Apple Coffee Cake

We're still enjoying those delicious Crow Mountain Orchard apples. Yesterday morning I made this apple coffee cake courtesy of Betty Crocker. I had to bake it a little longer than the recipe stated. Make sure you do test to make sure it's baked properly. You may need to add another 5 minutes or so like I did.

Streusel Topping

2/3 cup Original Bisquick® mix

2/3 cup packed brown sugar

1 t. ground cinnamon

½ t. ground nutmeg

¼ cup cold butter

Coffee Cake

2 cups Original Bisquick® mix

2/3 cup milk

3 T. granulated sugar

1 egg

2 medium cooking apples, peeled and thinly sliced (2 cups)

2 T. chopped nuts

Glaze

½ cup powdered sugar

2 to 3 t. milk

Heat oven to 400°F. Spray 9-inch square pan with cooking spray. In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.

In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.

Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.