Apple Cinnamon Coffeecake
I heard about BakeGood cinnamon apples while listening to the Hungry Girl podcast. When I found it at the grocery store, I was thrilled. Found this apple cinnamon coffeecake recipe on the BakeGood website.
This jar is so fresh with nothing added except apples and cinnamon. Make this coffeecake lower in calories by using monk fruit sweetener. Although I used granulated sugar, I will try it again using monk fruit.
This apple cinnamon coffeecake would be good as a breakfast especially brunch, or for dessert. Don’t forget to make a pot of coffee or hot tea.
I was so curious about the calories in this jar of goodness that I has to do the math. I looked up the calories in a can of apple pie filling and compared that to the jar of BakeGood. Here is the breakdown-the pie filling was 30 calories per ounce and BakeGood was 12 calories per ounce.
The batter was very thick and difficult to spread. So, I dropped it by spoonful’s on top of the coffeecake batter.
The recipe is pretty standard for a coffeecake, but it does use Greek yogurt. What yogurt does in baking is making it moist and it gives a tart taste that will keep you coming back. The acidity activates the baking soda which makes cake light and fluffy.
Apple Cinnamon Coffeecake
Ingredients
Apple Filling
- 1 jar BakeGood apple pie filling
- 1/3 cup granulated sugar
Cake Batter
- 1 1/4 cup all purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup unsalted butter-softened
- 1 egg
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla
Cinnamon Crumb Topping
- 1/2 cup all purpose flour
- 1/4 cup brown sugar-packed
- 1 tsp ground cinnamon
- 1/8 tsp salt
- 2 tbsp butter-softened
Instructions
- Preheat oven to 350' Grease 8×8 pan.
Apple Filling
- In a bowl, mix together BakeGood apple filling and granulated sugar. Set aside.
Cake Batter
- In a separate bowl combine flour, sugar, baking powder, baking soda, salt and butter. Use a fork to mix until mixture resembles coarse crumbs.
- Stir in egg, yogurt and vanilla until just mixed. Set aside.
Cinnamon Crumb Topping
- In a small bowl mix flour, brown sugar, cinnamon, salt and butter with a fork until mixture resembles coarse crumbs.
Assembly
- In the 8×8 pan evenly spread half the batter on the bottom of the pan. The layer the filling next and top with the other half of the batter. I had to drop the batter by spoonful's because it was thick. Top with crumb topping.
- Bake for 55 minutes, or until golden brown. Let cool for 15 minutes before serving.