Applesauce Chai Tea Cakes with Cinnamon Streusel Topping
This recipe is delicious - it’s delicately spiced and doesn’t taste overly sweet. It can be baked in a loaf pan or muffin pan. I used a heart-shaped muffin pan because the shape looked a little bit like an apple and they seemed the perfect little tea cake sizes for afternoon tea time. If you’re in an area with a bounty of apples - this is a wonderful way to use some of them. We always like to collect apples and place them on a shelf with some acorn squash and pumpkins and spend a few days admiring them before we cook them into oatmeal or some other treat like this tea cake. We made our own applesauce because I had a bunch of apples that needed to be used. Simply peeled, chopped, and boiled them with a small amount of water, a pinch of pink salt, and cinnamon. Puree the result with a stick blender - no added sugar is necessary for apple sauce. If you buy applesauce, look for unsweetened but you can also use whatever you have.
These pretty, moist cakes are made even more delightful because of their delicious streusel topping and glaze. You can substitute a little bit of oatmeal for the flour in the streusel topping if you like the decorative way oats look on a cake. We chose to use pecans because they grow well in Texas, but you can use any nut you have on hand. Hazelnuts are particularly eco-friendly. Nuts help to add oil and make these cakes more moist.
For this recipe you'll need:
Cake:
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 cup neutral oil (liquid)
- 1/2 cup brown sugar
- 1/4 cup Evergreen Chai blend (any flavor of your choice, I used Spicy Ginger and it is delicious!)
- 1/4 cup of granulated sugar
- 2 eggs
- 3 TBS nut milk (dairy is also fine)
- 1 1/2 cups apple sauce
For the Streusel Topping:
- 1/4 cup brown sugar
- 1/4 cup Evergreen Chai blend
- 1/2 cup 1:1 gluten-free flour (or regular all-purpose works well)
- 4 TBS butter or coconut oil
- 1/4 tsp cinnamon
- dash of salt
For the glaze:
- 1/4 cup powdered sugar
- several tbs water
Directions:
Preheat your oven to 350 degrees. If using a loaf pan or non stick muffin pan be sure to grease and flour the pan. If you’re using a muffin tin simply line with twelve papers.
Mix these 6 ingredients in a medium mixing bowl and set aside:
- 2 cups of 1:1 gluten-free flour (or regular all-purpose works well)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp salt
In a separate, large mixing bowl combine the following in order until well blended:
- 1/4 cup coconut oil (slightly warm or liquid)
- 1/2 cup brown sugar
- 1/4 cup Evergreen Chai blend (any flavor of your choice, I used Spicy Ginger and it is delicious!)
- 1/4 cup of granulated sugar
- 2 eggs
- 3 TBS nut milk (dairy is also fine)
- 1 1/2 cups apple sauce
Slowly add the dry ingredients to the wet ingredients, mixing well; then add until just combined:
- 1/2 cup of chopped pecans or other nut
Spoon the mixture into the pre-greased loaf pan or muffin tins.
For the Streusel Topping:
Use clean fingers or fork to combine:
- 1/4 cup brown sugar
- 1/4 cup Evergreen Chai blend
- 1/2 cup 1:1 gluten-free flour (or regular all-purpose works well)
- 4 TBS butter or coconut oil
- 1/4 tsp cinnamon
- dash of salt
Sprinkle the streusel topping liberally over your unbaked cake/s.
Bake for 60 minutes if you’re using a loaf pan or 30 minutes if you are using a muffin tin. Always be sure to intermittently check the cake/s and test with a toothpick until the toothpick comes out clean - everyone's oven and environment is a little different.
Once baked, remove from oven and let rest for five minutes. Using a butter knife, lift the cake out of its form carefully to keep it right side up. Transfer to a cooling rack. Let them completely cool, then add a glaze if you’d like.
For the glaze:
I scooped up a spoonful at a time and slowly drizzled the tops of the cakes once they were completely cooled. Be sure to wait until they are completely cooled or else the glaze will disappear into the cakes and won’t look as pretty.
Mix powdered sugar with a couple TBS of water until you get a nice thick but pourable glaze
- 1/4 cup powdered sugar
- several tbs water
I hope you enjoy this delicious and delightful tea cake.