Apple Coffee Cake*

INGREDIENTS:

Streusel Topping:

2/3

cup Original Bisquick® mix

2/3

cup packed brown sugar

1

teaspoon ground cinnamon

1/2

teaspoon ground nutmeg (optional)

1/4

cup cold butter or margarine (Earth Balanced)

Coffee Cake:

2

cups Original Bisquick® mix

2/3

cup milk or water

3

tablespoons granulated sugar

1

egg

2

medium cooking apples, peeled and thinly sliced (2 cups) 

 (Cortland, Northern Spy, Rome Beauty, Winesap, Golden Delicious or Granny Smith)

2

tablespoons chopped nuts (optional)

Glaze:

1/2

cup powdered sugar

2

to 3 teaspoons milk (rice milk)

Directions:

1. 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 fork), until crumbly; set aside.
2. 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.
3. 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.

To Pre-Make:

Cut up apples and rinse in lemon water to keep from browning. Make Step one. Put both in fridge so there is less to do in the morning.

http://www.bettycrocker.com/recipes/apple-coffee-cake/63265d92-bd10-4d8b-aa11-507291aa5e5a