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Apple Streusel Coffee Cake
Apple Streusel Coffee Cake is a buttery, sweet cake packed with apples, currants, pecans, brown sugar, and cinnamon.
Ingredients
For the streusel:
- 1 1/2 cups finely chopped apples
- 1/2 cup (80 g) dried currants
- 1/2 cup (60 g) chopped pecans
- 1/4 cup (50 g) firmly packed light brown sugar
- 1/2 teaspoon ground cinnamon
For the cake:
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup (170 g) sour cream
- 1/4 cup (40 g) toffee bits
For the glaze:
- 1/2 cup (55 g) confectioners' sugar
- 2 to 3 teaspoons milk
- 1/4 teaspoon ground cinnamon
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Instructions
To make the streusel:
- Combine the apples, currants, pecans, brown sugar, and cinnamon in a small bowl.
- Set aside.
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. (Or use a cooking spray with flour, like Baker's Joy or Pam Baking.)
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs and vanilla, and mix well.
- Decrease mixer speed to low. Add the flour mixture in three portions, alternating with two portions of sour cream. Mix just until combined.
- Transfer half of the batter to the prepared pan and spread evenly. Sprinkle the streusel mixture evenly over batter. Spread the remaining cake batter evenly over the streusel.
- Sprinkle the top of the batter with toffee bits.
- Bake 45 to 50 minutes, or until a pick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a serving plate. Or, cool completely in the pan if serving directly from the pan.
To make the glaze:
- Combine the confectioners' sugar, 2 teaspoons of milk, and cinnamon in a small bowl. If necessary, add more milk until the glaze is the desired consistency.
- Drizzle the glaze over the cooled cake.
Notes
- Recipe adapted from an unidentified recipe clipping.
- Store in an airtight container at room temperature for 3 or 4 days.
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