Apple Nut Coffee Cake

Easy to make no-knead coffee cake.

Quick Facts

Prep Time: 20 minutes
Rise Time: 1 hour
Bake Time: 30 minutes
Yield: 16 servings



  • 1/3 cup butter OR margarine, melted
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup, dark OR light
  • 1/3 cup chopped walnuts OR pecans
  • 2 small apples, peeled and thinly sliced


  • 2-1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1/3 cup water
  • 1/4 cup butter OR margarine
  • 1 tablespoon Mazola® Corn Oil
  • 2 eggs


  1. For Topping: Combine melted butter, brown sugar and corn syrup in a 9-inch round cake pan. Sprinkle with walnuts. Arrange apple slices over topping.
  2. For Batter: Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water, butter and oil until very warm (120° to 130°F). Add to flour mixture; beat 2 minutes until well blended. Beat in eggs and 1/2 cup flour. Mix in remaining flour until smooth. Spoon batter over apples in prepared pan.
  3. Cover and let rise in warm place 45 minutes to 1 hour.
  4. Bake in preheated 375°F oven for 30 minutes or until golden brown. Cool 15 minutes in pan; invert onto serving plate. Serve warm.