Apple Pecan Coffee Cake - KNUJ

Description

A moist, buttery cake layer topped with a layer of apple slices and a crunchy pecan and brown sugar crumble!

Ingredients

For the layer:

1 cup sugar

1/2 cup butter softened

2 eggs

1 tsp. vanilla extract

2 cup self-rising flour

1 cup sour cream

1 large apple

2 tsp. lemon juice

1/4 cup brown sugar

1/2 tsp. cinnamon

For the topping:

2 tblsp. flour

1/2 cup dark brown sguar

1/4 cup butter cold

2 tsp. cinnamon

1 1/2 cups pecan pieces

1/2 cup raisins

For the optional icing:

1/2 cup confectioner’s sugar

4 tsp. milk

1/4 tsp. vanilla extract

Instructions

Start by preheating your oven to 350 degrees. Prepare a 9-inch springform or 9-inch square pan by generously greasing it with butter or cooking spray. Set that aside for now. Cream the sugar and butter in a large mixing bowl until it’s nice and light and fluffy. Beat in the eggs one at a time and stir in the vanilla. Now, add the flour and sour cream alternately beating well after each addition. Spread the batter in the prepared pan. Core the apple and slice it into 1/4 inch thick slices. Put the slices in a bowl and sprinkle them with the lemon juice, brown sugar and cinnamon. Toss the apple slices so that they are well coated. Arrange the slices around the top of the batter. For the topping, mix together the flour, brown sugar, butter and cinnamon using a pastry cutter, two forks, or a food processor until the mixture resembles coarse crumbs. Stir in the pecan pieces and raisins. Sprinkle the topping evenly on top of the layer of apple slices. Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Start checking for doneness after about 45 minutes. Also, if you feel that the topping is getting too brown, tent the top of the pan with foil to prevent it from burning. Remove from the oven and allow to cool in the pan on a rack for 30 minutes. When the cake is cool, remove the side of the springform pan and place on a serving plate. Optional: Mix the confectioner’s sugar, milk, and vanilla in a small bowl. Drizzle with the icing. Honestly – I rarely bother with the icing. This coffee cake is so delicious on its own that it doesn’t really need an icing, but if really want to put it over the top, go for the icing! Cut into wedges to serve.

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