Apple Kuchen Coffee Cake

Mmmm… I bought a bag of apples last week. I love fall apple dishes, especially sweet baked apple dishes!  And this recipe proved to be a keeper.

Was the recipe easy to follow?

Yes! It was very easy. Bisquick is seriously sometimes the best thing ever!  Plus my apple peeler/corer/slicer from Pampered Chef makes apple peeling so easy! My springform pan is also about 10 1/2″ instead of 9″, but I felt like the crust mixture was plenty for the bigger pan.

Did the dish taste good?

Yes, it was very very good. I didn’t have vanilla yogurt, so I used sour cream instead, plus added 1/2 tsp vanilla.  Maria loved it, and Chad liked it too!

Would you make it again?

Yes, it was definitely easy and very good!

Apple Kuchen Coffee Cake

1/2 cup sugar
1/3 cup butter or margarine, softened
1 egg
2 cups Bisquick® mix
1/2 cup vanilla yogurt (or 1/2 cup sour cream + 1/2 tsp vanilla)
1 egg
1 large cooking apple, peeled and thinly sliced (1 1/2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon

  1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9×2 inches, or round pan, 9×1 1/2 inches, with shortening.
  2. In medium bowl, beat 1/2 cup sugar, the butter and egg with electric mixer on low speed about 30 seconds or until smooth. Beat in Bisquick. Spread over bottom and 1 inch up side of pan.
  3. In small bowl, mix yogurt and egg until smooth. Stir in apple; spoon over batter in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apple mixture.
  4. Bake 45 to 50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes; remove side of pan. Serve warm.


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