Monday, November 19, 2012

Toasted Pecan Applesauce Coffee Cake

It's a funny thing coming up with a recipe every week. I always think, gee, a whole week and one measly recipe. How hard could that be? Well, the truth is that it doesn't take long to run through all your regular recipes. Then family and friends ask, "would you make the (fill in the blank -- cake, cookies, stew) I like so much?" and you hear yourself saying, "sorry, have to make something new for the blog."  And those of us who have been here for three years, well, let's just say that sometimes I have to check to be sure I'm not posting a recipe I have already posted before.

If you're a regular reader, you've seen that we all have had our little catastrophes. Recipes we're sure will work, but don't. I'm not the only one who has paced the kitchen at ten at night peering in the cupboards and wondering what I could possibly whip up now that my brilliant plan has failed.

So today, I thought I'd bake a nice, easy coffee cake. But it tricked me! I made a little topping and was planning to drizzle an icing over it, too. But the cake swallowed the topping. And here's the awful part -- it's really good. It's not as pretty as I'd have liked but it doesn't need that icing! Were I to make it again, I'd omit the 3 tablespoons of butter because they're just not necessary. It's as delicious warm as it is at room temperature. It's holiday rich with butter and packed with fall flavors like cinnamon and nutmeg, and then, when you least expect it, a bite of toasted pecans.

This sort of coffee cake is just the ticket for early risers -- with a steaming hot cup of coffee or tea, of course.
I haven't shown off my new cover here yet. THE DIVA FROSTS A CUPCAKE will be out in June. Expect more cupcake recipes from me. They're such fun to make. Quick and easy and everyone seems to like them, especially the mini-cupcakes.



In case you're wondering what's going on, it's Pupcakes and Cupcakes weekend in the book - to raise money for homeless animals. I'll let you guess to whom the long-haired Chihuahua belongs!


Toasted Pecan Applesauce Coffee Cake

9x9 baking pan

1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves

1 stick (8 tablespoons) butter (room temperature)
1 cup dark brown sugar, packed
1/2 cup regular sugar

2 eggs (room temperature)
1 cup applesauce


Topping

1/2 cup pecans
3 tablespoons butter
2 tablespoons dark brown sugar

Take butter and eggs out of fridge to bring them to room temperature.

Preheat oven to 350. Place pecans on a baking sheet and toast 5-6 minutes or until fragrant. Set aside.

Lightly grease the pan.

Use a fork to mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a bowl. Set aside.

Cream the butter with the sugars. Add the eggs and beat. Add the applesauce alternating with the flour mixture and beat until smooth.

Chop with pecans with the brown sugar and butter. Sprinkle over the top in lumps. It will sink while it bakes.

Bake 45 minutes or until center is set and a cake tester comes out clean.


20 comments:

  1. Can't wait for that book Krista--and the cover is adorable! Anything with cupcakes in the title has got to sell like mad...

    And the coffeecake looks like something I should make for my in-laws this week--thanks!

    ReplyDelete
    Replies
    1. I certainly hope you're right, Lucy!

      I bet your in-laws would love this. The applesauce makes it so moist!

      ~ Krista

      Delete
  2. This cake sounds delicious. Do you think it would work with other nuts than pecans?

    ReplyDelete
    Replies
    1. Absolutely! Are you thinking of walnuts? Hazelnuts?

      ~ Krista

      Delete
    2. I was thinking of almonds, but hazelnuts sound great too. Wil definitely try your recipe soon.

      Amy

      Delete
  3. Replies
    1. Thanks, Booklady. I just had a piece for breakfast. It would be a really nice breakfast coffee cake for guests.

      ~ Krista

      Delete
    2. Good of you to sacrifice yourself and test it out for our guests! xo

      Delete
    3. I suffer so! LOL! Glad to be the taste tester.

      ~ Krista

      Delete
  4. Krista

    I love the new cover. I have some reading to do to catch up to the newest one. The boys love pecans and walnuts I will have to make it this weekend for a nice breakfast. With my iced mocha this will be yummy.

    Thanks
    Babs
    Babs Book Bistro

    ReplyDelete
    Replies
    1. Thanks! Teresa Fasolino always does such a great job on my covers. I'm so lucky to have her as a cover artist!

      Iced mocha? You must live someplace very warm. I hope the boys love the coffee cake!

      ~ Krista

      Delete
  5. Holy cow! This sounds wonderful, Krista. I'll bake a batch or two this weekend to bring to the office next Monday!

    ReplyDelete
    Replies
    1. The people at your office must love you! Or . . . do you bring them food as a bribe?

      ~ Krista

      Delete
  6. Krista, your cover is gorgeous and I love the story's theme! Wonderful. Can't wait to read it. And don't you love mistakes like this coffee cake? It reminds me that I have to make (and share) a Dr. Pepper cake that sinks together like this. Yum.

    ~Daryl aka Avery

    ReplyDelete
    Replies
    1. Thanks, Avery!

      Dr. Pepper and tomato soup are such weird baking ingredients, but the cakes always turn out well, don't they?

      ~ Krista

      Delete
  7. Replies
    1. You're too easy! LOL! ; )

      ~ Krista

      Delete
    2. Too true! I'm a sucker for words!

      Delete
  8. Gorgeous cover, Krista - and the recipe would be perfect with my morning coffee (any morning). Cheers and congrats on a new Domestic Diva entry. Can't wait!

    Happy Thanksgiving week!
    ~ Cleo

    ReplyDelete
  9. Oh, that sounds great. Will make it for Thanksgiving morning!

    ReplyDelete

 

blogger templates | Make Money Online