apple oat streusel cake

Food & Beverage

April 6, 2017

i told you that i have been on a baking kick lately. last night a good coffee cake sounded delightful to me so i decided to whip one up with some left over ingredients from last weekends shenanigans. my mom used to make these banana muffins that were kept moist from baking with applesauce and sometimes coffee cake can get a little dry. i found a base recipe on pinterest then kind of added and tweaked it to my liking. if i were to make it over again i think i would have left out the glaze. it almost made it too rich (that is such a thing) and just kept it at the cake with streusel but i had to at least try it.

now i’m warning you this cake is dense. it weighs a ton but it’s delightful and pairs perfectly with a shot of espresso or cup of coffee. the bread itself isn’t overly sweet but the streusel topping and the glaze put it over the top.

here is what you are going to need

2 cups flour
1 cup of oats
1/4 tsp salt
2 tsp cinnamon
2 tsp baking powder
1 cup sugar
3/4 cup vegetable oil
2 eggs, beaten
1/2 cup plain greek yogurt (non fat)
1 cup applesauce ( i used chunky cinnamon)
1 tsp vanilla

3/4 cup sugar
3/4 cup of flour
1 tbsp water
2 tsp cinnamon
2 tbsp butter softened to room temperature

glaze (optional):

1 cup powdered sugar
1/2 cup applesauce

1. preheat your oven to 350. spray  or grease a bread tin and set aside.
2. in a large bowl mix the flour, oats, salt, cinnamon and baking powder set aside. in a separate bowl combine sugar, vegetable oil, eggs, yogurt, applesauce and vanilla.
3. slowly add the wet ingredients to the dry ingredients. mix with a spatula and don’t over mix. until it just comes together and there are no dry flour pockets.
4. make the streusel by putting all ingredients into a bowl and cutting with a fork until it has a dusty like appearance. layer the streusel on top of the cake and bake for 45 minutes.
5. let the cake cool for 10 minutes before adding glaze (if you do) (just whisk powdered sugar and applesauce together) and let set an additional 20 minutes before serving.


recipe adapted from lovely little kitchen

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Abigail Albers       Author

Abby is a wife and mother, antique shopper, entrepreneur, gardener, sheep lady, sequin enthusiast and your Midwest Martha Stewart Wannabe.. Follow her on instagram @adventuresinabbyland.

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