Apple Crunch Coffee Cake (Tal)

1. 1

   Preheat Oven to 350 F

2. 2

   Grease and flour a 9 x 13 baking pan (if glass reduce heat to 325 F)

3. 3

   Prepare Filling, Cake, and Topping in order. Then follow final assembly procedure.

4. 4

   Filling:

5. 5

   Peel and slice apples, put in bowl containing lemon juice and stir frequently to make sure all apple slices are evenly covered. Combine sugar and apple pie spice in small bowl and mix well. Gently add sugar mixutre to drained apple slices to ensure all slices are coated evenly with sugar mixture. Set aside until cake batter is done.

6. 6

   Cake:

7. 7

   Cream butter and cream cheese, then add eggs, vanilla, and buttermilk in order. In separate bowl, mix flour, baking powder, baking soda, and salt. Then combine both both bowls and mix with beater until well mixed and smooth. Do not overbeat.

8. 8

   Topping:

9. 9

   Mix sugar, flour and cinammon until even. Cut in butter until a uniform crumbly mixture is formed. Add nuts and stir until they are evenly mixed.

10. 10

    Final Assembly:

11. 11

    Pour 1/2 of batter into 9x13 pan and spread evenly. Add all of apple mixture and cover the batter evenly. Add remaining batter mixture and cover evenly.

12. 12

    Use a spoon to sift topping mixture evenly across the top of the cake batter

13. 13

    Bake for 60 minutes. Use toothpick to test when done. Moist cake on toothpick is ok gooey batter is not.

14. 14

    Set aside for 15 min to cool before serving.

* Per serving · 4 servings · Values may vary.