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!
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
1-1/3cupswhite whole wheat flour
3/4cupcoconut sugaror brown sugar
2medium applespeeled and diced into 1/4-in chunks
1/3cupcoconut sugaror brown sugar
1/3cupwhite whole wheat flour
PEANUT BUTTER GLAZE:
1tablespooncreamy peanut butter
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.
Store coffee cake in an airtight container at room temperature up to 2 days.