Apple-sour cream streusel coffee cake
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Streusel Filling; (below) | ||
| 3 | cups | Bisquick baking mix |
| 1 | cup | Sugar |
| ¼ | cup | Margarine or butter; softened |
| 1½ | cup | Dairy sour cream |
| 1½ | teaspoon | Vanilla |
| 2 | Eggs | |
| 2 | cups | Apples; pared & chopped |
| Powdered sugar or Glaze | ||
| ¼ | cup | Brown sugar; packed |
| ¼ | cup | Nuts; finely chopped |
| 1 | teaspoon | Ground cinnamon |
| ¼ | cup | Margarine or butter |
| 2 | cups | Powdered sugar |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Milk; (to 2 ts) |
Directions
STREUSEL FILLING
GLAZE
Heat oven to 350. Grease and flour 12-cup bundt cake pan. Prepare Streusel Filling. Mix remaining ingredients except apples and powdered sugar; beat vigorously 1 minute. Spread ⅓ of the batter (about 1-¼ cups) in 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, 45-50 minutes; cool 10 minutes.
Invert on heatproof serving plate; remove pan. Sprinkle cake with powdered sugar. STREUSEL FILLING: Mix all ingredients until crumbly. GLAZE: Heat margarine or butter in saucepan until melted. Stir in powdered sugar and vanilla. Stir in 1-2 tb milk, 1 ts at a time, until smooth and of desired consistency.
Posted to EAT-L Digest by LDGOSS <LDGOSS@...> on Jan 21, 1998