2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter (1 stick), melted
1 cup sour cream
3 eggs, lightly beaten
2 teaspoons vanilla extract
2 medium Granny Smith apples, peeled, cored, and finely diced
Topping:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter (1 stick), melted
Glaze:
2/3 cup packed light brown sugar
2 tablespoons apple cider
2 tablespoons butter
Heat oven to 350 degrees. Grease a 9x13-inch baking pan. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Stir in melted butter, sour cream, eggs, and vanilla until smooth. Pour into prepared pan. Sprinkle apples on top of batter. In a medium bowl, stir together all topping ingredients until thoroughly mixed. Sprinkle on top of apples. Place pan in oven and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Make glaze. Combine all ingredients in a small saucepan and place over medium heat until sugar and butter are melted. Drizzle over coffee cake. Serve warm or at room temperature.