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
171
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.
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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?
