If you are like me and love cinnamon, apples and spice cake you will love this recipe!
This Apple Crunch Coffee Cake is similar to my other apple cake, other than I increased the sugar and added the glaze to the topping. I felt my other coffee cake was not sweet enough. This one is perfect for me.
We have had a lot of rain the last couple of days. Bill and I thought it would be a good day to go hike Charleston Falls. Oh boy was it.... This is the most water we have ever seen come over the falls.
We have hiked the falls before and only seen a tinkle of water coming over. Today we could hear the falls way before we even saw them.
The pool at the bottom of the falls was also higher than normal. It was very muddy from the water splashing over the falls.
Apple Crunch Coffee Cake
Cake:
1 stick butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1 Tablespoon vanilla
2 cups flour
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 apples peeled and diced (I used golden delicious)
Streusel Topping
5 Tablespoons butter, melted
2/3 cup flour
2/3 cup powdered sugar
1/2 teaspoon cinnamon
pinch salt
Glaze:
1 cup powdered sugar
2 Tablespoons melted butter
1 teaspoon vanilla
2-3 Tablespoons half and half (or milk)
Preheat oven to 350 degrees
Cream together the butter and sugar until light yellow and fluffy. Add eggs, sour cream, and vanilla and beat until combined.
Mix in flour, cinnamon, baking soda and salt until all combined.
Fold in the apples.
Pour into a greased and floured pan. I used a coffee cake ring pan. set aside for a moment
Mix together the streusel topping by placing everything in a bowl and mixing up with your hands. Using your hands makes it easier to get small lumps of streusel to sprinkle on top of the cake.
Sprinkle the lumps of streusel over the top of the cake. Bake for 45 minutes or until the cake test done.
Cool slightly in the pan before removing the cake to a serving platter.
While cake is still warm, mix together the glaze and drizzle over warm cake.
