Apple Streusel Coffee Cake

This Apple Streusel Coffee Cake recipe is full of cinnamon apple flavor and big enough to feed a crowd.  No cake mix here. This one starts from scratch!
This Apple Streusel Coffee Cake recipe is full of cinnamon apple flavor and big enough to feed a crowd.  No cake mix here. This one starts from scratch!This morning I was commiserating with some fellow food bloggers on Instagram about how life as a food blogger is a constant struggle between doing what we love and trying to not to blow up like a whale.

And it makes losing my baby weight almost an impossible feat. Add the holidays on top of it all, and I’m in an uphill battle that I’m not winning.

Working out is not the problem for me. I enjoy working out and it’s part of my everyday routine. But then again so is baking and cooking,…and baking and cooking. You get the drift. It’s a lifelong battle.

I do have a happy weight where I can kind of eat what I want in moderation and I don’t gain anything. I’m not there yet. This last 10 pounds is hanging on with a vengeance.

Baking really is therapeutic for me so if I give that up, I’ll just be chubby AND grumpy.

I’ll figure it out. Maybe I’ll run another marathon. But for now with a baby that nurses every two hours, it’s just not in the cards.

Until then, I’m going to keep on sharing really good food.

This Apple Streusel Coffee Cake recipe is full of cinnamon apple flavor and big enough to feed a crowd.  No cake mix here. This one starts from scratch!This Apple Streusel Coffee Cake recipe is layered with cinnamon apples, pecans, and brown sugar. It smelled like fall in my house. I’m not going to lie, I used quite a few bowls putting this together but it was worth it. Holy cow this makes a 9×13 pan filled to the brim so make sure you have someone to share with.

If you love this, you’ll love this Graham Streusel Coffee Cake!

5 from 1 vote
Apple Coffee Cake | The Girl Who Ate Everything
Print
Ingredients
Filling:
  • 1 20 ounce can apple pie filling
  • 2 teaspoons cinnamon
  • Brown Sugar Mixture:
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • (don't add this until the end)3 tablespoons butter, melted
Cake:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 ½ cup milk
  • ½ cup butter softened
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 eggs
Glaze:
  • 1 ½ cup powdered sugar
  • 2 tablespoons butter
  • 1 ½ teaspoons vanilla
  • 3-5 teaspoons hot water
Instructions
  1. Preheat oven to 350 degrees and grease a 9×13 pan.


  2. In a small bowl combine the apple pie filling and cinnamon; set aside.


  3. In another small bowl combine the brown sugar and nuts. Don’t add the butter yet; set aside.


  4. In large bowl combine flour, sugar, milk, ½ cup butter, baking powder, salt, and eggs. Mix on low until barely combined and then on medium for 2 minutes.


  5. Pour ½ of the batter into prepared pan. Spoon ½ of the pie filling evenly over batter. Spread ½ of the brown sugar mixture evenly over pie filling.


  6. Pour remaining batter to pan and spoon remaining pie filling over top.


  7. Now mix the 3 Tablespoons of melted Butter with the remaining brown sugar mixture. Sprinkle evenly over top of cake.


  8. Bake 45-50 minutes until tester comes out clean. Let cake cool for 20 minutes before adding the glaze below.


  9. For the Glaze: Combine the powdered sugar, butter, and vanilla. Gradually add the hot water until the mixture is smooth and desired consistency is reached. You may not need all of the water. Drizzle over cake.

Recipe Notes

Source: My Tattered Treasures

This Apple Streusel Coffee Cake recipe is full of cinnamon apple flavor and big enough to feed a crowd.  No cake mix here. This one starts from scratch!

Speak Your Mind

*

Comments

  1. All the bowls will be well worth it! This looks amazingly good 😀

  2. I don’t think I could ever give up baking as long as these coffee cakes are involved!

  3. Mmm such a fabulous treat!!

  4. I understand the struggle. Still least you like working out I always have to push myself to get motivated 🙂

  5. That is the story of my life! I bake because it is relaxing, but I try not to eat it all so I don’t gain like 50 pounds! It is such a catch 22. I would be willing to gain a pound for this cake though!

  6. I think we all struggle with the same thing to some degree. It’s hard and frustrating, but at least for me, the key is trying to keep everything in moderation. Loving this coffee cake….it’s hitting my weak spot for sure!

  7. This coffee cake will surely add to my blogging bulge problem!!! This looks great!!!

  8. I have the same struggle. Glad you shared this one.

  9. This looks so yummy. I’m always using a lot of bowls, pans, etc. when baking so doesn’t bother me a bit when I have to use many bowls. Well worth it in the long run.
    It’s just hubby and myself so was thinking; maybe, about dividing the mixture between 2-8inch sq. pans; one for eating at the moment and putting the other in the freezer.
    Thanks for sharing your wonderful recipes.
    ColleenB.
    Texas

  10. This is an amazing looking coffee cake! Love that thick brown sugar layer!

  11. I want this for breakfast … every day!

  12. Lifelong battle of a food blogger! Yum!

  13. I made this last night! It was absolutely delicious! My fiancé is an apple dessert fiend and couldn’t get enough!

  14. I’m wondering what I can use in place of the apple pie filling as it’s not readily available here. Maybe I should make my own? I blog too and also realized that… whoa… food food food. But thank God for family and neighbours who are willing to humour me and take some off my hands.

  15. Hey, this looks very good, but where I live there’s no canned pie filling, so instead of using canned apple pie filling, can I use chopped apples? Please, answer me by e-mail!

  16. I found this site purely by accident and made this coffee cake to bring for Christmas breakfast. Well, what a great recipe….very moist and tasty just the way it is. Highly recommended. I love coffee cake but this recipe will be my go to one, great food!

  17. Admiring the dedication you put into your blog and detailed information you
    offer. It’s great to come across a blog every once in a while that isn’t the
    same outdated rehashed material. Wonderful read! I’ve saved your site and I’m including your
    RSS feeds to my Google account.

  18. This recipe sounds amazing! However, I am not a fan of pecans. If I were to omit them, should I adjust any of the other ingredients in the recipe? If so, which ingredients would need adjusted and how?

  19. just made this and it seems lile a 9×13 pan was way too big, I can barely spread any of the layers. Next time I may make it in a smaller dish but most likely just double up! Definetly more is better. This turned out sooo yummy!