This cake is autumn on a plate.
I actually pieced the recipe together from a couple of different recipes based upon an idea I had. The cake I liked is an Applesauce Cake recipe that appealed to me both because it had applesauce and buttermilk, two components that are guaranteed to yield a moist cake.
The seasonings were a component that I hadn’t counted on, but also made for a pleasant surprise. The ground cloves add a comforting warmth to the cake.
To that cake, I added diced Granny Smith apples because I wanted the cake to have a distinct apple flavor.
To the top of the cake, I added Pecan Streusel.
I love pecan recipes this time of year, plus I thought it would add a nice texture to the cake.
The end result was like eating a slice of Dutch apple pie in cake form. It was heavenly. The only thing missing was a scoop of vanilla ice cream.
Apple Pecan Coffee Cake
2 1/2 c. All-Purpose flour
1 3/4 c. white sugar
1 1/2 tsp. baking soda
1/4 tsp salt
1/2 tsp baking powder
3/4 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice
1/2 c. butter, softened
1/2 c. buttermilk
1 1/2 c. applesauce
2 Granny Smith apples, skinned & diced
1/2 c. packed brown sugar
2 tsp ground cinnamon
2 Tbsp All-Purpose flour
2 Tbsp butter
1/2 c. chopped pecans
Preheat oven 350 degrees.
Prepare cake pan by spraying with non-stick spray, lining with parchment paper and spraying again with non-stick spray. I used a 9×13 cake pan, but this cake also works well in a round cake pan.
It would probably also make excellent muffins.
Mix ingredients for Pecan Streusel together in a bowl. Using your hand, cut the butter into the other ingredients until all ingredients are moist and resemble a course crumble.
For the cake, in a large bowl of a mixer with a paddle attachment, mix the eggs, butter, buttermilk and applesauce together until well blended.
In a separate bowl, sift all of your dry ingredients together.
Add about 1/4 of dry ingredients to the diced apples. Toss the diced apples with the dry ingredients until well coated.
Mix the remaining dry ingredients into the buttermilk mixture in the mixer. Mix on medium speed for 2 minutes. Stir in the apples.
Pour the cake batter into the prepared cake pan so it’s 3/4 of the way full.
Sprinkle the Pecan Streusel over the cake evenly.
Bake for 45-50 minutes.
The cake is done when the cake springs back when lightly touched, the top has a nice crust and a toothpick inserted in the center comes out clean.
The sides of the cake will separate from the cake pan as it cools.
Invert the cake out of the cake pan and remove paper from bottom after cake has cooled slightly. Enjoy!