APPLE STREUSEL COFFEE CAKE

(recipe from the collection of Denise Besson)

For the Streusel

1 c light brown sugar
2 c finely chopped apples
1 c sliced almonds, pecans or walnuts (opt)
1/4 c all purpose flour
1 t cinnamon
3 T butter, melted

For the Cake

2 c all purpose flour
1 t baking powder
1 t baking soda
1/2 c butter softened
1/2 c granulated sugar
3 large eggs
1/2 t vanilla extract
1/3 c orange juice

For the Glaze

1/2 c confectioner's sugar
2 1/2 t orange juice

Making the Streusel.
Preheat oven to 350F. Grease a 9 or 10" tube pan. To prepare streusel, in a medium bowl, combine brown sugar, apples, nuts, flour, and cinnamon. Stir in melted butter.

Making the Cake.
In a medium bowl, combine flour, baking powder, and baking soda; mix well. In a large bowl, using an electric mixer set on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Add vanilla. Set mixer to low, alternately beat flour and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel. Spoon remaining batter over the streusel, spreading to make an even layer. Swirl batter with a knife to create a marble pattern. Bake for 15 minutes. Remove cake from oven; sprinkler top with remaining streusel. Return cake to oven; bake until toothpick inserted in center comes out clean. About 30-35 minutes. Transfer to wire rack; cool completely.

Making the Glaze.
Combine confectioner’s sugar and orange juice. Mix well. Turn cake out onto a serving plate; invert so streusel is on top. Drizzle glaze over cake; serve.