Apple Pie Filling Coffee Cake Recipe You'll Love

You know that moment when your kitchen smells like a cozy autumn afternoon and everyone comes running? That's what happens when I pull my apple pie filling coffee cake out of the oven. This beauty combines everything we love about classic coffee cake – that tender, buttery crumb – with the warm, spiced goodness of homemade apple pie. The cinnamon streusel topping? Pure magic. It crackles when you cut into it, revealing layers of moist cake and juicy apples underneath.

I've been baking versions of this cake for years – ever since I tried combining my grandma's apple pie recipe with my favorite sour cream coffee cake. After countless batches (and happy taste-testers), I landed on this perfect balance. The secret? Using tart Granny Smith apples that hold their shape, and letting the apple filling macerate a bit to create its own syrupy goodness. Trust me, this isn't just another coffee cake – it's like eating apple pie for breakfast, and who can resist that?

Why You'll Love This Apple Pie Filling Coffee Cake

Oh my goodness, where do I even start? This cake has become my go-to for every occasion (and let's be honest – sometimes just because it's Tuesday). Here's why it'll become your new favorite too:

• That dreamy texture: The sour cream makes the cake unbelievably moist – we're talking stays-soft-for-days kind of magic. No sad, dry cake here!
• Real homemade apple pie filling: Unlike store-bought versions, ours lets the apples shine with just the right balance of cinnamon and lemon juice to keep it bright.
• The crunch factor: That cinnamon streusel topping? Absolute perfection. It bakes up crisp while the cake stays tender underneath.
• So simple to make: No fancy techniques – just good old-fashioned mixing and layering. Perfect for when you want something impressive without the stress.
• Breakfast or dessert? Yes. That's all. (Okay fine, it's amazing with coffee in the morning and with ice cream at night.)

Seriously, one bite and you'll understand why my friends now request this instead of birthday cake!

Ingredients for Apple Pie Filling Coffee Cake

Here's everything you'll need to create this beauty. I've learned over the years that quality ingredients make all the difference with this cake - no shortcuts here!

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened - Leave it out for 30-60 minutes until it gives slightly when pressed
• 1 cup granulated sugar - Plain white sugar works perfectly here
• 2 large eggs - Room temperature blends better with the butter
• 1 teaspoon vanilla extract - The real stuff, please!
• 2 cups all-purpose flour - Spoon and level it for accuracy
• 1 teaspoon baking powder - Check that it's fresh
• ½ teaspoon baking soda
• ½ teaspoon salt - I like using fine sea salt
• 1 cup sour cream - Full fat gives the best texture

For the Apple Pie Filling:

• 4 cups apples, peeled, cored, and sliced ¼-inch thick - About 3-4 medium apples
• ½ cup granulated sugar
• ¼ cup packed brown sugar - Press it into the measuring cup
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg - Freshly grated is amazing if you have it
• 2 tablespoons all-purpose flour - Helps thicken the juices
• 1 tablespoon lemon juice - Keeps the apples bright

For the Streusel Topping:

• ½ cup all-purpose flour
• ½ cup packed brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup unsalted butter, melted - Just barely melted, not hot

Ingredient Notes & Substitutions

The apples: Granny Smiths are my go-to because they hold their shape beautifully during baking and their tartness balances the sweetness. If you must substitute, Honeycrisp or Braeburn work too - just avoid mealy varieties like Red Delicious.

Sour cream swap: Plain Greek yogurt works in a pinch, but the cake won't be quite as rich. For dairy-free, coconut yogurt is an option, though it may change the flavor slightly.

Gluten-free? A 1:1 gluten-free flour blend works well for the cake and streusel. For the filling, you can use cornstarch instead of flour to thicken.

Butter alternatives: If using salted butter, reduce the added salt in the cake by half. Vegan butter works too, but I find the texture is best with the real deal.

Equipment You'll Need

Don't worry - you don't need any fancy gadgets for this apple pie filling coffee cake! Just grab these basics from your kitchen:

• 9x13-inch baking pan - My trusty glass Pyrex works perfectly here
• Mixing bowls - A few different sizes make prep easier
• Electric mixer - Stand or handheld both work great
• Rubber spatula - For scraping every last bit of batter
• Measuring cups and spoons - Precision matters!
• Apple peeler/corer - Optional but saves so much time
• Whisk - For mixing dry ingredients

See? Nothing crazy - just the usual suspects most home bakers already have. Now let's get mixing!

How to Make Apple Pie Filling Coffee Cake

Okay, let's dive in! I've made this cake so many times I could probably do it in my sleep, but don't worry - I'll walk you through each step carefully. The magic happens in layers, like building the coziest dessert sandwich you can imagine.

1. Preheat that oven! Set it to 350°F (175°C) and grease your 9x13-inch pan really well. I like using butter and a light dusting of flour - it's like giving your cake a non-stick hug.
2. Make the apple pie filling first: In a big bowl, toss your sliced apples with both sugars, cinnamon, nutmeg, flour, and lemon juice. Let this sit while you make the batter - those juices will start flowing and create the most amazing syrup.
3. Whip up the streusel topping: Mix the flour, brown sugar, and cinnamon, then drizzle in the melted butter. Use a fork to mix until crumbly - it should look like wet sand with some bigger chunks. Set this aside (and try not to eat it raw - I know, it's tempting!).
4. Now for the cake batter: In your mixing bowl, beat the softened butter and sugar until fluffy - about 3 minutes. Add eggs one at a time, then the vanilla. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. The secret to moist cake: Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with flour. Mix just until combined - overmixing makes tough cake, and we don't want that!
6. Time to layer: Spread half the batter in your prepared pan (it'll be thick - that's okay!). Spoon all the apple filling evenly over the batter, juices and all. Carefully spread the remaining batter over the apples - I use an offset spatula for this delicate operation.
7. Final flourish: Sprinkle that glorious streusel topping all over the top. Be generous - every bite deserves some crunch!
8. Bake it up: 45-50 minutes is usually perfect, but ovens vary. You'll know it's done when the top is golden brown and a toothpick comes out with just a few moist crumbs (not wet batter).
9. Patience is key: Let the cake cool in the pan for at least 30 minutes before cutting. I know it's hard to wait, but this helps everything set properly.

Tips for Perfect Apple Pie Filling Coffee Cake

After burning through more batches than I'd like to admit, here are my hard-earned secrets:

• Spread thick batter with wet hands - A little water on your fingers helps spread that second layer without pulling up the apples.
• Rotate your pan halfway through baking - Ensures even browning if your oven has hot spots.
• Test for doneness in multiple spots - The center takes longest, but check near the edges too.
• Let apples macerate at least 15 minutes - This draws out their natural juices for the best filling.
• Don't overmix the batter - A few small flour streaks are better than overworked gluten.
• Cool completely before storing - Trapped steam makes the streusel soggy if covered too soon.

Follow these tips and you'll get perfect results every time - golden, fragrant, and just begging for a scoop of vanilla ice cream!

Serving Suggestions for Apple Pie Filling Coffee Cake

Oh, the possibilities! This cake shines bright no matter how you serve it. My absolute favorite way? Warm from the oven with a scoop of vanilla ice cream melting over that crispy streusel topping - pure heaven! For breakfast (because yes, apple pie totally counts), a big mug of strong coffee cuts through the sweetness perfectly.

Here's how I like to serve it:

• Brunch star: Dust with powdered sugar and serve with fresh fruit
• Dessert dream: Top with whipped cream or caramel drizzle
• Midday treat: Enjoy a slice with tea for afternoon pick-me-up
• Holiday special: Serve with eggnog or mulled cider in winter

Honestly? It's magical straight from the pan with just a fork - no judgment here!

Storing and Reheating Apple Pie Filling Coffee Cake

Okay, confession time - this cake rarely lasts more than a day in my house! But when it does (miracles happen), here's how to keep it fresh. Store the cooled cake in an airtight container at room temperature for up to 3 days – the streusel stays surprisingly crisp this way. If you must refrigerate (maybe you added whipped cream topping), just know the texture changes slightly.

To reheat single slices, 15 seconds in the microwave brings back that fresh-from-the-oven magic. For larger portions, pop them in a 300°F oven for 5-10 minutes until warm. Pro tip: Freeze individual slices wrapped in plastic then foil for up to 3 months. Thaw overnight, then reheat – it's like having instant cozy mornings whenever you want!

Apple Pie Filling Coffee Cake Nutritional Information

Here's the scoop on what's in each glorious slice (based on 12 servings): About 350 calories, with 15g of fat (9g saturated), 50g carbs, 2g fiber, and 4g protein. Now listen - these numbers can change based on your exact ingredients (like if you use yogurt instead of sour cream or add extra streusel... which I totally support). Nutrition labels are guidelines, not gospel - what matters most is that first blissful bite!

Frequently Asked Questions

I get questions about this apple pie filling coffee cake all the time - here are the answers to the most common ones that pop up in my kitchen (and inbox!):

Can I use store-bought apple pie filling?

Sure, in a pinch – but homemade is SO much better! The canned stuff tends to be mushier and sweeter than our fresh apple version. If you must use it, drain off about half the syrup first.

Can I freeze this coffee cake?

Absolutely! Freeze whole or in slices. Wrap tightly in plastic, then foil, for up to 3 months. Thaw overnight in the fridge, then warm in a 300°F oven to bring back that fresh-baked magic.

Why did my streusel sink into the cake?

Usually means the batter was too wet when you added it. Make sure your apples have released some juice first, and that second layer of batter is thick enough to support the topping.

Can I make this in a Bundt pan?

I wouldn't recommend it - the layered effect gets lost. If you try, grease extremely well and bake about 10 minutes longer, checking often.

My cake is browning too fast - help!

Just tent it with foil after 30 minutes. Every oven runs a little different - mine's feisty too!

Share Your Apple Pie Filling Coffee Cake Experience

Did you make this heavenly cake? I'd love to hear how it turned out! Leave a comment below, snap a photo for Instagram (tag me!), or rate the recipe - your baking adventures make my day.

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