Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
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Applesauce Cake
This dreamy, one-bowl cake will rock your world! Each moist square melts in your mouth, and boasts the flavors of sweet apples, cinnamon and cloves. With a caramelized top and sweet, moist crumb, it's pure perfection. Ready in minutes, and excellent for breakfast, snacking and dessert! Here's the recipe on my blog:
Baking from Scratch: How to Make an Applesauce Coffee Cake (With a healthy substitute for butter)
Mrs. White demonstrates how to make one of the recipes in her cookbook, Serving in the Kitchen.
To see all the features of Mrs. White's cookbook, and find ordering information, please visit the blog:
Serving in the Kitchen: Cookbook with Recipes, Advice, and Encouragement for the Christian Home is available in both paperback and hardcover editions.
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Applesauce Cake with Caramel Frosting
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Made from homemade applesauce, this applesauce cake with caramel frosting is a moist and sweet treat! The rich, fall flavors complement the caramel frosting perfectly!
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#fall #applesauce #caramelfrosting #frosting
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INGREDIENTS
FOR THE APPLESAUCE CAKE
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1/2 cup dark brown sugar
- 2 eggs
- 1 1/2 cups applesauce
- 2 cups flour
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
FOR THE CARAMEL FROSTING
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups sifted powdered sugar
- 3/4 cup walnuts, toasted and chopped
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INSTRUCTIONS
FOR THE APPLESAUCE CAKE
Preheat oven to 350 degrees.
Grease a 9×9 cake pan with nonstick spray. Line with parchment and spray again. Then set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3 minutes.
Add the eggs one at a time, mixing in between each until incorporated.
Mix in applesauce. The batter will seem very loose and curdled, but that is completely normal.
Add the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Mix until just combined, 2 minutes.
Remove bowl from mixture and use a spatula to scrape the bottom of bowl, ensuring the batter was mixed evenly.
Pour into prepared pan and bake until a toothpick or skewer inserted into the middle comes out clean, about 35-45 minutes. While the cake is cooling, make the frosting.
FOR THE FROSTING
In a 4 quart saucepan, combine the butter, brown sugar and milk. Melt on medium low heat, stirring occasionally. Continue to cook until the mixture begins to boil and boil lightly for 2 minutes. Remove from heat and cool for 10-15 minutes.
Add vanilla and sugar. Whisk until smooth and thick.
Once the cake is completely cool, frost the cake. Sprinkle with toasted walnuts in desired.
NOTES
To maintain freshness, this cake freezes well in an airtight container up to one month.
Grandma's Coffee Cake (Cinnamon and Pecans!)
Based on a traditional yellow cake mix recipe, this cinnamon and pecan coffee cake is the perfect breakfast recipe! Baked in a Bundt pan with a simple glaze on top, anyone who eats this will want the recipe for themself!
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INGREDIENTS
- 2 cups flour
- 1/4 cup cornstarch
- 1 1/2 cups sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup vegetable oil
- 3 eggs
- 2 egg yolks
- 1 cup milk
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup toasted pecans, chopped
- 1/2 cup sugar
- 1 tbsp cinnamon
For the glaze:
- 1 cup sifted powdered sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1-2 tbsp milk
INSTRUCTIONS
- Preheat the oven to 350°F. Grease a bundt pan with baking spray and set it aside.
- In the bowl of an electric mixer, combine the flour, cornstarch, sugar, baking powder, and salt. Mix on low speed for 30 seconds to combine. Add the room temperature butter 1 tbsp at a time and allow each piece to incorporate before adding the next, 2-3 minutes, until the mixture looks like wet sand. Add the oil and mix on low.
- In a large measuring glass, combine the eggs, yolks, milk, and vanilla extract. Whisk to combine. With the mixer on low speed, add half of the wet mixture to the mixer. Mix for 1 minute and add the sour cream. Continue to mix for 1 minute, then add the remaining milk mixture. Mix until just combined, 1 minute, and turn the mixer off.
- In a small bowl, combine 3/4 cup of toasted pecans, 1/2 cup of sugar, and the cinnamon. Stir to combine. Pour roughly 3/4 of the batter into the prepared Bundt pan. Sprinkle about 3/4 of the sugar mixture on top. Repeat with the remaining batter and sugar mixture. Use a knife inserted all the way to the bottom of the pan and make figure-eight patterns to combine the sugar and batter slightly.
- Bake in the preheated oven until the cake is golden and a skewer inserted in the middle comes out mostly clean, 45-55 minutes. Remove the cake from the oven and cool in the pan for 10 minutes. Then invert on a cooling rack for 40 minutes to finish cooling.
- While cooling, combine the powdered sugar, cinnamon, vanilla extract, and milk. Whisk until smooth and drizzle over the cooled cake. Top with the remaining nuts and serve.
#coffeecake #recipe #breakfast
Old Fashioned Applesauce Cake!
The recipe for this delicious Applesauce Cake was given to me by a sweet lady named Barb. Her mother would make it for her birthday and sometimes for Thanksgiving and Christmas. This cake became a family tradition and I can see why because it is simply amazing. I love old recipes and I can definitely see this cake becoming a family favorite in my home. The cake is so moist and flavorful and eaten with a cup of coffee is just heavenly. Thank you Barb, for this outstanding recipe!
Applesauce Cake
Ingredients
2 1/2 cup applesauce
2 1/2 cup light brown sugar
1 cup shortening
2 eggs
3 cups flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
pinch salt
1 tsp baking soda
1 cup raisins
1 cup chopped dates
1 cup nuts (I used walnuts)
Instructions
Cream shortening and sugar together
In a separate bowl, add soda to applesauce - it will be foamy - then add to shortening and sugar mixture.
Sift together flour, salt, and spices, then add one cup at a time to the first mixture, blending well between each addition.
Dredge nuts, raisins, and dates lightly with a small amount of flour, and add to first mixture.
Add 2 unbeaten eggs last and continue to mix lightly until eggs are blended into the cake.
Pour into a greased, lightly floured tube pan.
Bake in a slow oven (325 - 350) for at least one hour. I baked mine at 340 for 1 1/2 hours.
Drizzle with a buttercream glaze.
Buttercream glaze
Mix half stick of melted butter, 1/4 cup milk, tbsp vanilla extract, and 2 to 3 cups of powdered sugar depending on how thick or thin you like the glaze.
Note: Tube pan is best. Bundt pan seems to stick.
Thyme to Cook WV