Apple Pie Coffee Cake
A truly no-fuss dessert, this Apple Pie Coffee Cake is always a hit! The batter comes together in minutes mixed by hand and you can use your favorite apple pie filling.
Prep Time10 minutes mins
1 hour hr
Course: Dessert
Cuisine: American
Keyword: apples, cake, vegan
Servings: 6 slices
Calories: 541kcal
- 2 ½ Cups Flour
- 1 Cup Granulated Sugar
- 1 tsp Baking Powder
- ¾ tsp Salt
- ½ tsp Cinnamon
- ⅔ Cup Canola Oil
- ⅔ Cup rice milk or regular milk + 2 tsp Apple Cider Vinegar (or lemon juice)
- 2 Tbs Cornstarch mixed with 1/2 Cup Water
- 2 tsp Vanilla Extract
- 1 20 to 25 oz Jar Apple Pie Filling I used Lucky Leaf
- 2 Tbs Sugar mixed with 2 tsp Cinnamon for topping.
Preheat oven to 350º F.
In a small bowl, add the milk and vinegar and give it a whirl. Let sit a minute. In a large bowl, combine all the dry ingredients of the cake and whisk together. In a medium sized bowl, mix together the oil, milk, water/cornstarch mixture, and vanilla. Mix well. Incorporate the wet ingredients to the dry ingredients, scraping the sides of the bowl with your spatula.
Spread 1/2 of the batter in the bottom of a 9×11″ greased baking dish. (I used an 8 inch cast iron skillet)
Spoon on the apple pie filling evenly over the top.
Spoon the rest of the batter over the top in clumps, leaving some of the apple filling showing through.
Sprinkle with cinnamon sugar mixture.
Bake for about 60-80 minutes, or until a tester comes out clean. Check the cake after 45 minutes. Cover with foil for the last portion of baking to prevent over-browning. Remove cake from oven and good luck letting it cool before serving. The cinnamon sugar smell will have you hypnotized with desire before it cools.
Calories: 541kcal | Carbohydrates: 77g | Protein: 2g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Sodium: 374mg | Potassium: 14mg | Fiber: 1g | Sugar: 36g | Vitamin A: 0.5IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg