Serves: 9
1. Heat oven to 400°. Grease bottom and sides of square pan, 9 X 9 X 2 inches, with shortening.
2. Make Streusel Topping set aside.
3. Stir Bisquick milk, sugar and egg until blended beat vigorously 30 seconds. Spread half of the batter in pan. Arrange apple slices on batter sprinkle with half of the topping. Spread remaining batter over apple slices sprinkle with remaining topping. Sprinkle with nuts.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes in pan on wire rack. Drizzle with Glaze. Serve warm or cool.
Streusel Topping
2/3 cup Original Bisquick
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup firm butter or stick margarine*
Mix Bisquick, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly.
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Mix ingredients until smooth and thin enough to drizzle.
*Spreads with at least 65% vegetable oil can be used
NUTRITION FACTS: Calories 335 (Calories from Fat 110) Fat 12g (Saturated 5g) Cholesterol 40mg Sodium 560mg Carbohydrate 54g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 10% Iron 10% DIET EXCHANGES: Not Recommended
Lighter Apple Coffee Cake: For 6 grams fat and 285 calories per serving, use Reduced Fat Bisquick and fat-free (skim) milk. Substitute 1/4 cup fat-free, cholesterol-free egg product for the egg. Decrease butter to 2 tablespoons in Streusel Topping.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Apple Coffee Cake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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