A moist, tender old-fashioned Applesauce Spice Coffee Cake with a crumbly pecan topping and a sweet drizzle on top.
On my flight home from Alabama several months ago, I sat next to a really nice man. We had a lot in common and talked the entire flight home. It turns out he loves cooking, and has his own cookbook with lots of family recipes he’s collected over the years, Rocky Mountain Bob’s Cookbook.
He was kind enough to email a copy of it to me when we got home. It’s filled with good old-fashioned recipes that will appeal to most. This Applesauce Spice Coffee Cake is adapted from his Grandma Rothlisberger’s Applesauce Cake.
It sounded like the kind of moist, tender spicy cake my family likes. Since my family is also crazy about coffee cake, I decided to add a crumb topping and a glaze to Grandma Rothlisberger’s cake so I could serve it for breakfast.
Another change I made, was to reduce the amount of clove in the recipe from 2 teaspoons to 1/4 teaspoon. Feel free to add more if you love a strong clove flavor.
The four of us devoured this coffee cake in less than 36 hours. It was great for breakfast and again for dessert. Thanks Bob for sharing it with me.
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons allspice
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup (1 stick) butter
- 2 large eggs
- 2 cups applesauce
- 1 cup raisins
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 3 tablespoons butter, melted
- 1/2 cup pecans, chopped
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat oven to 325°. Spray a 9x13-inch pan with non-stick cooking spray with flour.
- Prepare crumb topping and set aside.
- In a small bowl, whisk together flour, cinnamon, allspice, cloves, baking soda and salt; set aside.
- In a large bowl, beat butter and sugar until blended. Add eggs and applesauce and mix until blended. Add flour mixture and mix just until combined. Stir in raisins.
- Spread batter evenly into prepared pan. Sprinkle with crumb topping.
- Bake for 50 - 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool 10 minutes, then drizzle icing on cake. Cool completely before serving.
- In a small bowl, combine sugar, flour, cinnamon, and butter. Mix until mixture is crumbly. Stir in chopped pecans.
- Whisk powdered sugar and milk until smooth to create a thin glaze. Add more milk or powdered sugar if necessary.
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