When you suddenly decide to make a breakfast cake with certain little girls so you can have a breakfast tea on the porch, and you want an apple theme because certain little girls want to use a certain teapot, you quickly do a search looking for a recipe with ingredients on hand.
When certain little girls say, um-mm, in unison when they see something they like, that is the recipe you make together. And, yes, it was a yummy one!
These dear kiddo's returned home to NY yesterday. We loved every moment with them during their visit!
Apple Coffee CakePRINT RECIPE
2/3 cup Original Bisquick® mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter or margarine
2 cups Original Bisquick® mix
2/3 cup milk or water
3 tablespoons granulated sugar
2 medium cooking apples, peeled and thinly sliced (2 cups)
2 tablespoons chopped nuts
1/2 cup powdered sugar
2 to 3 teaspoons milk
Heat oven to 400°F. Spray 9-inch square pan with cooking spray.
In small bowl, mix 2/3 cup Bisquick mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender (or pulling 2 knives through ingredients in opposite directions), until crumbly; set aside.
In medium bowl, stir together 2 cups Bisquick mix, 2/3 cup milk, the granulated sugar and egg; beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter; sprinkle with half of streusel topping. Spread with remaining batter; sprinkle with remaining topping. Sprinkle with nuts.
Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake.
Makes 8 servings, Serving Calories 380
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