Cinnamon Chip Applesauce Coffeecake

My friend Karen Choi originally made this coffeecake and I was enraptured by it. Turns out the recipe came from the back of a bag of Hershey’s cinnamon chips, though, in my mind, it still comes from the genius of Mrs. Choi. Hershey’s website suggests baking in cupcake liners (pictured) or a fluted pan, but after choosing the first option, I’m going to recommend that you stick with a 9×13 baking dish. Coffeecake is a little heavy—definitely heavier than normal cake—and the fluted pan would probably invite disaster. Our coffeecake-cupcakes are taking forever to bake, despite their small size. So yeah, go with the big dish and enjoy!

  • 1 C butter or margarine, softened
  • 1 C sugar
  • 2 eggs
  • 1/2 t vanilla
  • 3/4 C applesauce
  • 2 1/2 C all-purpose flour
  • 1 t baking soda
  • 1/2 t salt
  • 1 2/3 C cinnamon chips
  • 1 C pecans, chopped (opt)

Heat oven to 350. Lightly grease 13×9″ pan. Beat butter and sugar in large bowl on medium speed until well blended. Beat in eggs and vanilla. Mix in applesauce. Combine flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in cinnamon chips and pecans, if desired. Spread into prepared pan. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Drizzle with glaze (3/4 C powdered sugar mixed with 1-2 T warm water or milk) or sprinkle with powdered sugar. Yield: 12-15 servings.

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One Response

  1. this looks outstanding! can’t wait to try it. Thanks for sharing!

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