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!
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.
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.
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.
In a small bowl, whisk together all glaze ingredients.
Drizzle evenly over coffee cake.
Cut and serve.