Are you ready for the fall bake-off? Apple cinnamon pie is the perfect dessert for the crisp weather ahead, like this candy and apple lasagna with cinnamon rolls. But, if you’re not a big pumpkin fan, then you should try this coffee cake loaded with apples and crunchy sugar and cinnamon streusel crumbs, sprinkled with apple cider icing.
For cinnamon crumbs:
1 and 1/2 cups of flour
1/2 cup of brown sugar
1/4 cup granulated sugar
1/2 teaspoon of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup melted butter
1/2 teaspoon vanilla
1 large apple (or 2 small ones) peeled and chopped.
For the cake:
4 tablespoons of butter
1/2 cup of granulated sugar
1 large egg
1 teaspoon of vanilla
1/2 cup of sour cream
1 cup of flour
1/4 teaspoon baking soda
1/4 teaspoon of salt
1/2 teaspoon baking powder
Apple cider icing:
1/2 cup powdered sugar
1 and 1/2 – 2 tablespoons of apple cider
Preheat the oven to 350 F. Grease the 8-inch tray and line the bottom with parchment paper, set aside.
To make cinnamon crumbs, first in a bowl, beat the dry ingredient. Then add the melted butter and vanilla and stir until the mixture is evenly moist, set aside as well.
To make the cake in a large bowl, spread 4 tablespoons of butter with 1/2 cup of sugar until light and fluffy, then add the egg and beat well. Finally, add the vanilla and sour cream and beat again.
In another bowl, mix 1 cup of flour, baking soda, salt and baking powder and add to the butter mixture, stirring until well mixed.
Spread half of the dough in the bottom of the pan (it will be a very thin layer). Spread the apple pieces evenly over the dough, and then sprinkle about 1 cup of cinnamon crumbs over the apples. Spread the rest of the dough over the crumbs and on top of that spread the rest of the cinnamon streusel.
Bake for 35-40 minutes or until a tester inserted in the center comes out clean.
Before removing the ring from the spring-shaped tray, run a fine knife around the cake.
To make the icing, beat the powdered sugar with the apple cider and sprinkle over the cake.