apple spice cinnamon swirl coffee cake

★★★★★ 2
a recipe by
Mary Gonzalez
Livermore, CA

I love a lot of "swirl" in my coffee cake, so I tested this one and it's a keeper... This cake is moist, not like a "bread." Hope you try it and like it too. Let me know your thoughts!! I would imagine you can bake them as a cupcake with a choice of wonderful frostings found on this site.

Blue Ribbon Recipe

If you love cinnamon and apples, then this coffee cake is for you. It smells heavenly while baking. Starting with a spiced cake mix and apple muffin mix makes this easy to make and creates a yummy flavor combination. It's full of cinnamon and apples in every bite. This is a dense cake-like most coffee cakes, but very moist too. We would encourage you to add the optional icing. The overall cake isn't sweet and the icing is a tasty final touch.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 12-24+
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For apple spice cinnamon swirl coffee cake

  • 1 box
    spice cake mix
  • 1 pkg
    Marie Callander's apple muffin mix or any apple muffin mix (6 oz size)
  • 3
    eggs (I used Egg Beaters)
  • 1/2 tsp
  • 1 Tbsp
  • 1 c
    yogurt (I used the one with cream on the top)
  • 1/3 c
  • 1 Tbsp
    instant coffee
  • 2
    fresh chopped apples (peeled and cored)
  • 1 c
    chopped nuts (I used pecan, cause it's all I had on hand)
  • 1 c
    almond milk
  • 1/2 c
    melted butter
  • 2 Tbsp
  • 1/2 c
    light brown sugar
  • 1 1/2 Tbsp
  • 3 Tbsp
    powdered sugar
  • 1/2 tsp
    vanilla extract
  • 1-2 Tbsp
    almond milk

How To Make apple spice cinnamon swirl coffee cake

Test Kitchen Tips
Mary says to use what pan you'd like. We opted for a 9x13 pan and baked it for about 40 minutes.
  • Dry ingredients in a silver bowl.
    For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
  • Adding eggs to dry ingredients.
    In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
  • Adding yogurt to dry ingredients.
    Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
  • Apples and nuts added to the batter.
    Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
  • Adding butter to sugar and cinnamon.
    CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
  • Batter poured into baking dish.
    Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9x13 pan.
  • Cinnamon swirl dolloped onto batter.
    Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
  • Marbling cinnamon swirl into batter.
    With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
  • Baked cinnamon swirl cake on counter.
    BAKE @ 350 for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9x13 pan.
  • Preparing icing for cake.
    If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
  • Topping cake with icing.
    Drizzle or spread over cooled cakes.