Applesauce Coffee Cake
Applesauce creates a moist texture in baked goods, as proven by this coffee cake. We made our own applesauce (one of the best ways to use up bruised apples) by stewing McIntosh apples in apple cider.
- Yield: Makes one 10-inch cake
Source: Martha Stewart Living, October 2004
- 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
- 1/8 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 small juicy apples, such as McIntosh, peeled, cored, and cut into 1/4-inch-thick wedges
Preheat oven to 350 degrees. 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.