Shelly's Recipe

APPLE STREUSEL COFFEE CAKE

Category: Coffee Cake

1 cup brown sugar
1 cup chopped honey roasted pecans
2 tsp. cinnamon
3/4 cup softened butter
1 1/2 cups sugar
3 eggs
1 1/2 tsp. vanilla
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
1 1/2 cups sour cream
2 cups peeled, chopped apples
2 tbsp. firm butter
1/2 cup sifted powdered sugar
2-3 tbsp. maple syrup

In small bowl, combine brown sugar, pecans and cinnamon; set aside.

In large mixer bowl, beat 3/4 cup butter, sugar, eggs and vanilla on medium speed (2 min.). In separate bowl, combine flour, baking powder, soda and salt. Beat flour mixture, alternating with sour cream, into sugar mixture on low speed; fold in apples. Grease bottom and side of 13x9 inch pan; spread half of batter in pan. Sprinkle with 1/2 of brown sugar mixture; repeat with remaining batter and topping.

Cut 2 tbsp. butter into small pieces, sprinkling over topping. Bake at 350 until toothpick inserted in center comes out clean (40-45 min.); cool slightly in pan. In small bowl, combine powdered sugar and syrup; drizzle over warm coffee cake. Serve warm. Serves:
8-12

Additional Tips
*Good to Know:
Excellent varieties of apples for baking include Haralson, Cameo, Cortland, Golden Delicious, Granny Smith, Jonathan or Rome.
For a do-ahead, assemble coffee cake the night before; cover and refrigerate. Remove from the refrigerator in the morning; bake as directed above.