Apple Pie Coffee Cake 8 Delicious Tricks You Must Try
Moist Apple Pie Coffee Cake made easy with white cake mix, sour cream, warm apple pie spice, and a luscious vanilla bean glaze. Topped with juicy apple pie filling for bakery-style flavor in every bite.
Equipment
- 9x13-inch baking dish
- Stand mixer or hand mixer
- Mixing bowls
- Measuring Cups and Spoons
- Whisk
- Rubber spatula
- Parchment paper
- Cooling rack
Ingredients
For the Cake
- 15.25 oz white cake mix one standard box
- 3 large eggs room temperature
- 1 cup sour cream full-fat for best moisture
- 1/4 cup whole milk
- 2 tsp apple pie spice
- 1 tsp vanilla bean paste or pure vanilla extract
- 21 oz apple fruit filling such as Lucky Leaf; spread evenly
For the Glaze
- 1 cup powdered sugar sifted for smoothness
- 2 tbsp milk adjust to desired consistency
- 1/2 tsp vanilla bean paste or pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9×13 inch baking dish with non-stick spray and line the bottom with parchment for easy release.
- Make the batter: In a stand mixer bowl (or large mixing bowl), combine cake mix, eggs, sour cream, milk, apple pie spice, and vanilla bean paste. Beat on medium speed for 2 minutes until smooth and creamy.
- Pan and fruit layer: Pour the batter into the prepared pan and spread evenly. Spoon the apple fruit filling over the top and distribute it evenly for balanced flavor in every slice.
- Bake: Place on the center rack and bake for 35–40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and glaze: Let the cake cool in the pan for 15 minutes. Whisk powdered sugar, milk, and vanilla bean paste until smooth. Adjust with more milk for thinner glaze or more sugar for thicker glaze. Drizzle over the cake and let set before slicing.
Notes
Pan size: A 9×13 inch pan yields tidy squares; bake time may vary slightly by oven. Storage: Once cooled, keep airtight at room temperature 3–4 days or refrigerate up to 1 week. Freezing: Wrap tightly and freeze up to 3 months; thaw overnight and refresh with a light drizzle of glaze. Variations: Add chopped pecans or walnuts, swap in cherry or blueberry pie filling, or sprinkle cinnamon sugar over the apples before baking.