Apple Pie Coffee Cake
A perfect blend of texture and flavour. Enjoy this scrumptious apple pie coffee cake with your morning or afternoon coffee. Try our pumpkin spice latte recipe as an excellent partner to this treat.
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
- 1½ 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
- 1½ cups (375 mL) granulated sugar
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- 1½ cups (375 mL) sour cream
- 1½ cups (375 mL) E.D.SMITH® Apple Pie Filling
Directions
- 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.
