Cinnamon Apple Coffee Cake
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!
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
Tried this recipe?Let us know how it was!