Monday, April 22, 2013

Cinnamon Chip Coffee Cake

I made this to take to church for Sunday School treats.  It wasn't done at 45 minutes, so I baked it 10 more minutes.  I should have taken it out at 50 minutes.  I thought it was a bit dry, but that didn't hinder anyone from eating it!
Cinnamon Chip Coffee Cake

1 cup (2 sticks) butter, softened

1 cup granulated sugar

2 eggs

1/2 teaspoon vanilla extract

3/4 cup applesauce

2 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 2/3 cups (10 ounce package) cinnamon chips

1 cup chopped pecans


3/4 cup powdered sugar
1 to 2 tablespoons warm water

Preheat oven to 350 degrees F. Prepare a 12-cup fluted tube pan by greasing and flouring or use cooking spray. In the bowl of an electric mixer, beat butter and sugar at medium speed until well blended. Beat in eggs and vanilla, then add applesauce. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating until well blended. Stir in cinnamon chips and pecans. Spread in prepared pan. Bake for 45 to 50 minutes or until cake tests done with a wooden pick. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely. Stir together powdered sugar and water to make a smooth glaze; drizzle over cake. Serve at room temperature or while slightly warm.


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