Cinnamon Caramel Applesauce Coffee Cake goes great with a cup of coffee for a fall breakfast. It also works as a dessert or a snack. The coffee cake is studded with chopped pecans and lots of caramel chips. It is baked in a bundt pan and drizzled in a powdered sugar glaze. Applesauce helps keep the cake moist and cinnamon adds fall flavor.
This from scratch Caramel Cinnamon Applesauce Coffee Cake is a cinch to make. It tastes best served a little warm. Fresh from the oven is best, but leftovers can be brought back to life in just a few seconds in the microwave.
What is it about cinnamon that makes it taste so much better warm?
Store leftovers at room temperature in a tubberware container or ziptop bag.
If you have a half empty jar of applesauce in your fridge, I can’t think of a better way to use it than this Cinnamon Caramel Applesauce Coffee Cake.
Try these other Coffee Cake Recipes:
- Vintage Coffee Cake
- Crescent Roll Coffee Cake
- Apple Crisp Coffee Cake
- Bananas Foster Coffee Cake
- Pumpkin Coffee Cake with Brown Sugar Glaze
Cinnamon Caramel Applesauce Coffe Cake
Cinnamon Caramel Applesauce Coffee Cake goes great with a cup of coffee for a fall breakfast. It also works as a dessert or a snack. The coffee cake is studded with chopped pecans and lots of caramel chips.
- 1 cup butter, (softened)
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup applesauce
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (10-ounce) package caramel baking chips
- 1 cup chopped pecans, optional
- 1 cup powdered sugar
- 1 tablespoon butter, (softened)
- 1/2 teaspoon vanilla extract
- 2 tablespoons half-and-half or milk
Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan (bundt pan).
Beat butter with both sugars using an electric mixer until blended well.
Beat in eggs one at a time.
Mix in vanilla extract and applesauce.
In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
Gradually add flour mixture to butter mixture, beating until blended.
Stir in caramel chips and pecans. Transfer batter to prepared pan.
Bake 45 to 50 minutes. Cool 10 minutes. Invert onto a wire rack.
To make glaze, whisk together all ingredients. Use a spoon to drizzle on cake. Best eaten still warm from the oven.
Recipe adapted from Hershey’s
More Apple Treats
Apple Crisp Coffee Cake
Caramel Apple Bread
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