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.