I created this Apple Pie Filling Coffee Cake one crisp autumn morning when the scent of apples and cinnamon from a nearby orchard seemed to beg for a new form. I wanted all the cozy, spiced flavor of apple pie, but in a warm, sliceable cake perfect for a mid-morning coffee break. In my kitchen, the smell of buttery cake batter swirled with sweet, cinnamon-kissed apples filled the air, promising pure comfort. As it baked, the aroma deepened into a heavenly blend of brown sugar, toasted nuts, and baked apples. When I pulled the golden, crumb-topped cake from the oven, the first warm slice, tender with pockets of gooey apple filling, was an absolute revelation. It was like having dessert for breakfast, in the best possible way.
Why You’ll Love This Recipe
You are going to adore this recipe because it masterfully combines the nostalgic flavor of homemade apple pie with the easy, comforting format of a coffee cake. It’s incredibly moist and tender, thanks to the juicy apple filling baked right into the center, and the buttery crumb topping adds a delightful crunch in every bite. It’s a versatile treat that’s equally welcome at a brunch table, as an afternoon snack, or as a simple, impressive dessert. Plus, using canned apple pie filling makes it wonderfully accessible, so you can enjoy that classic apple pie taste any day of the year with minimal fuss.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup sour cream or plain full-fat Greek yogurt
For the Apple Layer:
- 1 (21 oz) can apple pie filling
- 1 teaspoon lemon juice
- 1 teaspoon ground cinnamon
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) cold unsalted butter, cubed
- ½ cup chopped pecans or walnuts (optional)
Let’s talk ingredients. The sour cream or Greek yogurt is the secret to an unbelievably moist and tender cake crumb. Don’t substitute with milk. For the apple pie filling, a good-quality can is fine, but I always doctor it up: a squeeze of lemon juice brightens the flavor, and an extra teaspoon of cinnamon makes it taste truly homemade. The crumb topping is non-negotiable—using cold, cubed butter is crucial for achieving those perfect, pea-sized crumbs that bake up crisp. If you use softened butter, you’ll get a pasty layer instead of a crumble. The nuts are optional but highly recommended; they add a wonderful toasty crunch. I toast mine first for even more flavor.(See the next page below to continue…)