Marian C Brown posted 04-14-99
APPLE STREUSEL COFFEE CAKE
Preheat oven to 350 degrees.
Grease a 9" springform pan.
2-1/4 cups all-purpose flour
3/4 cup sugar
1 tsp. ground cardamom
3/4 cup margarine (not softened)
1 Tbsp. ground almonds
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg, beaten
3/4 cup buttermilk
1 can (19 oz.) apple pie filling
1/3 cup raisins (optional)
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees.
Grease a 9" springform pan.
In a large bowl, combine flour, sugar and cardamom. Cut in margarine with a pastry blender until mixture is crumbly; remove 1/2 cup of mixture.
To this 1/2 cup add the ground almonds - set aside.
To the remainder, add baking powder and baking soda.
In a small bowl, combine egg and buttermilk. Add to dry ingredients all at once; stir just until moistened. Spread 2/3 of the batter over bottom and part way up sides of prepared pan.
In another small bowl, combine pie filling with raisins and spices; spoon over batter. The remaining batter is to be scattered across the filling in small bits (about 1/2 tsp.) with your fingers. Sprinkle the reserved crumb mixture over top.
Bake for 50-55 minutes. Let stand 5 minutes in pan. Remove to wire rack to cool completely.
NOTE: If you like a "crispier" coffee cake make this the same day you plan to serve it. If you like a "moister" cake, make it the night before and cover loosely with wax paper.