Applesauce Coffee Cake

By barbaran

Fresh, juicy apples, moist applesauce, and seasonal fall spices add layers of autumn flavor to this traditional coffee cake recipe.

Ingredients

• Vegetable-oil cooking spray
• 12 tablespoon(s) (1 1/2 sticks) unsalted butter, softened
• 1/2 cup(s) packed dark-brown sugar
• 1/4 cup(s) old-fashioned rolled oats
• 2.75 teaspoon(s) ground cinnamon
• 1 teaspoon(s) salt
• 1.5 cup(s) chopped toasted pecans
• 2 cup(s) all-purpose flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) freshly grated nutmeg
• 1/8 teaspoon(s) ground cloves
• 1 cup(s) granulated sugar
• 1/2 cup(s) packed light-brown sugar
• 4 large eggs
• 1.5 cup(s) store-bought applesauce
• 2 small juicy apples (such as McIntosh), peeled, cored, and cut into 1/4-inch-thick wedges

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.

Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.

Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.

Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days.