Apple Nut Coffeecake
A moist, flavorful coffeecake featuring tender apples and crunchy nuts, perfect for breakfast or dessert, with a cinnamon-sugar topping that adds warmth and sweetness.
Ingredients
- 1 cup sugar ⓘ
- 1/2 cup shortening ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla ⓘ
- 2 cups sifted flour ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup sour cream ⓘ
- 2 cups apples, chopped ⓘ
- 1/2 cup nuts, chopped ⓘ
- 1/2 cup brown sugar ⓘ
- 1 teaspoon cinnamon ⓘ
- 2 tablespoons butter, melted ⓘ
Instructions
- Cream sugar and shortening, then add eggs and vanilla, mixing well.
- Add dry ingredients alternately with sour cream, mixing until just combined.
- Fold in chopped apples into the batter.
- Spread the batter evenly in a 9 x 13-inch baking pan.
- Combine chopped nuts, brown sugar, cinnamon, and melted butter to make the topping.
- Sprinkle the topping mixture evenly over the batter.
- Bake in a 350°F oven for 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsweetened applesauce instead of shortening or butter. You can also swap out half of the sugar with honey or maple syrup for a natural sweetness. If you're short on nuts, try using seeds like sunflower or pumpkin seeds for a different crunch. Additionally, adding a pinch of nutmeg can enhance the flavor profile.
Serving Suggestions
This Apple Nut Coffeecake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a hot cup of coffee or tea, making it a perfect choice for brunch or afternoon snacks. Consider serving it alongside a fresh fruit salad for a refreshing contrast or alongside a slice of the Paul Newman Cake for a sweet treat combination.
Storage & Reheating
Let the coffeecake cool completely before storing it. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, simply microwave a slice for about 20-30 seconds or warm it in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Nut Coffeecake contains roughly 699 calories, with 7g protein, 54g carbohydrates, and 49g fat. It is a good source of protein (13% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 833mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples in this coffeecake?
Absolutely! Varieties like Granny Smith, Honeycrisp, or Fuji can all work well. Each will add its unique flavor and texture to the coffeecake. Just be sure to peel and chop them evenly for consistent baking.
Can I make this coffeecake ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Just remember to let it come to room temperature before baking. Alternatively, you can bake it ahead and store it, then reheat slices when ready to serve.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check that all other ingredients, like baking powder and baking soda, are gluten-free to ensure the entire dish is safe for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).