  15. Lupe from Texas

    I made this cake tonight, my little girl loves to help me bake. We had lot’s of fun, and it was very easy to make. It tasted DELICIOUS!!!:)

  16. Anonymous

    Hi Elise!

    I made this for my family to enjoy at a birthday party, and it was wonderful! I also made an experimental one using halved maraschino cherries mixed with the batter, which went over well (though I prefer the apples, personally!) thank you for the great recipe!

  17. Bee

    I’ve been haunting this website for the past few months and I have to say that when I finally tried this recipe out it came out as an incredibly moist yet fluffy cake with an excellent layer of dense fruit that had my friends asking for more. Thank you so much!

  18. Sarah

    I just made this and my mom and boyfriend both raved about it. We almost ate the entire thing before it even cooled down. Thanks for a wonderful recipe! I already have orders to make more tomorrow.

  19. Libby

    Apple Coffee cake was quick, tasty and a delight to serve. I baked in an old tin pie plate,used brown sugar and walnuts, and mixed with apples before adding apples to bottom layer and flattened the apples into the bottom layer with a fork, poured top layer over and added topping with brown sugar, walnuts and cinammon and stirred this in slightly. Also used three Spy apples. I will make this again and again. I sent some to an elderly friend and he asked for more.It was a pleasure to enjoy more of the fruit and less of the cake ingredients. Bakes like a pie. I served with frozen vanilla yogurt.

  20. Agota

    This cake was great! I made it for my husband, but poor thing did not even get a chance to taste it! I ate it all… It was sooooooooo good. Next time I`ll definitely double the batter and reduce the sugar. Thank you for this great recipe!

  21. Natascha

    Do you think that this recipe could use a banana instead of an apple? I was just thinking to change the taste around a bit. Because my family rather into bananas than apples, and the mix is so easy to make.
    Has anyone tried it with bananas before?

    I haven’t tried it with bananas, but it’s a great idea. ~Elise

  22. Natascha

    So I tried the cake with bananas and oh my gosh it was awesome! I recomend it!! just instead of 1 apple use 1 large sized banana and layer them just like you would the apples. it is really good!


  23. preeti

    I am at present having the cake , it turned out very good, I took advice and doubled the batter but kept the sugar quantity same and it has the perfect sweetness. I love your site, tried lots of recipes off it. Thanks for the recipes.

  24. limaygolf

    I also doubled the batter for this recipe and used 6 apples instead of one and added a cup of green rasins since I wanted it to have a lot of filling. I was going to marinate the apple slices and raisins in rum but could not find any so I marinated them in Pepsi and vanilla instead. I used 2 cans of Pepsi and 1tsp vanilla flavoring extract. I marinated it for 24 hours before baking the cake. It actually turned out much better than I thought it would. Adding this much filling did increase the baking time however. After 25 mins the cake batter around the edges was cooked properly but the cake batter that had seeped in between all the apple slices was not. This may however have been due to my oven. I don’t have a proper oven, it’s more of a toaster oven.

  25. Marsha

    HI LIMAYGOLF! Did you really marinate apples in Pepsi and vanilla? Maybe lemon juice and sugar would be better, that’s what we do in Italy. And if you like a lot of tasty filling, maybe you could try and add a few teaspoons of apricot or peach marmalade.

  26. Nupur


    Wonderful recipe. I tried it this afternoon and its just toooooo yummy!!.

    Only thing is that 9*9 tin is a lil too large, considering the batter is not much. So last min i shifted it to a loaf tin and it turned out wonderful.

    Agree that sugar can be less :-)

  27. Abi Jones

    I made this last night and am insanely glad that I read the comments

    -Doubling the batter made the perfect amount of cake for a 9×9 pan.

    -Instead of white sugar for the topping I used brown sugar and cinnamon.

    -On top of that all, I cut up 2 tablespoons of butter and put those bits on the very top layer of cinnamon/sugar topping.

    I also accidentally baked it at 325 for the first 10 minutes and so had to turn up the heat and watch it carefully. Fortunately, the cake is nearly foolproof. The final effect of that brown sugar-butter combo was a craggy, crispy topping and a hearty/thick cake. It came together fantastically so this is a recipe I’ll be holding on to for a long time.

  28. Maggie


    I have made this Apple Coffee Cake once and it turned out wonderfully. But I wanted to follow one of the suggestions of doubling the batter and would like to know what the best way of going about that would be. I tried already once by doubling the measurements of each ingredient but it did not turn out well.

    Hope you can help. Thanks again,

    Hi Maggie, don’t know what to tell you here. I haven’t tried doubling the recipe myself. ~Elise

  29. Sorcha

    Hi there,
    I tried this recipe yesterday for a brunch my husband’s family was holding. It turned out super well. I didn’t double the recipe, I just did two cakes. They were gone within minutes!
    The only change I made was that I used canola oil instead of butter.
    Thank you so much for your helpful recipes!

  30. Maria

    Hi Elise,

    I love your website and all of your wonderful recipes!

    I wanted to make this tomorrow morning, but I only have 2% reduced fat milk. Do you think that will work, or should I just wait until my next grocery trip and pick up a whole milk?

    Should work fine. FYI, what we usually do is add a little cream to our 2% milk when a recipe calls for whole milk and we only have low-fat. ~Elise

  31. Sarah

    Thanks for the great recipe! Peaches have just started coming through our co-op and I couldn’t resist using them instead of apples. Of course, it was a bit gooey, and I substituted ginger for the cinnamon, but this is a versatile, simple recipe that will become a staple around our home!

  32. Devina

    I made this one tonight! Awesome recipe!! I subbed cream for the milk (kids drank all with cereal), which made it sinfully velvety. I also dusted the bottom of the baking pan with vanilla sugar.

    The smell…hard to describe! Thanks!

  33. Ryan

    I La La La Love it

  34. ben

    I thought it was great after I doubled the batter, used vanilla sugar and diced up 2 apples (Granny Smith). Thanks for the recipe.

  35. hfriday

    I love apples and decided to give this a try. However since my husband and I decided to ban some of the good things in life (like butter!) for healthier living, I had to substitute a few things.

    Instead of butter I used apple sauce, instead of whole milk, I used non fat milk and instead of regular sugar, I used brown sugar. This time I had plain flour but next time i’ll probably give whole wheat flour a try. Oh and I had to use Granny Smith because that’s what I had in the fridge.

    I was worried about the outcome with so many substitute but just like someone above said, this recipe is so versatile that it can withhold substitutes.

    It turned out great! It was so good that I can only imagine what the real recipe would taste like (yes i miss butter!) I was hoping to save some for my mom but it seems like i’m going to have to bake another one. Thank God it’s so easy and quick to make!


  36. Cara

    Just made this tasty gem of a cake. I had some caramel bits in the cupboard I thought I would incorporate. Instead of putting the cinnamon sugar in, I sprinkled caramel bit over the apples. They melted nicely around the apples :) I also pressed a few in a design on the top just before baking. It turned out adorably, and delicious!!!

  37. Trudi

    This reminds of the old fashion Apple Tea Cake we have in Australia.. and again it doesn’t have tea in it.. you have in the afternoon when guests come over to have numerous cups of tea..

  38. Martha

    I have to say, the amount of batter this recipe generated wasn’t NEARLY enough to make two layers in a 9″ cake pan. I got one thin layer down, the apples, and then could barely cover half with what was left.

    I salvaged it by dumping everything back in the bowl and adding the ingredients to make half again as much batter, then baking the cake with the apples and sugar/cinnamon all mixed in. It came out well, though could have used a little more time in the oven than what the original recipe called for.

  39. Ana

    I made this cake quite a few times and every time I make it, my flatmates steal a few pieces, so you know it is good!

  40. jdc

    I made this a couple of nights ago and it turned out really well. My husband’s new favorite dessert actually. I’m making another batch tonight. Thank you for another great recipe! ^_^

  41. Shaza

    I stumbled into your site through this recipe — was looking for a good apple pie/crumble recipe to make, and I found this instead. Gotta say, I don’t regret making a batch for my family — it’s an instant favourite. It’s easy to prepare and uses common ingredients, so I can whip up a batch anytime I want. Great recipe!

  42. Anna

    It seems a perfectly wonderful recipe but I had a feeling 1 cup of flour etc. would not produce enough batter for the size of pans recommended. And one apple barely made it. (I use organic apples and they are on the small side). So, adjusted the flour etc. by 1/2 again, and used 2 apples, I would change the topping to a crumble topping (just add some butter and flour to the cinammon and sugar and mix to a crumble), and if you do this, you have to add about 10 mins to the cooking time. Did I say this recipe is flexible too?! Or else, use a smaller pan and all is great as is! In any case this is much MUCH better than Emeril’s version! Good job.

  43. purvis

    Wowwww…. this was crazy good. and easy. Thanks for this! I followed the recipe exactly, and used a Granny Smith apple. I had trouble covering the apples with batter, though.. But it was fine, even when they weren’t completely covered.

  44. JX

    Is it a necessarity to add in milk?
    What is the main purpose for adding?

    I’ve tried the recipe and the cake turns out good. However, the cake texture turns slightly too dry and rough when cooled. (Not warm anymore)

    Liquid content, e.g. milk, seems to affect the ability for the cake to rise, which in terms lead to heavy rough cake that is not spongy and smooth enough.

    Please advise.

    The recipe is what it is, and yes it requires milk. Milk provides liquid, as do eggs, to create the cake batter. As for the particular role in the chemistry of this cake, I’m afraid I can’t help you there. ~Elise

  45. Reta and Laras

    We live in Riga, Latvia where all kinds of good apples are available in the market. Yesterday, we baked this cake using Latvian apples and … it worked! Although, we used less sugar for the cake and no sugar added for the topping. Thanks for this simple and yummy recipe.

  46. Dee

    Hi Elise, I made this cake today but I switched the apple with 3 pears. I added cinnamon to the pear with 2 tsp sugar. Skipped the topping. It was very good. Thanks for the recipe. Also lovvve your blog.

  47. Alicia

    Hi! I just made this this morning! Some things that I noticed – it’s very hard to cream such a small quantity of butter with a mixer – next time I will do it with a fork. 1/3 cup sugar for the topping is WAY too much, next time I will probably use a couple of tbls. I had granny smith apples, and used two small ones, but next time might use as many as four and layer them. The batter is a small amount, yes, but if you properly cream your butter it will bake up fluffy and be plenty. I’m considering substituting some sour cream next time for the milk – I think the flavor would be good!

    All in all, this is a great base, and can be easily altered to add what you have on hand! We will definitely make it again!

  48. Kim

    I had no egg for this recipe so I used a substitute of 3 Tbsp of mayonnaise. Thank you for this simple recipe!

  49. Krystle

    Hi Elise!

    I finally caught up with all my comments/reviews! I just made this cake about an hour ago, and it’s very cute/tasty! I agree with the other commenters that more batter would be better – I actually felt a little anxious as I was trying to coax the batter into covering two layers – but it still turned out fine and looks good.

    Thanks for sharing with us, and thanks for being such a good sport with everyone’s questions, comments, and suggestions! Love your recipes!!

  50. Kelly

    Just thought I’d share that I made this cake gluten- and casein-free, and it was delicious. I used ghee in place of the butter, coconut milk in place of whole milk, and a gluten-free flour mixture. Very good!

    While I agree that the sugar is a little on the decadent side, it does make it YUMMY!

  51. Christine

    Pear season here in Nor-Cal. I substituted pears for the apples. Adding more pears didn’t hurt the recipe. I used 3 medium pears. It was sooo good. Highly recommend.

  52. Briony

    Hi! Just tried this recipe out, only thing I changed was I used brown sugar to sprinkle on the apple slices and on top. The cake was amazing! I will be making this for a brunch I will be hosting this weekend for sure! Thanks for another keeper, Elise!

  53. Cindy

    So delicious that I’ve made three of them in the past two weeks!

  54. Bruna


    This looks delicious! I went apple picking on Saturday so I’ll definitely use my apples on this one. Do you think I could use I Can’t Believe It’s Not Butter instead?

    No idea. I don’t cook with butter substitutes. If you try it, please let us know how it turns out for you! ~Elise

  55. Megan

    Can you put this together at night and bake in the morning?

    No, because the leavening starts activating the minute you put the batter together. If you make ahead and bake in the morning, you won’t get rise you should get from this cake. ~Elise

  56. Jody

    Love this recipe. I made it using windfalls from my parents’ trees – they offload on me and everyone else in desperation this time of year – and after looking at the picture using a shallow pie tin. Certainly the batter was enough for that kind of dish and it made a delicious moist desert cake that was fantastic with cream. I had to try some warm out of the oven before sharing with friends, you know, just in case! Can’t believe the commenter who substituted mayonaise, but there we go. Bring on the cream and butter as far as I’m concerned, after all, that’s why cake is a treat! Thanks Elise, your blog continues to help bring foody joy to my household.

  57. Tomomi

    I have a question about the direction.

    No.4-butter and sugar should set aside instead add them into egg, flour mixture, and milk?

    No.5-When I have to put flour mixture with egg and milk into a pan?

    The bottom of the layers is half of the butter? and The top of the layer is flour mixture?

    Sorry for many question. I love this recipe. But I get little confused.

    Hello Tomomi, you first add the egg into the mixture of sugar and butter. Then you add one third of the flour mixture to the sugar/butter/egg mixture. Then you add one third of the milk. Then you add one third of the flour. Then one third of the milk. Then the rest of the flour. Then the rest of the milk. In question number five, the “batter” is the sugar/butter/egg/flour mixture. Hope that helps! ~Elise

  58. Anne

    Do i slice the apples thinly or diced?

    Sliced, not diced, and sliced as thin as you want. ~Elise

  59. susanjen

    I made this for breakfast and we loved it! I also served this for dessert in the evening with a scoop of vanilla bean ice cream and it was yummy!Its a simple and very easy recipe with all ingredients on hand to make. I did not double batter as others suggested. It came out just fine!! The batter spreads over the top as it bakes. I did use 1/3 cup brown sugar with cinnamon for topping and we found it not too sweet. I also used sour cream with milk and that made the batter moist. thanks for posting this reicpe.I love the simpilcity of this recipe and its yummy too!

  60. Emily What

    I’m thinking about making this with apples and cranberries as a dessert for Thanksgiving. Does anyone know if I should cook the cranberries first, or just add them raw with the apples? I tried this the original way and it was great!

  61. Jules

    I love coffee cakes and this one is my new favorite! I used an 8×8 pan and the batter amount was perfect. The only thing I did differently was to melt about 1/4 c butter and mix it w/ 1/3 c brown sugar and subbed that for the white sugar/cinnamon topping. My mom used to make sour cream coffee cake that way and i’ve always been partial to it. I just put little dollops of it all over the top of the cake, didn’t try to spread it evenly or anything. It came out perfect though! Yum!

  62. Niyati

    Hi Elise,
    I’ve been meaning to make this cake for nearly 3 years now and I finally did it this evening – thank you much more than I can say!! It was an awesome cake and I’m making a batch again tomorrow morning. :)

  63. Christina

    Hi Elise,
    I am a Peace Corps volunteer serving in Mongolia, and once a week I get together with some of my friends (Mongolian and American) to cook dinner. I am the dessert maker, and I am always looking for new recipes. This apple cake is absolutely delicious and easy to make. I doubled this recipe (and did two layers of apples) to accommodate the number of diners, and all was successful.

  64. Catherine Caplinger

    We made this twice already and each time it was a success! My kids do not eat apples but with this recipe, they devour the cake! thank you so much! Easy to make and such a wonderful cake to have with coffee, tea or anything your heart desires! Thank you!

  65. M.J.

    Hey there! I love this cake, it looks and tastes delicious! Thank you for sharing the recipe :) I did encounter a small problem though that I’m hoping someone here can shed some light on. I followed the instructions, but somehow the cake never seems to come out like the picture. The problem is that the inside of the cake seems “doughy” – as if it didn’t bake throughly or something. Here are the things I tried in my several attempts: lower/higher temperature; different baking dish; and just basically tried to follow the tips above as closely as I could….but I still end up with “doughy” center cake :( Any suggestions will be much appreciated!


  66. Harshitha

    The cake looks yummy and recipe simple for a novice like me. You mention just ‘bake’ in all your baking recipes. Can you please specify the temperature that should be set. Also I live in Japan, so the microwave ovens have different settings.

    Your reply is highly appreciated! Thanks!

    This cake must be made in a conventional oven, not a microwave oven. Temperatures are given for all baking recipes, in Fahrenheit. ~Elise

  67. Mymy

    Hello, Elise! I’m a big fan. =)
    Tried this recipe today and it turned out well. Baked it in an 8×8 pan just because that’s what I had. The batter barely covered my apple slices though. Will have to double the recipe next time.
    I have a question though. Would this batter be a good base to hold some other flavor? My sister said it tasted like pancakes, which is not really bad, but I suppose we were just not expecting that. Do you think infusing the milk with say coffee, or more cinnamon would make this taste like a cake than pancakes?
    Much love from Manila!

    Hi Mymy, you could try it with other flavors, I have not. If you do, please let us know how it turns out for you. ~Elise

  68. Harshitha

    Dear Elise,

    Thanks for your response :) .. I don’t have a conventional oven, but only a microwave oven :(.

    Is it a OK to try it out in a microwave oven and do you have any suggestions for doing it.

    This cake cannot be cooked in a microwave oven. ~Elise

  69. Amna

    Thank you so Elise it was really more delicious than I thought and it is so simple and light ..all of my family praised it..although I reduced the amount of sugar and it tasted very nice :) i’m really a great fan to you and your recipes.

  70. Lu

    I just tried this recipe and have to say it was delicious but I wish I would’ve kept reading all of the comments to double the ingredients. It definitely was not enough to make two layers and my cake did not come out as pretty as the picture :(

  71. sophie may chin

    I’m glad to see others had less batter than they expected. I too had trouble covering the top but I was amazed how well it is rising. Its done and cooling a bit before we try it out… I certainly am excited to try it. I thought the idea to add cranberries was wonderful and I’ll probably try it that way very soon. Thanks for posting this cake recipe!

  72. Lulu

    Delicious! Like others, I thought there wasn’t enough batter. It did rise nicely, but it didn’t fill up the standard pie pan that I used. Next time I’ll probably double the recipe. I used the recommended Cortland apples, which have a nice tartness to them. I used a scant 1/4 cup white sugar for the batter, and for the cinnamon sugar I mixed 1 tbsp brown sugar with 1 tsp cinnamon and I didn’t even end up using all of it. It didn’t turn out too sweet and the flavor of the apples really came through. I’m thinking maybe a hint of nutmeg next time? Thanks for this recipe; I’ll definitely make it again. Probably this weekend, actually. :)

  73. April G.

    This was great! I had some sour cream to use up so I mixed 1/2 a cup of it into 1/2 a cup of milk. It was very moist and tender! Next time I think I’ll make a streusel topping, since that’s one of my favorite parts of a coffee cake.

    I don’t know why everyone is saying there isn’t enough batter. I made the recipe as written–except for the sour cream– and mine turned out pretty much exactly like the picture. I used a standard Pyrex pie plate. It’s the perfect ratio of cake to apples!

  74. Sofia

    This was gorgeous! Followed directions to the tee and came out perfectly. Thanks for a great recipe.

  75. Erin

    I’m eating the Apple Coffee Cake as I type this. It was a huge hit with my husband, 5 year old and 18 month old twin girls (who are rather picky eaters). I wouldn’t change anything about it. I will definitely be making this again. Thanks for the recipe!

  76. Sharlene

    Don’t double the batter. I made this in a round cake pan and I was skeptical as I was pouring in the batter, but it turned out to be the perfect ratio of apples to cake.

  77. Carole

    I just put my first coffee cake in the oven. I had to double the batter (I’m using a Paula Deen pie dish) and like others, I didn’t use all of the sugar on top – looked like way too much. I think I’ll try it next time with crumble topping but it sure was simple and I was able to use the last of my sugar and flour without opening new bags!

  78. CatherineH

    oh my goodness.! i just made this cake and ate a slice right out of the oven. so simple to make, and super delicious. thanks for the recipe!

  79. L

    Like others, I thought it might be too little batter but it really is just right. Nice easy and quick recipe.
    I substituted apples for frozen raspberries which turned out delicious! I brought a slice down for my boyfriend but ended up eating most of it….

  80. RasMei

    I’ve been making this for a while now but, never had the time to comment until now. This is so easy and wonderful to make. I used this recipe to make it into cupcakes for the family to take to school and work. Changing it up a bit each time, sometimes I make it with the apples and sometimes I forget about the apples. Either way it is so good that this has become one of the family favorites. Thank you for posting such a great recipe.

  81. Lulu

    I made this coffee cake for the weekend and we all loved it. I added a dash of nutmeg to the sugar mix and used brown sugar instead of white. I also reduced the amount of sugar considerably. Next time I want to try mixing crushed walnuts in with the cinnamon and sugar.
    Thanks for another winner!

  82. phillippa

    I jumped on this bandwagon late, but had to comment. I made this cake this morning, and sent it off with my inlaws. I’m not a very experienced baker and had had some doubts while spooning out the batter – it didn’t seem like it would be enough, was pretty thick and needed to be more spread with my spatula than ‘poured’ to cover the bottom. My concerns were totally needless.

    I had a taste, and the cake was perfect. It was light, fluffy and not too sweet – I didn’t use all of the 3/4 cup of sugar/cinnamon mixture. I probably over-beat the batter a little with my electric beater but it didn’t do any harm.

    Since this mornings cake was given away, I’m going to make another this afternoon with some more leftover apples. I’ll be doubling the batter, and will also try the butter + sugar topping.

    Thanks for another great recipe (I made your banana cake yesterday, and it was polished off by my kids in a day).

  83. Leona Dalavai Scott

    This cake was so yummy and simple, that I ended up making it four times in one weekend — two were for my family of five and two I gave away! I had a bunch of Gala apples that I needed to use so it was perfect. It is easy to make, and my picky toddlers loved it. They even helped me make one and it’s a very kid-friendly dish to make because it’s simple and therefore not hard to mess up. It’s great served warm with a dollop of homemade whipped cream on top and a sprinkle of cinnamon. Next time I’d like to try a different kind of apple. Thanks, Elise, for another great recipe!! Your site is my “Go-to” source for quality recipes on foods of all kind.

  84. Jayne

    Hi Elise, I know it’s been 7 years since you first posted this. But I want to make this into a cupcake. Do you think that can work or is the cake too soft to hold itself up?

    Great question, I haven’t made it for a while so I don’t remember. If you try it as a cupcake, please let us know how it turns out for you. ~Elise

  85. Jessica

    My family loves this recipe. My neighbor just gave me some apples from the orchard and I’d like to make some coffee cakes and freeze them for the winter. I know you said it wouldn’t work to make it the night before because the cake won’t rise properly. If I froze it right away would that help? Have you tried baking it, freezing it and reheating it? Any tips would be appreciated. Otherwise I’ll try experimenting!