Apple Streusel Coffee Cake

Dish type
Ready in
1 hour 20 min.


  • large 2 Granny Smith apples, peeled, coarsely chopped
  • 2 1/2 cups flour, divided
  • 1/2 cup packed brown sugar
  • 1 tsp. ground cinnamon
  • 1/4 cup cold butter
  • 1 cup chopped PLANTERS Pecans
  • 1 tsp. CALUMET Baking Powder
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 1 cup BREAKSTONE'S or KNUDSEN Sour Cream


Prep Time
20 min.
Ready in
1 hour 20 min.
  1. Heat oven to 350°F.
  2. Microwave apples in microwaveable bowl on HIGH 1 min. or until crisp-tender; drain. Cool. Meanwhile, mix 1/2 cup flour, brown sugar and cinnamon in medium bowl. Cut in 1/4 cup cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts.
  3. Mix remaining flour, baking powder and baking soda. Beat 1/2 cup softened butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour mixture alternately with sour cream, beating until blended after each addition. Stir in apples. Pour into greased and floured 10-inch tube pan or 12-cup fluted tube pan. Sprinkle with nut mixture.
  4. Bake 50 to 60 min. or until toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
  5. Cooking Know-How: 
If using a tube pan with removable bottom, run a thin knife or spatula around edge of pan to loosen cooled cake from side of pan. Remove side of pan. Run a knife or spatula along the bottom edge of pan to remove the cake from the pan base.