APPLE CRISP COFFEE CAKE

 A moist and flavorful coffee cake studded with fresh apple chunks and with a crumb topping and brown sugar glaze. Every fall morning should be started this way.

Baked in a 9×13-inch pan, this Apple Crisp Coffee Cake is large enough to feed several large families. Lots of chopped pecans in the topping give the coffee cake a buttery crunch. Some ground cinnamon gives plenty of fall flavor. You could top it with vanilla ice cream and serve it for dessert. Warm of course. The wonderful scents coming from the oven as this coffee cake bakes

INGREDIENTS

CAKE BATTER

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup butter (1 stick), melted
• 1 cup sour cream
• 3 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 medium Granny Smith apples, peeled, cored, and finely diced

TOPPING

• 3/4 cup all-purpose flour
• 3/4 cup packed light brown sugar
• 1 cup chopped pecans
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick), melted

GLAZE

• 2/3 cup packed light brown sugar
• 2 tablespoons apple cider
• 2 tablespoons butter

APPLE CRISP COFFEE CAKE

INSTRUCTIONS

1. Heat oven to 350 degrees. Grease a 9x13-inch baking pan.
2. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl.
3. Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan.
4. .....
5. .......

Full recipe source: https://spicysouthernkitchen.com/