Applesauce Breakfast Cake (not vegan)

 This morning I had some leftover Mussleman's applesauce I wanted to use up so I made up this recipe.  It isn't super healthy or low fat, but at least a little better than a regular coffee cake (6 T rather than 8 T of oil) or a store-bought muffin.

1/2 cup Kodiak Flapjack mix
1 cup white or wheat flour (or you could use all Kodiak mix, and not add the salt, baking powder and baking soda)
1/4 cup sugar
1/2 t baking soda
1/2 t baking powder
1/2 t salt
3 T olive oil (or other vegetable oil)
1 egg (if you wanted to you could leave out the egg)
1/2 cup soy milk
1/2 cup chunky applesauce

Preheat oven to 350 degrees. Mix together the dry ingrediants in a bowl.  In a separate bowl wisk egg, and then add the rest of the ingredients.  Wisk some more, and then add them to the dry ingredients all at once.  Pour into a prepared 8X8 square pan.  

6 TB applesauce

Spoon the applesauce onto the batter in six evenly spaced dollups (like dots on dice).  Don't stir in.  Place in the oven and set the timer for 25 minutes.  Then prepare the topping.

Topping

1/2 cup flour (white or wheat)
1/2 cup sugar
1 tsp cinnamon
2 TB butter or margarine

Mix together topping until it resembles course crumbs.  When there is 15 minutes left on the timer, remove the cake and spread on the topping.  Return to the oven and finish cooking

Glaze

1/2 c powder sugar
1 T butter or margarine
1 tsp soy milk (or however much you need to make a runny glaze)

Mix together the powder sugar and butter.  Add the soy milk and mix, adding enough liquid to make a runny glaze.  Drizzle over the warm breakfast cake.

Variation: I have made this same recipe but substituted frozen berries for the apple sauce.  I thawed the berries first.  When I did I had to add a little extra soy milk to the batter because it was too stiff.