Apple Pie Coffee Cake

Yield: 16 servings

Ingredients

Cake

• 1 (18.25 ounce) box spice cake mix*
• 1 (21 ounce) can apple pie filling
• 3 eggs
• 3/4 cup regular or fat-free sour cream
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 2 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon

Glaze

• 2/3 cup confectioners' sugar
• 2 teaspoons whole or fat free milk

Instructions

Cake

1. Set aside 1 tablespoon cake mix.
2. Set aside 1 1/2 cups pie filling.
3. In a mixing bowl, combine eggs, sour cream, water, oil, extract and remaining cake mix and pie filling. Beat on medium speed for 2 minutes.
4. Pour half of the batter into a 10-inch fluted tube pan coated with nonstick cooking spray.
5. Combine the brown sugar, cinnamon and reserved cake mix; sprinkle over batter. Spoon reserved pie filling over batter to within 3/4 inch of edges; top with remaining batter.
6. Bake at 350 degrees F for 40 to 45 minutes or until a wooden pick inserted near the center comes out clean.
7. Cool for 10 minutes before removing from pan to a wire rack.

Glaze

1. In a small bowl, combine ingredients. Drizzle over cooled cake.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.