Here is a great, easy Apple Coffee Cake recipe for days when you don’t want to measure, or when you find out company is coming, and there’s no snacks to be found. Using only a few ingredients to put together quickly, this recipe is easy enough for little hands to help, and convenient for hungry college students, with limited pantry space. Best of all, it can be made allergy free! Our recipe is for 12 mega muffin cups or 24 regular cups
1 box Better Batter Gluten Free Yellow Cake Mix
2 cups applesauce (we love to use homemade or commercial chunky cinnamon sauce, but you may use any kind)
1/8 tsp of apple or pumpkin pie spice (optional)
1/2 c margarine, butter, or shortening
1 c brown sugar
1 c Better Batter Gluten Free Flour
water to moisten
Preheat oven to 350 degrees. Line 12 mega muffin cups or 24 regular cupcake tins
Combine cake mix and applesauce (and optional spice) together in a mixing bowl, stirring until mixture resembles pudding. Beat on medium speed for about 2 minutes, or until smooth. Meanwhile mix together streusal ingredients, until mixture forms large crumbs when pressed together. Moisten hands, if mixture is too dry, to add a touch of moisture, when squeezing. Mixture should clump together with light pressure, but still crumble when pressed harder.
Divide batter evenly into prepared cups – you should fill each cup half full. Top evenly with streusal.
Bake for 20-30 minutes or until puffed and slightly golden on the top.
Allow to cool for 5-10 minutes before lifting out onto rack. Serve warm or cold.