Apple Pie Coffee Cake
Ingredients:
Streusel:
- 1 cup (250 mL) packed brown sugar
- 1/2 cup (125 mL) all-purpose flour
- 2 tsp (10 mL) ground cinnamon
- 1/2 tsp (2 mL) salt
- 1/3 cup (75 mL) unsalted butter, cut into cubes
Cake:
- 3 cups (750 mL) all-purpose flour, sifted
- 1 1/2 tsp (7 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) unsalted butter, at room temperature
- 1 1/2 cups (375 mL) granulated sugar
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- 1 1/2 cups (375 mL) sour cream
- 1 1/2 cups (375 mL) E.D. SMITH® Apple Pie Filling
Preparation:
- Streusel: Preheat oven to 350°F (180°C); position rack in centre of oven. Line 11- x 9-inch (28 x 23 cm) pan with parchment paper; set aside. Toss together sugar, flour, cinnamon and salt; cut in butter with fingertips until crumbly. Set aside.
- Cake: Whisk together flour, baking powder, baking soda and salt; set aside. Using electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one a time, until well incorporated after each addition; beat in vanilla.
- With mixer on low speed, alternately add flour mixture in 4 parts and sour cream in 3 parts, starting and ending with flour mixture.
- Scrape half of the batter into prepared pan. Top with apple pie filling and half of the streusel. Scrape remaining batter over top; smooth top and sprinkle with remaining streusel. (Batter will be thick and sticky; use greased spatula to spread out evenly.)
- Bake for 30 to 35 minutes or until tester comes out clean when inserted into centre. Let cool completely in pan on rack.
Tips:
Add chopped pecans, walnuts, almonds or hazelnuts to streusel mixture if desired.
