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  • Boysenberry Applesauce Coffee Cake

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    Boysenberry Applesauce Coffee Cake
    Servings: 9
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Boysenberries
    • 1/4 c. Water
    • 7 Tbsp. Sugar, divided Vegetable cooking spray
    • 2 Tbsp. Cornstarch
    • 1/2 tsp Grnd nutmeg, divided
    • 1 3/4 c. All-purpose flour, divided
    • 3 Tbsp. Margarine
    • 1 Tbsp. Walnuts, finely minced
    • 1 1/2 tsp Baking pwdr
    • 1/2 tsp Baking soda
    • 1/8 tsp Grnd cloves
    • 2 x Egg whites
    • 1 c. Unsweetened applesauce

    Directions

    1. Oven: 350F / 180C Spray 8-inch square baking pan with nonstick veg. oil. Sugar: 2 Tbsp. and 5 Tbsp. Flour: 3/4 c. and 1 c.. 1/) Combine berries and water in small saucepan. Bring to a boil over high heat. Reduce heat to medium. Combine 2 Tbsp. sugar, cornstarch and 1/4 tsp. nutmet in small bowl. Stir into Boysenberry mix. Cook and stir till mix boils and thickens. Cook and stir 2 min more; set aside. 2/)
    2. Combine 3/4 c. flour and remaining 5 Tbsp. sugar in medium bowl. Cut in margarine with pastry blender till mix resembles coarse meal; set aside 1/2 c. crumb mix for topping. 3/) Add in remaining 1 c. flour, walnuts, pwdr, soda, 1/4 teaspoon nutmeg, and cloves to crumbs. Add in egg whites and applesauce; beat till well combined. Spread half of batter into prepared backing pan. Spread Boysenberry mix over batter. Decorate as follows: drop remaining batter into small mounds on top in a pattern
    3. (diagonals or possibly lattice). Sprinkle with reserved topping. 4/) Bake 40 to 45 min or possibly till edge start to pull away from side of pan. Serve hot or possibly cold.

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