Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

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First, a bit of advice: When making a crumb topping, use firm butter and cut it into the sugar mixture with a pastry cutter. As for this cake, it was entirely too sweet and had a one-note taste (brown sugar. If you regularly enjoy taking a handful of brown sugar and eating it in one bite, you'll love this. I actually love brown sugar in recipes, so I'm surprised to hear myself say that this had way too much of it. That glaze was a BAD idea. If you must try this recipe, do yourself a favor and leave out the glaze. It's just more brown sugar on top of brown sugar, on top of a brown sugar cake. I couldn't even taste any apples in the cake. Buddy Valastro has a recipe for Apple Snackin' Cake, and THAT is a great apple cake. By the way, I am no health-food eater. I love sugary things and sometimes snack on candy all day long. I'm just not a big fan of overly sweet things like buttercream frosting with loads of powdered sugar. I'm more of a cream cheese icing sort of gal.

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This came out great for me. I cooked the dish in a metal square pan in a toaster oven. Took longer to cook but worked fine. And I used margarine instead of butter, and used lots of cinnamon. And I skipped the glaze.

To Emcue: My topping worked out the same, got a little like playdoh so i busted it into little bits. Next time i think I'll make a ball of the crumb topping and grate it over top.

To Momajoy4: Yah different sized apple chunks is good idea. I shredded half the apple and chunked the rest. Worked good for me. All the shredded in the batter asap, with half the chunks. Rest of chunks over top, sparsely. Tasty!

I'm very new to cooking and this recipe worked out great for me. Thanks for posting it!

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Tasty? No, DELICIOUS! And relatively easy to make. I followed the instructions to the letter and it came out perfect with one exception... for the crumb topping, I used softened butter and it just kind of turned into a little mush. I still threw it on top in little pieces and at the end, it baked perfectly. I made the sauce but wasn't too sure about it, so I only drizzled it to half the cake and it was a good add. It gave the cake a little moistness. End result: Deliciousness.

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I made this just like the recipe said. Which, I know, is an oddity. Geez... Anyway- turned out great! My 6 year old asked for 3rds. Which is big considering there's no big fluffy icing. Usually that's all he cares about. It was not complicated at all. In fact, my 6 year old did everything but chop the apples and measure. The only thing I think I'll do differently next time is have some larger pieces of apples and some smaller. I loved getting those chunks because that's what I wanted the cake to be about. Oh and I didn't have to make any changes for our high altitude.

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i added nutmeg and all spice based on the feedback from others that the cake was bland. I doubled the topping and went without the glaze. it was sweet enough without it. vanilla ice cream went very well with it. I used lite sour cream and splenda brown sugar to reduce the calories.

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This was AMAZING!!! Easy too

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My mom and I made this and it was FANTASTIC!! We modified it only slightly by not really waiting for the butter to be soft. (we used it almost frozen,just chopped it up before putting it in the mixer we used fuji apples,dark brown sugar and salted butter. For the crumble we used it straight out of the freezer and grated it turned out even. I will definitely make It again

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The picture displayed does of marbled cake not look like the end results. I followed the recipe to the letter and the cake is not marbled like the picture but brown like whole wheat bread. The cake is disappointingly dry and the crumb topping melted into one blob. Very dissapointed that I wasted so much time and ingredients on this. I will not try it again.

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My house smells great thanks to the cinnamon! I HAVE NOT TRIED THOUGH (still cooling.
If you are new to baking I'd like to mention a few things...
FIRST: For the cake the butter must be softened. You cannot cream the butter and sugar until you first cream the butter alone with a paddle attachment and secondly add the sugar in batches. I first added the butter and sugar together w/ a whisk in my mixer but I quickly realized something was wrong and I wasn't going to get that fluffiness the recipe calls for from the butter and sugar, so I started over!
SECONDLY: In order to achieve the crumminess for the topping, the butter should be cold. Not sure why it says "softened".
THIRD: I wasn't going to make the glaze, based on previews reviews that it might be too sweet, but last minute I made it anyway. what the heck I thought. Only I didn't add to all of it just half so that I can decide which is better for next time!

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I changed this recipe quite a bit to reduce the calories and make it a bit healthier. And it was still excellent. I used one cup whole wheat flour and one cup regular, I used 3/4 cup organic cane sugar and 1/4 cup honey instead of the full sugar amount. I used one cup 1% milk with lemon juice to make buttermilk instead of sour cream. And I left out all the other ingredients! No topping or glaze, sounds boring but it really was still an excellent cake.