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You can serve this cake warm with a dollop of applesauce or lightly sweetened sour cream.

Source: Everyday Food, October 2010
Total Time Prep Servings


For the crumb topping

For the batter


Cook's Notes

Store the cooled cake in the pan, wrapped tightly with plastic, up to 5 days.

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How would you rate this recipe?
  • philipparsgmai
    12 JAN, 2016
    This cake turned out great! My brown sugar was all dry and gross, so I melted it in the microwave with a tiny bit of butter and 1tsp of molasses. Then went on to mash it with the rest of the crumb topping ingrts. With a fork. It ended up sinking to the middle of the cake which I like better! The sponge itself is so moist. Not too sweet or rich. Huge success! Thanks!
  • MS11273172
    14 SEP, 2015
    Also can slice into portions, wrap in plastic wrap then freeze for longer storage and freshness.... let thaw and heat in toaster oven (not microwave) for about 5 min on 300....
  • MS11273172
    14 SEP, 2015
    Being a baker's daughter, I had to comment on the finished product (not tried it yet as I have my own).....the cake looked burnt and dry..When you test a cake, it should have a little bit of crumbs on the toothpick, and as soon as the cake leaves the side of the pan it is done... as it cools in the pan it is still cooking... that is the secret to a moist cake... Important oven temp is proper... I usually cook a dense cake like this on a lower oven of 325 if longer than an hour...
  • Marie-Pier B
    13 JAN, 2014
    used pear and walnuts. it's even better
  • KellyGFMom
    11 NOV, 2011
    I just made this gluten free with my own home grown Granny Smith apples, and it was delicious! I replaced the flour with Authentic Foods GF Classical blend, added 1 tsp. of xanthan gum and increased the baking soda to 1 1/2 tsp. Don't flour and grease your angel-food pan. This way the cake rises better. Once the cake cooled, I topped it with a home made caramel sauce creating a Caramel Apple Coffee Cake. It was so good even non-gluten free folks loved it.
  • MS11910975
    27 JUL, 2011
    Seriously good! Dense and moist. Added 1/2 tsp. vanilla and 1/2 tsp. almond extract to batter.
  • pattylilly
    20 OCT, 2010
    I made this in the bundt pan, let it cool as recommended, turned upside down on large round platter to completely cool, then flipped it back so the topping was on top. The office staff loved it
  • shanbojack
    19 OCT, 2010
    This was wonderful! Used my Bundt pan and it came out perfect. Reheats very well for the next day too. I put the topping on top as instructed in the recipe and it was then on the bottom when I flipped it on to a cake plate. Will try am angel food pan sometime too so topping is on top. Everyone wanted the recipe that day! I used toasted walnuts this time because that is what I had on hand. Will make again!
  • adamkuban
    18 OCT, 2010
    What if you're using a Bundt pan for this cake? Would you then add the crumb topping FIRST, pouring in the batter on top of it? (You know, so when you turn out the cake, the topping is now on top?)

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