Apple Walnut Coffee Cake Recipes with Applesauce
Coffee cake is a delicious treat that pairs perfectly with a hot cup of coffee or tea. If you’re a fan of the combination of apples and walnuts, then you’re in for a treat with these apple walnut coffee cake recipes that incorporate the natural sweetness of applesauce. Whether you’re hosting a brunch or simply want a delightful dessert to enjoy, these recipes are sure to satisfy your cravings. So, let’s dive into the world of apple walnut coffee cakes!
Classic Apple Walnut Coffee Cake
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1⁄2 teaspoon baking soda
– 1⁄2 teaspoon salt
– 1⁄2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup unsweetened applesauce
– 1 cup chopped walnuts
– 1⁄2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the applesauce. Mix until just combined.
6. Fold in the chopped walnuts.
7. Pour half of the batter into the greased cake pan and spread it evenly.
8. Sprinkle half of the ground cinnamon over the batter.
9. Add the remaining batter on top and smooth it out.
10. Sprinkle the remaining cinnamon and walnuts over the surface.
11. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Gluten-Free Apple Walnut Coffee Cake
Ingredients:
– 2 cups gluten-free flour blend
– 1 teaspoon baking powder
– 1⁄2 teaspoon baking soda
– 1⁄2 teaspoon salt
– 1⁄2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup unsweetened applesauce
– 1 cup chopped walnuts
– 1⁄2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the applesauce. Mix until just combined.
6. Fold in the chopped walnuts.
7. Pour half of the batter into the greased cake pan and spread it evenly.
8. Sprinkle half of the ground cinnamon over the batter.
9. Add the remaining batter on top and smooth it out.
10. Sprinkle the remaining cinnamon and walnuts over the surface.
11. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
12. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Vegan Apple Walnut Coffee Cake
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1⁄2 teaspoon baking soda
– 1⁄2 teaspoon salt
– 1⁄2 cup unsalted vegan butter substitute, softened
– 1 cup granulated sugar
– 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
– 1 teaspoon vanilla extract
– 1 cup unsweetened applesauce
– 1 cup chopped walnuts
– 1⁄2 teaspoon ground cinnamon
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened vegan butter substitute and granulated sugar until light and fluffy.
4. Prepare the flax eggs by mixing 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to thicken.
5. Beat the flax eggs into the creamed butter and sugar mixture, followed by the vanilla extract.
6. Gradually add the dry ingredients to the wet mixture, alternating with the applesauce. Mix until just combined.
7. Fold in the chopped walnuts.
8. Pour half of the batter into the greased cake pan and spread it evenly.
9. Sprinkle half of the ground cinnamon over the batter.
10. Add the remaining batter on top and smooth it out.
11. Sprinkle the remaining cinnamon and walnuts over the surface.
12. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
13. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
These apple walnut coffee cake recipes provide a delightful twist to the classic coffee cake by incorporating the natural sweetness of applesauce and the crunch of walnuts. Whether you prefer the classic version, need a gluten-free alternative, or follow a vegan lifestyle, there’s a recipe that suits your preferences. Enjoy a slice of these moist and flavorful coffee cakes with your favorite hot beverage for a truly satisfying treat.
FAQ
1. Can I use regular flour instead of gluten-free flour in the Gluten-Free Apple Walnut Coffee Cake recipe?
No, the recipe specifically calls for gluten-free flour blend, which is necessary for the cake to be gluten-free. Regular flour will not yield the same results.
2. Can I substitute the walnuts with a different type of nut in the Classic Apple Walnut Coffee Cake recipe?
Yes, you can substitute walnuts with a different type of nut such as pecans or almonds. However, keep in mind that the flavor and texture of the cake may vary slightly.
3. Can I use sweetened applesauce instead of unsweetened applesauce in both recipes?
Yes, you can use sweetened applesauce instead of unsweetened applesauce. However, the cake may turn out slightly sweeter than intended, so you may want to reduce the amount of sugar in the recipe.
4. Can I make these coffee cakes ahead of time?
Yes, you can make these coffee cakes ahead of time. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.