For those of you that don’t know, I am a High School Culinary Arts teacher. Yes, we trust teenagers with knives, risky I know. But we do. Anyway, this week my students and I have a breakfast catering, if you don’t know what catering is it’s where someone makes food for someone and brings it to them. What you usually see at weddings. So we have this breakfast catering Thursday and I decided that we were going to serve an Apple Streusel Coffee Cake. Now I have no recipe for said cake, well I had no recipe, I do now. Whatever. I had no recipe. All I had was a simple picture to guide me.
With my picture in hand I set out to create the perfect Apple Streusel Coffee Cake. And. I. Did. Twice! Yes this cake is that freaking good. But I feel that I must warn you. There is absolutely no coffee in this cake.
That’s right boys. There is no coffee in coffee cake. Your whole life has been a lie. Oh wait, you knew that already… er, oh well. Let’s move on shall we, on to the recipe! (This recipe may seem complicated but I promise it’s not. I also promise that you will want to eat the entire thing by yourself, so be warned)
Apple Streusel Coffee Cake
Apple Pie Filling
3 Fuji Apples, cored and cubed small (Can also use Gala or any apple you like for apple pie)
2 Tbsp. Cornstarch
½ tsp. Cinnamon
¼ tsp. Nutmeg
½ tsp. Salt
¼ tsp. Vanilla
½ C. Brown Sugar
In a medium sauce pan combine the above ingredients and heat over medium heat until the apples are just slightly tender. Make sure you stir occasionally to prevent the mixture from sticking. This should take about 5 minutes. Once the apples are just becoming tender remove them from the heat and set them to the side. They have to completely cool before we can add them to the cake batter.
1 Pillsbury Yellow Cake Mix
¼ C. All Purpose Flour
1/3 C. Oil
1 C. Water
1 tsp. Cinnamon
½ tsp. Nutmeg
Preheat oven to 350 degrees and grease and flour a 9×13 cake pan, set to the side. In a large bowl mix the above ingredients together until there are no large lumps. It is okay if there are a few small lumps. You don’t want to over mix your batter or your cake will turn out dry. You can help prevent lumps by sifting your dry ingredients first. Once the above ingredients are mixed thoroughly, mix in the cooled apple pie filling and combine until well blended. Now let’s make the Streusel.
1 C. Brown Sugar
½ tsp. Cinnamon
¼ C. Crushed Pecans
2 Tbsp. Butter, melted (for later don’t add it yet)
Combine the above ingredients (except the butter) in a small bowl until well blended. Set aside.
Now we are ready to assemble our cake. Yay!
Divide your cake mix in two. Place the first half in the bottom of the cake pan. You may have to spread it out a little.
Using a spoon sprinkle half of the Streusel mixture over the cake mix, like this….
Now pour the second half of the cake mix on top. Again you may have to spread the cake mix out so that it reaches the edges.
To finish off the cake you are going to need to add the 2 Tbsp. melted butter to the remainder of the streusel topping. Then sprinkle it on top of the cake like so…
and bake it in the oven for about 20-25 minutes or until the middle springs back when touched. You can also test it with a toothpick, by sticking it in the middle and if it comes out clean the cake is done. But you have to be careful doing this because of the apples.
Once it is done, remove it from the oven and allow it to completely cool before attempting to remove it from the pan. If you are impatient, like I am and you flip the cake too soon part of the cake will stick to the bottom. So trust me and wait. Once the cake has completely cooled, run a knife around the edges and flip it onto a plate. Now you get to either cut it and eat it or you can drizzle it with a yummy Maple Glaze…. I say why not go all the way and have the glaze too.
½ C. Powdered Sugar
2 Tbsp. Butter, melted
¼ tsp. Maple Flavoring
2 Tbsp. Milk
1 Tbsp. Syrup
In a medium bowl whisk the above ingredients together until smooth and all ingredients are combined. Then drizzle on top of cake and devour!!!