Apple Butter Cinnamon Coffee Cake

A no fat and full flavor Apple Butter Cinnamon Coffee Cake, made be replacing fat with homemade apple butter, complete with a streusell and cinnamon chip topping. 
 Apple Butter Cinnamon Coffee Cake recipe from
I may have replaced oil for apple butter, but i'm not going to try to tell you this is healthy. Not healthy, just healthier. Funny how that works, and more funny how this cake baked. I made a little bit of an error in judgement Saturday morning. I needed a 9-inch pan. So I grabbed one. I grabbed the one that was pretty, white, shallow, etc. (I'm not sure if I just described a cake pan or my high school cheer squad...) Anyway...the pan was a wee bit too shallow for that much batter. Wee bit? A lot bit. If I were smart I would have poured half the batter into an 8-inch pan...remember how I said this was Saturday morning? I don't have much common sense when I wake up. So instead I had a cake that was overflowing....a lot. constantly. with no end in sight. I have now resolved to wait to bake in the morning. I also resolved to sit back with popcorn and watch the fireworks in my oven. Good times.

Other than my slight baking mishap, the cake is flavorful, moist and much better when you bake it properly in pans that actually fit the cake. Go figure.

Apple Butter Cinnamon Coffee Cake

2 1/2 cups flour
1 cup brown sugar, packed
3/4 cup granulated sugar
1/2 tablespoon ground cinnamon
3/4 cup apple butter
1 teaspoon baking powder
1 teaspoon baking soda
1 egg
1 cup buttermilk
1 cup cinnamon chips or nuts

Heat oven to 325. Grease and flour a 10" round cake pan. Combine the flour, sugars, cinnamon and apple butter in a stand mixer. Mix on low until a pebbly sandy texture is achieved.

Measure out 3/4 cup and set aside. In a small bowl combine baking powder, baking soda, egg and buttermilk. Let stand 5 minutes. The mixture should double in size and be a bit bubbly. Blend it into the flour mixture.

Pour the batter into the cake pan. Mix the cinnamon chips with the reserved 3/4 cup topping and sprinkle over the top. Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool ten minutes before serving.