• Preheat oven to 350, and grease an 11x8” baking dish with baking spray (alternatively, you can use a 9x9 pan or a 13x9 pan**). Set baking dish aside.

Apple Pie Filling

• In a medium saucepan over medium-low heat, melt the butter with the brown sugar, granulated sugar, vanilla extract, cinnamon, allspice, cloves, nutmeg, salt, cornstarch and water, whisking occasionally. Once melted, add in the diced apples. 
• Allow the mixture to cook for 7-8 minutes, stirring occasionally, or until the apples have softened and the sauce has thickened. Remove from heat and allow to cool to room temperature.

Cake Batter

• While the apples are cooling, mix together dry cake mix, sour cream, eggs, vanilla, cinnamon and water. Mix until well combined. 
• Spread half of the cake mixture in the bottom of the baking dish (the mixture will be very thick).
• Spread the cooled apples evenly over the cake batter.
• Lastly, spread the remaining cake batter over the top of the apples (it’s fine if some of the apples aren’t fully covered).
• Bake for 22-25 minutes, or until a cake tester comes out clean.
• Allow the cake to cool for about 5-10 minutes.

Maple Glaze

• Melt butter, maple syrup, and vanilla extract in a saucepan over low heat. Once everything is melted together, remove from the heat.
• Add in the powdered sugar and whisk until combined. (If the mixture is lumpy and won’t smooth out, strain the glaze into a bowl with a sieve—it’ll be perfectly smooth!)
• Allow the glaze to cool 5-6 minutes in order to thicken. Once thickened, give it a quick whisk before pouring over the coffee cake.
• Allow glaze to set before cutting into pieces.
• Enjoy!
• Store leftovers in the fridge.