Warm and luscious coffee cake with apple pie

ingredients:

– 2 cups all-purpose flour

– 1 cup granulated sugar

– 2 tsp baking powder

– 1/2 tsp salt

– 1 tsp ground cinnamon

– 1/2 cup unsalted butter, melted

– 2 large eggs

– 1 cup milk (whole or 2%)

– 1 tsp vanilla extract

– 2 medium apples, peeled and diced (about 2 cups)

– 2 tbsp brown sugar

– 1 tsp ground cinnamon

– 1 tbsp all-purpose flour

– pinch of salt

– 1/2 cup all-purpose flour

– 1/2 cup brown sugar

– 1 tsp ground cinnamon

– 4 tbsp cold unsalted butter, cubed

– 1 cup powdered sugar

– 2–3 tbsp milk or heavy cream

– 1/2 tsp vanilla extract

instructions:

preheat oven to 350°F (175°C).

-grease a 9-inch round cake pan or 9×9-inch square pan; line with parchment for easier removal.

– in a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.

– in a separate bowl, whisk melted butter, eggs, milk, and vanilla extract.

– stir wet ingredients into dry ingredients until just combined (avoid overmixing).

in a small bowl, toss diced apples with brown sugar, cinnamon, flour, and salt.

set aside.

pour half of the cake batter into the prepared pan, spreading evenly.

top with apple filling, distributing apples in an even layer.

spoon the remaining batter over the apples (it’s okay if some apples peek through).

in a bowl, mix flour, brown sugar, and cinnamon.

cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs.

sprinkle crumb topping evenly over the batter.

bake for 35–40 minutes or until a toothpick inserted in the center comes out clean (a few moist crumbs are fine).

let cake cool in the pan for 10 minutes before transferring to a wire rack.

whisk powdered sugar, milk (or cream), and vanilla until smooth.

drizzle over the cooled (or slightly warm) cake for an extra-sweet finish.