Apple Coffee Cake

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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’ve got quite a few coffee cake recipes here on the site, from peach coffee cake to cranberry pecan streusel coffee cake. Every season is covered!

Apple coffee cake with a slice on a plate and apples

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.

whole apple coffee cake on red wood with apples

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.

slice of apple coffee cake on a plate with a fork

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!

sliced apple coffee cake overhead

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.

close up apple coffee cake slice

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!

slice of apple coffee cake with fork

Coffee cake is a great way to welcome the weekend. Brew up a pot of coffee and get ready to linger over breakfast.

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close up apple coffee cake slice

Apple Coffee Cake

This sweet apple coffee cake uses apple pie filling, so you can whip it up quickly for weekend brunch.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 261 kcal


  • 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.


Serving: 1 gCalories: 261 kcalCarbohydrates: 49 gProtein: 5 gFat: 5 gSaturated Fat: 3 gCholesterol: 43 mgSodium: 342 mgFiber: 1 gSugar: 26 g

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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