Apple Pie Coffee Cake

Makes 1 10-inch coffee cake
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup sugar
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice or nutmeg
  • 1/4 teaspoon salt
  • 2 cups peeled, cored, and thinly sliced firm tart apples (about 1 1/2 pounds)
  • 1 tablespoon turbinado (raw) sugar, for sprinkling on top

Preheat the oven to 375 degrees F (350 degrees if using a Pyrex or dark-finish pie plate). Grease a 10-inch pie plate.

In a medium bowl, combine the eggs, oil, vanilla, and sugar, beating with a wooden spoon until thick, about 1 minute. Add the flour, baking powder, cinnamon, allspice, and nutmeg, and salt. Beat vigorously until the batter has a crumbly consistency, about 1 minute. Fold in the apples and mix until the apples are evenly coated and the batter becomes moist and smooth. There will be lots of apples, held together by a relatively stiff batter.

Scrape the batter into the prepared pan and smooth into an even layer with a metal spatula. Sprinkle the top evenly with the sugar. Bake on the center rakc of the oven 30 to 35 minutes, until the center is firm when gently pressed. A cake tester inserted into the center should come out clean, the top and bottom of the cake should be deep brown, and the apples should be tender when pierced with a knife. Remove from the oven and cool at least 1 hour in the pan on a folded tea towel. Serve warm or room temperature, cut in wedges from the pie pan.

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    12 Reviews
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    Was skeptical before trying this recipe. Most cakes have far more oil/fat/butter than this one does. And, it looked too easy. It was really moist and flavorful. It does need a tart apple. Otherwise, yes, it will be too sweet. Turbinado sugar on top gave it a nice bit of texture.
    This cake is fantastic. I have been making it for years. I use 1/2 Granny Smith and 1/2 Fuji Apples just like I do for my pies. I also use both the nutmeg and allspice. So many suppers, parties, work pot lucks and picnics I have brought this to and everytime someone new tries it, they immediately ask for the recipe. It is fast, simple and unique!
    I had high hopes on this recipe (since it was very easy to make), it didn't turn out good at all. I consider myself a good baker, I bake 2 to 3 cakes a week...but the cake was too moist and a little bit too sweet, even I used less sugar. I'm not gonna make it again.
    Just made this cake for Sunday dinner dessert. Rated highly with a 9.5 from my teenage daughter. I doubled the apples for I had some that truly needed to be used.
    Big hit, added to my recipe card file.
    This cake wasn't as great as I expected it to be. I love the texture, it was perfectly moist, but as far as flavor, it was a bit bland.
    I use Macs and this is a great cake. I highly recomend it.
    This is a great cake to serve for the beginning of the High Holidays... My fiance's family is Jewish, and it's great to have such an easy and light (and pareve!) recipe for dessert after the festive meal. It's not too sweet, not to heavy, and very well balanced and satisfying. Definitely a keeper, and I've made it plenty of times when it's not Rosh Hashanah too.
    This is a great recipe if you're looking for something that's not too sweet. Loved it!
    This receipe was easy to make, and very tasty. I made a follow-up batch 2 days later everyone liked it so much.
    I made a streusel for the topping and it was perfect!
    I'm going to be making this for my son's 2nd birthday cake since we're having a brunch party. It's very tasty and not overly sweet. And it goes great with vanilla ice cream.
    I can't say enough about this recipe. It was so easy and the results are yummy! It's nice and moist. Freezes well. I had tons of apples to use up and pulled this recipe so it was a nice surprise when it went over so well with so many people. My boyfriend even devoured it and he will NOT eat fruit.
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