Apple Pie Coffee Cake

Apple Pie Coffee Cake is one of my favorite fall desserts, layers upon layers of deliciousness. It starts with a rich, buttery cake, topped with flavorful cinnamon filling and apple pie filling, then finished with a thick layer of brown sugar cinnamon streusel. While it takes a few steps, this dessert is easy to make and totally worth it.

Whenever I have my favorite latte, I like to have it with a good pastry, and this recipe makes a delightful one! I like to enjoy it with a warm cup of homemade apple cider, cuddled in a blanket on the porch, admiring the fall foliage. Among my seasonal desserts, I highly recommend this Sweet Potato Bread.

If you enjoy apple pie and coffee cake, then this is the perfect dessert for you. Why choose one when I can have the best of both worlds? This exquisite treat looks like it came from a fancy bakery, but it comes together so easily that you will be surprised. I am even sharing a few shortcuts that will help you make this apple coffee cake in a breeze. Sweet, tart, tangy, rich, and loaded with fall spices and flavors, this is a must-try. The best part? It freezes well, so I usually make a double batch and save some for later.

Why you will love this recipe 

• Best of both desserts: Combines the classic taste of apple pie with the buttery streusel and crunchy crumbs of coffee cake. The juicy apples and soft cake together make this dessert irresistible.   
• Easy to make: While it involves a few steps, this delectable treat is easy to make and foolproof.
• Feed a crowd: This cake feeds a dozen people! It is perfect for a party or a family gathering. 
• Leftovers freeze well: I love having lots of leftovers so I can freeze them in individual servings. That way I can pop one out anytime I want a midnight snack. 

What you will need

For the cake

• Dry ingredients: All-purpose flour has enough protein for structure to support the dense streusel topping and apple filling while still keeping a tender crumb. I also use both baking soda and baking powder for balanced leavening, adding extra lift and giving this heavy cake enough rise. 
• Wet ingredients: Buttermilk tenderizes the crumb, adds a bit of tang, and helps provide extra moisture. Unsalted butter adds richness and sweetness without any salty flavor. Softened butter creams better, creating small pockets of air for a soft, fine crumb. Eggs help bind the ingredients and add moisture while trapping air. Making sure they are at room temperature ensures they trap air better for a lighter, fluffier cake with maximum volume. 
• Seasonings: Besides salt, I add granulated white sugar for pure sweetness, moisture, and to help the batter rise when creamed with the butter. Vanilla extract enhances the flavors, making them more complex and fuller. 

For the cinnamon filling

• Dry ingredients: I use all-purpose flour to thicken the filling and absorb butter without adding any flavor. 
• Wet ingredients: Softened unsalted butter binds the brown sugar and cinnamon together in a rich paste without adding saltiness. 
• Seasonings: Brown sugar provides a rich sweetness with caramel notes that melt smoothly into the cake. Cinnamon adds a warm, sweet spice that complements the natural tartness of the apples. 

For the apple filling

• Wet ingredients: I use apple pie filling that I make myself because I know what goes into it. I can control the amount of sugar, salt, and other ingredients I add, so it is exactly how I like it, with no extra preservatives or fillers. 

For the streusel topping

• Dry ingredients: All-purpose flour is the main ingredient for the topping, as it mixes with the butter and sugar to form clumps. It soaks up the butter and sugar to make a crumbly topping for this yummy cake.
• Wet ingredients: Melted unsalted butter stirs into the mixture easily with a fork, so I don’t have to work it in by hand. It makes a chewy top layer rather than a looser, crumblier topping. 
• Seasonings: Brown sugar adds caramelized sweetness and crunch to this cake. Cinnamon adds warmth that blends nicely with the sugar and apples. 

How to prepare

Preheat the oven: First, I preheat the oven to 350 degrees F and grease a 9×13-inch cake pan with oil. 

Mix the batter: Next, I mix all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl until combined. Then, I use a hand mixer to beat the softened butter into the flour mixture until combined and crumbly.

Adding wet ingredients: I add the buttermilk, vanilla, and eggs, and beat until mixed and fluffy. Then, I pour half the mixture into the prepared pan. 

Make the cinnamon filling: Now, I mix the cinnamon filling ingredients in a small bowl until soft crumbs form. I sprinkle this mixture on top of the cake batter in the pan before pouring the rest of the batter on top. Then I spread the apple pie filling evenly over it. 

Mix the streusel: I set the pan aside and mix the streusel sugar, cinnamon, and salt in a large bowl. Then I add the melted butter and mix with a fork. Once combined, I add the flour a little at a time until it forms crumbs. 

Bake the cake: I sprinkle the streusel layer evenly over the apple pie filling and bake for 45 to 50 minutes, or until it passes the toothpick test. 

Cool the cake: I cool the cake completely before adding the glaze. 

Glaze and serve: To make the glaze, stir the powdered sugar with 2 tablespoons of milk and the vanilla extract until fully combined. Then, I drizzle it over the cake before serving. 

Expert tip

How to make the best streusel topping

Streusel can be difficult if it is your first time making it. Sometimes it comes out too wet or pasty. It may be too dry. Or it may be too lumpy. This could be because you used too much or too little flour. Add flour a little bit at a time. If it is too pasty, it needs more flour. If the butter was too warm, let it chill in the fridge for a while. Once it firms up, it will crumble better. If you’re worried about too much flour, add chopped pecans or oats. 

More tips to consider:

• Make sure the butter is softened for the filling but melted for the topping. 
• Canned apple pie filling is fine if you are in a hurry. 
• You can also use boxed cake mix instead of homemade cake to save time.

Recipe variations and add-ins:

• Add nuts: Chopped walnuts, pecans, slivered almonds, or peanuts would all taste wonderful on top of this cake. 
• Mix in some dried fruit: I sometimes add raisins, cranberries, or dried cherries for extra moisture, texture, and flavor.
• Other fruit: Besides apples, you could also use peaches, pears, strawberries, blueberries, or any other fruit you like. 
• Creamier: Make this even more luxurious by adding some cream cheese to the cinnamon filling.
• Caramel apple pie coffee cake: Who doesn’t love caramel apples? Drizzle some of my rich caramel sauce on top of this scrumptious cake for even more deliciousness. It’s easy to make in 10 minutes with 3 ingredients. 

Serving suggestions:

This coffee cake goes great with a cup of coffee, of course. If you want something boozy, try it with my classic Irish coffee, made with freshly brewed coffee and Irish whiskey, topped with thick cream and chocolate shavings! Or skip the coffee and have a cup of London Fog latte with Earl Grey tea. This rich, vanilla beverage is flavored with cinnamon and nutmeg, so it goes great with this coffee cake. Homemade apple cider is another great choice. It is easy to make with just a few ingredients. 

I have to admit, I love this coffee cake with a scoop of vanilla ice cream myself. Especially if the cake is warm. The melted ice cream and warm cake remind me of weekends at my grandmother’s. My kids would rather have it with a flavored ice cream like cherry. This no-churn cherry ice cream is easy to make without an ice cream machine. It only takes a few minutes to prepare, but it has to freeze for at least 8 hours, so I usually make it the night before. 

How to store leftovers:

• Refrigerate leftovers for up to a week in an airtight container.   
• Freezing: I cut leftover cake into individual pieces, wrap them in plastic, and store them in quart-sized freezer bags. That way, I can take out a few pieces as needed.   
• Defrost: I thaw them overnight in the fridge before serving them.

Frequently asked questions

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