Coffee Cake With Apple Pie Filling

So you’re scrolling, probably procrastinating, and suddenly a craving hits you like a rogue shopping cart: something warm, sweet, but not *too* much work. My friend, you’ve come to the right place. Because today, we’re not just making coffee cake; we’re giving it a glow-up with apple pie filling. Prepare for compliments (and maybe a little self-congratulation).

Why This Recipe is Awesome

Okay, let’s be real. We all want to impress without actually breaking a sweat, right? This recipe is your secret weapon. It’s got that cozy ‘grandma’s kitchen’ vibe but with minimal fuss. Plus, it uses canned apple pie filling. Yes, I said it. Why reinvent the wheel when the wheel is already perfectly delicious and ready to roll? It’s practically idiot-proof, even I managed it without burning down the kitchen. Your friends will think you slaved away, and you can just smile mysteriously.

Ingredients You’ll Need

• For the Cake Batter:
  • 1 ½ cups all-purpose flour: The backbone of our deliciousness.
  • ¾ cup granulated sugar: Sweetness, baby!
  • 2 tsp baking powder: Our little lift-off agent.
  • ½ tsp salt: Balances everything out like a culinary tightrope walker.
  • ¾ cup milk: Any kind, cow, almond, oat – whatever floats your cake boat.
  • ¼ cup unsalted butter, melted: Liquid gold, don’t skimp.
  • 1 large egg: Our binding buddy.
  • 1 tsp vanilla extract: Because everything is better with vanilla.
• For the Apple Swirl:
  • 1 can (20 oz) apple pie filling: The star of the show. Seriously, don’t try to make your own unless you have a sudden burst of ambition you didn’t know you possessed.
• For the Crumb Topping (Streusel):
  • ½ cup all-purpose flour: More flour, more crumbs!
  • ¼ cup packed brown sugar: That deep, caramel-y goodness.
  • ½ tsp ground cinnamon: Essential spice for that ‘warm hug’ feeling.
  • ¼ cup unsalted butter, very cold, cut into small pieces: Key to good streusel, don’t use melted here!

Step-by-Step Instructions

1. Prep Time! Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch (20×20 cm) baking pan. Trust me, future you will thank present you for this.
2. Streusel First. In a medium bowl, combine the flour, brown sugar, and cinnamon for the topping. Cut in the cold butter with a pastry blender, two knives, or even your fingertips (just don’t overmix and melt the butter) until crumbly. Pop it in the fridge while you make the cake.
3. Dry Mix. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt for the cake batter.
4. Wet Mix. In another bowl, whisk the milk, melted butter, egg, and vanilla extract until well combined.
5. Combine Forces. Pour the wet ingredients into the dry ingredients. Mix with a spatula just until just combined. Don’t overmix! Lumps are okay, gluey cake is not.
6. Layer Up. Spoon half of the cake batter into your prepared pan, spreading it out as evenly as you can.
7. Apple Attack! Dollop spoonfuls of the apple pie filling over the batter. Don’t worry about being perfect here; rustic is charming!
8. More Batter. Carefully spoon the remaining cake batter over the apple filling, gently spreading it to cover as much as possible. A bit of apple peeking through is totally fine.
9. Crumb Time! Retrieve your streusel from the fridge and sprinkle it generously over the top of the cake.
10. Bake It ‘Til You Make It. Bake for 35-45 minutes, or until a wooden skewer inserted into the center (avoiding the apple goo) comes out clean.
11. Cool Down. Let it cool in the pan for at least 15-20 minutes before cutting. Impatience is a virtue, but a warm, not molten, slice is better.

Common Mistakes to Avoid

• Overmixing the batter: This is the arch-nemesis of tender cake. You’ll end up with a tough, sad cake. Mix just until combined, seriously.
• Forgetting to grease your pan: Unless you enjoy chiseling cake out of metal, don’t skip this. Rookie mistake, my friend.
• Using warm butter for streusel: You’ll get a paste, not crumbs. Cold butter is non-negotiable for streusel perfection.
• Not letting it cool: Diving in too soon can make it fall apart. Give it a minute, it’s worth the wait.
• Ignoring the skewer test: Guesswork leads to underbaked sadness or dry overbaked sadness. Don’t guess.

Alternatives & Substitutions

• Fruit Filling Fun: Not an apple fan? Swap the apple pie filling for cherry, blueberry, or even peach! Just make sure it’s the canned pie filling type for that perfect gooey consistency.
• Spice it Up: Add a pinch of nutmeg or allspice to your streusel or even the cake batter for extra warmth.
• Dairy-Free? Use a plant-based milk (almond, soy, oat) and dairy-free butter for both the cake and streusel. Easy peasy.
• Sugar Swap: If you’re feeling adventurous, you can try reducing the sugar slightly in the cake batter, but don’t mess with the streusel sugar too much, it’s a structural component.

FAQ (Frequently Asked Questions)

• “Can I use fresh apples instead of canned filling?” Ooh, ambitious! Technically yes, but you’d need to pre-cook them with sugar and spices until soft, and probably add some cornstarch to thicken. For ease and guaranteed gooeyness, stick with the can, IMO.
• “My streusel melted into the cake! What happened?” Likely your butter wasn’t cold enough, or you worked it too much. Also, sometimes an oven running too hot can accelerate melting. Make sure that butter is chilly!
• “Can I make this ahead of time?” Absolutely! It actually tastes amazing the next day. Just store it covered at room temperature for up to 2-3 days, or in the fridge for longer.
• “What if I don’t have an 8×8 inch pan?” A 9×9 inch pan will work, but the cake might be a bit thinner, and baking time could decrease slightly. Keep an eye on it! A round 9-inch pan could also work.
• “Is this technically breakfast or dessert?” My friend, this is “anytime food.” It’s perfect with coffee for breakfast, a lovely afternoon treat, or a warm dessert with a scoop of vanilla ice cream. Don’t let labels define your deliciousness!

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up a coffee cake with a surprise apple pie party inside. Go ahead, take a bow. You deserve it. Now go impress someone—or yourself—with your new culinary skills. Maybe make a second one just for you. You’ve earned it! And hey, if you mess up, it’s just cake. More practice for next time, right? Happy baking, superstar!