Apple Pie Coffee Cake
1 Teaspoon Of Tone's Pure Almond Extract
2 Teaspoons Of Cold Low Fat Milk
1 Eighteen Ounce Box Of Duncan Hines Spice Cake Mix
1/4 Cup Of Cold Bottled Water
1 Twenty One Ounce Can Of Meijer Apple Pie Filling
3 Fresh Whole Large Eggs
3/4 Cup Of Cold Low Fat Sour Cream
2 Tablespoons Of Crisco Pure Canola Oil
1 1/2 Teaspoons Of Fresh Ground Cinnamon
2 Tablespoons Of Dark Brown Cane Sugar
2/3 Cup Of Powdered Sugar
Serving Size 14
483 Calories Per Serving
22 Grams Of Fat
Many thanks to Christo from Aspen, Colorado for emailing us his very own tried and tested apple pie coffee cake recipe.
To get started, first you will need to set aside one single tablespoon of the spice cake mix, and one and a half cups of the apple pie filling.
Next take out a large mixing bowl, and then gradually stir in the fresh whole large eggs, cold low fat sour cream, cold bottled water, pure canola oil, pure almond extract, the remaining spice cake mix, and the remaining apple pie filling. Using an electric cake mix, whip these ingredients together for two solid minutes.
Next take out a fluted tube pan, and thoroughly grease it. Next pour half of cake mix into the pan. Moving along, next take out a second mixing bowl, and then add in the dark brown sugar, fresh ground cinnamon, and the single tablespoon of reserved spice cake mix. Mix these ingredients together, then sprinkle them over the cake mixture already in the pan. Next spoon the reserved apple pie filling into the pan, creating a level layer of it, then top it off with the remaining cake batter.
You are ready to bake your cake at 350 degrees Fahrenheit, or 175 degrees Celsius, for forty minutes, or until you can poke the cake with a knife, and it comes out clean. While your cake is baking, take out a small mixing bowl to prepare the cake glaze. Mix together the powdered sugar and cold low fat milk, then drizzle it over the warm finished cake.
Serve the dessert warm with a hot cup of coffee.