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maple-scented apple pecan coffee cake

(1 rating)
mshivers60 avatar
Recipe by
Mary Shivers
@mshivers60
Ada, OK

After just two hours in the slow cooker, this aromatic and delicious cake I created was ready to serve. Apples, cinnamon, maple, and nuts combine to make this decadently divine dessert. It is perfect for a winter holiday brunch or the grand finale for any dinner, no matter the season. To live up to its name, serve it with steaming cups of coffee!

(1 rating)
yield 10 -12
prep time 10 Min
cook time 2 Hr

Ingredients For maple-scented apple pecan coffee cake

  • 1/4 c
    melted unsalted butter, divided use
  • 20 oz
    can apple pie filling, (finely chop apples)
  • 1 c
    applesauce
  • 2 Tbsp
    pure maple syrup
  • 1/2 tsp
    cinnamon
  • 2 Tbsp
    packed brown sugar, divided use
  • 16 1/2 oz
    box white cake mix
  • 1/2 tsp
    imitation maple flavoring
  • 2 lg
    eggs, lightly beaten
  • 1/2 c
    sour cream
  • 1/2 c
    water
  • 2/3 c
    chopped pecans

How To Make maple-scented apple pecan coffee cake

  • 1
    Use 1 teaspoon of melted butter to generously grease bottom and sides of a 4-5 quart slow cooker.
  • 2
    Stir pie filling, applesauce, syrup, cinnamon, and 2 tablespoons brown sugar together in a medium bowl. Spread evenly in bottom of slow cooker.
  • 3
    In a large mixing bowl, stir remaining 4 tablespoons brown sugar and cake mix together. In a small mixing bowl, beat together remaining butter, maple flavoring, eggs, sour cream, and water on low speed until combined. Pour over cake mix mixture. Beat on low speed for 1-2 minutes until well mixed. Stir in pecans.
  • 4
    Spoon evenly over pie filling mixture. Cover and cook on high for 2 hours. Turn off and immediately remove lid for 15 minutes before serving. Serve warm.
  • 5
    May serve with a scoop of frozen vanilla yogurt on top if desired. Serves 10-12.
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