There’s just nothing better than a great coffee cake, and this is it. Jessica and I collaborated on this recipe. There were ingredients that needed to be used, and I like for sweets to have some redeeming qualities, if possible. This one worked perfectly. It’s moist and delicious. And Dot gave it the stamp of approval!
Apple Butter Coffee Cake
Ingredients
- 1 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
- 1/2 cup chopped pecans
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup butter, softened or 1/2 cup extra virgin coconut oil
- 1 cup sugar
- 2 room temperature eggs, beaten
- 3/4 cup apple butter
- 2 tsp vanilla
- 1 cup whole wheat germ
- 1 cup Greek yogurt or sour cream, room temperature
- 1 1/2 cup Craisins®
Topping
Cake
Instructions
- Heat oven to 350. Grease a 9 x 13 baking pan.
- Mix all topping ingredients in a small bowl and set aside.
- In another bowl, whisk together flour, baking powder, baking soda, allspice, cinnamon, and salt. Set aside.
- In the bowl of a mixer, beat together butter and sugar; add eggs and mix well. Add apple butter, vanilla, and wheat germ.
- Add dry ingredients alternately with yogurt, mix well after each addition.
- Stir in Craisins®.
- Pour 1/2 batter into pan, sprinkle on 1/2 the topping. Pour on the remaining batter and sprinkle on remaining topping.
- Bake about 40 minutes, or until toothpick inserted in the center only has a couple crumbs stuck to it.
- Additions: chopped apple, chopped dried apricots, mashed banana