I go numb for crumb! This coffee cake is the perfect amount of indulgence. Instead of a traditional coffee cake that is made with a stick of butter, this recipe uses some butter and balances the rest with applesauce. Also it isn't loaded with sugar! Once you cut the sugar down in your cakes you realize how overly sweet most recipes are!
Ingredients
6 tablespoons
unsalted butter at room temperature
6 tablespoons applesauce
3/4 cup granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups low fat sour cream
2 1/2 cups whole wheat or gluten free flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Crumb Topping
1/4 cup light brown sugar
1/2 cup whole wheat or gluten free flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the glaze:
1/4 cup confectioners' sugar
1 tablespoons real maple syrup
1/2 tsp vanilla extract
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter, sugar and apple sauce in the bowl with electric beaters or an electric mixer for 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl mix the flour, baking powder, baking soda, and salt. Add dry ingredients to wet and mix with a wooden spoon until well combined.
For the crumb topping , place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 45-50 mins, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.
Whisk the confectioners' sugar, maple syrup, vanilla and a few drops of water together and drizzle lightly over the cake with a spoon
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