Desserts

Apple Streusel Coffee Cake

photo by:kraft

loved it. i altered it a bit though. i added about 1 cup canned pumpkin (not the pie mix, 1-1 1/2 tsp. cinnamon, and 1/2 tsp. nutmag to the batter. i also added more apple ...read more

posted by

thatblondegirl45

on 11/17/2012

time

prep:

20 min

total:

1 hr 20 min

servings

total:

16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

large Granny Smith apples, peeled, coarsely chopped

2-1/2

cups flour, divided

1/2

cup firmly packed brown sugar

tsp. ground cinnamon

1/4

cup (1/2 stick) cold butter

cup PLANTERS Chopped Pecans

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

1/2

cup (1 stick) butter, softened

cup granulated sugar

eggs

tsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

PREHEAT oven to 350°F. Place apples in microwaveable bowl. Microwave on HIGH 1 min. or until crisp-tender. Drain apples; set aside to cool. Meanwhile, combine 1/2 cup of the flour, the brown sugar and cinnamon in medium bowl. Cut in 1/4 cup cold butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in pecans; set aside.

MIX remaining 2 cups flour, the baking powder and baking soda; set aside. Beat 1/2 cup softened butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour mixture alternately with the sour cream, beating until well blended after each addition. Stir in apples. Pour into greased and floured 10-inch tube pan. Sprinkle with the pecan mixture.

BAKE 1 hour or until toothpick inserted near center comes out clean.

Kraft Kitchens Tips

Size-Wise

At 16 servings, this tasty recipe makes a great cake to serve at your next holiday party.

Cooking Know-How

If using a tube pan with removable bottom, run a thin knife or spatula around edge of pan to loosen cooled cake from side of pan. Remove side of pan. Run a knife or spatula along the bottom edge of pan to remove the cake from the pan base.

Rate recipes, or edit your previous ratings and more. Sign In

thatblondegirl45

posted:11/17/2012

loved it. i altered it a bit though. i added about 1 cup canned pumpkin (not the pie mix, 1-1 1/2 tsp. cinnamon, and 1/2 tsp. nutmag to the batter. i also added more apple then the recipie called for. i also made them into cupcakes for easier sharing/eatting at work. you can add more or less pumpkin and cinnamon depending on your taste. they baked for about 20-22 min

thewyatts4

posted:10/18/2011

family absolutley loves this.

a cook

posted:10/10/2010

Turns out in a bundt pan just like picture. Why are the apples mussy...and you definitely need to at least double or triple the apples.

knewmann

posted:10/2/2010

Cake turned out just like the picture. Husband and I both liked it and will have more for breakfast in the morning. I did double the amount of apples and next time I would add cinnamon to the batter.

brendav7

posted:12/18/2009

very easy to make, excellent for gift giving.

wafa12100

posted:3/25/2009

nice but what can i use if i dont have sour cream

bgtools

posted:3/17/2009

I used more apples than the recipe called for. This cake came out great! The topping tastes great.

att86

posted:10/12/2008

Great recipe for using up the apples from the farm. I used more then called for by the recipe and it came out delicious!

prncsgrl

posted:10/5/2008

was looking for a way to use fresh raspberries. used those instead of the apples, and I also used whole wheat flouer instead, along with walnuts instead of the pecans. Turned out AMAZING!!! Have already made it twice.

elisaserna14

posted:7/9/2008

this cake taste very good with coffe!