Apple Pie Filling Coffee Cake is what I reach for when I want something cozy, fragrant, and completely satisfying without spending all day in the kitchen. Maybe you woke up craving the smell of cinnamon and baked apples but you don’t have the time to peel and chop. Or you’re having friends over for coffee and need a sweet, shareable treat that looks like you tried harder than you did. This cake hits that sweet spot. It’s tender in the middle, a little crunchy on top, and carries warm apple spice in every bite. You’ll be amazed how a simple can of apple pie filling turns into a bakery-style bake at home.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Apple Pie Filling Coffee Cake was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Apple Pie Filling Coffee Cake is what I reach for when I want something cozy, fragrant, and completely satisfying without spending all day in the kitchen.…
How to make apple coffee cake
Let’s break this down step by step so your kitchen smells like a little fall festival. This Apple Pie Filling Coffee Cake is straightforward, easy to scale, and bakes up beautifully every time if you follow a few simple cues.
Ingredients you’ll need
- 1 can apple pie filling (about 20 to 21 ounces)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temp
- 1 cup sour cream or plain Greek yogurt
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 to 1 1/2 teaspoons ground cinnamon
- Optional crumb topping: 1/2 cup flour, 1/3 cup brown sugar, 1 teaspoon cinnamon, 4 tablespoons cold butter
- Optional glaze: 1/2 cup powdered sugar, 1 to 2 tablespoons milk, splash of vanilla
Step-by-step directions
- Prep the pan: Heat oven to 350°F. Grease and line a 9-inch springform or 9×9 pan with parchment for easy lift-out.
- Mix dry: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet: In another bowl, whisk sugar, brown sugar, melted butter, eggs, vanilla, and sour cream until smooth.
- Combine: Add dry to wet and fold just until you don’t see dry flour. Batter will be thick and creamy.
- Layer: Spread half the batter into the pan. Spoon half the apple pie filling over it, spreading gently. Add remaining batter, then the rest of the filling on top. Swirl lightly with a knife.
- Crumb topping (optional): Rub flour, brown sugar, cinnamon, and cold butter together with your fingers until you get pebbly crumbs. Sprinkle over the cake.
- Bake: Bake about 45 to 55 minutes, or until the center springs back and a tester comes out with a few moist crumbs. If the top browns early, tent with foil for the last 10 minutes.
- Finish: Cool 20 minutes. Whisk powdered sugar with milk and vanilla, drizzle over the warm cake if you like frosting vibes.
Hungry for more easy apple bakes? Check out my sweet shortcut favorite, 3-ingredient apple danish, which pairs perfectly with a mug of coffee.
“I made this for our Sunday coffee hour and came home with an empty plate. Folks kept saying it tasted like a bakery cake but better. Not overly sweet, super moist, and the apples were perfect.”
This is the kind of bake that turns into a tradition. The Apple Pie Filling Coffee Cake holds its shape, slices clean, and makes the house smell incredible.
Variations and adaptations
You can absolutely make this cake your own. If you prefer more tart flavor, chop in a fresh Granny Smith and fold it into the batter along with the canned filling. It adds a little bite and texture. For something richer, swap half the sour cream for cream cheese and beat it into the wet ingredients to get a faint cheesecake tang.
Want a little extra fun? Add a handful of chopped pecans or walnuts to the crumb topping for crunch. I also like tossing a pinch of nutmeg and clove in the batter for holiday vibes. If you’re a strict cinnamon person, keep it classic and let the apples sing.
If you enjoy desserts that play with the apple plus cream combo, you might also love these layered treats: Apple Pie Cheesecake Trifles. Or go big and celebratory with a mashup like Caramel Apple Cheesecake Cake when you want something tall, pretty, and party-friendly.
Gluten-free folks can swap the flour with a 1:1 baking blend. If your blend doesn’t include xanthan gum, add 1/2 teaspoon. Keep an eye on time since gluten-free cakes can brown a bit faster around the edges.
And if you like maple, replace 1/4 cup of sugar with pure maple syrup and reduce the sour cream by 2 tablespoons to keep the batter balanced. The result is a cozy maple note without overpowering the apples. 
Baking tips for coffee cake
Here are the little details that make the difference between good and thumbs-up great. I tested this Apple Pie Filling Coffee Cake multiple times so you can get repeatable results.
- Room temp ingredients: Eggs and sour cream at room temp make a smoother batter and even bake.
- Do not overmix: Stir just until combined. Overmixing can make the crumb tough.
- Pan choice matters: A light-colored metal pan bakes more evenly than dark nonstick. A springform is great for clean edges.
- Check early: Start checking at 45 minutes. If the center is still jiggly but the top is browned, tent with foil and keep going.
- Let it rest: Give the cake at least 15 to 20 minutes to settle before slicing. It helps lock in moisture.
- Crumb topping tip: Chill the topping 10 minutes before sprinkling so the crumbs stay pebbly and crisp.
- Spice balance: If your apple pie filling is very sweet, bump up the cinnamon a touch and sprinkle a little flaky salt on top after glazing.
If fruit-forward bakes are your thing, you might also enjoy the tropical crunch and color in this pistachio pineapple cake for a totally different flavor path on your dessert table. And yes, you can apply the same crumb and glaze tricks here too.
Take your time, trust your senses, and your Apple Pie Filling Coffee Cake will come out tender and fragrant every time.
Storage and leftovers
Let the cake cool completely before storing. At room temperature, it keeps well for 1 to 2 days if wrapped or stored in an airtight container. After that, move it to the fridge for up to 4 more days. The crumb topping softens a bit in the fridge, but a quick warm-up in the oven brings it back to life.
To reheat, place slices on a baking sheet and warm at 300°F for about 8 to 10 minutes until the top feels lightly crisp again. You can also microwave for 15 to 20 seconds for speed, though it won’t crisp the top. Freeze tightly wrapped slices for up to 2 months. Thaw in the fridge overnight, then reheat as above for a just-baked feel.
Nutrition facts (per serving)
These are ballpark numbers for a 9-inch cake cut into 12 pieces. Each serving is approximately 320 to 370 calories, with about 14 to 16 grams fat, 48 to 52 grams carbs, and 4 to 6 grams protein. Sugar can vary depending on your apple pie filling and glaze, so your numbers might swing slightly. If you’re watching sugar, skip the glaze and use a lower sugar filling. The sour cream adds a bit of calcium, and using Greek yogurt bumps up the protein a touch.
Common Questions
Can I use homemade apple pie filling?
Absolutely. Aim for about 2 to 2 1/2 cups. Keep the apple pieces soft but not mushy so they hold up in the bake.
What if I don’t have sour cream?
Use full-fat Greek yogurt. It gives a similar tang and moisture. Avoid thin yogurts so the batter doesn’t get runny.
How do I keep the cake from sinking in the middle?
Measure flour accurately, don’t overmix, and bake until fully set in the center. If your oven runs cool, add a few extra minutes.
Can I make it the night before?
Yes. Bake, cool completely, cover, and leave at room temp. Add glaze in the morning before serving.
What can I serve with it?
Hot coffee or black tea, a spoon of vanilla yogurt, or a scoop of vanilla ice cream for dessert mode. A little caramel drizzle never hurts.
Your cozy coffee cake game just leveled up
Now you’ve got a reliable plan for a fragrant, tender Apple Pie Filling Coffee Cake that feels special any day of the week. The batter comes together easily, the apple swirl tastes like a warm hug, and the crumb topping adds just enough crunch to keep every bite interesting. If you want more inspiration, I love the spin and technique from this guide on Apple Pie Filling Coffee Cake – Nutmeg Nanny, and you can compare notes with a classic like Aunt Dee Dee’s Apple Coffee Cake Recipe to see how home bakers keep it simple and cozy.
Take a deep breath, preheat the oven, and make your kitchen smell amazing. You can pull this off even on a busy day, and it’ll taste like you fussed. Save a slice for breakfast, because coffee cake always tastes extra dreamy the next morning. You’ve got this, and your table is about to be the happy place everyone gathers around.
Apple Pie Filling Coffee Cake
Ingredients
Method
- Preheat the oven to 350°F. Grease and line a 9-inch springform or 9×9 pan with parchment for easy lift-out.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, vanilla, and sour cream until smooth.
- Add dry ingredients to the wet ingredients and fold just until you don’t see dry flour. The batter will be thick and creamy.
- Spread half the batter into the pan. Spoon half the apple pie filling over it, spreading gently. Add the remaining batter and then the rest of the filling on top. Swirl lightly with a knife.
- Rub flour, brown sugar, cinnamon, and cold butter together with your fingers until you get pebbly crumbs. Sprinkle over the cake.
- Bake for about 45 to 55 minutes, or until the center springs back and a tester comes out with a few moist crumbs. If the top browns early, tent with foil for the last 10 minutes.
- Cool for 20 minutes. If desired, whisk powdered sugar with milk and vanilla, drizzle over the warm cake.
