Cinnamon Chip Coffee Cake

After I had baked this cake, I discovered that today is National Coffee Cake Day. I had no idea that coffee cake was commemorated on the calendar, but in my opinion, every day is a good day to enjoy a coffee cake. This recipe for Cinnamon Chip Coffee Cake comes from my Hershey's 4 in 1 Cookbook (2011).  Be sure to stock up on the cinnamon chips that are featured in this recipe when you can find them, as they are often sold seasonally in many areas.

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Cinnamon Chip Coffee Cake

1 cup (2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract
3/4 cup applesauce
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups (10 ounce package) cinnamon chips
1 cup chopped pecans

Glaze
3/4 cup powdered sugar
1 to 2 tablespoons warm water

Preheat oven to 350 degrees F. Prepare a 12-cup fluted tube pan by greasing and flouring or use cooking spray. In the bowl of an electric mixer, beat butter and sugar at medium speed until well blended. Beat in eggs and vanilla, then add applesauce. Stir together the flour, baking soda, and salt; gradually add to the butter mixture, beating until well blended. Stir in cinnamon chips and pecans. Spread in prepared pan. Bake for 45 to 50 minutes or until cake tests done with a wooden pick. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely. Stir together powdered sugar and water to make a smooth glaze; drizzle over cake. Serve at room temperature or while slightly warm.

I really can't say which is better - the taste of the cinnamon chips or the wonderful smell of the cake as it bakes!

Spread the batter into the prepared Bundt pan and bake for 45 - 50 minutes.

Cool in the pan for 15 minutes, then invert onto a wire rack.

Happy National Coffee Cake Day!