I woke up this morning to discover that it was 10 degrees below zero outside. Yesterday our high temperature never got above zero degrees, and it appears today is going to be a very similar day.
On days like this, one of my favorite ways to heat up my kitchen is by baking. Since today is a holiday and I have the day off from work, I decided to bake a breakfast treat for my family – a Cinnamon Chip Coffee Cake with Streusel Topping.
I just love a nice, warm piece of coffee cake alongside a piping hot cup of coffee – especially when the coffee cake has a crisp, streusel topping, like this one does. I also added a cup of applesauce to the batter, which makes the coffee cake really moist and helps lower the fat content. That means I can have more than one piece, right?? 🙂
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 cup applesauce
1 teaspoon vanilla extract
1 cup cinnamon chips
1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1/2 cup cold butter
Preheat oven to 350 degrees. Grease and flour a 9-inch square baking pan.
In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat butter and sugar with an electric mixer until creamy. Add eggs, one at a time, beating until combined. Add dry ingredients to butter mixture. Beat at low speed until blended. Stir in applesauce and vanilla. Fold in cinnamon chips. Spread batter in prepared baking pan.
For topping, stir together sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean.
Cool in pan on a wire rack. Cut into squares.