Apple Coffee Cake Mix is the kind of fast breakfast bake that earns a permanent spot in your pantry rotation. You get a tender, lightly spiced cake, soft apple slices tucked through the batter, and a simple streusel topping that makes the whole thing feel like you tried a lot harder than you actually did.
Apple coffee cake mix is a family favorite can be made in under 30 minutes and will soon become your go-to recipe for busy weekday mornings. Don't count on leftovers though, the kids have a tendency to gobble this down quickly!
This recipe calls for applesauce, while you can use storebought applesauce, we generally use our spiced chunky homemade applesauce that we make when apples are in season and then freeze. If you're using store-bought applesauce, you might want to add 1/2 teaspoon of apple pie spice to the sauce prior to making the recipe.
For the apples, we tend to use apples that are slightly tart and hold their shape well during baking such as Cortlands or Macintosh apples. I don't recommend using snacking apples such as red or golden delicious as they don't taste very good when they're cooked.
This version uses biscuit mix as the shortcut, applesauce for moisture, and fresh apples for real texture. If your applesauce is plain store-bought instead of spiced, stir in 1/2 teaspoon apple pie spice first so the finished cake doesn’t taste flat. For food safety, refrigerate leftovers within 2 hours and keep your refrigerator at 40°F or below, which lines up with USDA leftover storage guidance.
Ingredients for Apple Coffee Cake Mix
You only need a handful of pantry basics plus fresh apples. The biscuit mix keeps the batter quick, while applesauce adds moisture so the cake stays soft instead of crumbly.
- 2 cups Bisquick mix or homemade Quick Mix
- 2/3 cup chunky applesauce
- 1/4 cup milk
- 2 tablespoons sugar
- 2 tablespoons butter or margarine, softened or melted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 egg, lightly beaten
- 2 cooking apples, peeled, cored, and sliced thinly
For the streusel topping:
- 1/4 cup biscuit mix
- 1/4 cup brown sugar
- 2 tablespoons butter or margarine, firm
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts (optional)
Tart apples work best here because they hold their shape and bring better flavor once baked. If you want another apple-heavy shortcut bake, take a look at Quick Mix Apple Coffee Cake.
How to Make Apple Coffee Cake Mix
Grease a 9×9-inch baking pan and preheat the oven to 375°F before you start mixing. Once the batter is together, this goes together fast.
- Preheat the oven to 375°F and lightly grease a 9×9-inch baking pan.
- In a large bowl, combine the biscuit mix, applesauce, milk, sugar, butter or margarine, cinnamon, vanilla, and lightly beaten egg until just blended.
- Spread the batter evenly in the prepared pan.
- Insert the thin apple slices evenly throughout the batter.
- Chop a small handful of the remaining apple slices, toss them with a little cinnamon and sugar, and sprinkle them over the top.
- In a separate bowl, combine the streusel ingredients with a fork or pastry blender until crumbly.
- Sprinkle the streusel evenly over the batter.
- Bake for 20 to 25 minutes, or until the top is golden brown and the center is set.
- Cool slightly before slicing and serving.
Helpful Tips for a Better Coffee Cake
Slice the apples thin. Big chunks stay too firm by the time the cake is done, and nobody wants to wrestle breakfast with a fork.
Don’t overmix the batter. Stir just until everything comes together so the cake stays tender instead of heavy.
If your applesauce is sweetened, the cake will still work, but it may taste a bit sweeter overall. Plain or unsweetened applesauce gives you better control.
If you’re out of boxed mix, homemade Quick Mix works beautifully here and keeps the same easy, stir-and-bake method.
Easy Variations
Swap the walnuts for pecans if that’s what you have. Leave the nuts out entirely if you want a softer, more classic crumb topping.
Use spiced chunky applesauce for deeper flavor. If your applesauce is plain, adding 1/2 teaspoon apple pie spice wakes it right up.
For a slightly richer finish, serve each square warm with a spoonful of extra applesauce or a light drizzle of vanilla glaze. If you like make-ahead baking mixes, Streusel Coffee Cake Mix is another handy one to keep around.
Storage and Shelf Life
Once baked, let the coffee cake cool completely, then cover it tightly. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Those are practical quality and safety estimates for a moist, fruit-filled coffee cake.
For longer storage, wrap individual pieces well and freeze them for up to 2 months. Thaw overnight in the refrigerator or warm briefly in the microwave.
If you want to prep ahead, mix the dry biscuit mix and streusel components separately and store them in airtight containers in a cool, dry cupboard. Because this is a dry mix built around commercial baking mix, a conservative pantry shelf life estimate is about 3 months for best quality, provided all ingredients are fresh and kept tightly sealed.
Serving Suggestions
Serve this warm for breakfast, brunch, or an easy snack cake. It pairs especially well with coffee, hot tea, or a cold glass of milk.
For brunch, add scrambled eggs and fruit on the side so the meal feels complete instead of dessert pretending to be breakfast. We all know that trick, but it works.
💸 Budget101® Price Breakdown: Apple Coffee Cake Mix
🛒 Walmart Grocery List
- Bisquick Pancake & Baking Mix, 40 oz
- Chunky Applesauce, 24 oz
- Whole Milk, 1 gallon
- Granulated Sugar, 4 lb
- Salted Butter, 16 oz
- Ground Cinnamon, 2.37 oz
- Pure Vanilla Extract, 2 fl oz
- Large White Eggs, 12 count
- Fresh Gala Apple, 1 each
- Bisquick Pancake & Baking Mix, 40 oz
- Light Brown Sugar, 2 lb
- Salted Butter, 16 oz
- Ground Cinnamon, 2.37 oz
- Chopped Walnuts, 8 oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Apple Coffee Cake Mix
Tart, firm apples are your best bet because they keep their shape and give the cake better flavor after baking. Cortland and Macintosh were specifically recommended here, but other baking apples with a little tang work better than very sweet snacking apples that can turn bland or mushy.
Absolutely. If the applesauce is plain, stir in 1/2 teaspoon apple pie spice before mixing the batter so the finished cake still tastes warmly spiced instead of a little sleepy.
Yes, just leave them out. The streusel still works without nuts, and you’ll get a softer crumb topping that bakes up nicely with no other changes needed.
Look for a golden top and a center that looks set, not wet or shiny. In most ovens that lands around 20 to 25 minutes at 375°F, but if your apples were sliced thick, it may need the full baking time.
You can, but use a larger pan so the batter doesn’t end up too deep in the middle. A 9×13-inch pan is the practical choice for a doubled batch, and you’ll likely need to add a few extra minutes to the bake time while watching for that set center.
That usually happens when the butter is too soft or fully melted before you cut it in. Start with firm butter for the topping and mix only until you get coarse crumbs, not a paste.
Yes, and it’s worth doing if you want quick breakfasts later. Wrap individual pieces tightly, freeze for up to 2 months for best quality, and thaw them in the refrigerator or warm them straight from chilled in short microwave bursts.
Coffee is the obvious partner, but this also works well with tea or cold milk. If you’re serving it for brunch, add eggs and fresh fruit on the side so it reads like breakfast and not just cake wearing a morning disguise.
Yes, because the ingredient list already allows either butter or margarine. Butter gives a slightly richer flavor, while margarine still provides the fat you need for tenderness in the batter and crumb in the topping.
It’s better to bake it right after mixing. Once the wet ingredients hit the biscuit mix, the leavening gets to work, and letting the batter sit too long can leave you with a denser cake and less lift.
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Did you make this recipe? Leave a comment and tell us how it turned out, or share the apple variety you used so the next baker can skip a little trial and error.
🖨️ Print-Friendly Apple Coffee Cake Mix
Apple Coffee Cake Mix
Ingredients
- 2 cups Bisquick mix
- ⅔ cup chunky applesauce
- ¼ cup milk
- 2 tablespoons sugar
- 2 tablespoons butter or margarine softened or melted
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 egg lightly beaten
- 2 cooking apples peeled, cored, and sliced thinly
- Streusel topping
- ¼ cup biscuit mix
- ¼ cup brown sugar
- 2 tablespoons butter or margarine firm
- 1 teaspoon cinnamon
- ¼ cup chopped walnuts optional
Equipment
Instructions
- Preheat the oven to 375°F and lightly grease a 9x9-inch baking pan.
- In a large bowl, combine the biscuit mix, applesauce, milk, sugar, butter or margarine, cinnamon, vanilla, and lightly beaten egg until just blended.
- Spread the batter evenly in the prepared pan.
- Insert the thin apple slices evenly throughout the batter.
- Chop a small handful of the remaining apple slices, toss them with a little cinnamon and sugar, and sprinkle them over the top.
- In a separate bowl, combine the streusel ingredients with a fork or pastry blender until crumbly.
- Sprinkle the streusel evenly over the batter.
- Bake for 20 to 25 minutes, or until golden brown and set in the center.
- Cool slightly before slicing and serving.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Time estimate: Prep time is estimated from the stated mixing, slicing, and assembly steps.
Storage: Cover tightly and store at room temperature up to 2 days or refrigerate up to 4 days.
Freezer: Wrap individual portions well and freeze up to 2 months for best quality.
Dry mix shelf life estimate: If you prep the dry components ahead, store them airtight in a cool, dry place and use within about 3 months for best quality.
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i am wondering what temp do you bake this on? not listed in the recipe or i am missing it