Recipe by Tess Hoke of Yardfood
If you have guests in town for the holidays, start the morning right with this delicious coffee cake!
Preheat the oven to 350 degrees and grease a 9×9-inch baking dish. If you’d like to use a Bundt pan as shown in the picture, please increase the ingredients by 1.5x and bake towards the longer end of the 30-40 minute time frame listed below.
2 1/2 cups Bluebird Organic Emmer Flour
1 cup sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups apple sauce
1/4 cup brown sugar, packed
1/4 cup walnuts, chopped
1/4 cup butter, melted
In a large mixing bowl, mix the flour, sugar, baking soda and salt. Set aside.
In a separate bowl, beat the eggs gradually stir in in oil and applesauce. Add wet ingredients to the dry mixture and blend until all ingredients are incorporated. Pour into a greased pan. Melt butter and add the brown sugar and walnuts; spoon the mixture over the batter.
Bake on the middle rack of the oven for 30 to 40 minutes, until the cake is golden brown and a toothpick inserted comes out clean. Allow to cool slightly before serving.