Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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This streusel-topped cinnamon apple coffee cake is a sweet and fruity delight that's easy to make!
Heat oven to 375°F.
Combine all coffee cake ingredients except apple in bowl; stir just until moistened. Stir in apple.
Spread batter into greased 8- or 9-inch square baking pan.
Combine 1/3 cup flour and brown sugar in bowl; cut in 1/4 cup Cinnamon Sugar Butter Spread until mixture resembles coarse crumbs. Sprinkle over coffee cake batter. Bake 28-32 minutes or until toothpick inserted in center comes out clean. Cool completely.
Dietary Fiber: 1g
This recipe came out great, I didn't make it with apple because I didn't have any on hand, so I replaced the apple with a cup of raspberries. I also didn't have any of the cinnamon sugar butter spread, so I just used regular butter and added vanilla to add some flavor to the cake. The topping I added some cinnamon, also had to add more flour and brown sugar because the amount in the recipe didn't make it crumbly. The cake came out really moist and the topping was just right not to sweet but just enough. Will be keeping this recipe, because it makes an awesome base recipe to build with.
This recipe turned out amazingly well! It's a delicious and moist cake with just the right amount of cinnamon for fall. The topping amount could be doubled if you chose to do so, but I sprinkle mine on with my fingers and the entire top does get covered. It's great for breakfast or as a yummy dessert. :)
This is delicious. Will make this again. I agree to double the recipe for the topping.
This is an easy and delicious recipe. The only change I will be making is to double the recipe for the topping.
I made two pans of this coffee cake, one for home and one for work. I followed the receipe to the letter except for adding an extra 1/2 apple because I like a lot of apple in my coffee cakes. The topping did not turn out like the picture on the first one I made. It was not crumbly enough. It still tasted good. I increased the flour to 1/2 cup for the topping on the second one and it turned out great (looked just like the picture).
This recipe came out wonderful! I'd serve this cake for breakfast, brunch, dessert, or any time I have a guest over.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3167
© 2016 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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