Apple Streusel Cake On Stand
Apple Streusel Coffee Cake
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Streusel Topping and Filling

  • 1/3 cup – packed light brown sugar
  • 2 tablespoons – sugar
  • 1 cup – chopped pecans or walnuts
  • 1 1/2 teaspoons – ground cinnamon
  • 1/2 cup – unsifted Swans Down Cake Flour
  • 1/4 cup – (1/2 stick) unsalted butter, softened
  • 1/2 teaspoon – vanilla extract


  • 4 – egg yolks
  • 2/3 cup – sour cream
  • 1 1/2 teaspoon – vanilla extract
  • 2 cups – sifted Swans Down Cake Flour
  • 1 cup – sugar
  • 1/2 teaspoon – baking powder
  • 1/2 teaspoon – baking soda
  • 1/4 teaspoon – salt
  • 3/4 cup – (1 1/2 sticks) unsalted butter, softened
  • 1 large – Granny Smith apple, peeled, cored, sliced 1/4 inch thick
  • 2 teaspoons – fresh lemon juice, sprinkled over apple slices

PREHEAT oven to 350°; grease (with butter) and lightly flour a 9-inch springform pan.

MAKE STREUSEL TOPPING AND FILLING: Place sugars, nuts and cinnamon in bowl; mix well. Reserve 3/4 cup for filling. Add flour, butter and vanilla to remaining sugar mixture, blending well until the topping forms a coarse, crumbly texture.

PREPARE CAKE: Combine yolks, 1/4 of the sour cream and vanilla. Set aside. Mix together dry ingredients in large bowl. Add butter and remaining sour cream. Mix well. Gradually add egg mixture in 3 batches, beating well after each addition.

RESERVE 1/3 of batter. Spread remaining into prepared pan. Sprinkle with Streusel Filling. Top with apple slices. Drop remaining batter over fruit. Sprinkle with the Streusel Topping.

BAKE until toothpick inserted in center comes out clean, 55 to 65 minutes. Remove from oven; cool on wire rack.

  • Sarah says:

    Hands down the best coffee cake I have ever had. Thank you for this fabulous recipe!

  • Allan Jibben says:

    All your recipes looks very Delicious!! I don’t see any print button. Are your recipes printable?
    Thank you Allan

    • Swans Down says:

      Hi Allan, Thanks for the inquiry. The “PRINT” button is located below the RATE THIS RECIPE feature in the top right corner under the recipe image. Happy baking!

  • Monique says:

    Could this be made with flour if you don’t have (Swansdown)cake flour

    • Swans Down says:

      Hi Monique, Yes you can use all purpose flour in this recipe. Please note that 1 cup and 2 tablespoons of Swans Down Cake Flour is equivalent to 1 cup all purpose flour. Happy baking!

  • Barbara says:

    I don’t have a springform pan – could it be made in a Bundt pan or square cake pan?

    • Swans Down says:

      Hi Barbara, You can certainly use either a Bundt or a square baking pan. Be sure to butter and flour, especially the Bundt, for easy release from the pan. Happy Baking!

  • Pat says:

    Can you omit the sour cream?

    • Swans Down says:

      Hi Pat, The sour cream, or an ingredient of the kind, is necessary for this recipe. You can substitute the sour cream with 2/3 cup yogurt, buttermilk or whole milk mixed with 1 tablespoon of lemon juice. Happy Baking!

  • Goy says:

    This cake’s named “Apple Streusel Coffee Cake”, but there isn’t any coffee appeared in the ingredients, or I misunderstood something. Just wondering since I’d love to try making one. Thanks.

    • Swans Down says:

      Hi Goy, We’re sorry for the confusion. This recipe is for Coffee Cake, a Cake you would enjoy with Coffee. Not necessarily a Cake made with Coffee. Happy Baking!

  • Millie Tyler says:

    My husband and I are enjoying the coffee cake. It’s delicious. I baked it almost the highest amount of time. I may have gotten it too brown but what’s not to love? Apples, pecans, cinnamon and butter is a recipe for success and nothing makes a cake softer and fluffier than Swans. The only thing I did different was use Zero brown and white sugars because my husband isn’t supposed to have sugar.

  • Romanetta Ferguson says:

    I will try this, as I love Swansdown and the cake looks good!

  • Cheryl Cano says:

    So good and easy. Baked it about 55 min.

  • DonnaBetcher says:

    Where can you find it not walMart Target not at home town market either

  • Janet says:

    I bake by weighing my ingredients. How much would your flour weigh in the streusel and in the cake? Thanks!

    • Swans Down says:

      Hi Janet, From our Consumer Affairs Manager;
      1/2 cup unsifted SD = 2.25 unsifted ounces
      2 cups sifted SD = 7 ounces sifted

  • Benita says:

    Looks Delicious, Thanks for Sharing ! I would Love to try this !

  • Highshaw says:

    I made this cake today and it turned out really good and has a great taste but the swirl mixture didn’t appear as the picture (:(

  • Chef James Davis says:

    I will try it, Thanks

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