Apple Streusel Coffee Cake

By Hester

This cake stays flavourful and moist even when baked the night before serving.

Ingredients

• Apple Filling:
• 2-1/4 cups (550 mL) all-purpose flour
• 1 cup (250 mL) granulated sugar
• 2-1/2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) milk
• 1/2 cup (125 mL) sour cream
• 2 eggs
• 1/2 cup (125 mL) unsalted butter, melted
• 1/2 tsp (2 mL) vanilla
• 2-3/4 cups (675 mL) thinly sliced cored peeled Granny Smith apples, (2 or 3)
• 1 tbsp (15 mL) granulated sugar
• 1 tbsp (15 mL) all-purpose flour
• Cinnamon Streusel:
• 3/4 cup (175 mL) all-purpose flour
• 1/3 cup (75 mL) unsalted butter, melted
• 1/4 cup (60 mL) packed brown sugar
• 1/4 cup (60 mL) granulated sugar
• 2 tsp (10 mL) ground cinnamon

Preparation

Step 1

Cinnamon Streusel: In bowl, stir together flour, butter, brown sugar, granulated sugar and cinnamon to form small crumbs; set aside.

Apple Filling: In bowl, toss together apples, sugar and flour; set aside.

In large bowl, whisk together flour, sugar, baking powder, cinnamon and salt. In small bowl, whisk together milk, sour cream, eggs, butter and vanilla; stir into flour mixture until smooth. Spread half in parchment paper–lined 9-inch (2.5 L) square metal cake pan.

Arrange apples over batter. Pour remaining batter over top, spreading evenly. Sprinkle with streusel.

Bake in 350°F (180°C) oven until golden and cake tester inserted in centre of cake comes out clean, about 1 hour. Let cool in pan on rack.