This sweet apple coffee cake uses apple pie filling, so you can whip it up quickly for weekend brunch.
Are you a coffee cake fan? I know I am. How can you not enjoy the idea of cake for breakfast?
I grew up eating a lot of coffee cake on the weekends, but I’ve noticed that it isn’t as prominent as it used to be.
For some reason, coffee cake seems to have fallen out of favor with the breakfast crowd, being replaced by homemade doughnuts and new ways to serve eggs.
You don’t need to give up the eggs, but coffee cake is an excellent way to round out any breakfast or brunch (and don’t forget snack time).
This recipe has the flavors of Dutch apple pie — a crunchy streusel topping combined with spiced apple pie filling that makes for a moist and tender cake.
I make my own pie filling, which means this apple coffee cake isn’t limited to a certain time of the year. It definitely is a cozy treat for fall, but having pie filling on hand means you can make it any time.
Can I use fresh apples for this coffee cake?
If you don’t have pie filling on hand, you can definitely swap in fresh apples!
Use 1 cup of diced apples and add cinnamon, nutmeg, and ginger to your liking.
You can also slice and cook down the apples before adding to the batter. Use 1 cup of sliced apple, 1 tablespoon butter, 1/4 cup of sugar, and spices to taste, and sauté the apples until soft. Let them cool before mixing into the batter.
You can cook the apples the day before and store in the fridge to save time on baking day.
Can I freeze coffee cake?
Coffee cake can be frozen if you want to bake it now to enjoy later!
Remove the coffee cake from the pan and let it cool to room temperature. Wrap it tightly with aluminum foil or plastic wrap, then place inside a freezer bag.
The frozen coffee cake will keep for up to three months.
To thaw, simply remove the coffee cake from the freezer about two hours before you’d like to serve it, and let it come to room temperature.
If you prefer, you can also freeze slices individually to take out as desired.
Variations on apple coffee cake
You can use any pie filling with this coffee cake, if you don’t like apples.
I like to use cherries and add almonds as well, and peach is also a favorite.
For blueberry pie filling, I recommend layering the fruit in between the batter rather than mixing it in.
I usually don’t glaze my coffee cakes, but you could add a light drizzle of glaze made from 1 cup of powdered sugar and 1-2 tablespoons of milk, if you want!
Coffee cake is a great way to welcome the weekend. Brew up a pot of coffee and get ready to linger over breakfast.
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup milk
- 1 egg, beaten
- 1 cup apple pie filling
For the topping
- 1/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- Pinch salt
- 2 tablespoons cold butter, cubed
- Preheat oven to 350°F. Grease an 8-inch baking pan (square or round) or line with parchment paper. Set aside.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. Stir in milk and egg until well blended. Mix in pie filling. Pour batter into prepared pan.
- To make the topping, in a small bowl, combine flour, sugars, and salt. Cut in butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Scatter topping over the batter.
- Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Let cool in the pan at least 5 minutes before serving.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 342mgCarbohydrates: 49gFiber: 1gSugar: 26gProtein: 5g