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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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My daughter is allergic to eggs, and is very picky about egg-free desserts, but this one is a hit with the whole family! Soooo good! Ingredients:
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 milk, mixed with 2 tsp apple cider vinegar or lemon juice |
2 tablespoons cornstarch, mixed with 1/2 cup water |
2 teaspoons vanilla extract |
1 (20 ounce) jar apple pie filling |
1 tablespoon sugar, mixed with 1 tsp cinnamon for topping |
Directions:
1. Preheat oven to 350°F
2. 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.
3. Spread 1/2 of the batter in the bottom of a 9x11 (or whatever) greased baking dish.
4. Add apple pie filling evenly over the top.
5. Spoon the rest of the batter over the top in clumps, leaving some of the apple filling showing through.
6. Sprinkle with cinnamon sugar mixture.
7. Bake for 80 to 90 minutes or until a tester comes out clean. Be sure not to under bake. You may wish to cover the coffee cake with aluminum foil for the last 20-30 minutes to prevent over-browning.
8. Remove coffee cake from oven and let cool before serving. It's just as good or better the next day!
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