Spiced Apple Coffee Cake

 

2

cups packed brown sugar

1/2

cup butter, softened

1

egg

2 1/2

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1

teaspoon ground allspice

1/2

teaspoon salt

1

container (8 oz) sour cream

2

cups chopped peeled Braeburn apples (2 medium)

6

tablespoons butter, softened

1/2

cup chopped pecans, toasted

• 1 Heat oven to 350°F. Grease 9-inch square pan with shortening or cooking spray. In large bowl, beat 1 1/2 cups of the brown sugar and 1/2 cup butter with electric mixer on medium speed 2 minutes or until creamy. Beat in egg. In small bowl, mix 2 cups of the flour, the baking powder, allspice and salt with whisk. On low speed, add flour mixture to butter mixture, beating just until blended; fold in sour cream and apples. Spread batter in pan.
• 2 In small bowl, mix remaining 1/2 cup brown sugar and 1/2 cup flour. Stir in 6 tablespoons butter with fork until mixture looks like fine crumbs. Stir in pecans. Sprinkle crumb topping over batter.
• 3 Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 1 hour. Serve slightly warm.