Tuesday, October 28, 2008
Applesauce Coffee Cake
I need a whole section on cheating! We've been so busy that while I still need to cook I need to cook quickly. Breakfasts are a major pain in the derriere around here. Rebecca won't go near anything that has milk in it these days. And while Christopher would prefer eggs and sausage I prefer to keep him away from the sodium and saturated fats. He's a skinny kid, but who knows what will happen in the years to come... there is a history of high blood pressure on both sides. But, really the truth is not so much about nutrition, but about time! I just don't have the time to prepare him a fully cooked meal every morning.
I am a sucker for a good sale. At Stop & Shop I found Pillsbury's bread mixes on sale. I grabbed a few boxes. And because I can not leave well enough alone... because I must tinker with everything I came up with this. And the result was amazing... outstanding, even according to my kids and spouse. I have been serving it for 3 mornings now. Whatever will I do after tomorrow when there is none left?
To make this applesauce coffee cake you will need
1 box of Pillsbury's Cinnamon Swirl Quick bread
2 cups of applesauce (I happened to have some of my homemade stuff in the fridge)
2 Tbs. water
1/2 Cup of raisins (optional)
1 smattering of chopped walnuts (optional)
I followed the directions on the back of the package using 2 Tbs. of canola oil instead of 1/3 cup, 2 Tbs of water instead of 1/2 cup, the recommended amount of eggs and the applesauce. I also added the raisins and mixed well. I poured the batter into a rectangular cake pan (9 x 14) and drizzled the brown sugar mixture from the package on the top followed by my smattering of chopped walnuts. I baked the cake per the instructions on the back of the box. (Test with a toothpick, you may need a little extra time). Let cool about 5 minutes prior to serving.
What you'll get is a rich, dense, moist cinnamony treat!