Directions
1. For Cake: Sift together all the dry ingredients several times – cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.
2. In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).
3. Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.
4. Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.
5. CINNAMON SWIRL (best to do this after batter has been mixed as it only takes a minute). Melt butter. Add sugars and cinnamon. If mixture is too thick add a few teaspoons of milk until the consistency of gravy.
6. Pour your batters in prepared pans. For this one I used 6 mini loaf pans, filling to about 3/4 full. Test Kitchen Note: We used a 9×13 pan.
7. Dollop cinnamon swirl onto the batter 2 tablespoons at a time.
8. With a knife, gently swirl the cinnamon through being careful not to touch the bottom. NOTE: I learned the hard way, it sticks to the bottom and cake is difficult to get out.
9. BAKE @ 350 for how however many minutes, depending on size pan. For the mini loaf pans, it took 30-33 minutes. It also depends on your oven. Test Kitchen Note: It took 40 minutes for our 9×13 pan.
10. If you want an icing, with a mix whisk 3 tbsp of powdered sugar, 1/2 tsp vanilla and 1-2 tbsp of almond milk.
11. Drizzle or spread over cooled cakes.
From: https://www.justapinch.com/recipes/dessert/dessert-cake/apple-spice-cinnamon-swirl-coffee-cake.html
