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.
Course Breakfast
Cuisine American
Keyword coffee cake
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Servings 18
Ingredients
1cupbutter,softened
1/2cupgranulated sugar
1/2cuppacked light brown sugar
2largeeggs
1teaspoonvanilla extract
3/4cupapplesauce
2 1/2cupsall-purpose flour
3/4teaspooncinnamon
1teaspoonbaking soda
1/2teaspoon salt
1(10-ounce) packagecaramel baking chips
1cupchopped pecans, optional
Glaze
1cuppowdered sugar
1tablespoon butter,softened
1/2teaspoonvanilla extract
2tablespoonshalf-and-half or milk
Instructions
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.