Apple Coffee Cake (Classic Apple Dapple)
This apple dapple cake is crumbly, crunchy, and loaded with sweet/tart bites of apple and an insane caramel sauce that sinks deep into the cake, creating a moist and buttery center. Do I have your attention yet? I sure hope so! The next thing you should know: this cake is easy!
The name coffee cake in this case, just means that the cake is great served with coffee, but doesn’t actually have any coffee in the batter. It’s a wonderful after-breakfast or brunch treat.
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It comes together quickly and your oven does the rest. it really is as simple as combing the wet ingredients, combining the dry ingredients, mixing them together, add nuts, add apples, fold and voila! You have a cake! This is perfect for company and makes a wonderful apple coffee cake. It tastes like a wildly delicious breakfast muffin, but made ultra decadent with the caramel sauce. Mmm yum!
This recipe is based on the apple dapple recipe shared by one of my readers, Emma. I looked over the simple ingredients and knew I had to try it when she said “It is a hit among my family and friends.” Emma, it was the same for me! Thank you so much for sharing your version of this Southern classic Apple Dapple Cake!
P.S. Apple dapple cake is traditionally baked in a bundt pan. Sure bundt pans look nice, but I find them so annoying to flip and deal with so I used a springform pan. #keepingitreal
Ingredients for Apple Coffee Cake (Apple Dapple):
3 large eggs, room temp
1 cup oil (extra light olive oil or vegetable oil)
1 cup granulated sugar
2 tsp vanilla extract
3 cups all-purpose flour *measured correctly
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/3 cups walnuts or pecans, toasted and chopped
3 cups (1 lb or 2 large) granny smith apples
*Watch our easy video tutorial on how to measure correctly
Ingredients for Caramel Sauce:
1 cup light brown sugar
6 Tbsp unsalted butter
1/4 cup milk (any kind)
1/2 tsp vanilla extract
pinch of salt
Prep for Apple Coffee Cake:
*Toast and chop walnuts (you want them to cool to room temp before adding to the batter).
*Preheat Oven to 350˚F and grease base and sides of a 9″ springform pan with oil or butter.
*Peel, core, and slice apples into 1/2″ thick pieces
How to Make Apple Coffee Cake (Apple Dapple):
1. In the bowl of a mixer fitted with paddle attachment, mix together: 3 eggs, 1 cup oil, 1 cup granulated sugar and 2 tsp vanilla extract on medium speed 1 minute until blended.
2. In a separate bowl, whisk together 3 cups flour, 1 tsp cinnamon, 1 tsp baking soda and 1/2 tsp salt.
3. With the mixer on, stir the dry ingredients into the wet ingredients until well incorporated. Mix in 1 cup chopped nuts then mix in 3 cups sliced apples (if needed, use a stiff spatula to blend them in well).
4. Transfer to greased springform pan and bake in the center of the oven at 350˚F for 50-55 minutes, or until a toothpick comes out clean. Start making the sauce 10 minutes before the cake is out of the oven (see instructions below).
5. Once the cake is done, poke it all over with a meat fork or large skewer. While still hot and in the baking pan, pour glaze evenly over the surface of the cake. Sprinkle remaining 1/3 cup chopped nuts over the top and give the cake a few minutes to absorb the syrup. Transfer cake to a cake platter (I love these ones from Fiesta) and serve.
How to Make the Easy Caramel Sauce:
1. In a medium saucepan over medium heat, whisk together 1 cup brown sugar, 6 Tbsp butter, 1/4 cup milk, 1/2 tsp vanilla and a pinch of salt. Bring to a low boil and continue to cook stirring gently for 4 minutes. It should be loose and will lightly coat a spoon, since you want most of it to absorb into the cake.
Apple Coffee Cake (Classic Apple Dapple Cake)
Ingredients
For the Apple Dapple Cake:
- 3 large eggs, room temp
- 1 cup oil, extra light olive oil or vegetable oil
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 3 cups all-purpose flour, measured correctly*
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups walnuts or pecans, toasted and chopped
- 1 lb granny smith apples, 2 large apples (cut into 3 cups)
Ingredients for Caramel Sauce:
- 1 cup light brown sugar
- 6 Tbsp unsalted butter
- 1/4 cup milk, any kind
- 1/2 tsp vanilla extract
- pinch salt
Instructions
Prep for Apple Coffee Cake:
- Toast and chop walnuts (you want them to cool to room temp before adding to the batter).
- Preheat Oven to 350˚F and grease base and sides of a 9" springform pan with oil or butter.
- Peel, core, and slice apples into 1/2" thick pieces
How to Make Apple Coffee Cake (Apple Dapple):
- In the bowl of a mixer fitted with paddle attachment, mix together: 3 eggs, 1 cup oil, 1 cup sugar and 2 tsp vanilla on medium speed 1 min until blended.
- In a separate bowl, whisk together 3 cups flour, 1 tsp cinnamon, 1 tsp baking soda and 1/2 tsp salt.
- With mixer on, stir the dry ingredients into the wet ingredients until well incorporated. Mix in 1 cup chopped nuts then mix in 3 cups sliced apples (if needed, use a stiff spatula to blend them in well).
- Transfer to greased springform pan and bake in center of oven at 350˚F for 50-55 min, or until a toothpick comes out clean. Start making the sauce 10 min before the cake is out of the oven (see below).
- Once the cake is done, poke it all over with a meat fork or large skewer. While still hot and in the baking pan, pour glaze evenly over cake. Sprinkle remaining 1/3 cup nuts over the top and give the cake a few minutes to absorb the syrup. Transfer cake to a platter and serve.
How to Make the Easy Caramel Sauce:
- In a medium saucepan over medium heat, whisk together 1 cup brown sugar, 6 Tbsp butter, 1/4 cup milk, 1/2 tsp vanilla and a pinch of salt. Bring to a low boil and continue to cook stirring gently for 4 minutes. It should be loose and will lightly coat a spoon, since you want most of it to absorb into the cake.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This cake was not easy to photograph – it’s not very photogenic so I had to make it two days in a row because I loathed the first set of pictures. I hope these photos do it justice because it really is a very delicious apple coffee cake (A.K.T.S.A – a made up acronym meaning “also known to Southerners as”) Apple Dapple Cake!
Explore More Apple Recipes Here
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
What a delicious cake! I love the flavors, perfect for fall.
I baked it in a bundt pan and added 1/2 tsp nutmeg to the batter (and a sprinkle of cinnamon to the glaze). The batter was very thick, but it baked beautifully, so trust the recipe, Natasha makes fabulous cakes!
That’s great to hear, Nora! Thank you.
This is a goodie, I did mine in a bunt pan, and it turned out beautifully, Thanks again Natasha for another amazing recipe.
That’s great, Becky! Thank you for sharing.
I made this cake yesterday and the cake mix was extremely thick. I double checked and I used 3 cups of Arthur’s unbleached flour. I don’t pack the flour, I scoop and level off with a knife. It came out a bit dense, I baked for 50 min. 🤔 It wasn’t moist at all, what I do wrong? I’ve made several of your meals and they come out wonderful and tasty. This one not so much. I might just throw away as it’s not worth the calories. 🤷♀️
Hi Vlynn, I’m sorry to hear that. The first thing that comes to mind is to check if your baking soda is still active.
Hi Natasha,
I really like your recipes and my family and friends absolutely love them.
We obsessed on your banana bread and apple pie.
I tried your cinnamon rolls once and blue berry muffins, they are amazing.
My question, could we prepare the caramel sauce with white sugar ‘Normal sugar’?
Thanks
Hi Noora! I’m so glad you enjoy my recipes. Thank you.
I think white sugar would be fine.
I love your recipes so much, always loved by everyone, you explain everything so well and it all makes sense… and you are very funny!
Thanks for appreciating what we do, Sarah! I hope you’ll love all the recipes that you will try.
Do you have a recipe for classic coffee cake that’s moist? If so, please share. The one I use tastes good, but is a little dryer than I would like.
Hi! I do not have this recipe, but thank you for the suggestion. I will make note of it and see if this is something we can do in the future.
This cake is incredibly soft and moist, I used a stand mixer and finished off by folding the nuts and apple into the batter by hand. I weighed the ingredients using the metric conversion because I am in Australia, it turned out perfectly. Will be adding this to my baking playlist!
I’m so happy to hear that, Danelle! Thank you so much for sharing that with me!
Why is my apple dapple batter is so thick & it started to burn just after 30 min in the oven & I had my oven on 325 cause my oven get so hot on 350 Dear Lord help me I really thought I would have a delicious cake but all I had was a pan full Of coal
Hi Phyllis, that is very unusual. Does your oven usually run hot? I highly recommend an in-oven thermometer. You can gauge this with an in-oven thermometer to hang in the center of your oven to track the accuracy of the oven. I hope that helps. Also, make sure to bake on regular bake mode and NOT convection.
Natasha, I would be so grateful for metric quantities in this recipe. Tried it but I think I was a bit wrong with the amount of flour. Thanks in advance!
Hi Yulia, I added metric measurements to this recipe and also when measuring without scales, make sure to spoon the flour into a measuring cup then scrape off the top for a level measure. I hope that helps!
Do you have to eat it hot or room temp is ok? How do you store it?
At room temperature is okay. Once it is at room temperature, cover it loosely and store it in a cool, dry place. If making farther ahead of time, refrigerate the cake.
Hi Natasha,is it OK to use Avocado oil for this Recipe?
Thank you.
Hi Svetlana, I haven’t tested this with avocado oil but I don’t see why not. That should work fine.
Do I have to add apples in this recipe or can I leave them out and if I leave them out does it change the consistency? Thank you!
Hi Alyssia, Apple is one of the main ingredients in this recipe! I have tried a substitute for this specific recipe to advise.
The name is called Apple Coffee Cake, but where in the recipe do we put coffee? Or is it called coffee cake because we drink it with coffee?
Hi Dina, it is meant to be enjoyed with your morning coffee (or tea!) but does not actually have coffee in it!
Would be useful to have this tip in the notes just to clarify. We finally decided you might have forgotten to mention the coffee bit and added coffee in our batter.
We were looking for something with coffee and were disappointed to see no coffee in it although the name says apple coffee cake.
I guess such problems are inevitable as you become internationally famous and folks like me from other countries wouldn’t automatically know that the ‘coffee’ reference just means that it should be had with your morning coffee.
Hi Mini, that is a great suggestion and I added that note at the top of the post. Thank you!
Hi Natasha, love your recipes. I have tried many and all of them are just perfect. 😊 😊
For this recipe do you have the measurements in grams/ ml ? I couldn’t find it on the Website.
Hi Nimisha, glad you’re enjoying them. This weight chart can be useful
This cake is INCREDIBLE!!! I normally dont like walnuts, they’re quite bitter, but the cake it’s so sweet it compensates for it well. and the walnut + apple combination = wow. also love how much fruit there is in this cake! although I added 350g instead of 450g.
the only downside is that it completely falls apart when still warm. maybe tomorrow, after a day in the fridge it’ll no longer be a problem. but thats totally my fault, I had to use a gluten free flour, and I used a self raising one for this recipe (so omitted salt and baking soda). maybe I should have added some binder Im not sure, need to read up on that. but anyway, love this cake and will definitely make it many more times in the future even if it keeps falling apart because of GF flour 😀
forgot to add the rating 🙂
Hi Schola, thank you for sharing that with us. I haven’t really tried this using GF flour to advise if that’s really the cause of it but please update us on how it goes the next day. We’re also very curious to know!
Wonderful cake, made it for a friend’s birthday 🎂
Thank you, glad you enjoyed it!
Amazingly delicious!
Thank you!
Absolutely fantastic recipe! Moist nutty, apple coffee cake. I had to finally slap my hand and stop!!!!
Thank you so much for sharing that with me.
It turned out moist, flavorful and absolutely decadent. Baking it in a springform pan allows for a beautiful display on an old board or fancy stand. I absolutely will make again.
Thank you for that great review, LuAnn! I’m happy you enjoeyd this!
turn out perfect and a super hit every single time!!!! moist and flavorful
Thank you for your wonderful comments and feedback, Monda. Appreciate it!
How can you make this eggless
Hi Neha, I haven’t tested this as an eggless cake so I can’t say for sure if it would work without eggs.
My family loved it! Thank you Natasha! You have the best recipes!
I’m so happy you have enjoyed this recipe Yana! Thank you for sharing this wonderful review with me!
Delicious Natasha, I made this wonderful cake today, the caramel sauce is so delicious, It’s a pity that I can’t show a photo here, thanks for the recipe 🥰🥰🥰
Hello Manana, I’m so glad you enjoyed this recipe. You can actually share some photos of your creation on our Facebook page or group.
Hi Natasha, I’m going to bake this cake and I wonder why it is called coffee? You don’t use coffee, do you?:)
Hi Manana, it is meant to be enjoyed with your morning coffee (or tea!) but does not actually have coffee in it!
Taste is there but the batter turned out very dry. I double batches the Carmel syrup.
I think this recipe calls for too much flour.
I read all your tips, I measured everything correctly.
But overall very good! I think next time I’ll add in 2 cups of flour vs 3.
Thanks for the recipe!
Hi Susan, do you think you possibly over-baked? That can cause dryness. Also, make sure to measure the flour correctly. Mis-measuring and compacting can result in 25% too much flour.
Made this cake after a trip to the Apple orchard. Was worried how thick it was while mixing it, but turned out delicious, everyone loved it. Just the right amount of spice, not too sweet, even with the sauce. Will definitely be making it again. Also love how simple it was to make.. it’s an extra bonus. 🙂
I’m so happy you enjoyed that Tasha!
I followed the directions for the apple dapple cake, it looked lovely and came right our of the springform pan. However……it was bland,,,not sweet, at all! Even with the caramel sauce. I love most of your recipes but not this one!
Hi Barbara, I haven’t had that experience to advise. Was anything possibly altered or added in different amounts?
I gave it 3 stars because it was dry for us. Yes, we did the flour wrong by putting measuring cup in jar. If that was it, oops! I felt after tasting finished product, besides being dry, it could have came out before 50 minutes. We used meat fork all over, right after it came out, sauce was ready, but did not soak in enough, ran down more on the sides. So, we will try another apple something, Soon!
HI Pat, If you give it another try measuring correctly, I’m certain it would make all the difference.
We agree, plus we think we will use oil for the pan, not butter, and measure correctly….it has been better since we first tried it! Thanks
Big storm brought windfalls do I used them in your Apple Dapple cake. Love. It.
I’m happy you enjoyed that Maureen! I hope all is well after the windfalls!
Apple cake looks amazing, will make it tomorrow. Can I put merengue on top, instead of caramel souse?
Hi Svetlana! I haven’t tested that to advise. If you experiment please let me know how you like that.
So good! 👍❤️ I love you’re recipe because it’s easy to follow. I followed the steps and it was perfect! Thank you!
Super! I am so happy to read your good comments, thank you Michelle!
I tried this three times. The first two times I used 2 loaf pans (a larger and a smaller). It was good except the the source was not absorbed well. I thought it was because the holes were not big enough. So I bought a box of 1/4 inch round sticks just to poke the holes (I could not buy one). Yesterday, I made it for the third time for a party. I had my hope very high and I used a 9″ Bundt pan. Trying to make it prettier, I wanted to use the sauce as glaze. I flipped the cake out of the pan and waited till it was cool to pour the sauce. It did NOT work! The sauce was too watery. It just flowed down the side and not absorbed at all (what a waste. It tasted so good). Worst still, I had forgotten to add walnuts to the batter. So it was a failure. I did take it to the party. And it’s a horrible mistake because my friends were obliged to eat it and praise it but I know it was very dry! I should have either trashed it, or eaten the whole thing myself (and gain a few pounds. It did not taste bad. The part soaked with sauce was especially good).
So here is my biggest question. How to use a Bundt pan for this recipe? Since the bottom of the Bundt cake is on the top when it is served, the source will be poured and the 1/3 C’s walnuts will be spread on a smaller area. Would that be less optimal?
Another question is, what if I simply add all the sauce ingredient to the batter? Without the sauce, the cake will not be as pretty. But it will taste sweeter and more moist. In my three trials the sauce was never absorbed very well. Of course I know my third trial was totally incorrect as the source must be poured when the cake is hot.
You might ask why I don’t use a spring pan. I did use it for my Apple Sharlotka cake and it leaked horribly, so I do not trust the spring pan.
Thanks very much.
Hi, I would encourage you to try the recipe as written for best results before experimenting. I haven’t tried this in a bundt pan so I could only guess.
This cake turned out really good. Trying to step up my baking game and ive tried other recipes from other sites before and messed up on them badly, so i was kinda nervous to make it. But i followed the recipe exactly how it says to online and it looks and tastes really great.
That’s awesome! I’m happy to know that the end result turned out really great for you. I hope you love every recipe that you try!
Made this coffee cake today, followed all directions and it is wonderful. Wouldn’t change a thing. Also very beautiful, looks just like the picture.
I’m so glad to hear that, Brenda! Thank you for that awesome review!
Hi Natasha, how do you recommend storing this cake overnight? Room temperature or fridge? Thank you so much!
Hi Liliya, if it is just for a day, keep it at room temperature. Once it is at room temperature, cover loosely and store in a cool, dry place. If making farther ahead of time, refrigerate the cake.
Thank you so much Natasha! Absolutely delicious cake just yummmmy. No leftovers lol that’s how good it is. You are an amazing cook! Love your recipes.
That’s so great! It sounds like you have a new favorite!
This cake is soo good! My family doesn’t love chunks of baked apples so I shredded the 3 apples instead and it turned out amazing! I would say it tastes very similar to a banana bread. Very tasty, thanks for the recipe!
That’s a great idea, Olesya! Thank you so much for sharing that with me.
@ Olesya…Same here! I LOVE baking with fresh apples, BUT cannot stand chunks. They’re usually not done enough, but even when they are, I simply do not like chunks! Grating the apples has been the greatest “find”!!
i would like to bake this cake tonight to serve tomorrow night. is it okay to add the caramel tonight while it is warm and let it sit until tomorrow, or do i add the caramel tomorrow?
Hi Dawn, if it is just for a day, it would be safe at room temperature. Once it is at room temperature, cover loosely and store in a cool, dry place. If making farther ahead of time, you would want to refrigerate the cake.
And do I add the caramel right out of the oven as in directions or do I wait until I am serving it? I ended up baking it now and I am serving at 6pm. Is it best to put the caramel in and let it sit like that for a few hours?
Hi Dawn, “While still hot and in the baking pan, pour glaze evenly over the surface of the cake. ” We do it right away so some of the caramel goes into the cake and it ends up very flavorful and moist.
Good, but was dry. Not sure if it was supposed to be like this but I would prefer it to be a bit more moist. Other than that would try it again…
Hi Natasha, I am wondering if I could make the cake the night before and then warm it up in the morning and pour the caramel on top of it? Do you think it will still be good?
Thanks!
Hi Tatiana, we like it fresh but I think that should work! If it is just for a day, it would be safe at room temperature. Once it is at room temperature, cover loosely and store in a cool, dry place. If making farther ahead of time, you would want to refrigerate the cake.
I don’t have granny smith. If I use other apples a little sweeter, should I reduce the sugar in the cake?
Hi Tanya, other apples will work just fine 🙂
I’m wanting to make this cake right now for my husband’s birthday. However, I checked for my brown sugar and all I have is the pourable light brown pure cane sugar. Will that be okay?
Hi Tressa, I honestly have not tried it with pure cane sugar rather than brown sugar so I’m unable to advise. They are definitely made to have different textures and effects on baking. If you experiment, let me know how you liked the recipe.
Hi Natasha,
I want to make this cake but I’m wondering if I can somehow add Rum to it and if so, where can I incorporate it?
Thanks in advance!
Hu Jules, I haven’t tried it with rum so I’m not sure how that would meld with the other ingredients. I wish I had a better answer but I just haven’t experimented with that. If you try it out, let me know how you like it 🙂
Hi Natasha, I just made this and the dough is so dry. Are you sure we have to use 3 cups of flour?
Hi Kristina, I haven’t had that happen, did you make sure to measure flour correctly, spoon flour into dry ingredients measuring cup and level off the top. If you push your measuring cup into your flour bin to fill it, you will get substantially more flour. Here’s a link with more on that.
I just can’t get a springform to like me, can I make this in 8×3 round or even in 13×9?
Hi Sam! It needs to be a taller pan (about 3″ walls) which is why I recommend a springform. A bundt pan would work as well – it’s just more difficult to remove it from a bundt pan.
A tube pan is usually what we Southerners use for the Apple Dapple cake. If you use a bundt cake pan, when you turn the cake out, it will be upside down.
Thank you for sharing that with me!
trying to make this cake at the moment. still in process but it smells amazing already. question regarding baking soda. i noticed you didn’t specify if it needs to be mixed with lemon juice or something else to “activate” it. is that presumed in your recipe or should the baking soda be added dry (which is what i’ve done but it doesn’t look like the cake is rising). thank you!
Hi Katie, pre activating it is not necessary in this recipe but it is important to whisk it into the dry ingredients so it rises uniformly. Also, make sure your baking soda is not expired and is still active.
This cake turned out yummy, perfect with the caramel sauce👌🏻
I’m glad you like it, adding caramel sauce sounds amazing! Thanks so much for sharing Tatyana! 🙂
Been waiting for an opportunity to make this – made it first thing this morning for lunch guests, and it turned out wonderful! So moist, and very tasty, everyone had seconds!
I’m happy to hear the recipe is such a success! Thanks for sharing your great review Charlane!
Dear Natasha’s kitchen,
This Apple Coffee Cake I made from your website turned out great, even when I used 6 small eggs instead of 3 large eggs. I am thankful for many things including your website because my family members has a chance to use your recipes to make what we tried before that we like and to make what we want to try. God bless your family and Happy Thanksgiving.
Hi Tanya, thank you so much for your thoughtful comment. It sure blesses me. Have a happy and blessed Thanksgiving and God bless your family also!
I find it funny how everyone is asking about the missing coffee ingredient. Coffee cakes don’t actually have ‘coffee” in it.
I just made this cake and realized that there is no coffee in this “Apple coffee cake” 🤔😜
Hi Irina, it is meant to be enjoyed with your morning coffee (or tea!) but does not actually have coffee in it :).
Hi Natasha
Seems like a great recipe. But i couldnt find the coffee in the ingredients. So why is it called a coffee cake?
Thanks
Hi Sady, it is meant to be enjoyed with coffee cake 🙂
Just baked today , cake is yum , The only thing i thought 3 cups of flour was too much, i could see the batter getting waaay too thick but as in the recipe there was a star on top i thought i better follow it and i shouldnt have as it turned out to be too dry and i had to use more of the caramel sauce to make it moist .
Hi Dina, Ay ya yay!! I added the asterisk but forgot to give instructions on what “measured correctly” means! So sorry I missed that. I added that just under the list of ingredients to read: “To measure flour correctly, spoon flour into dry ingredients measuring cup and level off the top. If you push your measuring cup into your flour bin to fill it, you will get substantially more flour (I have weighed and tested this theory”
Hi Natasha,
Thanks for your wonderful recipe, I’ve made a number of your cakes and they are all delicious!
I have a question: what can I use instead of walnuts/nuts in this cake? Want to give it to my baby to try, but he hasn’t had nuts yet.
Thanks!
Oxana, you can just omit them.
Hi Natasha, i wanted to make this cake but i only have an 11 inch springform pan. Would i need to adjust the baking time? Thank you:)
Hi Alla, I haven’t tested it in an 11″ springform but yes it probably would bake faster in a larger pan since it won’t rise quite as tall.
This recipe is very easy to make. The taste reminds me of my favorite childhood lollipop “Caramel sour green apple”. Highly recommend!
YUM! I remember those! Thanks for sharing your review Lidia 🙂
I tried this recipe, my family just absolutely loved it !! thanks for sharing.
You’re welcome Galina! I’m happy to hear your family enjoys the recipe as much as mine does! 🙂
made it in a bunt cake pan. was so nice and delish. I didn’t have brown sugar so i didn’t make the sauce. i used dulce de leche and heated it up. was soo good. just a perfect balance of sour apples and sweet caramel.
That sounds good too! Thanks for sharing Tatyana!
Natasha, thank you so much for the lovely recipe. It was so easy and so yummy cake. I wanna make the chocolate cake for my son birthday but I only have frozen raspberry in hand. Can I use it for the syrup? Thanks in advance.
Hi Kim, I’m so glad you enjoyed this recipe! Which chocolate cake are you referring to? If it is the chocolate prague cake, that should work fine 🙂
Natasha,
I tried making this cake, but in a traditional bundt form (don’t have a spring form pan). It came out pretty dry and super crumbly inside.. (I did add the sauce on top).. what did I do wrong?
Thanks! Live your recipes btw!!
GB 🙂
Hi Galina, it might have been over-baked due to the bundt pan – since heat circulates in the center of the cake and not just on the outsides. That is the only thing that comes to mind as to why it would be dry and crumbly. Normally, it comes out very soft and a little moist from the apples.
So delicious! I omitted the nuts but it was still amazing. It was a big hit with the whole family. Thank you!
Gina, thank you for sharing such a nice review on the cake 😁. I’m glad everyone loved the recipe.
Can this be made ahead a day? If so how do you store it?
Hi Debbie, if it is just for a day, it would be safe at room temperature. Once it is at room temperature, cover loosely and store in a cool, dry place. If making farther ahead of time, you would want to refrigerate the cake.
Glad I read this, I had the same question 👍🏼
Thank you Natasha !! It is really delicious and easy to make. May God bless you and you family!
I’m so happy you enjoyed it!! 🙂
Hi Natasha! I was planning on baking this cake. Will a normal pan work or is it necessary to use a springform pan? 🙂
It needs to be a taller pan (about 3″ walls) which is why I recommend a springform. A bundt pan would work as well – it’s just more difficult to remove it from a bundt pan.
BTW, I think you did a wonderful job taking pictures of the cake. That was one of the reasons I decided to try making this.
Deeeeeeelish!! I had so many apples and this was such a tasty way of using a couple of them! Definitely worth buying more apples to make this again. I love the caramel infusion! 😍 Thank you for sharing the recipe!
You are very welcome Viktoriya, thank you for such a nice review on the recipe 😁.
Another amazing recipe! I dropped it off for the teachers at the school my husband works at and they all loved it! While mixing the batter it took a bit of arm strength 🙂 but turned out light and not at all too sweet. I really appreciate that incan always trust your pastries will be just the right sweetness. Delicious!!
Thank you Marta, I’m so happy to hear that 😁.
Omg apples and caramel mmmmm what could be better definitely gotta try thanx tons for always keeping all of it up to date luv cheers
Thanks Tzivia! 🙂
Delicious cake! Just made it today and everyone loved it,especially my husband. Except I used 2.5 cups of flour and 2 teaspoon of baking powder . This recipe is great, thank you Natasha!
I’m so glad you liked it! 🙂
Hi Natasha!
The name of this recipe is Apple Coffee Cake… But in the recipe it’s self there’s no coffee mentioned. Is the cake supposed to have a coffee flavor to it?
Hi Viktoria, it is meant to be enjoyed with coffee, I know the name is deceiving! I hope you love the recipe.
Thank you! I’ll definitely try it!
Wow this cake is bomb.com!! Love it! I will definitely be baking it again! Just wish it was a little more moist on the inside. Mine turned out a little dry, would using less flour like 2.5 cups solve the problem you think?
Hi Sveta, are you using regular US all-purpose flour or Canadian? I have found that when you use Canadian all-purpose flour, it typically requires using less flour in most baking recipes. This is why I use US all-purpose flour because it is more standard in measurements. If you are using Canadian, you might use less flour. Also, try baking it 5 -10 minutes less and you should see a big improvement. It’s done when a toothpick comes out clean. Over-baking will dry out the cake as well. I hope that helps!
This coffee cake looks amazing! I love that sauce you put on top and all of those nuts! Major yum!
Thank you Shelby 😁. It tastes as good as it looks!
Hi Natasha
This lovely cake pics look so yummy n good. Will be baking soon!
BTW, will you be sharing how to bake a moist liquor fruitcake as I hope to bake for coming Christmas!
Thank you for sharing your fantastic recipes.
I’m not sure if this is what you had in mind, but this cake is probably the closest I have to what you’re describing: https://natashaskitchen.com/2013/12/20/cranberry-apricot-loaf-a-keks-recipe/
Hi Natasha
Your apricot cranberry moist cake is really Superb ! I added some golden raisins as I do not have enough apricots!
Everyone loved it in my family even my friends.
Just wondering if I can add some rum to make it into a liquor fruitcake for Christmas.
Looking forward to your kind advice.
Thank you.
Hi there, I haven’t tried it with rum so I’m not sure how that would meld with the other ingredients. I wish I had a better answer but I just haven’t experimented with that. If you try it out, let me know how you like it 🙂
O-M-G! You got my attention! Can’t wait to try this!
I would love to hear the review from you Greg once you’ll make it 😁.
Wow, this looks so yummy and in time for apple season.
Thank you Dee Marie 😁.
I am making this cake today,the caramel looks dreamy!! thank you for another delicious cake perfect for this weather 😉
I hope you LOVE it! 🙂
Wow, I’ve been craving an apple treat lately. Guess I need to make this today!
I hope you love it!! I’ve been craving apples all month as well and they are so amazing for baking 🙂
That is a very yummy looking cake! And I’m with you about bundt pan, I have had more fails of them turning out perfectly than successes…I love the chunks of apple in that cake. I was wondering if I could make this sugar-free because my in-laws have been wanting me to make some coffee cake for them. hhmmm…
Hi Sheila, I haven’t experimented with it being sugar free but I did cut the sugar down to half of what the original recipe called for (using 1 cup instead of 2) and it was plenty sweet. If you test it out that way, let me know how it goes 🙂
Oh ok…I thought it’s the same amount. I will have to give it a try and let you know thanks a bunch Natasha!
p.s. I have just made a Filipino chicken congee (Filipino chicken and rice soup). I know I told you I’d let you know. Oh and 2 coconut desserts/native delicacies as well! 😉
Natasha, I was wondering why it is called coffee cake when there is no coffee ingredients..🤔?
Also, would it work with red apples, like gala?
Hi Ksusha, Coffee Cake usually just references that it is meant to be served with coffee 🙂
FYI: I have seen another “similar” recipe that was on tv & a small amount of coffee was added….reviews were “meh”
Thank you for sharing that with us.
I am making this right now!! we have so many apples. I noticed in the recipe you wrote 6TB of butter but in the directions on the bottom it says 4TB.
Oh goodness, sorry, I forgot to update that from my draft. It should say 6 Tbsp everywhere. It does work with 4 Tbsp and I have tested it that way though, so even if you used 4 Tbsp, you would be ok 🙂
Wow I love how good it looks and making it seems so easy.
Thanks Vicki! It really is a simple cake and I hope you love it! 🙂
Natasha great recipe! Looking forward to making it soon. I have a recipe request for you if possible. I have been looking for a recipe on how to make macaroni poflotskiy and didn’t find a recipe of your blog. Could you post one if you have one? My kids ask for it all the time and only my mommy in law makes it for them. Would be nice to have a good recipe especially since it’s a comfort food and now is the perfect time to indulge on some! Thanks! 😍
We make something similar. I’ll add it to my list to experiment! Thank you for the suggestion!! Does your mother-in-law bake it as a casserole or just stir together on the stovetop and serve?
That would be interesting to hear how you make makaroni posted flotski:)) I usually cook pasta, and brown sausage separately then combine with whatever pasta sauce I have on hand. Always a 15min meal or less;) would love to hear your version!
Thanks for sharing!! 🙂
She said that she makes tyshonka for the meat part (ground pork, salt, pepper placed in glass jars and baked in the oven.) I can’t tell you the exact time of baking the meat but I would assume somewhere between 1-4hours? Maybe more maybe less?! Once the meat has been baked she cooks pasta on the stovetop. Afterwards she adds the tyshonka to the cooked pasta. It’s scrumptious but I don’t know how to make anything like it. How does your mommy make macaroni poflotskiy?
I love making poflitski to use up any cooked/baked chicken we have. I cook the elbow macaroni per directions. While that is cooking, I shred the cooked chicken by knife (or traditional way is to grind it up in meat grinder). Heat up deep skillet with oil/butter, saute onions until transluscent, add the ground cooked chicken, salt and pepper. Once macaroni cooked, drain them, and add to the skillet with chicken and onions. Heat through. Sometimes I add more water if meat was too dry. I love it with pickles or pickled tomatoes. On occasion I even used canned chicken. It’s such an easy way to make a meal. I hope this is helpful
Yes, that is helpful and thank you so much for sharing! 🙂
OMG This looks just heavenly! Thanks for sharing =)
You are welcome Sara 😁. You must give it a try!