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Makeover Crumb Coffee Cake




Source of Recipe


taste of home


List of Ingredients




1/4 cup butter, softened
3/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/3 cup sugar blend
2 eggs, lightly beaten
1/2 cup unsweetened applesauce
1/4 cup canola oil
1-1/2 teaspoons vanilla extract
1/4 teaspoon butter flavoring
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) reduced-fat sour cream
FILLING:
1/2 cup chopped walnuts
1/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
2 tablespoons Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon ground cinnamon
TOPPING:
3 tablespoons plus 1-1/2 teaspoons all-purpose flour
2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
4-1/2 teaspoons Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon ground cinnamon
2 tablespoons plus 1-1/2 teaspoons cold butter
1/2 cup chopped walnuts
ICING:
1/4 cup Domino® or C&H® Pure Cane Powdered Sugar
1-1/2 teaspoons milk
1/4 teaspoon vanilla extract



Recipe




In a large bowl, beat butter, sugar and sugar blend on medium speed for 2 minutes or until crumbly. Add eggs, applesauce, oil, vanilla and butter flavoring; mix well. Combine flour, baking powder, baking soda and salt; add to butter mixture alternately with sour cream. Pour half of the batter into a 13-in. x 9-in. baking pan coated with cooking spray.

Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.


Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

Yield: 18 servings.