Apple Streusel Coffee Cake
- 31 g. Tree Top Apple Sauce
- 94 g Tree Top Evaporated Apple 3/8” Dices
- 79 g Tree Top Apple Juice Concentrate (mixed with 395 g water)
- 192 g all-purpose flour plus 8 g
- 150 g sugar
- 24 g. baking powder
- 1.50 g salt
- 123 g milk
- 1 slightly beaten egg white
- 27 g cooking oil
- 41 g brown sugar
- 8 g all-purpose flour
- 7 g ground cinnamon
- 14 g butter
- 21 g oatmeal
- 25 g finely chopped walnuts
Preheat oven to 350 F. Spray a 9″x9″x2″ baking pan with nonstick coating; set aside.
Rehydrate apples in apple juice concentrate and water for at least 5 minutes; drain before adding to batter.
For streusel topping, in a small mixing bowl stir together the brown sugar, oatmeal and 8 g flour, and the cinnamon. Cut in the butter till crumbly. Stir in the walnuts. Set aside.
For the cake, in a medium mixing bowl, stir together the remaining 192 g flour, the sugar, baking powder and salt. In another mixing bowl, stir together the milk, egg white, cooking oil and applesauce. Add to the flour mixture, stirring just until combined. Stir in apples.
Pour batter into prepared pan. Sprinkle the streusel topping over batter.
Bake oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Serve warm.
Makes 9 servings.