Preparation Info

Maple Applesauce Coffee Cake


    Coffee cake:
  • 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 raisins
  • 1/2 cup plus 2 Tablespoons pecans, toasted
  • 2 cups Stonewall Kitchen Maple Applesauce

  • Maple Glaze:
  • 1 cup confectioner’s sugar
  • 1/4 cup Stonewall Kitchen Pure Maple Syrup
  • 2 Tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1-2 teaspoons milk (if needed)


  1. Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan (or two 8 1/2x4 1/2-inch loaf pans).
  2. In the bowl of an electric mixer fitted with a paddle attachment (you can also use a hand mixer) cream butter with sugars on medium speed 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. Slowly add flour mixture to mixer on low. Mix until incorporated. Fold in raisins, 1/2 cup 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. 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.