Apple & Sour Cream Coffee Cake

Crumb topping:

1/4 cup cold unsalted butter, cut into pieces

1/2 cup packed light-brown sugar

1/2 cup toasted pecans, chopped

1/4 cup old-fashioned rolled oats

1/2 t cinnamon

1/4 t coarse salt

Preheat the oven to 350. Make the topping - mix ingredients with a pastry cutter. It should be like crumbs. Refrigerate till ready to use.

Batter:

1/2 c unsalted butter

2 c flour

1 t baking soda

1 t cinnamon

1/2 t coarse salt

1 c sugar

1/2 c packed brown sugar

4 large eggs

1 c sour cream

2 apples peeled, cored and diced medium

1 c toasted pecans, chopped

Cream butter and sugars. Add one egg at a time and then the sour cream. Dump in flour mixed with seasonings, soda and salt. Mix. Fold in apples and pecans. Pour into greased and floured bundt pan. Crumble topping over it evenly, and take a butter knife and swish it through gently.

Bake for 60-70 minutes.

Alison Johnson thought it would be perfect if it had an extra drizzle icing on it. Hmmm.