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Cinnamon Apple Coffee Cake

Teresa Ambra
Captivate your senses with this amazing Cinnamon Apple Coffee Cake recipe. This lovely, moist Coffee Cake has 2 layers of cake batter, 2 layers of cinnamon-walnut streusel topping & a layer of grated apples in the center. It uses a Cake Mix & Cheesecake pudding mix so it's not difficult to whip up. Great cake for dessert or for breakfast. You'll be swooning over every bite!
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Breakfast Coffee Cake, Dessert
Cuisine American
Servings 9
Calories 407 kcal

Equipment

  • 1 9x9" glass baking dish
  • 1 food grater or food processor
  • 1 paring knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped
  • 1 whisk
  • 1 wooden spoon
  • 1 large mixing bowl
  • 1 small mixing bowl

Ingredients
  

  • 13.25 oz. box yellow cake mix
  • 3.4 oz. box instant cheesecake pudding mix or instant vanilla pudding mix
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup salted butter melted (1/2 stick)
  • 1/2 cup half-and-half or whole milk
  • 2 extra large Honey Crisp apples peeled, cored and shredded (or use apples of your choice)
  • 1/2 cup granulated sugar
  • 1/2 cup walnuts chopped (measure after chopping)
  • 1 tsp. ground cinnamon

Instructions
 

  • Peel, core and then grate apples with a grater; set aside.
  • In a large mixing bowl, beat the cake mix, pudding mix, eggs, sour cream, half-and-half and butter with an electric mixer for 2 minutes.
  • Mixture is very thick.
  • Pour half of the mixture into a greased 9-inch square glass baking dish.
  • Top with shredded apples.
  • Combine the granulated sugar, nuts and cinnamon in a small bowl.
  • Sprinkle half of the sugar mixture over top of the apples.
  • Top with remaining batter and remaining sugar mixture.
  • Bake at 350º for 50-55 minutes, or until a toothpick inserted in center comes out clean.
  • Cool on a wire rack. 

Notes

NOTE: The dough will not be as thick and sticky if you use a full ½ cup of half-and-half.
 
NOTE: Spreading the thick batter over top of the apples and cinnamon layer is difficult. Dollop the remaining batter over top of the cinnamon layer and use a knife to gently spread the batter as evenly as possible. Then sprinkle the remaining sugar mixture over top of the batter.
 
NOTE: The original recipe called for a 9-ounce box of yellow cake mix. Jiffy used to make these years ago, but they are rarely available in stores now. I used a regular 13-ounce box of yellow cake mix and added half-and-half so the mixture wouldn’t be excessively dry.
 
NOTE: The original recipe called for vanilla pudding mix. Since I only had Cheesecake pudding mix on hand, that’s what I used.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 407kcalCarbohydrates: 63gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 67mgSodium: 521mgPotassium: 145mgFiber: 2gSugar: 43gVitamin A: 370IUVitamin C: 2mgCalcium: 137mgIron: 1mg
Keyword apples, breakfast, cake, cinnamon, coffee cake, dessert
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