Apple Streusel Coffee Cake

By barbaran

Ingredients

• 2 large Granny Smith apples, peeled, coarsely chopped
• 2-1/2 cups flour, divided
• 1/2 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 cup (1/2 stick) cold butter
• 1 cup PLANTERS Chopped Pecans
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/2 cup (1 stick) butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 tsp. vanilla
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Details

Servings 16
Preparation time 20mins
Cooking time 80mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.