Apple-Sour Cream Streusel Coffee Cake
Yield: 16 Servings
Streusel filling (below)
3 c Bisquick baking mix
1 c Sugar
1/4 c Margarine or butter; softened
1 1/2 c Dairy sour cream
1 1/2 ts Vanilla
2 Eggs
2 c Apples; pared & chopped
Powdered sugar or glaze
-----streusel filling-----
1/4 c Brown sugar; packed
1/4 c Nuts; finely chopped
1 ts Ground cinnamon
-----glaze-----
1/4 c Margarine or butter
2 c Powdered sugar
1 ts Vanilla
1 ts 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 1/3 of the batter (about 1-1/4 cups) in pan and
sprinkle with half of the Streusel Filling (about 1/4 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. Enjoy.
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