TOPPING
1/4 cup flour
1/4 cup butter
1/2 cup light brown sugar
1 tsp ground cinnamon
1/4 cup oats
Chopped Pecans
CAKE
1 1/2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
1/3 cup butter, melted
1/2 cup milk
1 tsp vanilla extract
1 cup peeled, cored and chopped apple
GLAZE
1 cup confectioners sugar
2 tsp. cream (more or less for desired spreading consistency)
few grains salt (optional)
DIRECTIONS:
Preheat oven to 375 degrees F; spray a 9x9 inch baking pan (square or round).
Prepare topping by combining flour, butter, brown sugar and cinnamon using a pastry cutter or fork. Toss in oats and stir.Set aside.
Cream together sugar, egg and melted butter. Add vanilla and milk.
In another bowl, sift together the flour, baking powder and salt. Add the dry ingredients into the wet, and mix well. Fold in apples.
Pour the batter into prepared baking pan; sprinkle topping crumb mixture evenly over batter. Bake for 35-45 minutes, or until inserted toothpick comes out clean. Tent with foil if browning too quickly.
Stir together the glaze ingredients; drizzle onto slightly cooled coffee cake.
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