From the kitchen of One Perfect Bite...We are several weeks shy of one year in our new home. While we love the new place, it's about 1500 square feet smaller than the house on the hill, so it has become especially important for us to keep an eye on objects and determine if they are worth the space they occupy. Nowhere is that more important than in the kitchen, and at this time of year, my personal challenge is to work through the contents of my freezer and pantry before things pass their sell date or are impossibly freezer burned. I always find something that surprises me, and this year, while turning the pantry, I found three 1-quart jars of apple pie filling that I had put-by two years ago. For reasons that escape me now, I decided to bring them with us when we moved last year. I could have used them to make apple pie, but I wanted to do something a little different, so I went searching for some new recipes that used prepared pie filling. The recipe I'm featuring tonight was develop by Nancy Dynes and I found it on her blog, Tattered Treasures. I know that those of you who have a sweet tooth will enjoy this coffee cake, but I must warn the rest of you that it is sweet. I used one-third the glaze that was suggested in the recipe and that was plenty for our taste. The cake is simple to make and the use of canned/jarred pie filling makes quick work of it preparation. I do hope you will try this. It is a nice brunch cake to serve to family and good friends and it is lovely when served warm. Here is how it's made.
Apple Streusel Coffee Cake...from the kitchen of One Perfect Bite courtesy of Nancy Dynes at Tattered Treasures
1 (20-oz.)can apple pie filling
2 teaspoons cinnamon
1 cup packed brown sugar
1 cup chopped pecan
3 tablespoons butter melted
3 cups all-purpose flour
1 cup granulated sugar
1-1/2 cups milk
1/2 cup butter, softened
1 tablespoon baking powder
1 teaspoon salt
1-1/2 cup powdered sugar
2 tablespoons butter, softened
1-1/2 teaspoon vanilla
4-5 teaspoons hot water
1) Preheat oven to 350 degrees F. Grease a 13 X 9-inch pan.Set aside.
2) Combine pie filling and cinnamon in a bowl. Set aside.
3) Combine brown sugar and pecans in a bowl. Reserve butter. Set aside.
4) In a large bowl combine flour, sugar, milk, 1/2 cup butter, baking powder, salt and eggs. Mix on low 30 seconds then beat on medium 2 minutes. Pour 1/2 of batter into prepared pan. Spoon 1/2 of pie filling evenly over batter. Spread 1/2 of nut mixture evenly over pie filling. Add remaining batter to pan and spread remaining pie filling over top. Stir reserved 3 tablespoons butter into remainder of pecan mixture then spread evenly over top of cake. stir Mix 3 Tbsp. melted Butter with remaining Brown Sugar mixture. Spread evenly over top of cake.
5) Bake 45-50 minutes until tester comes out clean.
6) Meanwhile make glaze: Combine powdered sugar, butter, vanilla and water and stir until mixture is combined and can be drizzled over cake. Add extra water by teaspoons if glaze is too thick to grizzle.
7) Cool cake for 20 minutes, then drizzle with glaze. Yield: 12 to 16 servings.
One Year Ago Today: Two Years Ago Today:Butterscotch Brownies with Chocolate Chips Moroccan Lamb Sausage with Golden Couscous
Three Years Ago Today: Four Years Ago Today:White Chocolate and Raspberry Cheesecake Lemon Chicken with Pasta