Apple Pie Coffee Cake


Inspired by an apple pie dessert, but in a format totally acceptable to eat before noon, this sweet and delicious Apple Pie Coffee Cake recipe will steal the show at brunch.

Apple Pie Coffee Cake
Photo: Jason Donnelly
Prep Time:
35 mins
Bake Time:
40 mins
Total Time:
1 hrs 15 mins
9 pieces


  • 1 ½ - 2 cup peeled and chopped apples

  • ¼ cup water

  • ¼ cup sugar

  • 2 tablespoon cornstarch

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • 1 ½ cup all-purpose flour

  • ¾ cup sugar

  • ½ teaspoon baking powder

  • ¼ teaspoon baking soda

  • ¼ cup butter

  • 1 egg, lightly beaten

  • ½ cup buttermilk or sour milk*

  • ½ teaspoon vanilla

  • ¼ cup all-purpose flour

  • ¼ cup sugar

  • 2 tablespoon butter


  1. For filling, in a medium saucepan bring apples and the water to boiling; reduce heat. Simmer, covered, about 5 minutes or until apples are tender. In a small bowl stir together 1/4 cup sugar, cornstarch, cinnamon, and nutmeg; stir into apple mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more; set aside.

  2. Preheat oven to 350°F. In a medium bowl stir together 1-1/2 cups flour, 3/4 cup sugar, baking powder, and baking soda. Using a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture.

  3. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Spread half of the batter in an 8x8x2-inch baking pan. Spoon and gently spread filling over batter in pan. Drop the remaining batter in small mounds on top of filling.

  4. In a small bowl stir together 1/4 cup flour and 1/4 cup sugar. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over coffee cake. Bake for 40 to 45 minutes or until golden. Cool in pan on a wire rack.

  5. Cover coffee cake tightly with heavy foil and freeze for up to 1 month. To serve, thaw, covered, in the refrigerator overnight. Preheat oven to 300°F. Bake, covered, for 5 to 10 minutes or until warm.


To make a larger coffee cake, double the recipe and use a 13x9x2-inch baking pan; bake for 45 to 50 minutes. Freeze and reheat as directed, baking for 10 to 15 minutes or until warm.


To make 1/2 cup sour milk, place 1 1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using.

Nutrition Facts (per serving)

298 Calories
9g Fat
52g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 298
% Daily Value *
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 44mg 15%
Sodium 126mg 5%
Total Carbohydrate 52g 19%
Total Sugars 31g
Protein 4g
Vitamin C 2.4mg 12%
Calcium 30.3mg 2%
Iron 1.4mg 8%
Potassium 118mg 3%
Folate, total 48.4mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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