This is another goodie out of Lauren Chattman’s book, Cake Keeper Cakes. It was perfect for a crowd at brunch and my one big ‘note-to-self’ was to either place the bundt pan on a cookie sheet to cook, or to lay foil underneath it while cooking. It’s very moist and once the butter in the streusel melts it will drip a bit and it made a pretty good mess in my oven – thank heavens for self-cleaning ovens!
1 c. EACH packed brown sugar AND large flake oats (not quick cooking)
1 T. cinnamon AND 6 T. cold butter, cut into small pieces
Combine all ingredients in a small bowl and use a pastry cutter to cut the butter in until it’s well combined and crumbly. Refrigerate until you need it.
2 1/2 c. flour AND 1 1/2 c. sugar
2 1/2 t. baking powder AND 1 t. ground cardamon
1/2 t. EACH ground cloves AND salt
2 c. unsweetened applesauce AND 2 eggs, lightly beaten
1/2 c. EACH melted butter AND canola oil
1 t. vanilla
Preheat the oven to 350 and grease your bundt pan. In a large bowl, whisk together the 6 dry ingredients, then add in the 5 wet ingredients, whisking and stirring well to combine.
Pour half of the cake batter into the bundt pan and evenly sprinkle half of the chilled streusel over top. Scrape in the rest of batter and finish with the rest of streusel – your pan will be full, be careful.
Bake for 1 hour and 15 minutes – I could say check and make sure that a toothpick comes out clean, but it’s almost impossible with the streusel in the way. It was exactly 1 hour and 15 minutes in my oven. Allow the cake to rest in the pan on a rack for 15 minutes before turning it out onto a serving platter.
We thought this was brilliant when it was still a bit warm and those left with the leftovers assured me it was just as good the following couple of days.
- Category: Cakes, Applesauce