This super fruity and moist cake is absolutely divine. It’s a great coffee or tea cake. I had it for breakfast with my morning coffee for a few days, perfect. Made with mostly whole wheat flour and applesauce, not loaded with sugar, so it’s much healthier than your regular coffee cake, that’s why it’s also a great breakfast to start off your day.
YIELD
16 servingsPREP
25 minCOOK
75 minREADY
2½ hrsIngredients
Directions
Preheat the oven to 350℉ (180℃). Butter and flour an 8-inch springform pan.
In a medium bowl, whisk together the applesauce, olive oil, butter, sugar, vanilla extract, eggs and milk until well blended.
In another large mixing bowl, whisk together the flours, salt, and baking soda until well mixed.
Pour the liquid mixture into the dry mixture, and stir with a wooden spatula until just incorporated.
Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
To make the crumble topping:
Place the flour, butter and olive oil in a bowl. Rub the butter into the flour with your fingertips until the mixture forms a coarse meal. Stir in the sugar. Evenly sprinkle the crumble topping over the apple and strawberry.
Bake in the preheated oven for about 75 minutes or until a wooden skewer inserted into the center comes out clean.
Remove from the oven and let the cake cool completely in the pan on a wire rack. Slice and serve.
Comments
This was delicious!! I did use a fluted tube pan ( angel food cake pan) and it cut the baking time down. Will definitely make this again...thanks for a moist, not too sweet cake that 10 women all loved !! Lol