Nothing says comfort like the warm, spiced aroma of apple pie and coffee cake baking together in the oven. That’s exactly what you get with this Apple Pie Filling Coffee Cake—a dreamy mash-up of two classics. The tender, buttery cake cradles a generous layer of cinnamon-kissed apples, while the crunchy streusel topping adds that irresistible texture we all love. One bite, and you’ll wonder why you didn’t combine these flavors sooner!
This recipe is my go-to for lazy weekend brunches or when I need a cozy dessert that feels like a hug. The secret? Sour cream in the batter keeps it unbelievably moist, and the apple filling—tossed with brown sugar, nutmeg, and a splash of lemon—tastes just like grandma’s pie. And that streusel? Oh, it’s the kind of topping you’ll sneak bites of straight from the pan. Trust me, this cake disappears fast—especially when served warm with a dollop of whipped cream!
Ingredients for Apple Pie Filling Coffee Cake
Gathering the right ingredients is half the battle when it comes to baking magic—and this coffee cake is no exception! I’ve broken everything down into three simple sections so you can prep like a pro. Trust me, using quality ingredients (especially real butter and fresh apples) makes all the difference between good and “Oh my goodness, can I have the recipe?”
For the Cake
This tender, buttery base is what makes the whole thing come together. You’ll need:
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened (I leave mine out overnight!)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup full-fat sour cream
- Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Apple Pie Filling
This is where the magic happens! Use firm, tart apples—I swear by Granny Smiths—for the perfect balance of sweet and tangy:
- 4 cups apples, peeled, cored, and thinly sliced (about 3-4 medium apples)
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (freshly grated if possible!)
- 2 tablespoons all-purpose flour (to thicken the juices)
- 1 tablespoon fresh lemon juice (stops the apples from browning)
For the Streusel Topping
The crowning glory! This crunchy, buttery layer comes together in minutes:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted (salted works in a pinch, but reduce salt elsewhere)
How to Make Apple Pie Filling Coffee Cake
Alright, let’s get baking! This coffee cake comes together in just a few simple steps, but I promise—the layers of flavor will make it taste like you spent all day in the kitchen. Follow along, and don’t stress if things aren’t perfect. Some of my best cakes came from “oops” moments!
Preparing the Apple Pie Filling
First things first—let’s tackle those apples! I like to get this ready before mixing the batter so the flavors have time to mingle. Grab your biggest bowl and toss in all those gorgeous sliced apples. Sprinkle over the sugars, cinnamon, nutmeg, flour, and lemon juice. Now, get your hands in there! Massage everything together gently but thoroughly—you want every single apple slice coated in that spicy, sweet goodness. The flour helps thicken the juices during baking so you don’t end up with a soggy cake. Set this aside while you work on the batter.
Assembling the Coffee Cake
Here’s where the magic happens! Spread half the batter into your greased pan (I use my fingers for this—it’s messy but effective). Next comes the apple filling—spoon it evenly over the batter, getting right to the edges. Now, here’s the tricky part: spreading the remaining batter over the apples. Don’t worry if it doesn’t cover perfectly! I dollop spoonfuls all over, then gently coax them together with the back of the spoon. Some apples peeking through? That’s just more streusel space!
Baking and Cooling
Pop that beauty into your preheated oven and resist the urge to open the door too soon. Around the 40-minute mark, start checking with a toothpick—it should come out with just a few moist crumbs (not wet batter) when done. The top will be golden, and your kitchen will smell like heaven! Let the cake cool in the pan for at least 20 minutes before slicing. I know it’s hard to wait, but this resting time helps the layers set so you get clean slices. Pro tip: Run a knife around the edges first for easy removal.
Why You’ll Love This Apple Pie Filling Coffee Cake
Listen, I don’t just bake this cake because it’s delicious—though trust me, it absolutely is. I bake it because it’s the kind of recipe that makes people light up when they take that first bite. Here’s why this coffee cake will become your new favorite:
- The texture is pure magic—thanks to that sour cream in the batter, every bite stays incredibly moist while still being light enough to enjoy with your morning coffee (or let’s be real, as dessert after dinner).
- It’s easier than making actual apple pie—no rolling out crust or worrying about lattice work! Just layer that spiced apple filling between batter, sprinkle on the streusel, and let the oven do the rest.
- The flavors taste like fall—but here’s my confession: I make this year-round. The cinnamon-kissed apples paired with that crunchy brown sugar topping? Absolute perfection whether it’s October or July.
- It makes everyone happy—from picky kids to dessert snobs. I’ve brought this to book clubs, potlucks, and even as a “welcome to the neighborhood” gift. Every time, I get asked for the recipe.
- The leftovers (if you have any) are dreamy—warm up a slice for 10 seconds the next day, and it’s like getting fresh-baked all over again. Though between us? It rarely lasts more than a day in my house.
Seriously, whether you’re baking for a crowd or just treating yourself, this coffee cake delivers all the cozy vibes with minimal fuss. That’s my kind of recipe!
Tips for the Best Apple Pie Filling Coffee Cake
After making this coffee cake more times than I can count (and yes, eating most of those batches myself), I’ve picked up some foolproof tricks to guarantee success every time. These aren’t just baking tips—they’re the little secrets that turn good coffee cake into knock-your-socks-off coffee cake!
Choosing and Prepping Your Apples
Not all apples are created equal when it comes to baking! I always reach for Granny Smith—their tartness balances the sweetness perfectly, and they hold their shape during baking. If you want a sweeter cake, Honeycrisps work great too. Whatever you do, slice them uniformly—about 1/4-inch thick—so they cook evenly. Too thick, and they’ll stay crunchy; too thin, and they’ll turn to mush.
The Batter – Less is More
When mixing the cake batter, stop as soon as the flour disappears. I know it’s tempting to keep going until it’s perfectly smooth, but overmixing leads to tough cake. A few lumps? Totally fine—they’ll work themselves out in the oven. And here’s my weird trick: if the batter seems too thick to spread easily, dip your spatula or fingers in warm water while smoothing it into the pan. Game changer!
Streusel That Stays Crunchy
The key to perfect streusel? Crumble it with your fingers instead of mixing it into uniform crumbs. This gives you those irresistible big and little clusters that bake up extra crisp. I also sprinkle mine in an even layer—no thick clumps in one spot—so every bite gets that crunchy goodness. If it looks too dry after mixing, add another tablespoon of melted butter.
Oven Wisdom
Position your rack in the lower third of the oven—this prevents the top from browning too fast while the center bakes. And resist opening the oven door during the first 30 minutes! Every peek lets heat escape and can make your cake sink. If the top starts getting too dark before it’s done, loosely tent it with foil.
Remember, baking is part science, part art—so don’t stress if your first attempt isn’t perfect. Mine certainly wasn’t! Even when things go a little wonky, this coffee cake still tastes amazing. That’s the beauty of home baking.
Serving and Storing Apple Pie Filling Coffee Cake
Now comes the best part—digging into your masterpiece! I always serve this coffee cake slightly warm—just 15 seconds in the microwave does the trick. The heat makes the cinnamon and apples smell even more heavenly, and that streusel gets extra crunchy. A big dollop of whipped cream or a scoop of vanilla ice cream takes it over the top, though my husband swears by a drizzle of caramel sauce (who am I to argue?).
Leftovers? Ha! Just kidding—though they don’t last long in my house. If you miraculously have some left, here’s how to keep it fresh:
Room Temperature Storage
For short-term storage (aka when you know it’ll be gone by tomorrow), just cover the pan tightly with foil or transfer slices to an airtight container. It’ll stay moist and delicious at room temp for up to 2 days. Pro tip: Place a paper towel underneath the slices to absorb any excess moisture.
Refrigerating for Longer Freshness
Need it to last a bit longer? Pop it in the fridge! Wrap individual slices in plastic wrap or store the whole cake in an airtight container for up to 5 days. The cold actually enhances the spices—just reheat gently before serving.
Freezing Like a Pro
Yes, you can freeze this coffee cake—I always stash an extra one for surprise guests! Let the cake cool completely, then wrap the whole thing or individual slices tightly in plastic wrap followed by foil. It’ll keep for up to 3 months in the freezer. Thaw overnight in the fridge, then warm up before serving. The streusel might lose a bit of crunch, but the flavor stays perfect.
One last confession: I’ve been known to eat cold slices straight from the fridge at midnight. No judgment here—great coffee cake tastes amazing any way you serve it!
Apple Pie Filling Coffee Cake Variations
One of my favorite things about this recipe is how easily you can mix it up! Sometimes I’m in the mood for classic apple cinnamon, other days I want to get creative. Here are all the twists I’ve tried (and loved) over the years—don’t be afraid to make it your own!
Fruit Swaps That Work Wonders
Apples are fantastic, but let’s talk about their delicious cousins:
- Pears: Swap in ripe but firm Bartlett pears for a more delicate flavor. Reduce the sugar by 2 tablespoons—they’re naturally sweeter!
- Peaches: In summer, peeled sliced peaches with a pinch of cardamom instead of nutmeg tastes like sunshine.
- Mixed Berries: Toss in a cup of blueberries or raspberries with the apples for pops of color and tartness.
Next-Level Streusel Ideas
That crunchy topping is basically a blank canvas for creativity:
- Nutty Crunch: Add 1/4 cup chopped pecans or walnuts to the streusel—toast them first for maximum flavor.
- Oat Lover’s Version: Replace half the flour in the streusel with old-fashioned oats for a heartier texture.
- Ginger Kick: Stir in 1 teaspoon ground ginger or 2 tablespoons finely chopped crystallized ginger for a spicy twist.
Batter Boosters
Small tweaks that make a big difference:
- Brown Butter: Melt and brown the butter for the batter—it adds incredible depth. Just let it cool slightly before using.
- Citrus Zest: Add 1 tablespoon orange or lemon zest to the batter for brightness.
- Spice It Up: Mix 1/4 teaspoon ground cloves or allspice into the dry ingredients—perfect for holiday baking!
The best part? You can mix and match these ideas! Last winter I did pears with ginger streusel, and it was a hit at our cookie exchange. What combo will you try first?
Nutritional Information
Okay, let’s talk numbers—but remember, these are just estimates! Your actual nutrition facts might vary depending on the exact ingredients and brands you use. (Like, did you go for full-fat sour cream or light? That changes things!) Here’s the general breakdown per slice, based on cutting the cake into 12 generous portions:
- Calories: 380 (Worth every single one!)
- Sugar: 32g (Mostly from those sweet apples and brown sugar)
- Sodium: 180mg
- Fat: 18g (11g saturated—thank you, real butter!)
- Carbohydrates: 52g
- Fiber: 2g (Those apple skins help!)
- Protein: 4g
A little disclaimer from my kitchen to yours: I’m no nutritionist—just a baker who occasionally checks labels! These numbers are calculated using standard ingredients, but your mileage may vary. Using different apple varieties, swapping in margarine, or adjusting sugar amounts will change things. Honestly? When I’m enjoying this coffee cake, I’m thinking about flavor, not fractions—but I know some folks like to track these things!
Pro tip: If you’re watching sugar, try reducing the granulated sugar in the apple filling by 1/4 cup—the apples and cinnamon still make it plenty sweet. And hey, apples count as fruit, right? That’s my story and I’m sticking to it!
Frequently Asked Questions
Q1. Can I use canned apple pie filling instead of fresh apples?
Sure, in a pinch! But fresh apples really make this coffee cake special. If you must use canned filling, drain it well and reduce the added sugars in the recipe—those syrupy commercial fillings are often much sweeter than our homemade version. You’ll miss out on that fresh apple texture though!
Q2. How do I prevent my coffee cake from turning out dry?
Three golden rules: 1) Don’t overbake—pull it out when the toothpick shows moist crumbs, not clean. 2) Use full-fat sour cream (low-fat versions add more water than fat). And 3) Let it cool completely before slicing—steam escaping too soon dries it out. Oh, and measure your flour correctly—too much makes bricks!
Q3. Why did my streusel sink into the batter?
Ah, the dreaded streusel plunge! Usually means: 1) Your batter was too thin (did you measure the flour right?), or 2) You piled on the streusel too heavily in spots. Next time, sprinkle it evenly in a light layer—it’ll float beautifully on top as the cake rises.
Q4. Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend (I like Bob’s Red Mill). Add 1/2 teaspoon xanthan gum if your blend doesn’t include it. The texture will be slightly denser, but still delicious—my gluten-sensitive neighbor begs for this version!
Q5. How do I know when the apples are sliced just right?
Think “apple pie thickness”—about 1/4-inch slices. Too thick and they won’t soften enough; too thin and they’ll disappear. Pro tip: I use an apple slicer first to core, then lay each segment flat to slice. Fast and foolproof!
Did You Make This Apple Pie Filling Coffee Cake?
Nothing makes me happier than seeing your baking adventures! Did you stick with the classic apple-cinnamon combo or try one of the fun variations? Maybe you discovered a brilliant new tweak I should know about? Snap a photo of your masterpiece (or that first glorious slice!) and share your experience in the comments below. I read every single one—your tips and stories inspire me to keep baking and sharing these family-favorite recipes!
And hey, if you ran into any questions along the way, don’t be shy—ask away! We’re all learning together in this delicious, buttery journey. Now, who’s ready for seconds?
Print
Apple Pie Filling Coffee Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist coffee cake with a layer of spiced apple pie filling and a crunchy streusel topping.
Ingredients
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- For the Apple Pie Filling:
- 4 cups apples, peeled, cored, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan.
- Make the apple pie filling: Mix apples, sugars, cinnamon, nutmeg, flour, and lemon juice in a bowl. Set aside.
- Make the cake: Beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla.
- Whisk flour, baking powder, baking soda, and salt in another bowl.
- Alternately add flour mixture and sour cream to the butter mixture, starting and ending with flour.
- Spread half the batter in the pan. Top with apple filling. Spread remaining batter over apples.
- Make the streusel: Mix flour, brown sugar, cinnamon, and melted butter. Sprinkle over batter.
- Bake 45–50 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Use firm apples like Granny Smith for best texture.
- Let cake cool slightly before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Keywords: apple pie coffee cake, spiced apple cake, streusel topping dessert
