Cinnamon Caramel Applesauce Coffee Cake goes great with a cup of coffee for a fall breakfast. It also works as a dessert or a snack. The coffee cake is studded with chopped pecans and lots of caramel chips. It is baked in a bundt pan and drizzled in a powdered sugar glaze. Applesauce helps keep the cake moist and cinnamon adds fall flavor.
This from scratch Caramel Cinnamon Applesauce Coffee Cake is a cinch to make. It tastes best served a little warm. Fresh from the oven is best, but leftovers can be brought back to life in just a few seconds in the microwave.
What is it about cinnamon that makes it taste so much better warm?
Store leftovers at room temperature in a tubberware container or ziptop bag.
If you have a half empty jar of applesauce in your fridge, I can’t think of a better way to use it than this Cinnamon Caramel Applesauce Coffee Cake.
Try these other Coffee Cake Recipes:
- Vintage Coffee Cake
- Crescent Roll Coffee Cake
- Apple Crisp Coffee Cake
- Bananas Foster Coffee Cake
- Pumpkin Coffee Cake with Brown Sugar Glaze
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup applesauce
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (10-ounce) package caramel baking chips
- 1 cup chopped pecans, optional
- 1 cup powdered sugar
- 1 tablespoon butter, softened
- 1/2 teaspoon vanilla extract
- 2 tablespoons half-and-half or milk
- Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan (bundt pan).
- Beat butter with both sugars using an electric mixer until blended well.
- Beat in eggs one at a time.
- Mix in vanilla extract and applesauce.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- Gradually add flour mixture to butter mixture, beating until blended.
- Stir in caramel chips and pecans. Transfer batter to prepared pan.
- Bake 45 to 50 minutes. Cool 10 minutes. Invert onto a wire rack.
- To make glaze, whisk together all ingredients. Use a spoon to drizzle on cake. Best eaten still warm from the oven.
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Recipe adapted from Hershey’s
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