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
2 cups Bisquick® mix
1/2 cup vanilla yogurt (or 1/2 cup sour cream + 1/2 tsp vanilla)
1 large cooking apple, peeled and thinly sliced (1 1/2 cups)
1/4 cup sugar
1/4 teaspoon ground cinnamon
- Heat oven to 350ºF. Grease bottom and side of springform pan, 9×2 inches, or round pan, 9×1 1/2 inches, with shortening.
- 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.
- 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.
- 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.