Thursday, November 4, 2010

Apple Pie Coffee Cake

Apple Pie Coffee Cake

Serves 16.

Happy birthday to my father-in-law -- one of my most loyal readers. :)
Here's some more baked goodness to celebrate the season. Whip this up before company comes, and set it out in the morning for an easy complement to coffee and/or addition to a breakfast spread.
Slightly adapted from:

1 spice cake mix
1 (21 oz.) can apple pie filling
3 eggs
3/4 c. sour cream
1/4 c. water
2 T. canola oil
1 t. vanilla extract
2 T. brown sugar
1-1/2 t. ground cinnamon

2/3 c. powdered sugar
2-3 T. milk or cream

Preheat oven to 350 degrees.

Chop apple pie filling into smaller pieces. This isn't necessary but makes the cake easier to eat than leaving the slices whole.

Set aside 1 tablespoon cake mix and 1-1/2 cups apple pie filling.

In a mixing bowl, combine remaining cake mix, eggs, sour cream, water, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in remaining apple pie filling. Pour half of batter into a 10" bundt pan that has been coated with non-stick spray or butter/shortening.

In a small bowl, create streusel by mixing together reserved 1 tablespoon cake mix, brown sugar, and cinnamon. Sprinkle evenly over batter in bundt pan. Spoon reserved apples over batter to within 3/4" from edges. Top with remaining batter.

Bake for 48-53 minutes, or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on a wire rack.

Make glaze by combining powdered sugar and milk. Stir until smooth. Drizzle over cake (I put the wire rack - that it's been cooling on - over the sink to make for an easy clean-up since glaze will run down cake sides and through wire rack). Repeat this process, if you want, until cake is topped with your desired amount of glaze.


  1. I would like to compete with FIL for most loyal reader! :) This cake looks amazing!

  2. Oh Shannon you are one of them too -- and probably at the top of the list for longest!