The aroma of cinnamon and apples swirling together in my kitchen is something I’ll never get tired of. You know that feeling when you walk into a cozy bakery and everything smells like fall? That’s exactly what this apple pie filling coffee cake with streusel topping brings to your home, no matter the season. I first whipped up this recipe on a chilly Saturday morning after craving apple pie but wanting something less fussy and more “grab-and-go.” Believe me, it’s become a staple for weekend brunches and lazy afternoons ever since.
There’s just something magical about combining soft, moist cake with pockets of sweet, spiced apple pie filling and then crowning it all with that crumbly, golden streusel topping. It’s comfort food at its best — warm, nostalgic, and impossible to resist. Whether you’re baking for your family, prepping for a holiday breakfast, or just need a pick-me-up treat, this coffee cake delivers every time.
What I love most about this apple pie filling coffee cake is how easy it is to throw together with pantry staples and a can of apple pie filling. No peeling, chopping, or sweating over pastry dough required! Plus, the streusel topping is honestly the best part (my kids fight over the corner pieces with extra crumble). As someone who’s tested this recipe at least ten times — tweaking the spice blend and playing with different flour types — I can promise it’s got the perfect balance of moist cake, gooey apples, and crunchy topping. If you’re hoping for a recipe that feels homemade but doesn’t take hours, you’re in the right place.
Why You’ll Love This Recipe
- Quick & Easy: Comes together in under an hour, so you can satisfy those cake cravings fast.
- Simple Ingredients: No fancy shopping trips — you probably have everything you need right now.
- Perfect for Any Occasion: From Sunday brunch to cozy evenings by the fire, this cake fits right in.
- Crowd-Pleaser: Kids and adults both dive in, and there’s never a crumb left over.
- Unbelievably Delicious: The moist cake, gooey apple pie filling, and crunchy streusel topping are a match made in heaven.
What sets this apple pie filling coffee cake apart from the rest? It’s that easy layering technique — spreading apple pie filling right into the middle of the cake batter and topping it all with a buttery, cinnamon-packed streusel. I use melted butter for the topping so it clings together, creating those irresistible clumps that bake up golden brown.
Honestly, if you’re tired of dry coffee cakes or ones that taste bland, this recipe fixes all that. The apple pie filling keeps everything moist and flavorful, while the streusel adds a sweet crunch in every bite. It’s the kind of dessert that makes people close their eyes and sigh with happiness — I’ve seen it happen at more than one birthday breakfast!
And if you’re like me and love recipes you can tweak, this coffee cake is perfect. Change up the spices, swap in different pie fillings, or add nuts to the topping — it’s endlessly customizable. Whether you’re baking for picky eaters or seeking something cozy for yourself, this is the coffee cake you’ll want to make again and again.
Ingredients Needed
This recipe uses humble, easy-to-find ingredients to create a cake bursting with flavor and texture. You won’t need anything fancy or expensive — just a few staples and a can of apple pie filling.
- For the Coffee Cake Batter:
- 2 cups (250g) all-purpose flour (can sub half for whole wheat for a nutty flavor)
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted (adds richness)
- 2 large eggs, room temperature (helps cake rise and stay moist)
- 1 cup (240ml) sour cream or plain Greek yogurt (for tang and moisture)
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- For the Apple Pie Filling Layer:
- 1 can (21oz or 595g) apple pie filling (chunky-style works best)
- Optional: 1/2 tsp ground nutmeg or apple pie spice for extra warmth
- For the Streusel Topping:
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (62g) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup (57g) unsalted butter, melted (makes topping crumbly)
- Optional: 1/2 cup (50g) chopped walnuts or pecans
If you need gluten-free, swap the flour for a 1:1 gluten-free blend (I’ve tried Bob’s Red Mill and it works nicely). For dairy-free, use vegan butter and coconut yogurt — the cake stays moist and flavorful. In summer, switch out the apple pie filling for peach or cherry pie filling for an entirely new twist!
I always go for chunky apple pie filling (Comstock is my personal favorite brand) because those big apple pieces bake up perfectly. If you want to make homemade apple filling, just dice up 2 cups of apples and cook them with a bit of cinnamon and sugar until soft.
Don’t forget: you can toss in a handful of raisins or dried cranberries for a fun variation. The streusel topping is forgiving, so if you run out of brown sugar, swap in white sugar plus a tablespoon of maple syrup.
Equipment Needed
- Mixing bowls (at least two — one for batter, one for streusel)
- 9×9-inch (23x23cm) baking pan (or an 8×8-inch for thicker cake)
- Hand mixer or stand mixer (optional, but makes life easier)
- Rubber spatula (for scraping batter and spreading filling)
- Measuring cups and spoons (accuracy matters for baking!)
- Whisk (helps blend dry ingredients evenly)
- Cooling rack (for quick cooling and easy serving)
- Butter knife or offset spatula (for swirling the apple filling)
If you don’t have a mixer, just use a sturdy whisk and a bit of arm power — the batter is forgiving. I’ve baked this cake in glass, metal, and ceramic pans; just remember that glass might need a few extra minutes in the oven. For easy cleanup, line your pan with parchment paper (I honestly always do this to avoid sticky corners).
Budget-friendly tip: If you don’t have a cooling rack, just flip over a baking sheet and set your pan on top. And if your spatula is missing, a soup spoon works in a pinch for spreading the apple pie filling.
Preparation Method
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease your 9×9-inch baking pan with butter or line it with parchment paper for easy removal. This keeps your cake from sticking — trust me, the corners can get stubborn!
- Make the Streusel Topping: In a small mixing bowl, combine 1/2 cup brown sugar, 1/2 cup flour, 1/2 tsp cinnamon, and 1/4 tsp salt. Pour in 1/4 cup melted butter and mix until you get clumps. If adding nuts, stir them in now. Set aside. The mixture should feel sandy and stick together when pressed — if it’s too dry, add a splash more butter.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon. This helps distribute the leaveners so your cake rises evenly.
- Blend Wet Ingredients: In another bowl, beat together 1 cup sugar and 1/2 cup melted butter until creamy (about 2 minutes with a mixer, 3-4 minutes by hand). Beat in eggs one at a time, followed by 1 cup sour cream (or yogurt) and 1 tsp vanilla extract. The mixture should look pale and smooth.
- Combine Batter: Gradually add dry ingredients to wet, mixing just until combined. Don’t over-mix — a few lumps are fine. Batter will be thick and creamy; if it looks too stiff, add 2 tbsp milk.
- Layer the Cake: Spread half the batter into the prepared pan (it might seem thin, but it rises). Spoon the apple pie filling evenly over this layer. If desired, sprinkle extra cinnamon on top. Swirl the filling gently with a butter knife for even distribution.
- Add Remaining Batter: Dollop the rest of the batter on top of the apple layer. Smooth gently with a spatula. It’s okay if some apple filling peeks through — those pockets will be extra gooey!
- Top with Streusel: Sprinkle the streusel topping evenly over the batter, pressing lightly so it sticks. Make sure you get into the corners for maximum crunch.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean (a little goo from the apples is fine). You’ll smell the cinnamon and apples — it’s heaven!
- Cool and Serve: Let the cake cool in the pan for 15-20 minutes, then lift it out (if using parchment) or slice directly. Serve warm for extra comfort, or at room temp for easy slicing.
If the top starts browning too fast, cover loosely with foil for the last 10 minutes. If your cake sinks in the center, it’s probably underbaked — pop it back in for another 5-10 minutes. Sometimes the apple filling creates extra moisture; don’t worry, that’s part of the gooey charm!
For best results, use room temperature ingredients — the batter blends smoother and bakes more evenly. And if you ever get impatient, I’ve microwaved a slice for 10 seconds to revive that fresh-from-the-oven magic.
Cooking Tips & Techniques
Here’s what I’ve learned after making this apple pie filling coffee cake about a dozen times (and through a few baking fails):
- Don’t Overmix the Batter: It’s tempting to keep stirring, but a gentle hand keeps your cake light. If you mix too much, the crumb gets dense.
- Room Temperature Ingredients: Your butter, eggs, and sour cream blend better when they’re not cold. It really does make a difference!
- Streusel Clumps: If your streusel is too powdery, squeeze it in your hands to form little nuggets. Those bake up extra crunchy.
- Layer Evenly: Spread the batter and apple pie filling as evenly as possible. If the filling pools in one spot, that part might get soggy.
- Baking Time: Ovens vary! Start checking at 40 minutes. The cake should be golden and set, but a bit of apple goo on the tester is normal.
- Multitasking: While the cake bakes, clean up your mixing bowls and prep your coffee. That way, you’re ready to serve as soon as it’s done.
- Consistency: If you want a thicker cake, use an 8×8-inch pan. For a thinner, more streusel-heavy experience, stick with 9×9.
I once tried swapping in almond flour for half the regular flour — it gave a nutty flavor but the cake was a bit crumblier. If you’re experimenting, start small and see what works for you!
And if your streusel ever melts into the cake instead of staying crunchy, it’s probably too much butter or not enough flour. Adjust next time — baking is part science, part happy accidents!
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free 1:1 blend. Add an extra egg for sturdiness.
- Dairy-Free Twist: Use vegan butter and coconut yogurt for the batter and topping. The cake stays moist and just a little tropical!
- Seasonal Fillings: Try cherry, blueberry, or peach pie filling instead of apple for a whole new flavor profile.
- Nutty Streusel: Add chopped pecans or walnuts to the topping for crunch and depth. I love pecans in the fall version!
- Spiced Up: Mix in 1/2 tsp cardamom or ginger to the cake batter for a warm, spicy kick.
- Mini Cakes: Bake the batter in muffin tins for individual coffee cake muffins — perfect for lunchboxes!
I’ve personally tried the peach filling swap during summer — it’s a hit at picnics. For nut allergies, just skip the nuts or use roasted pumpkin seeds. If you want extra sweetness, drizzle a simple glaze (1/2 cup powdered sugar + 1 tbsp milk) on top after baking.
Feel free to customize spices to suit your taste; more cinnamon for warmth, or a dash of lemon zest for brightness. This recipe is truly a canvas for your favorite flavors.
Serving & Storage Suggestions
Serve your apple pie filling coffee cake warm from the oven for the ultimate comfort food experience. The apples and streusel are gooey and fragrant, and the cake itself is soft and inviting. For special brunches, dust with powdered sugar or add a dollop of whipped cream. If you’re serving to a crowd, cut into squares and arrange on a pretty platter — it’s totally Pinterest-worthy!
This coffee cake pairs beautifully with a cup of freshly brewed coffee, chai tea, or even a glass of cold milk. For a festive twist, serve alongside vanilla ice cream or caramel sauce — you’ll get rave reviews.
To store, cover leftovers tightly and keep at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. The flavors deepen and the cake gets even more moist after a day. You can also freeze individual slices wrapped in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge, then warm in the microwave for 10-20 seconds or in a low oven (300°F/150°C) for 10 minutes.
Quick tip: If you want to revive that fresh-baked aroma, sprinkle a bit of cinnamon on slices before reheating. The streusel stays crisp if you use the oven instead of the microwave!
Nutritional Information & Benefits
Each slice (based on 12 servings) delivers approximately 290 calories, 12g fat, 42g carbohydrates, and 4g protein. The apple pie filling brings a dose of fiber and vitamin C, while the eggs and yogurt add extra protein and calcium. If you use whole wheat flour, you’ll bump up the fiber content even more.
This coffee cake can be adapted for gluten-free and dairy-free diets, as mentioned above. Be mindful of nuts if you have allergies, and always check your pie filling for hidden ingredients if you’re sensitive. It’s a treat, so enjoy it as part of a balanced diet — but I’ll admit, I’ve had it for breakfast and dessert on the same day!
Apples are a natural source of antioxidants, and the spices (especially cinnamon) have anti-inflammatory properties. It’s a feel-good recipe that offers a little nutrition boost along with all the comfort of old-fashioned cake.
Conclusion
If you’re searching for a coffee cake that’s easy, comforting, and just a little bit indulgent, this apple pie filling coffee cake with streusel topping checks every box. You don’t need fancy skills or rare ingredients, and honestly, the payoff is huge — fluffy cake, gooey apples, and that crunchy, buttery topping that people go crazy for.
I love this recipe because it reminds me of cozy mornings with family and the simple joy of baking something delicious from scratch. It’s easy to customize, forgiving if you make a mistake, and always impressive when served up for brunch or dessert. Give it a try, make it your own, and let me know how you tweak it — I’m always looking for new inspiration!
Leave a comment below with your favorite streusel topping twist, share this recipe on Pinterest, or tag me if you make it. Happy baking — may your kitchen always smell like apple pie!
FAQs
Can I use homemade apple pie filling?
Absolutely! Just cook down 2 cups of diced apples with sugar and spices until soft. Homemade filling works great and lets you control the sweetness.
Can I make this coffee cake ahead of time?
Yes! Bake, cool, and cover tightly. It stays moist for days and even tastes better after sitting overnight.
What if I don’t have sour cream?
No problem — plain Greek yogurt is a perfect swap. You can also use buttermilk or regular yogurt in a pinch.
How do I keep my streusel topping crunchy?
Use melted butter and gently press the topping onto the cake before baking. Bake uncovered and avoid overmixing the streusel ingredients.
Can I freeze apple pie filling coffee cake?
Definitely! Wrap slices in foil or plastic and freeze for up to 2 months. Thaw in the fridge and warm before serving for best texture.
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Apple Pie Filling Coffee Cake with Streusel Topping
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This easy coffee cake combines a moist, tender crumb with gooey apple pie filling and a buttery cinnamon streusel topping. Perfect for brunch, dessert, or a cozy snack, it comes together quickly with pantry staples and delivers irresistible fall flavors any time of year.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 can (21oz) apple pie filling (chunky-style preferred)
- Optional: 1/2 tsp ground nutmeg or apple pie spice
- 1/2 cup brown sugar, packed
- 1/2 cup all-purpose flour (for streusel)
- 1/2 tsp ground cinnamon (for streusel)
- 1/4 tsp salt (for streusel)
- 1/4 cup unsalted butter, melted (for streusel)
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan or line with parchment paper.
- In a small bowl, mix 1/2 cup brown sugar, 1/2 cup flour, 1/2 tsp cinnamon, and 1/4 tsp salt. Add 1/4 cup melted butter and mix until clumpy. Stir in nuts if using. Set aside.
- In a large bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
- In another bowl, beat 1 cup sugar and 1/2 cup melted butter until creamy. Add eggs one at a time, then mix in sour cream (or yogurt) and vanilla extract.
- Gradually add dry ingredients to wet, mixing just until combined. Batter will be thick; add 2 tbsp milk if needed.
- Spread half the batter into the prepared pan. Spoon apple pie filling evenly over the batter. Sprinkle extra cinnamon if desired and gently swirl with a butter knife.
- Dollop remaining batter on top and smooth gently. Some apple filling may peek through.
- Sprinkle streusel topping evenly over the batter, pressing lightly.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out mostly clean (a little apple goo is fine).
- Cool in pan for 15-20 minutes, then lift out or slice directly. Serve warm or at room temperature.
Notes
Use room temperature ingredients for best texture. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan butter and coconut yogurt. Streusel topping can include nuts for extra crunch. If top browns too quickly, cover loosely with foil. Cake can be made ahead and freezes well.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 290
- Sugar: 25
- Sodium: 220
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
Keywords: apple pie filling coffee cake, streusel topping, easy coffee cake, brunch, fall dessert, apple dessert, quick baking, comfort food
