Coffee Cake Made With Apple Pie Filling

 Enjoy the heartwarming fusion of rich

 coffee flavor and sweet apple pie goodness in this Apple Pie Filling Coffee Cake. Tender, moist, and beautifully layered, this dessert is perfect for breakfast, brunch, holidays, gatherings, or simply pairing with your favorite hot drink. With its soft crumb, cozy spice notes, and luscious apple center, every bite feels like a comforting treat.

Apple Pie Filling Coffee Cake Recipe

Ingredients

Ingredient	Quantity
All-Purpose Flour	2 cups
Baking Powder	2 tsp
Salt	1/2 tsp
Unsalted Butter (softened)	1/2 cup
Granulated Sugar	3/4 cup
Large Eggs	2
Pure Vanilla Extract	1 tsp
Milk	1 cup
Strong Brewed Coffee	1/2 cup
Apple Pie Filling	1 can (21 oz)

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Begin combining the dry ingredients with the wet mixture:

8. Pour and gently spread the remaining batter over the apples.

9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool for 15 minutes before slicing.

11. (Optional) Dust with powdered sugar or drizzle with a simple vanilla glaze.

Serving Suggestions

• Add a sprinkle of cinnamon for extra warmth.

• Serve warm with vanilla ice cream or whipped cream.

• Pair with latte, cappuccino, or chai tea.

Storage Tips

• Store covered at room temperature for up to 3 days.

• Refrigerate for up to 5 days.

• Freeze (well-wrapped) for 1–2 months; thaw overnight before serving.

• Add ⅓ of the dry mix, then mix.

• Pour in some milk and coffee.

• Continue alternating dry ingredients and liquids until fully combined.

Spread half of the batter evenly into the prepared baking pan.

Spoon the apple pie filling evenly over the first batter layer.