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Apple Coffee Cake With Brown Sugar Sauce

Apple Coffee Cake With Brown Sugar Sauce

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Gail Law

Gail Law

This is a scrumptious moist apple cake with a really rich caramel sauce. The recipe comes from Newfoundland.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter a 9 inch round cake pan or 9 1/2 inch springform pan.
  2. Using a fork, work flour with brown sugar and butter in a large bowl until crumbly. Stir in nuts. Divide mixture in half. Evenly press half into pan bottom to form a crust.
  3. Stir baking soda, cinnamon, and salt into remaining crumb mixture until blended, then make a well in the center. In a small bowl, lightly beat egg with sour cream and vanilla until smooth. Add to flour mixture, stirring just until combined. Fold in apples.
  4. Evenly spread batter over crumb mixture. Bake until a cake tester inserted into center comes out fairly clean, about 1 hour and 20 minutes. If top gets too brown before cake is baked, lightly lay a piece of foil over top for last 10 to 20 minutes of baking. Cool in pan on a rack. Serve with Brown Sugar Sauce. Cake keeps well at room temperature for a day. Covered, it freezes well and is easily cut while still frozen.
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Reviews

Cinderiel
45

Cinderiel

11/4/2004

Initially, I had reservations about this recipe. I found that the cake didn't require further baking after 45 minutes, so many thanks to all of you that posted the warnings about cooking times. The cake that emerged from the oven was visually tempting, and its cinnamon-vanilla aroma was pleasantly appealing...but when I served it up for dessert, still warm, with ice cream, it didn't go down a storm. Everyone ate it politely, and there were no overt criticisms but not a one jumped at the chance for seconds or even to take leftovers away with them. Disappointed, I was preparing to offer the remains of the cake to the birds the next morning when I popped a morsel of it in my mouth, and then immediately wondered what had happened to the one that I had baked because the bird fodder I had in hand could not possibly have been it!! It had a gorgeously moist and tender crumb and a crust that was both crisp and caramelly at the same time. So, unless the fairies stole in overnight and substituted slices of their enchanted food for my floury stodge, this cake *clearly* benefits from having a night to rest - as do we all! I shall definitely make this one again - but the next time it will be a "make-ahead" cake for brekkie or brunch.

AMYSHALL
24

AMYSHALL

10/18/2003

I highly recommend this cake. It is easy and delicious. I have made this about 4 times and people always want the recipe. I use 3 apples instead of 2. No nuts, just because I don't like them. Reduce baking time to about 1 hour. The sauce is good but I don't always make it. When I do make it, about half the recipe is enough and it is fine without the alcohol if you don't have any on hand.

TMKRCASE
13

TMKRCASE

10/17/2003

Great flavor. Very moist and delicious. I found that it took just under an hour to bake (and even then the bottom was a little overdone).

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