Fall Calls For Cinnamon Apple Coffee Cake

Fall is around the corner, which means Fall recipes are too! Bianca Dodson at the Lenox Bakery created this yummy Cinnamon Apple Coffee Cake recipe using Chino Valley Ranchers Pasture Raised Eggs. Treat yourself with the recipe below:


1⁄2 cup vegetable oil 

1 stick unsalted butter 

1 teaspoon salt 

1 cup brown sugar 

1⁄2 cup sugar 

2 teaspoons baking powder 

1 tablespoon vanilla extract 

3 eggs 

1 cup sour cream 

1 cup milk 

3 3⁄4 cup all purpose flour 


1 cup brown sugar 

2 tablespoon cinnamon 

1 tablespoon sugar 

1 1⁄2 diced Granny Smith apples 


1⁄2 cup brown sugar 

1⁄2 cup sugar 

1 cup all-purpose flour 

1 tablespoon cinnamon 

6 tablespoon butter 

To make the Filling:
In a bowl, mix together brown sugar, cinnamon, sugar and diced apples. Set aside.

To make the topping:
In a separate bowl mix together sugar, brown sugar, all purpose flour, cinnamon and softened butter until crumbly.

To make the Batter:
1. Preheat oven to 350 degrees. 2. In a bowl fitted with a paddle attachment, mix together the butter, oil, sugar and brown sugar until light and fluffy. 3. Add eggs one at a time. Then Vanilla. 4. Measure out wet ingredients in one bowl and dry ingredients in another. 5. Pour in half in dry ingredients, then half of wet ingredients. Repeat until all dry and wet ingredients have been fully incorporated. 6. Grease 2- 8 inch pans or 1 -9×13 inch pan. 


1. Divide half of the batter into the greased pans. 2. Divide filling between both pans if using the 8 inch pans. Pour in the remaining batter. With a knife, swirl the apple filling around to try and evenly disperse the apple filling. 3. Top batter with streusel topping. 4. Bake for 55-60 minutes or until a toothpick comes out clean.