Fresh or frozen green beans work well in this dish. Use French style beans if you’re using frozen. Greek stew is a recipe I learned from my mother when I was a child and have since passed on to my children. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 8-inch coffee cake |
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ¼ cup unsalted butter, softened
- 1 large egg
- ¼ cup sour cream
- ¼ cup vanilla yogurt
- 1 teaspoon vanilla extract
- 2 cups diced Granny Smith apple
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons unsalted butter, cut into small pieces
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and generously flour an 8-inch square baking dish.
- Make the cake: Stir flour, cinnamon, baking soda, and salt together in a bowl.
- Beat brown sugar and butter with an electric mixer in a large bowl until light, fluffy, and noticeably lighter in color. Mix in egg, then mix in sour cream, yogurt, and vanilla until well incorporated. Gradually mix in flour mixture, then fold in apples. Pour batter into the prepared baking dish.
- Make the topping: Mix brown sugar, flour, butter, and cinnamon together in a bowl with a fork until crumbly. Sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack.
- If you don’t have vanilla yogurt, add 1/4 cup more sour cream or Greek yogurt to the recipe with a dash more vanilla.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 236 mg |
| Sugars | 24 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Came together quick and easy. Turns out, 1 large Granny Smith apple is close to 2 cups diced! I didn’t have any sour cream or vanilla flavoring, so I doubled the greek yoghurt and substituted almond flavoring. Also I added 1/2 c chopped walnuts over the top before baking. Absolutely FANTASTIC!
Followed recipe exactly. It was great . I’ll be sure to make it again. Thanks
I’ve made this so many times. I’m here again making it and finally thought of writing a review on this irresistible apple coffee cake. One complaint is I eat too much of it. This is delicious , don’t second guess anything just make it and it won’t disappoint!
Delicious and moist. Used Braeburn apples which are not as tart as Granny Smith. I made a last minute addition by lightly sprinkling raw oatmeal on top just before putting on the topping. For the topping, I put the butter to be used in the freezer before starting for ease of use in dicing the butter and sprinkling the topping.
Very good. Next time I will add some toasted nuts, personal preference. But it’s still delicious without them. Thanks for the recipe.
It may take a little bit to prepare cutting peeling the apples but it’s worth every minute it is delicious and can be doubled no problem
Made this exactly as written. It was excellent.
Love this cake. It is very moist. Instead of sour cream I used all plain Greek yogurt which added a tanginess to the cake. The apples were cut early in the day, and I squeezed a lemon over them to prevent them from turning brown. And, I baked it about 50 minutes which helped keep the topping crunchy. Will definitely make again.
I’ve made this three or four times now. The only change I made is that I use plain Greek yoghurt and macintosh apples.
Great coffee cake with nice flavor. I used double the sour cream and added a little extra vanilla because I didn’t have yogurt but otherwise followed recipe. Used a combination of apples (Macintosh, Cortland mostly). A great way to use up extra apples!
Cake turned out very well and is delicious. I used double sour cream because I didn’t have vanilla yogurt. Minor changes I made: used only 1/2 cup of brown sugar for the cake batter, added 1 cup of chopped walnuts, buttered and floured the baking dish instead of using cooking spray and baked it for 45 minutes. Like the balance between cinnamon and apple flavor. If you like a very strong cinnamon flavor, you could add an additional teaspoon to the batter. Recipe could easily be doubled for a 9″x 13″ pan. Make sure butter is very soft/room temperature for it to blend easily with the other ingredients. If you are looking for an apple cake with a substantial layer of plain cake topped with apples, this is not it. This cake is the type where the apples are diced and mixed with the cake batter. However, the amount of cake batter is minimal – just enough to hold everything together, resulting in a lot of apple in every bite. Could be served with a dollop of whip cream. Topping might be better by substituting the flour with oats. Might try it next time. Another possibility would be instead of or in addition to adding walnuts, try adding 1/2 cup of raisins that have been soaked in water or rum. So many possibilities. This receipe is a definite keeper.
Made this cake and it’s very yummy. I doubled the recipe and baked it in a bundt pan for 45 minutes. Moist cake with plenty of apples, Delicious.
I love this cake!! I baked it 15 minutes longer than the max of 40 listed in the recipe. The oven was well pre-heated too. Not really an issue. Just a comment. I added 1/4 cup of toasted pecan pieces into the batter. I’m really enjoying their crunch. I used all sour cream and added an extra 1/2 tsp of vanilla. I am a happy camper for sure!
Delish! The Vanilla Yogurt really topped it off. Easy to prepare. Fast to disappear!
Very tasty. I also like a lot of apples. I sprinkled some walnuts on top. Nice and moist.
Adding more spice and using Cortland apples, it was the best coffee cake ever.
I’ve made this cake many times and it’s beautiful! My husband’s favourite.
Amazing recipe! Cut back the brown sugar to 1/2 c. and used 1/2 c. Greek yogurt in place of 1/4 sour cream and 1/4 c. yogurt. Added walnuts – because apples and walnuts go together! I doubled the recipe and put in an 8” square pan. Baked 40-45 min. Good with vanilla ice cream as a dessert.
Absolutely delicious!! Had one of my friends going back again and again.
Everyone at work raved Soft heavy chewy and Camry at the same time with a nice crunchy crust. Delicious and feels healthy. Follow recipe exactly and used Bundt pan. Added 10 min cooking time. Pics posted
This cake is moist and totally delicious.