Apple Cinnamon Coffee Cake

I hope you had a wonderful weekend!  Remember when I went apple picking back in mid September?  Well, I’ve kept those apples out on our screened-in-porch and they are just starting to go soft now, 4 weeks later.  That’s pretty good right?  I’ve made a lot of different goodies with these apples, one of them being this Apple Cinnamon Coffee Cake.  It’s perfect for brunch or dessert!  What is your favorite dessert with apples?  I still have some leftover and am looking for some new apple recipes.  Do share!

Streusel Topping Ingredients:

• 2/3 cup Original Bisquick mix
• 2/3 cup packed dark brown sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 cup cold unsalted butter

Coffee Cake:

• 2 cups Origina Bisquick mix
• 2/3 cup milk
• 3 tbsp granulated sugar
• 1 egg
• 2 medium apples, peeled and thinly sliced (about 2 cups)

Glaze:

• 1/2 cup powdered sugar
• 1/4 tsp cinnamon
• 2-3 tsp milk

Directions:

1. Heat oven to 400 degrees.  Spray 9″ square pan with cooking spray.
2. In bowl, mix the streusel toppings together except the butter.  With a pastry cutter, cut in butter until crumbles form and set aside.
3. In the bowl of a stand mixer, combine Bisquick mix, milk, sugar, egg, and apple slices and beat for 30 seconds.
4. Spread half of the batter in the pan and sprinkle with streusel topping.  Spread the remaining batter over and sprinkle with remaining topping.  Bake for 25 minutes or until a toothpick inserted comes out clean.  Cool for 20 minutes.
5. Meanwhile, stir the glaze ingredients together until thin enough to drizzle.  Drizzle over the warm cake and serve.

*Adapted from Betty Crocker

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