APPLE STREUSEL COFFEE CAKE
WITH CINNAMON CARAMEL GLAZE

FOR THE CRUMB MIXTURE:
2 1/4 cups all purpose flour
1 cup sugar
1/2 cup butter or margarine
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
FOR THE BATTER:
1 egg well beaten
1 cup Land O' Lakes sour cream
FOR THE FILLING:
1 can apple pie filling
1 teaspoon grated lemon peel
1/2 cup white raisins
1/2 cup chopped nuts
FOR THE GLAZE:
3/4 cup light brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon
1/3 cup hot evaporated milk

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.

TO PREPARE THE CRUMB MIXTURE:
Combine flour and sugar in bowl. Cut 1/2 butter until mixture is crumbly; remove 1/2 cup of this mixture and set aside.

TO PREPARE THE BATTER:
Combine egg and sour cream; add to dry ingredients, and stir just until moistened. Spread two thirds of batter over bottom and part way up sides of prepared springform pan.

TO PREPARE THE FILLING:
Combine pie filling, lemon peel and raisins and nuts. Spoon over batter. Drop spoonfuls of remaining batter over filling. Sprinkle with reserved crumb mixture.

TO BAKE:
Bake at 350 degrees F for one hour or until done. Set aside and cool coffeecake slightly, then drizzle with glaze.

TO MAKE THE GLAZE:
Put all ingredients for the glaze in blender (make sure milk is hot) cover and process carefully on high until sugar is dissolved.

Source: Pat Yielding, KATV