Apple Sour Cream Streusel Coffee Cake with Peanut Butter Glaze
Unbelievably moist and loaded with apples, plenty of streusel, and glaze, you'll definitely savor every last crumb of this ultimate fall coffee cake!
Servings 9 servings
Ingredients
- COFFEE CAKE:
- 1-1/3 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 3/4 cup coconut sugar or brown sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 medium apples peeled and diced into 1/4-in chunks
- STREUSEL:
- 1/3 cup coconut sugar or brown sugar
- 1/3 cup white whole wheat flour
- 1-1/2 teaspoons ground cinnamon
- 4 tablespoons cold butter cubed
- PEANUT BUTTER GLAZE:
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon creamy peanut butter
- 1-2 tablespoons milk
Instructions
- Make the coffee cake: Preheat oven to 350F. Lightly grease an 8-in baking pan. Set aside.
- In a large bowl, combine flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar until creamed. Beat in eggs, sour cream, and vanilla until smooth. Gently fold flour mixture into liquid until batter is just combined. Fold in chopped apples.
- Scrape batter into prepared pan and smooth top. Set aside for a moment while you prepare the streusel.
- Make the streusel: In a small bowl, toss streusel ingredients until crumbly and butter is evenly incorporated. Sprinkle streusel evenly over coffee cake batter.
- Bake coffee cake at 350F 40-45 minutes or until a toothpick tests comes out clean when inserted in middle. Let coffee cake cool on a wire cooling rack 10 minutes, while you prepare the glaze.
- Make the glaze: In a small bowl, whisk all glaze ingredients until smooth and drizzling-consistency. Drizzle glaze over warm coffee cake. Let cake stand 5 minutes, then slice into squares and serve warm.
Notes
Store coffee cake in an airtight container at room temperature up to 2 days.