Fresh Apple Coffee Cake
The cake is so easy to make and rises up nicely. It is sweet and moist from the apples and the crumble topping is wonderful. Perfect for an afternoon coffee break and delightful for breakfast.
Yield: 1 coffeecake, 12 servings
  • 2¾ cup all-purpose flour, divided
  • 2¼ tsp (one package) RED STAR Active Dry Yeast
  • ⅓ cup brown sugar, packed
  • 1 tsp salt
  • ½ tsp cinnamon
  • 1 cup water
  • 2 Tbsp shortening
  • 1 egg
  • 1 cup apples, peeled, chopped or shredded
  • ½ cup walnuts, chopped
  • ⅓ cup brown sugar, packed
  • ⅓ cup all-purpose flour
  • ¼ tsp nutmeg
  • 1 tsp cinnamon
  • ¼ cup butter, softened
  1. In large mixer bowl, combine 1½ cups flour, yeast, brown sugar, salt, and cinnamon; mix well. In saucepan, heat water and shortening until very warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in apples, walnuts, and enough of the remaining flour to make a soft batter. Spread batter in greased tube pan or 9-inch square cake pan.
  2. Prepare Topping: Combine brown sugar, flour, and spices. Mix butter in until mixture is crumbly. Sprinkle topping over dough.
  3. Cover; let rise in warm place about 30 minutes. Preheat oven to 375ºF while rising. Bake for 35 to 40 minutes until golden brown. Serve warm or cold.
  4. Recipe featured at Savoring Italy.
Nutrition Information
Serving size: 1 slice Calories: 360 Total Fat: 14g Saturated fat: 4.5g Carbohydrates: 53g Sugar: 17g Sodium: 270mg Fiber: 2g Protein: 8g Cholesterol: 35mg
Recipe by Red Star Yeast at