June 24, 2020

Cinnamon Coffee Cake


1 c Chopped Pecans
3/4 c Packed Brown Sugar
1 tbsp Ground Cinnamon

2 c Cake Flour
2 tsp Baking Powder
1/2 tsp Salt
3/4 c Milk
2 tsp Vanilla
1-1/2 tsp Instant Coffee Granules
1 c White Sugar
1/2 c Unsalted Butter, softened
4 Large Eggs
1/2 c Unsweet Applesauce
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners. Place pecans on prepared baking sheet. Roast in preheated oven until fragrant, about 6-8 minutes. Transfer to medium bowl with brown sugar and cinnamon. Mix until coated; set aside. Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix vanilla, milk, and coffee granules together in another bowl. Combine sugar and butter in a large mixing bowl; beat with electric mixer until sugar dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mix in 2 batches, alternating with milk mix, beating only until incorporated. Spread 1 tbsp batter into each prepared cupcake liner, making sure it covers bottom. Add 1/2 tbsp pecan filling on top of each. Cover with remaining batter and top with remaining filling. Bake in preheated oven until a toothpick inserted in center comes out clean, 18-25 minutes. Cool in tins for 10 minutes before putting on cooling racks to cool completely.