Apple Nut Coffee Cake

Easy to make no-knead coffee cake.






Prep Time

20 minutes

Rise Time

45 minutes

Bake Time

30 minutes


  • Topping:
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup, light
  • 1/4 cup chopped walnuts OR pecans
  • 2 tablespoons corn oil
  • 2 small apples, peeled and thinly sliced
  • Batter:
  • 2 1/4 cups all purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/4 cup corn oil
  • 1/3 cup milk
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 2 egg


For Topping: In a small bowl mix the oil, brown sugar, and corn syrup. Pour into a 9-inch round cake pan. Sprinkle with nuts. Arrange apple slices over topping.

For Batter: Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water, and oil until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes until well blended. Beat in eggs, vanilla, cinnamon and 1/2 cup flour. Add remaining flour and mix until smooth. Spoon batter over apples in prepared pan.

Cover and let rise in warm place 45 minute to 1 hour.

Bake in preheated 375°F for 25 to 30 minutes or until golden brown. Cool 15 minutes in pan; invert onto serving plate. Serve warm.