Apple Pie Filling Coffee Cake
What if you could turn a can of apple pie filling into a bakery-worthy breakfast treat? This Apple Pie Filling Coffee Cake is a warm, cinnamon-scented cake with a soft, tender crumb and ribbons of sweet apple filling in every bite. A simple powdered sugar glaze adds just enough finish. Perfect for brunch, holiday mornings, or an easy weeknight sweet.
Ingredients
For the cake
- 1 package white cake mix, two-layer size
- 1 teaspoon ground cinnamon
- 1 cup sour cream full-fat sour cream preferred
- 3 large eggs room temperature
- 1/4 cup water
- 1 can (21 ounces) apple pie filling with visible apple slices
For the glaze
- 1 cup confectioners' sugar
- 1 to 1 1/2 tablespoons milk
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the white cake mix, ground cinnamon, sour cream, eggs, and water. Beat with an electric mixer on medium speed until the batter is smooth. This usually takes about 2 minutes. The batter will be thick.
- Pour the cake batter into the prepared baking dish. Use a spatula to spread it evenly into all four corners.
- Spoon the apple pie filling over the top of the batter. Try to cover the entire surface with small spoonfuls. You can gently swirl the filling into the batter with a knife, but do not overmix.
- Bake at 350 degrees Fahrenheit for 40 minutes. Start checking a few minutes early if your oven runs hot. The cake is done when the top is golden and a toothpick inserted into the cake portion comes out clean.
- Remove the cake from the oven and place it on a wire rack. Let it cool completely before glazing.
- To make the glaze, whisk the confectioners' sugar and 1 tablespoon of milk in a small bowl. Add a little more milk only if needed. The glaze should be thick enough to drizzle but thin enough to fall from a spoon.
- Drizzle the glaze over the cooled cake. Let it set for about 10 minutes before slicing.
Notes
Practical tip: Use a cookie scoop or small spoon to distribute the apple pie filling evenly. If you dump the entire can in the center, the cake may bake unevenly around the edges.
Useful ingredient tips: Choose a good-quality canned apple pie filling with visible apple slices. If you prefer a stronger spice flavor, add a pinch of nutmeg or allspice with the cinnamon. Full-fat sour cream gives the best texture, but light sour cream can work. Let the eggs and sour cream sit at room temperature for about 20 minutes before mixing.
Optional substitutions: Use a yellow or spice cake mix instead of white. Plain Greek yogurt can replace sour cream one for one. Use milk in place of water for a richer cake. Homemade apple pie filling can replace canned.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freeze cooled slices for up to 3 months. Reheat in microwave for 20-30 seconds or in a 300°F oven for about 10 minutes.