Cinnamon Apple Coffee Cake

There's no dough to knead or shape in this delicious coffee cake, and you don't even have to peel the apples.

Cinnamon Apple Coffee Cake


1 (13 x 9-inch) coffee cake 1 (13 x 9-inch) coffee cake


Intermediate Intermediate

Prep Time

1:00 1:00

Bake Time

25 to 30 minutes 25 to 30 minutes

Rise Time

1 hour 1 hour

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  • Dough
  • 2-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup milk
  • 1/3 cup butter or margarine
  • 1 egg
  • Cinnamon Apples
  • 1/3 cup butter or margarine
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 3 cups sliced fresh cooking apples, cored
  • Cinnamon Topping
  • 1/2 cup sugar
  • 1-1/2 teaspoons ground cinnamon
  • 2 tablespoons butter or margarine


  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 1/2 cup flour to make a stiff batter. Turn into greased 13 x 9-inch pan. Arrange Cinnamon Apples (and sauce) evenly over batter; sprinkle with Cinnamon Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375°F for 25 minutes or until done. Cool in pan on wire rack. Cinnamon Apples: Combine butter, sugar and cinnamon in a large skillet. Cook over medium heat until sugar dissolves, stirring constantly. Add apples; cook, stirring occasionally, until apples begin to soften, about 5 minutes. Remove from heat; let cool. Cinnamon Topping: Combine sugar and cinnamon in a small bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

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