This Apple Pie Coffee Cake features a thick, tall, rich, tender, classic sour cream coffee cake, swirled with sweet, syrupy, spiced apple pie filling, and smattered with a generous layer of buttery, brown sugar & pecan streusel. If you’re not already sold on this Apple Pie Coffee Cake, it’s topped off with a drizzle of cinnamon glaze!
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Today with this Apple Pie Coffee Cake, we’re returning back to that quick & easy stove-top Apple Pie Filling recipe that I posted a few weeks ago.
I shared a recipe for a from-scratch, homemade, simple Apple Pie Filling made over the stove. It’s perfectly thick, sweet, gooey, and potent with fall spices. Apple pie without the crust, and there are so many wonderful things you can do with Apple Pie Filling.
Least of all, treat it like jam and throw it on toast!
Besides that though, I said I would have a few specific recipes forthcoming that provide options for what to do with that Apple Pie Filling. As such, see this Apple Pie Monkey Bread and this Apple Pie Ice Cream.
The monkey bread requires you to make that Apple Pie Filling first, so you have a time investment on the front-end, but then I cut corners by using refrigerated biscuits instead of homemade dough. Up to you, but I’m always happy with the biscuits. That monkey bread recipe is just insane.
And the Apple Pie Ice Cream… I am obsessed with it. It’s a top favorite recipe that I made this fall. It’s no-churn, and only a handful of ingredients, yet tastes so complex, and feels like a complicated, masterpiece of a dessert when you taste it. Complete with major swirls of apple, and many cinnamon-sugar dusted pie crust bits.
This Apple Pie Coffee Cake recipe is the final in the trio of recipes that I created with the Apple Pie Filling… for now. I’m sure we’ll revisit it because there are soooo many things to do with it.
This Apple Pie Coffee Cake is crammed with so many wonderful elements. Classic moist, tender sour cream coffee cake to start. Dense, tight crumbs, but still soft and fluffy. Butter and eggs add richness. Sour cream adds moisture and additional richness.
The batter is very thick. Even the batter is unbelievable… you can look at it and KNOW that it produces an amazing coffee cake. You can see its potential in the batter! I kid you not. Even Dave commented that the batter itself looked tempting.
Weaving between thick layers of coffee cake is our perfect Apple Pie Filling. Gooey and awesome, sweet and spicy, and soft chunks of apple doused in cinnamon syrup.
Streusel… I never met a streusel I didn’t like, but this particular streusel is probably my #1. Butter, cinnamon, brown sugar, pecans.. this streusel has it all, and it makes for a wonderfully bumpy topping to this coffee cake.
This needs no glaze, but, um, I glazed it. When doesn’t glaze make things just a smidge better? Even a little drizzle?
If you’re going to have dessert for breakfast (which, let’s face it, this Apple Pie Coffee Cake borders on dessert), then you might as well go all out. Add the cinnamon glaze. Mmmm.
It will seep into nooks and crannies and peaks and valleys of the crunchy, textured streusel topping. And the glaze sets with a very slight crackle. So irresistible.
This Apple Pie Coffee Cake would be delectable on any lazy weekend morning, but I think it would be especially nice at the holidays with its warm fall spices and cinnamon glaze.
Other apple favorites! Check out this Fireball Apple Pie — the BEST (seriously) apple pie recipe ever, and then it’s also spiked with cinnamon booze! This Cranberry Apple Crumble Pie combines two fun seasonal ingredients, AND crumble topping — a powerful trifecta.
This Apple Crisp Cheesecake is one of my favorite recipes of all time. Soft, spiced apples, buttery oatmeal topping and all, baked right on top of a cheesecake. It’s actually magical. Literally complete apple crisp baked over a whole, complete cheesecake.
Lastly, my friend gave me this recipe for Crock-Pot Cinnamon Apples, and it was life-changing. You can put those on EVERYTHING… yogurt, oatmeal, ice cream. Or as a sauce on pork or chicken. Amazingly versatile and so addictive.
What will you make? Have any apple recipes on your holiday baking list?
Apple Pie Coffee Cake
Ingredients
For apple pie filling:
- 2 large Granny Smith apples peeled, cored, and chopped
- 1/4 cup packed brown sugar
- 4 tbsp. butter divided
- 1/2 cup granulated sugar
- 2 tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/3 cup water, apple cider, or apple juice
- 1 tbsp. apple cider vinegar
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1/2 tsp. apple pie spice
For coffee cake:
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 8 oz. sour cream
- 1 tsp. vanilla extract
For streusel:
- 1 cup chopped pecans
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 1/2 tsp. cinnamon
- 1/4 cup butter melted
For glaze:
- 1 cup powdered sugar
- 2 tbsp. heavy cream or milk
- 1 tsp. vanilla extract
- 1/2 tsp. cinnamon
Instructions
For apple pie filling:
- In a large stock pot over medium heat, combine the apples, brown sugar, and 2 tbsp. butter.
- Cook for 7-8 minutes, or until apples begin to soften and become tender.
- Reduce heat to low, and add the granulated sugar, flour, salt, water, and apple cider vinegar.
- Stirring frequently, cook until the mixture is thick, bubbly, and syrupy, 4-5 minutes. It should coat the back of a spoon.
- Remove from heat, and stir in remaining 2 tbsp. butter, as well as vanilla, cinnamon, and apple pie spice.
- Allow to cool.
- Meanwhile, prepare coffee cake.
For coffee cake:
- In a medium bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- In a large mixing bowl, combine butter, sugar, eggs, sour cream, and vanilla, beating until blended.
- Add the dry ingredients to the wet ingredients in the mixing bowl, and beat until just combined. Do not overmix.
- Line a 9-inch square baking pan with foil or parchment paper, allowing the excess to hang over the edges of the pan.
- Lightly spray with non-stick spray.
- Spread half the coffee cake batter into the prepared pan.
- Spread 3/4 of the apple pie filling over the batter in the pan, leaving 1/2-inch border around the edges.
- Spread/spoon remaining coffee cake batter over the apple pie filling. This will need a bit of finesse-ing to make sure the apple pie filling doesn't get moved around a lot. I like to drop the coffee cake batter by spoonfuls evenly over the filling, then carefully spread them out.
- Spread remaining apple pie filling over the batter.
- Prepare streusel.
For streusel:
- In a medium bowl, toss together pecans, flour, granulated sugar, brown sugar, and cinnamon until thoroughly combined.
- Drizzle the mixture with melted butter, tossing to stir, until pea-sized crumbles form.
- You may need to add a touch more flour if the mixture is too loose, or a touch more butter if it's too dry. This ratio of ingredients is the sweet-spot for me, but occasionally streusel can be finicky, so know that you may need to slightly adjust.
- Sprinkle streusel evenly over coffee cake, working from the edges toward the middle.
- Bake at 350 degrees for about 30 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool.
- Run a knife around any edges that are in contact with the pan.
- Carefully lift the coffee cake out by the edges of the foil or parchment paper, and transfer to a serving platter.
For glaze:
- In a small bowl, whisk together all glaze ingredients.
- Drizzle evenly over coffee cake.
- Cut and serve.
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