Apple Streusel Coffee Cake
This is a really flavorful light and moist coffee cake, great for a quick breakfast, snack or even to pack in lunch boxes. It's easy and quick to make. Good warmed up or at room.temperature! (Note: I usually substitute a pint of fresh blueberries for the apple or use a combination of the two)
Apple Streusel Coffee Cake
This is a really flavorful light and moist coffee cake, great for a quick breakfast, snack or even to pack in lunch boxes. It's easy and quick to make. Good warmed up or at room.temperature! (Note: I usually substitute a pint of fresh blueberries for the apple or use a combination of the two)
Cooking Instructions
- 1
For Cake
- 2
Preheat oven to
350°F. Grease and flour a 9 by 13 inch pan - 3
In a medium bowl combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt; set aside.
- 4
In a large bowl, with mixer at low speed beat sugar and butter until well blended, increase speed to high and beat until creamy, lower speed and add eggs one at a time, and then vanilla.
- 5
With mixer at low speed, alternate flour and sour cream to sugar mixture starting with and ending with flour, beat until just smooth, fold in pears or apples.
- 6
Spoon batter into prepared pan and spread out evenly with an off set spatula or back of a spoon. Batter is thick.
- 7
Sprinkle evenly with STREUSEL TOPPING.
- 8
Bake coffee cake 40 to 45 minutes until a toothpick comes out clean. Cool on wire rack. Drizzle with glaze when cool.
- 9
FOR STREUSEL.TOPPING
- 10
In a medium bowl combine brown sugar, the 1 cup of flour, cinnamon, toffee chips, nuts and the 8 tablespoons cold butter with a fork until combined and crumbly
- 11
- 12
This coffee cake is also good substituting the apples with pears or even blueberries. For blueberries use 1 pint of berries)
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