Preheat the oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Begin combining the dry ingredients with the wet mixture:
ADVERTISEMENT
Add ⅓ of the dry mix, then mix.
Pour in some milk and coffee.
Continue alternating dry ingredients and liquids until fully combined.
Spread half of the batter evenly into the prepared baking pan.
Spoon the apple pie filling evenly over the first batter layer.
ADVERTISEMENT
Pour and gently spread the remaining batter over the apples.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 15 minutes before slicing.
(Optional) Dust with powdered sugar or drizzle with a simple vanilla glaze.
Serving Suggestions
Add a sprinkle of cinnamon for extra warmth.
Serve warm with vanilla ice cream or whipped cream.
Pair with latte, cappuccino, or chai tea.
Storage Tips
Store covered at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Freeze (well-wrapped) for 1–2 months; thaw overnight before serving.
