I have a knack for inventing things that have already been invented. I made my husband an apple pie for his birthday, and was reminded how annoying it is to peel, core, and chop a lot of apples. But I really like pies made with fresh fruit, so it’s not a process I’m planning on giving up anytime soon.
I went ahead and bought a jar of apple pie filling anyway, just in case I wanted to make a quicker pie with it, or do something else. I thought it might be really brilliant to use the filling in a coffee cake, and hey! It turns out there are lots of other brilliant people out there who have thought the same exact thing.
But my coffee cake is vegan, so nanner nanner boo boo! It’s also really quick and easy to put together, so it’s perfect for that lazy Sunday morning-turned-afternoon baking project.
Let this cake cool for a bit before cutting and you’ll be surprised how easy it is to serve; the cake holds up really well and doesn’t fall apart when slicing. It would be really nice served with a little scoop of vegan ice cream.
Apple Pie Coffee Cake Makes 1 Cake
2 1/2 Cups Flour 1 Cup Granulated Sugar 1 tsp Baking Powder 3/4 tsp Salt* 1/2 tsp Cinnamon 2/3 Cup Canola Oil, or 2/3 Cup Earth Balance Margarine, softened 2/3 Cup Soymilk + 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 1 Tbs Sugar mixed with 1 tsp Cinnamon, for topping.
*Reduce salt to 1/2 tsp if using Earth Balance.
Preheat oven to 350º F.
Combine all the dry ingredients of the cake and mix well. Add all of the liquid ingredients and fold the batter until just combined. The batter should be thick and nearly dough-like, as this will prevent the filling from sinking to the bottom of the pan.
Spread 1/2 of the batter in the bottom of a 9×11″ (or whatever) greased baking dish.
Add 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.
Bake for 80 to 90 minutes or until a tester comes out clean. Be sure not to under bake. You may wish to cover the coffee cake with aluminum foil for the last 20-30 minutes to prevent over-browning.
Remove coffee cake from oven and let cool before serving. It’s just as good or better the next day.
——- Gab Gab Gab
Stephen Metcalf endorses VeganYumYum on his podcast, Slate’s Culture Gabfest! Listen to it here, or subscribe via iTunes. It’s a fabulous podcast and I’m thrilled to get mention. Thanks Stephen!
I made this last night for my fam and they loved it! I even added a little nutmeg to the batter and used wheat flour instead of white- definitely made it look different than these beautiful pics, but it worked great! I’d like to try it again with fresh apples and see how it goes. Thanks for the great dessert/breakfast item.:)
Reply
Debbie
Hi this is my first post and I have to tell you how much my husband and I CRAZY LOVE your blog. I love the recipes he loves the photography. Any way, I didn’t have the apple pie filling so I used some canned tart cherries I made. It came out SOOO delicious. I HAVE TO try this using the apple pie filling it must be amazing!! Thank you for this easy delicious recipe, all of them.
This is great and I can’t wait to make it. but it would be great if there was a way to print only the recipe and not the recipe with all the pictures b/c it’s such a waste of paper. Maybe you can have a link to print just the recipe? Thanks.
This was probably the best thing I’ve made in quite awhile! It got gobbled up completely almost right after I took it out of the oven! The smell was so irresistible and it tasted even better. Next time I need to buy a different dish to make this in (i used a casserole dish) so there’ll be more servings. Mmmm.
I used whole wheat flour and added brown sugar to the topping. Delicious. :) Thank you for the recipe.
Reply
MG
I made this a few weeks ago and it was awesome! I keep mostly vegan, and my fiance doesn’t, but he loved it too! Think if I made it with that baking splenda, it would cut down the calories a little? We just started our wedding diet, but I’ve been craving this again!
SOoooooo yummy!!! I made the cake this morning. I used fresh apples that I cooked in sugar, lemon juice and ginger instead of the apple pie filling. I also used water instead of the soy milk and whole wheat white flour…I was improvising….and it turned out great!! Awesome recipe.
Reply
Lisa
I just made this and it’s yumyum. I made a few modifications just for the hell of it, some ww flour, some apple sauce instead of all the oil and buttermilk instead of soy (I’m not vegan). Now how do I stop eating it?
mmhmm, it is in my oven right now. looks so good, i cannot wait to have a piece.
Reply
Lenka Streblova
well… slurp…;-))), I already made this cake twice, and love it each time. I add few tbsp of flax meal. it gives the cake hint of nuttiness… yummm, thank you much for this recipe!!
I don’t core apples – I just use the small end of a melon baller to scoop out the seedy center – that makes for less waste and is much easier on my hands (save the RSI for the keyboard, right?).
I borrowed part of this recipe and made up a plum coffee cake – check out my blog – I swear I will post pictures. Swear it. Truly.
I have tried of anything apple with coffee flavor, coffee seems so strong that might perhaps cover apple’s taste – although I am willing to try this out and see what we got.
This smells delicious, I’m having a hard time waiting for it to cool! My batter wasn’t as thick as the pictures show here, but I hve a feeling it’s going to taste great none-the-less. Yum!
could you make this with rice milk? my niece is allergic to soy, dairy, eggs, and the list goes on, and I am always trying to find new recipes for her! I think this is a perfect one!
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I went ahead and bought a jar of apple pie filling anyway, just in case I wanted to make a quicker pie with it, or do something else. I thought it might be really brilliant to use the filling in a coffee cake, and hey! It turns out there are lots of other brilliant people out there who have thought the same exact thing.
