Step 1

For Cake: Sift together all the dry ingredients several times - cake and muffin mix, instant coffee, cinnamon, and salt. Set aside.

Step 2

In stand mixer, using paddle, starting on slow speed blend dry ingredients with eggs (one at a time).

Step 3

Add yogurt, milk, oil. Blend on medium speed for 2-3 minutes.

Step 4

Add apples and nuts. Blend a few more minutes until all ingredients are incorporated scraping the sides often.

Step 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.

Step 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 9x13 pan.

Step 7

Dollop cinnamon swirl onto the batter 2 tablespoons at a time.

Step 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.

Step 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 9x13 pan.

Step 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.

Step 11

Drizzle or spread over cooled cakes.