This apple pie coffee cake tops a cinnamon cake-mix batter with canned apple pie filling, then finishes with a simple milk glaze. Despite the name, coffee is not an ingredient; it is a cake to serve alongside a cup.
Recipe Details
- Pan: 9×13 inches
- Oven: 350°F (175°C)
- Bake: about 40 minutes
- Apple filling can weight is not specified in the source.
Ingredients
Cake
- 1 package white cake mix, two-layer size
- 1 teaspoon ground cinnamon
- 1 cup sour cream
- 3 large eggs
- ¼ cup water
- 1 can apple pie filling (can weight not specified)
Milk Glaze
- 1 cup powdered sugar
- 1–1½ tablespoons milk
How to Make Apple Pie Coffee Cake
Mix the cake batter
Heat the oven to 350°F (175°C) and grease and flour a 9×13-inch dish. Beat the cake mix, cinnamon, sour cream, eggs and water until evenly combined.
Add the apple topping
Spread the batter evenly in the pan. Spoon the canned apple pie filling across the surface without stirring it completely into the batter.
Bake and check the center
Bake for about 40 minutes, until the cake is set. Test the cake portion in the center with a toothpick, avoiding an apple piece. Let cool slightly on a rack.
Glaze and cool
Whisk the powdered sugar with the milk, adding it gradually until the glaze can be drizzled. Pour over the warm cake, then cool completely before slicing.
Tips and Common Mistakes
- Use prepared apple pie filling, as the method specifies, rather than plain raw apple slices.
- The source does not give the can weight; verify your can before assuming exact recipe quantities.
- Test cake crumb rather than the moist apple topping.
- Add glaze milk gradually to control thickness.
Storage and Make-Ahead Tips
Cover and refrigerate leftovers once cool. Serve slices chilled or let them soften briefly at room temperature.
Frequently Asked Questions
Is coffee added to the batter?
No. “Coffee cake” describes the style and serving occasion here.
Is the apple filling homemade?
This version uses one can of prepared apple pie filling.