With Thanksgiving just a couple days away, I would like to take this opportunity to wish you all a very happy Thanksgiving Holiday!
If you’re looking for menu items to add to your Thanksgiving Day feast, this Apple Crunch Coffee Cake would be a wonderful addition to your Thanksgiving breakfast. I like to serve this coffee cake warm, but it is equally delicious served chilled.
Apple Crunch Coffee Cake
1 cup flour
1 teaspoon baking powder
1 teaspoon apple pie spice
10 tablespoons butter, softened
3/4 cup sugar
1 cup Lucerne Best of the Egg, Egg Beaters, or other egg substitute (or 4 eggs)
1 1/2 teaspoons vanilla extract
1 can (20 oz) Sugar-Free Apple Pie Filling
1/2 cup flour
1/2 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons butter
Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan.
In a small bowl, combine flour, baking powder and apple pie spice. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla.
Add flour mixture to butter mixture in large bowl. Beat until well combined.
Pour batter into prepared pan.
Carefully place apple pie filling on top of batter.
Mix all topping ingredients in a medium bowl until mixture is crumbly.
Sprinkle topping evenly over apple pie filling.
Bake for 45 minutes, or until toothpick inserted in the center comes out clean.
Filed under: Coffee Cake |