Randy Mayor; Melanie J. Clarke
12 servings (serving size: 1 piece)

This coffee cake is best served warm. To prepare ahead, cool completely, wrap (still in the pan) in foil, and leave out at room temperature for up to one day, or freeze for up to three months. To reheat thawed cake, unwrap and bake at 250° for 15 to 20 minutes.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, melted butter, vanilla, and egg, stirring with a whisk; add to flour mixture, stirring just until moist. Fold in apple. Pour batter into an 8-inch square baking pan coated with cooking spray.

Step 3

To prepare streusel, combine brown sugar, 2 tablespoons flour, and 1/2 teaspoon cinnamon; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack before serving. Serve warm.

Ratings & Reviews


January 24, 2016
I added pecans and still thought this was just so-so.  Won't make again.

Phyllis1966's Review

January 25, 2015

MaryEliz's Review

September 23, 2013
So easy and yummy! I also added some pecans and sliced almonds to both the cake and streusel. As I have blood sugar issues, I am always looking for desserts that don't need as much sugar as called for. This is one and I will cut the sugar in the cake and topping a bit next time as both were a tad too sweet for us.

SheilasTea's Review

June 30, 2013
Scrumptious!!! My co-worker took it home with her :-/. At least everyone loved it! Definitely a do-over!!!

noelle71's Review

April 20, 2013

Rikked's Review

November 20, 2011
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.

CarolBee's Review

February 21, 2011
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.

EllenDeller's Review

October 25, 2010
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.

lauradiaz's Review

September 04, 2010
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!

Viktorija's Review

June 19, 2010
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!