Apple Pie Coffee Cake with Brown Butter Maple Glaze

  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12-14 Slices


For the Apple filling

  • 4 Large apples, sliced
  • 1 lemon, juiced
  • 1 tsp Cinnamon
  • 1/2 tsp Apple Pie Spice
  • 2 tbsp Light brown sugar
  • 2 tbsp All-purpose flour

For the Cake

  • 1 C butter (2 sticks), softened
  • 1 3/4 C + 2 tbsp Granulated sugar
  • 1/4 C Light brown sugar
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 C Sour Cream
  • 2 C All-purpose flour, sifted
  • 1/2 tsp Salt
  • 1 tsp Baking powder

For the streusel

  • 1/2 C Unsalted butter (1 stick), melted
  • 1 C All-purpose flour
  • 3/4 C Light brown sugar
  • 1/4 C Granulated sugar
  • 1 tsp Apple pie spice
  • 1 tsp Cinnamon
  • 3/4 C Pecans, chopped

For the Glaze

  • 1 1/2 C Powdered sugar, sifted
  • 1 tsp Cinnamon
  • 1/2 C Unsalted butter (1 stick), browned
  • 2 tbsp Pure maple syrup
  • 2 tbsp Milk


To prepare the apple pie filling:

  1. Slice apples into small pieces and squeeze a lemon over top to coat it in juice.
  2. Add cinnamon, apple pie spice, brown sugar and flour over top of apples. Stir to mix ingredients.
  3. Heat apples on the stove over medium heat for 10-15 minutes until soft. Stir occasionally. Set aside and allow to cool.

For the cake:

  1. Preheat oven to 350° F
  2. Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.
  3. Add eggs, one at a time, beating each egg into the butter and sugar one at a time. After both eggs have been mixed, add vanilla and sour cream. Beat on medium speed until well combined.
  4. In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.
  5. Once apples have cooled, food them into batter with a spatula.

For the streusel:

  1. Melt butter in microwave, about 30 seconds.
  2. Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.
  3. Reserve 1/3 of the streusel topping.

To Assemble:

  1. Grease a bunt pan with Cisco and then coat in flour.
  2. Pour 1/2 the batter in the bottom of the pan.
  3. Pour 2/3 of the streusel over the batter and spread evenly. Save remaining streusel.
  4. Pour remaining batter on top and spread evenly with a spatula. Top with remaining streusel.
  5. Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.
  6. Set on a cooling rack for twenty minutes.
  7. Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.

For the glaze:

  1. Sift powered sugar. The step is necessary to create a smooth glaze. Add cinnamon.
  2. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  3. Pour melted butter over powdered sugar. Add maple syrup and milk.
  4. Whisk until smooth.
  5. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar.
  6. To make glaze thinner, add additional milk.
  7. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  8. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  9. Gently pour glaze over top of cake evenly until gone. Allow glaze to become firm before moving back to plate. * See above note.


I always use Crisco and flour to grease my pans. I have had the best successful removing cakes from the pan with Crisco