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! When you’re looking for a hearty breakfast or brunch recipe, this is your recipe.
Apple Streusel Coffee Cake
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 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.
OTHER BREAKFAST RECIPES:
Apple Streusel Coffee Cake
- 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 end3 tablespoons butter, melted
- 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
- 1 ½ cup powdered sugar
- 2 tablespoons butter
- 1 ½ teaspoons vanilla
- 3-5 teaspoons hot water
- Preheat oven to 350 degrees and grease a 9×13 pan.
- In a small bowl combine the apple pie filling and cinnamon; set aside.
- In another small bowl combine the brown sugar and nuts. Don’t add the butter yet; set aside.
- 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.
- 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.
- Pour remaining batter to pan and spoon remaining pie filling over top.
- Now mix the 3 Tablespoons of melted Butter with the remaining brown sugar mixture. Sprinkle evenly over top of cake.
- Bake 45-50 minutes until tester comes out clean. Let cake cool for 20 minutes before adding the glaze below.
- 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.
What is the “brown sugar mix”?
The third line from the top of the recipe lists the ingredients for the brown sugar mixture.
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!
Wow. That’s hard to believe since mine was so thick. Hmm. Wonder what was different?
I made this today for a meeting tomorrow. I had the same issue, the pan was way too big for everything. Although the batter itself was creamy and thick, when I poured half of the batter into the pan, it was very thin, barely covered the bottom of the pan, and I used the entire can of pie filling to cover only the bottom layer. Definitely will scale up if I make this again, or use a smaller pan.
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?
You can definitely leave them out and shouldn’t have to adjust anything.
Ok great. Thank you! Happy Fall and happy baking!
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.
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!
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!
I’ll send you an email but yes you can make your own pie filling. Tattered Treasures gives details here: http://mytatteredtreasures.blogspot.com/2012/10/hi-i-hope-its-been-great-monday-for.html?m=1
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.
Tattered Treasures gives some info on how to make your own here: http://mytatteredtreasures.blogspot.com/2012/10/hi-i-hope-its-been-great-monday-for.html?m=1
I made this last night! It was absolutely delicious! My fiancé is an apple dessert fiend and couldn’t get enough!
Lifelong battle of a food blogger! Yum!
I want this for breakfast … every day!
I was about to say the same exact thing… yum!
This is an amazing looking coffee cake! Love that thick brown sugar layer!
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.
I have the same struggle. Glad you shared this one.
This coffee cake will surely add to my blogging bulge problem!!! This looks great!!!
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!
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!
I understand the struggle. Still least you like working out I always have to push myself to get motivated 🙂
Mmm such a fabulous treat!!
I don’t think I could ever give up baking as long as these coffee cakes are involved!
All the bowls will be well worth it! This looks amazingly good 😀