Tuesday, September 17, 2013

One of our Favorite Fall Breakfast Treats

Once Labor Day passes it seems the mornings instantly get cooler and the days get a little shorter.  Although we love those hot summer days, there is nothing like a crisp fall morning in Maine, especially when paired with your favorite warm breakfast and cup of coffee.  Here is one of our favorite recipes to make this time of year - Maple Applesauce Coffee Cake - enjoy!

Maple Applesauce Coffee Cake
Serves 8-10

  • 1/2 cup (8 tablespoons) butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 2 eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/2 cup pecans, plus 2 tablespoons, chopped & toasted
  • 2 cups Stonewall Kitchen Maple Applesauce (our Product of the Month for September - save 10% in stores and online)
For the Maple Glaze
  1. Preheat oven to 350 degrees F.  Grease and flour a 10 cup Bundt Pan (or two 8 1/2" x 4 1/2" loaf pans)
  2. In the bowl of an electric mixer fitted with a paddle attachment, cream butter with sugars on medium speed for 3-4 minutes, until light and fluffy.
  3. Add eggs, one at a time, scraping down sides when necessary.  Add vanilla.
  4. Sift flour, baking soda, baking powder, salt and spices together.  Slowly add flour mixture to mixer on low.  Mix until incorporated.  Fold in raisins, 1/2 cup toasted pecans and Maple Applesauce until uniform - do not over mix.
  5. Place batter in prepared pan(s).  Bake 45-50 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and cool on rack 15 minutes.  Gently remove coffee cake from pan and cool completely.
  6. Combine glaze ingredients in a medium bowl.  Add milk if needed.  Drizzle glaze over coffee cake and garnish with 2 tablespoons toasted pecans.  Serve.


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