Name: Applesauce Coffee Cake
Yield: 1
Ingredients: Vegetable-oil cooking spray -; 12 tbsp. unsalted butter -; 1/2 c. packed dark-brown sugar -; 1/4 c. old-fashioned rolled oats -; 2 3/4 tsp. ground cinnamon -; 1 tsp. salt -; 1 1/2 c. chopped toasted pecans -; 2 c. all-purpose flour -; 1 tsp. baking soda -; 1/2 tsp. freshly grated nutmeg -; tsp. ground cloves -; 1 c. granulated sugar -; 1/2 c. packed light-brown sugar -; 4 large eggs -; 1 1/2 c. store-bought applesauce -; 2 small juicy apples (such as McIntosh) -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Applesauce Coffee Cake

1. Vegetable-oil cooking spray -

2. 12 tbsp. unsalted butter -

3. 1/2 c. packed dark-brown sugar -

4. 1/4 c. old-fashioned rolled oats -

5. 2 3/4 tsp. ground cinnamon -

6. 1 tsp. salt -

7. 1 1/2 c. chopped toasted pecans -

8. 2 c. all-purpose flour -

9. 1 tsp. baking soda -

10. 1/2 tsp. freshly grated nutmeg -

11. tsp. ground cloves -

12. 1 c. granulated sugar -

13. 1/2 c. packed light-brown sugar -

14. 4 large eggs -

15. 1 1/2 c. store-bought applesauce -

16. 2 small juicy apples (such as McIntosh) -

How to cook deliciously - Applesauce Coffee Cake

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.