Apple Coffee Cake

This cake is just right for brunch, but is also a nice addition to any fall menu. This recipe is from Sidney Carlisle's article titled Waffles for Brunch.
  • 1 cup butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 carton (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped, peeled apples
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup chopped pecans
  1. Preheat the oven to 350 degrees.
  2. Grease and flour a Bundt pan. Cream the butter on medium speed of mixer. Gradually add the sugar, mixing well. Add the eggs and beat until fluffy, about 2 minutes.
  3. Whisk together the flour, cinnamon, salt, baking soda and baking powder. With the mixer on low speed, gradually add the flour mixture to the butter-sugar mixture.
  4. Add the sour cream and vanilla, mixing well. Batter will be thick.
  5. Use a spoon to stir in the apples, coconut and pecans.
  6. Spoon into the prepared pan.
  7. Bake about 45 minutes, until a wooden pick or cake tester comes out clean. Do not over-bake.
  8. Cool in the pan for 5 minutes and invert onto a wire rack. Drizzle with icing while the cake is still slightly warm.
  9. Makes one cake.

Apple Vanilla Icing

  1. Combine 1-1/2 cups powdered sugar, 2 tablespoons apple juice and 1/4 teaspoon vanilla in a small bowl.
  2. Stir until smooth and drizzle over the coffee cake.

Ready in: 1 Hr 5 Min

Recipe editor Patricia Mitchell

Kitchen Tools You Need