Apple-Cinnamon Coffeecake

I used half whole wheat flour, and a really big apple (so it was 1.5-2 cups). I also doubled most of the spices. It was delicious, will definitely make this one again!

I must say this was very tasty. I don't enjoy baking but I tried it as I wanted a freshly prepared "sweet" for a company brunch. It was easy to make and I was very pleased with the results. I will most definitely make it again.

Lovely cake with a great texture and flavor. I cut the sugar by 1/8 cup, made it in a nine-inch round pan, used a honeycrisp apple instead of granny smith, chopped pecans rather than streusel, and added 1/2 tsp. of cardamon. We ate it for desert with a bit of whipped topping. The texture is wonderful, the flavor delicious.

Super easy and so good! You can also put in ramekins and have individual serving sized cakes. Use ramekins and not muffin tins. The straight sides are required to maintain surface tension. Otherwise the streusel topping falls through to the bottom.

Cake was good but somehow it turn out little bit too moist and didnt raised as showed in picture!! Still I think I will give another try for this recipe!

I thought these were wonderful.Tastes good too. www.EntertainingRecipes.org

Holy moley! Totally delicious. Definitely a keeper. I didn't use a granny smith apple and it still tasted great. I also used nonfat milk and it worked fine. We will definitely be making this a lot!

I made a few healthy changes and the cake still came out fantastic. I substituted SIFTED white whole wheat flour for the regular flour and canola oil for the butter. No one could tell the difference! Everyone in my family loved it, especially the kids.

Used 1/2 cup ww flour and 1 cup regular, also cut sugar a little bit. Instead of streusel I used finely chopped pecans mixed with 1 tsp cinnamon and 2 tsps sugar. I baked in round pan for 45 mins. Tastes delicious and looks beautiful. It's still plenty sweet with the topping and yet not too cinnamon-y. Will definitely make again.