— 10 October 2005 —

Apple Raspberry Coffee Cake

I threw this together the other night. It turned out nice, though a little dry. I am going to leave the recipe as I did it and suggest you top each slice with something to add moisture. What you see on top is the dregs of cereal. It’s not good for eating with milk, but it is still fresh. Why let it go to waste? I have a cookie recipe coming up that uses cereal instead of oatmeal (or rye flakes!). Good stuff, less wasting food. We all win.

apple raspberry coffee cake

  • 1/2 stick of butter, softened
  • 1/2 cup of brown sugar
  • 1 egg
  • 1/2 cup (8 oz) applesauce
  • 2-4 T raspberry jam
  • 1 t baking soda
  • 1 cup flour
  • 1/4 t salt
  • 2 t cinnamon
  • 1/2 t ground (powdered) ginger

Line a bread pan with parchment.

Cream the butter with the sugar. Add the egg and mix. Add the applesauce and the raspberry jam. Mix it well.

In a separate bowl, mix the dry ingredients. Pour the dry into the wet and mix until just incorporated. Pour the cake mixture into the bread pan and bake at 375 degrees F (190 C) for about 45 minutes. Check at 30 minutes, then every five after that. Unless you really trust your oven. :) Tooth pick test to see if it is done.

When you take it out, let it cool for about 5 minutes in the pan. If it stuck to the sides at all, this cooling period may help it easily out of the pan when it is time to transfer to a wire rack for final cooling.

Double the ingredients for a taller cake, or two cakes of the same size. The above ingredient amounts are entirely based upon the fact that I only had a half stick of butter available. That’s how a lot of my recipes come together. :)

Top with applesauce, yogurt, more raspberry jam… It’s all good. Next time I make this I will double the raspberry as I didn’t really taste it as much as I expected. This is why I suggested 2-4 T of raspberry jam.

Don’t have raspberry? Use whatever you have. Switch out ingredients, keep amounts the same (essentially). Explore cooking and baking!

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