A warm treat that makes an excellent start to the morning, this simple coffee cake makes a fantastic companion to a cup of coffee or a lovely side of ice cream for dessert!
- 3/4 Cup Butter
- 2 Cups Pecans, toasted and chopped
- 2 Cups Packed Brown Sugar
- 2 Teaspoons Flour
- 1 1/2 Teaspoon Baking Powder
- 1 1/2 Baking Soda
- 3/4 Teaspoon Salt
- 3 Tablespoons Egg Replacer
- 3 Tablespoons Water
- 1 Teaspoon Vanilla
- 1 1/2 Cups Applesauce
- 4-6 Tablespoons Milk
- 1 Teaspoon Instant Coffee Crystals
- 1 Cup Powdered Sugar
- Melt butter in a medium saucepan over medium heat. Reduce to low and cook without stirring until butter becomes brown and fragrant. Remove from heat, cool and pour into a small bowl. Cover and place in freezer until firm, about thirty minutes.
- Preheat oven to 315?F. Grease and flour a 10 inch bundt pan and set aside.
- In a small bowl combine 3/4 Cup of the pecans, 1/2 cup of the brown sugar, and the tablespoons of flour. Add three tablespoons of the firmed butter and mix with fingers until crumbly. Set the mixture aside; this is the filling.
- In a medium bowl, mix the 3 cups of flour, baking powder and soda, and salt. Set aside.
- In a large bowl mix egg replacer and water until fluffy. Add remaining browned butter and brown sugar and beat until light and fluffy. Beat in vanilla. Alternate additions of flour mixture and applesauce until both are gone; begin with applesauce and end with applesauce. Beat on low speed between additions until all ingredients are combined.
- Gently stir in remaining pecans.
- Spoon half of the batter into prepared bundt pan, spreading evenly. Sprinkle filling from small bowl evenly over the batter. Spoon remaining batter over filling and spread to cover.
- Bake 50 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove and cool an additional 45 minutes.
- While cooling, create coffee icing by dissolving coffee crystals in 4 teaspoons of the milk. Mix into powdered sugar and add additional 1-2 teaspoons of milk until the icing is the consistency of a glaze. Once the cake has cooled, drizzle glaze over the top.
- Serve and enjoy!