Applesauce coffee cake
Instructions:
- Vegetable oil cooking spray
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1/2 cup packed dark-brown sugar
- 1/4 cup old-fashioned rolled oats
- 2 3/4 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups chopped toasted pecans
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon freshly grated nutmeg
- 1/3 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 4 large eggs
- Apple Cider Applesauce
or 1 1/2 cups store-bought applesauce - 2 McIntosh apples, peeled, cored, and cut into 1/4-inch thick wedges
- Preheat the oven to 350F. Coat a 10-inch angelfood- cake pan with cooking spray; set aside. Make the 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 the batter: Sift the flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put the remaining 8 tablespoons (1 stick) butter, the granulated sugar, and the 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, 1 at a time. Reduce speed to low; mix in the applesauce and then the flour mixture. Stir in the remaining cup nuts by hand.
- Pour the batter into the oiled pan; sprinkle the reserved crumb topping over the batter. Lay the apples on top, tucking some into the batter.
- Bake until a cake tester inserted near the center comes out clean, about 1 hour and 10 minutes. Let cool in the pan on a wire rack. Store at room temperature, covered with plastic wrap, up to 3 days.