Apple Streusel Coffee Cake

• FOR THE STREUSEL TOPPING:
• 3/4 cups Flour
• 1/2 cups Light Brown Sugar, Packed
• 1/4 cups Granulated Sugar
• 1 teaspoon Cinnamon
• 6 Tablespoons Unsalted Butter, Cold And Cut Into Pieces
• FOR THE CAKE:
• 1 whole Egg
• 4 Tablespoons Butter, Melted
• 1/2 cups Milk
• 1-1/2 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1-1/2 cup Flour
• 3/4 cups Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 4 whole Medium Apples

1. Preheat the oven to 350u0b0F or if using a glass baking dish (as I did), set oven to 325u0b0F.
2. For the streusel topping, measure the flour, sugars, and cinnamon into a bowl and cut butter into dry ingredients using a pastry blender, fork, or your fingers. The butter should be broken down to pea-sized bits. Set aside or in the refrigerator.
3. For the cake, in a medium bowl whisk together the egg, melted butter, milk, vanilla, and almond extract for about a minute until the mixture is creamy. Sift together the flour, sugar, baking soda, and salt over the wet mixture. Stir until just combined and the batter is without lumps. Over-stirring = disaster, people.
4. Prepare the baking dish with nonstick cooking spray. Spread the cake batter on the bottom. Gently place and press the apples in a single layer over the cake batter. Top with streusel.
5. Bake until topping is golden brown and a toothpick comes out of the center clean. This take about 45 minutes. Cool for 20 minutes before serving.
6. Enjoy!
7. (Recipe adapted from The Williams-Sonoma Baking Book.)

streusel, flour, light brown sugar, ubc, cinnamon, unsalted butter, cake, egg, butter, milk, vanilla, almond extract, flour, sugar, baking powder, salt, apples

Taken from tastykitchen.com/recipes/desserts/apple-streusel-coffee-cake/ (may not work)