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Apple-Sour Cream Streusel Coffee Cake

 

Use your seasonal apples to make this deliciously moist coffee cake. Great with a cup of coffee at breakfast or a snack with some tea in the afternoon.
171

Yield

16

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Low Sodium
 

Ingredients

3 cups biscuit baking mix (bisquick)
*
2 large eggs
1 cup sugar
¼ cup margarine
or butter, softened
1 ½ cups sour cream
1 ½ teaspoons vanilla extract
2 cups apples
*
Streusel filling:
¼ cup brown sugar
packed
*
¼ cup nuts
finely chopped
1 teaspoon cinnamon
ground
Glaze:
¼ cup margarine
or butter
2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon milk

Directions

Heat oven to 350℉ (180℃). Grease and flour 12-cup bundt cake pan.

Prepare Streusel Filling. Mix remaining ingredients except for apples; beat vigorously 1 minute.

Spread ⅓ of the batter (about 1¼ cups) in the pan and sprinkle with half of the Streusel Filling (about ¼ cup) and half of the apples; repeat.

Spread with remaining batter. Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes; cool 10 minutes.

Invert on heatproof serving plate; remove pan. Dust cake with powdered sugar.

STREUSEL FILLING:

Mix all ingredients until crumbly.

GLAZE:

Heat margarine or butter in a saucepan until melted. Stir in powdered sugar and vanilla.

Stir in 1 to 2 tablespoons milk, 1 teaspoon at a time, until smooth and of desired consistency.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 22747% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 97mg 4%
Total Carbohydrate 10g 10%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 9% Vitamin C 0%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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