This easy apple pie coffee cake recipe begins with boxed cake mix and ends with a homemade apple pie filling. It’s the perfect combination of flavor and simplicity.
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.
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.
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.
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.
Store leftovers in the fridge.
*I left the peel on, but you can peel the apples if you prefer.
**If you use a 9x9 dish, you will need to increase the baking time by a couple of minutes. If you use a 13x9 pan, you will need to reduce the baking time by a couple of minutes.