I made this vegan apple cake today, and it was lucious. This recipe calls for jarred apple pie filling, something I’ve actually never used! You know what? It was pretty darned good, quick and easy, and filled the house with the most tempting aroma as it baked. This is a definite quickie go-to recipe, and I give it my stamp of approval. I modified it slightly from the original. Enjoy!
Apple Pie Coffee Cake
2 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup canola oil
2/3 cup nondairy creamer
2 tablespoons cornstarch mixed with 1/2 cup water
2 teaspoons vanilla extract
1 20-25 ounce jar apple pie filling
1 tablespoon sugar mixed with 1 teaspoon cinnamon, for topping
Preheat oven to 350 degrees 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.
Sprinkle with cinnamon sugar mixture.
Bake for 80-90 minutes or until a tester comes out clean. Be sure not to under bake. You may cover the coffee cake with aluminum foil for the last 20-30 minutes if it begins to over-brown.
Remove cake from oven and let cool before serving. Makes 10-14 servings, depending on how big you cut the pieces.