Apple Crisp Coffee Cake
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Apple Crisp Coffee Cake
- Total Time: 40-45 minutes
Ingredients
Scale
CAKE BATTER
- 2 cups Doudlah Farms Organics Flynn Creek Whole Wheat Flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1½ cups sugar
- ½ cup butter (1 stick), melted
- 1 cup sour cream
- 3 eggs, lightly beaten
- 2 tsp vanilla extract
- 2 medium Granny Smith apples, peeled, cored, and finely diced
TOPPING
- ¾ cup Doudlah Farms Organics Flynn Creek Whole Wheat Flour
- ¾ cup packed light brown sugar
- 1 cup chopped pecans (optional)
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup butter (1 stick), melted
GLAZE
- ⅔ cup packed light brown sugar
- 2 tbsp apple cider
- 2 tbsp butter
Instructions
Step 1
Heat oven to 350°. Grease a 9×13 inch baking pan.
Whisk together flour, baking powder, baking soda, salt, and sugar.
Step 2
Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
Sprinkle apples on top of batter.
Step 3
In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples.
Step 4
Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.
Step 5
Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.