Apple Streusel Coffee Cake
Ingredients
1 cup
brown sugar
1 cup
chopped Kowalski's Honey Toasted Pecans
2 tsp.
Kowalski's Ground Cinnamon
¾ cup
Kowalski's Unsalted Butter, softened
1 ½ cups
sugar
3
Minnesota Grown eggs (such as Kowalski's Organic Eggs)
1 ½ tsp.
Kowalski's Organic Madagascar Vanilla Extract or Vanilla Paste
3 cups
flour
1 ½ tsp.
baking powder
1 ½ tsp.
baking soda
¾ tsp.
kosher salt
1 ½ cups
sour cream
2 cups
peeled, cored, chopped (½") Minnesota Grown baking apples
2 tbsp.
Kowalski's Unsalted Butter, cold, cut into small pieces
½ cup
sifted confectioners' sugar
2-3 tbsp.
Kowalski's Minnesota Grown Pure Maple Syrup
Directions
- In a small mixing bowl, combine brown sugar, pecans and cinnamon; set topping aside.
- In a large mixing bowl, beat softened butter, sugar, eggs and vanilla with an electric mixer on medium speed for 2 min.
- In a separate bowl, combine flour, baking powder, soda and salt. With the mixer on low, alternate between adding the flour mixture and sour cream to the butter mixture, mixing until incorporated.
- Fold apples into batter.
- Preheat oven to 350°.
- Spray two 9" round cake pans with nonstick cooking spray; line the bottoms only with parchment paper.
- Divide ½ the batter between cake pans; sprinkle evenly with ½ the brown sugar mixture.
- Repeat with remaining batter and topping.
- Sprinkle cold butter pieces over top of cakes.
- Bake in preheated oven until a toothpick inserted in the center comes out clean (40-45 min.).
- Remove cakes from oven; cool slightly in pans.
- In a small mixing bowl, whisk together confectioners' sugar and syrup.
- Drizzle syrup mixture over cakes; serve warm.
Tasty Tips:
- Make it once, serve it twice! After cake cools completely, wrap well and freeze for up to 3 months. Thaw to room temperature before drizzling with freshly made glaze.
- Excellent varieties of apples for baking include Haralson, Cameo, Cortland, Golden Delicious, Granny Smith, Jonathan or Rome.
Variation: View our recipe for Berry Streusel Coffee Cake.
