Apple-sour cream streusel coffee cake

Yield: 16 Servings

Measure 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)



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

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