Make this Easy Apple Fritter Coffee Cake for breakfast or brunch this fall! It’s an easy recipe that tastes just like an apple fritter complete with glaze!
Hey y’all, happy Friday. You get a BONUS post this week, aren’t I nice?
(I also want you guys to eat as much has I do, because then I’ll feel better about myself.)
Are you looking for a perfect EASY weekend recipe? This is it, which is why I had to post it today. Run to the store after work and grab what you need to make this Apple Fritter Coffee Cake for the kids before soccer tomorrow. Or it would be great for Sunday brunch!
I was never an apple fritter fan as a kid, but my mom loved them. Recently I was told about a place near me that serves the BEST apple fritters so of course we had to try them, and I immediately fell in love. How did I not love the deep fried sweet apple-y goodness until now? All those apple fritter loving years, wasted.
As much as I’d love to eat apple fritters every day, I just can’t. For one, the doughnut shop is about 20 minutes away and, well, there’s the whole thing about deep frying stuff being bad for you and all. But this Apple Fritter Coffee Cake? It’s just as good and so not as bad.
The cake is easy – it starts with my favorite mix, Krusteaz. They make a fat-free Apple Cinnamon Muffin Mix that is really good (it even comes with real apples in a pouch). I decided to turn it into an easy coffee cake by baking the muffins in a pie plate and adding that telltale apple fritter glaze.
Jordan and I could have eaten several slices of this – thank goodness we shared it with our neighbors. But now I kind of regret it…because I want a slice right now.
This is a fall must-make. You can find the Krusteaz mix at most any grocery store. You can bet I’ll also be making this with the blueberry muffin mix!!
Blueberry fritters. OMG.
Easy Apple Fritter Coffee Cake
- 1 (19 ounce) box Krusteaz Fat Free Apple Cinnamon Muffin Mix (see note)
- 1 1/4 cups water
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons heavy whipping cream or milk
- Preheat oven to 350°F. Spray a 9-10” pie plate or a 9x9” baking pan with nonstick cooking spray.
- Stir muffin mix and water in a large bowl until a thick batter forms. Fold in the apple pack from the box. Spread the batter into the prepared pan.
- Stir the brown sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter in the pan.
- Bake cake for 18-24 minutes, or until a toothpick comes out clean in the center of the cake.
- As soon as you remove the cake from the oven, make the glaze by whisking the powdered sugar, vanilla, and heavy whipping cream in a small bowl until smooth. The glaze will be thick. Poke several small holes in the top of the cake using a toothpick, then evenly spread the glaze all over the top of the cake. Let the cake cool. As it cools the glaze will harden.
- Serve slightly warm or room temperature. Store covered at room temperature for up to 2 days.
- Use another apple muffin mix (Betty Crocker, Duncan Hines, and Pillsbury all have one, along with some other random brands). To prepare: omit the water and prepare as directed for muffins. Add the batter to the pan in step 2 and then sprinkle with cinnamon sugar in step 3. Continue as directed in recipe.
Nutritional information not guaranteed to be accurate
This post has been sponsored by Krusteaz. All opinions are 100% my own.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: September 16, 2016