WALNUT-COCONUT-APPLESAUCE COFFEE CAKE
One of my favorite coffee cakes, made even more delicious using Mott’s® Natural Applesauce.
I really liked this. I did not have walnuts or coconut, so I made it without those add ins. I did not make any other changes. This is very moist and dense. It has a very intense apple flavor that my kids did not love, however, I really liked the flavor.
1 C. applesauce (such as Mott’s(R) Natural Applesauce)
1 C. white sugar
1 C. packed brown sugar
1 Tsp. vanilla extract
2 1/2 C. all-purpose flour
1 Tsp. baking soda
1 Tsp. salt
1 Tsp. ground cinnamon
1 C. buttermilk
1 C. flaked coconut
1 C. chopped walnuts
1 Tbsp. confectioners’ sugar, or to taste (optional)
HOW TO MAKE:
1-Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
2-Combine applesauce, white sugar, brown sugar, eggs, and vanilla extract together in a bowl.
3-Whisk flour, baking soda, salt, and cinnamon together in a separate bowl. Add flour mixture to the egg mixture, alternating with buttermilk just until batter is moistened.
4-Fold coconut and walnuts into batter; pour into the prepared baking dish.
5-Bake in the preheated oven until a toothpick inserted near the center comes out clean, 45 to 55 minutes. Cool on a wire rack.
6-Dust coffeecake with confectioners’ sugar
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