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Apple Coffee Cake (Classic Apple Dapple)

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

This apple dapple cake is crumbly, crunchy, 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!

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!

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

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

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

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

apple-coffee-cake-classic-apple-dapple

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

apple-coffee-cake-classic-apple-dapple-10

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.

apple-coffee-cake-classic-apple-dapple-14

2. In a separate bowl, whisk together 3 cups flour, 1 tsp cinnamon, 1 tsp baking soda and 1/2 tsp salt.

apple-coffee-cake-classic-apple-dapple-9

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).

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake!

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).

apple-coffee-cake-classic-apple-dapple-11

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.

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

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-12

Apple Coffee Cake (Classic Apple Dapple Cake)

4.9 from 19 votes
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com
Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $8-$10
Servings: 9 " 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
  • 3 cups 1 lb or 2 large granny smith apples

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

Instructions

Prep for Apple Coffee Cake:

  1. Toast and chop walnuts (you want them to cool to room temp before adding to the batter).
  2. Preheat Oven to 350˚F and grease base and sides of a 9" springform pan with oil or butter.
  3. 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 sugar and 2 tsp vanilla on medium speed 1 min 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 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 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).
  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 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:

  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.

Recipe Notes

*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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

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 ?

Apple coffee cake (classic apple dapple cake) is loaded with apple and walnuts. The caramel sauce creates a moist, buttery center. Easy apple coffee cake! | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Tatiana
    January 27, 2019

    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! Reply

    • Natashas Kitchen
      January 28, 2019

      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. Reply

  • Tanya
    January 23, 2019

    I don’t have granny smith. If I use other apples a little sweeter, should I reduce the sugar in the cake? Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Tanya, other apples will work just fine 🙂 Reply

  • Tressa C Moore
    January 10, 2019

    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? Reply

    • Natashas Kitchen
      January 10, 2019

      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. Reply

  • Jules Tur
    November 15, 2018

    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! Reply

    • Natashas Kitchen
      November 15, 2018

      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 🙂 Reply

  • Sam
    October 9, 2018

    I just can’t get a springform to like me, can I make this in 8×3 round or even in 13×9? Reply

    • Natashas Kitchen
      October 10, 2018

      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. Reply

  • Katie
    June 13, 2018

    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! Reply

    • Natasha
      June 13, 2018

      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. Reply

  • Tatyana S.
    January 28, 2018

    This cake turned out yummy, perfect with the caramel sauce👌🏻 Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m glad you like it, adding caramel sauce sounds amazing! Thanks so much for sharing Tatyana! 🙂 Reply

  • Charlane Brown
    November 25, 2017

    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! Reply

    • Natasha's Kitchen
      November 25, 2017

      I’m happy to hear the recipe is such a success! Thanks for sharing your great review Charlane! Reply

  • Tanya V.
    November 23, 2017

    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. Reply

    • Natasha
      natashaskitchen
      November 23, 2017

      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! Reply

  • Yelena
    November 9, 2017

    I find it funny how everyone is asking about the missing coffee ingredient. Coffee cakes don’t actually have ‘coffee” in it. Reply

  • Irina
    October 30, 2017

    I just made this cake and realized that there is no coffee in this “Apple coffee cake” 🤔😜 Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Irina, it is meant to be enjoyed with your morning coffee (or tea!) but does not actually have coffee in it :). Reply

  • Sady
    October 1, 2017

    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 Reply

    • Natasha
      natashaskitchen
      October 1, 2017

      Hi Sady, it is meant to be enjoyed with coffee cake 🙂 Reply

  • Dina
    September 6, 2017

    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 . Reply

    • Natasha
      natashaskitchen
      September 6, 2017

      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” Reply

  • Oxana
    July 28, 2017

    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! Reply

    • Natasha
      natashaskitchen
      July 28, 2017

      Oxana, you can just omit them. Reply

  • Alla V.
    March 23, 2017

    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:) Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      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. Reply

  • Lidia
    March 22, 2017

    This recipe is very easy to make. The taste reminds me of my favorite childhood lollipop “Caramel sour green apple”. Highly recommend! Reply

    • Natasha's Kitchen
      March 23, 2017

      YUM! I remember those! Thanks for sharing your review Lidia 🙂 Reply

  • Galina
    March 21, 2017

    I tried this recipe, my family just absolutely loved it !! thanks for sharing. Reply

    • Natasha's Kitchen
      March 22, 2017

      You’re welcome Galina! I’m happy to hear your family enjoys the recipe as much as mine does! 🙂 Reply

  • tatyana
    February 28, 2017

    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. Reply

    • Natasha's Kitchen
      February 28, 2017

      That sounds good too! Thanks for sharing Tatyana! Reply

  • Kim
    January 15, 2017

    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. Reply

    • Natasha
      natashaskitchen
      January 16, 2017

      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 🙂 Reply

  • Galina Boyko
    December 16, 2016

    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 🙂 Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      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. Reply

  • Gina
    December 4, 2016

    So delicious! I omitted the nuts but it was still amazing. It was a big hit with the whole family. Thank you! Reply

    • Natasha
      natashaskitchen
      December 4, 2016

      Gina, thank you for sharing such a nice review on the cake 😁. I’m glad everyone loved the recipe. Reply

  • Debbie Williams
    November 21, 2016

    Can this be made ahead a day? If so how do you store it? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      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. Reply

      • Nelya
        November 5, 2018

        Glad I read this, I had the same question 👍🏼 Reply

  • Vika
    November 21, 2016

    Thank you Natasha !! It is really delicious and easy to make. May God bless you and you family! Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      I’m so happy you enjoyed it!! 🙂 Reply

  • Bhagyashree
    November 11, 2016

    Hi Natasha! I was planning on baking this cake. Will a normal pan work or is it necessary to use a springform pan? 🙂 Reply

    • Natasha
      natashaskitchen
      November 11, 2016

      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. Reply

  • Viktoriya Cram
    October 29, 2016

    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. Reply

  • Viktoriya Cram
    October 29, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 30, 2016

      You are very welcome Viktoriya, thank you for such a nice review on the recipe 😁. Reply

  • Marta
    October 26, 2016

    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!! Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Thank you Marta, I’m so happy to hear that 😁. Reply

  • Tzivia
    October 26, 2016

    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 Reply

    • Natasha
      natashaskitchen
      October 26, 2016

      Thanks Tzivia! 🙂 Reply

  • Lily
    October 25, 2016

    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! Reply

    • Natasha
      natashaskitchen
      October 25, 2016

      I’m so glad you liked it! 🙂 Reply

    • Sveta
      October 26, 2016

      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? Reply

      • Natasha
        natashaskitchen
        October 26, 2016

        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! Reply

  • October 24, 2016

    This coffee cake looks amazing! I love that sauce you put on top and all of those nuts! Major yum! Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      Thank you Shelby 😁. It tastes as good as it looks! Reply

  • Chew
    October 24, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      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/ Reply

    • Chew
      October 25, 2016

      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. Reply

      • Natasha
        natashaskitchen
        October 25, 2016

        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 🙂 Reply

  • Greg
    October 23, 2016

    O-M-G! You got my attention! Can’t wait to try this! Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      I would love to hear the review from you Greg once you’ll make it 😁. Reply

  • October 23, 2016

    Wow, this looks so yummy and in time for apple season. Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Thank you Dee Marie 😁. Reply

  • Nina
    October 23, 2016

    I am making this cake today,the caramel looks dreamy!! thank you for another delicious cake perfect for this weather 😉 Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      I hope you LOVE it! 🙂 Reply

  • JoAnn
    October 23, 2016

    Wow, I’ve been craving an apple treat lately. Guess I need to make this today! Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      I hope you love it!! I’ve been craving apples all month as well and they are so amazing for baking 🙂 Reply

  • October 23, 2016

    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… Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      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 🙂 Reply

      • October 24, 2016

        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! 😉 Reply

  • Ksusha. A
    October 22, 2016

    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? Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Hi Ksusha, Coffee Cake usually just references that it is meant to be served with coffee 🙂 Reply

  • angelina
    October 22, 2016

    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. Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      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 🙂 Reply

  • Vicki
    October 22, 2016

    Wow I love how good it looks and making it seems so easy. Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      Thanks Vicki! It really is a simple cake and I hope you love it! 🙂 Reply

  • Oksana
    October 22, 2016

    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! 😍 Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      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? Reply

      • Lena
        October 22, 2016

        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! Reply

        • Natasha
          natashaskitchen
          October 22, 2016

          Thanks for sharing!! 🙂 Reply

      • Oksana
        October 22, 2016

        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? Reply

      • oksana
        October 24, 2016

        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 Reply

        • Natasha
          natashaskitchen
          October 24, 2016

          Yes, that is helpful and thank you so much for sharing! 🙂 Reply

  • Sara @ Last Night's Feast
    October 22, 2016

    OMG This looks just heavenly! Thanks for sharing =) Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      You are welcome Sara 😁. You must give it a try! Reply

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