Applesauce Coffee Cake

Published January 16, 2025

Time Requirements

  • Total Time: 1¼ hours (prep, bake) + cooling time

  • Prep Time: 30 minutes (active preparation)

  • Cook Time: 45 minutes (baking) + cooling

Ingredients

For the Crumble Topping

  • ¾ cup (160g) unsalted butter, softened to room temperature (65–70°F/18–21°C) and cut into ½-inch cubes, plus extra for pan greasing

  • ½ cup (64g) all-purpose flour (spooned and leveled)

  • 1 cup (200g) packed light brown sugar

  • 2 teaspoons pumpkin spice (or ground cinnamon, for warmth)

  • 1 teaspoon kosher salt (e.g., Diamond Crystal; use ½ tsp table salt)

For the Cake Batter

  • 1 cup (200g) packed light brown sugar

  • 2 large eggs (room temperature, ~68°F/20°C for even mixing)

  • 1½ cups (390g) unsweetened applesauce (strained for smoothness if preferred)

  • ½ cup (115g) sour cream (room temperature to prevent lumps)

  • ½ cup (90g) neutral oil (vegetable, canola, or grapeseed)

  • 1 tablespoon pumpkin spice (or cinnamon, adjust for flavor)

  • 1 teaspoon vanilla extract

  • 1½ teaspoons kosher salt (same brand as above for consistency)

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 3 cups (385g) all-purpose flour (spooned and leveled to avoid compaction)

Preparation Instructions

Step 1: Prep the Baking Pan

Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33cm) baking pan with softened butter or nonstick spray. Line the pan with parchment paper, ensuring it extends over the long sides for easy lifting.

Step 2: Make the Crumble Topping

In a medium bowl, combine flour, brown sugar, pumpkin spice, and salt. Add softened butter cubes. Use fingertips to rub the butter into the mixture until it forms uneven, pebble-sized crumbs (avoid overworking—this preserves texture). Refrigerate briefly if crumbs are too soft (optional; return to room temp before use).

Step 3: Prepare the Cake Batter

In a large bowl, mix brown sugar and eggs with an electric mixer (medium speed) until pale, thick, and foamy (2–3 minutes). Add applesauce, sour cream, oil, pumpkin spice, vanilla, and salt. Blend on low speed for 1 minute.

In a small bowl, whisk baking powder and baking soda. Add to the batter and mix on low for 10 seconds. Gently fold in flour with a spatula (3 additions, 15 seconds each) until just combined (avoid overmixing).

Step 4: Assemble and Bake

Pour batter into the pan, smoothing the top. Sprinkle crumble evenly, pressing lightly to adhere. Bake 35–45 minutes, rotating halfway, until a toothpick in the center has moist crumbs (not dry).

Step 5: Cool and Serve

Cool 15 minutes in the pan, then lift with parchment paper. Slice warm or cool completely. Store in an airtight container at room temperature for up to 3 days; refrigerate for 5 days.

Pro Tips

  • Crumble Texture: Freeze crumble for 5 minutes before sprinkling to ensure crispness.

  • Moisture Boost: Replace ¼ cup applesauce with mashed banana for richer flavor.

  • Flavor Adjustment: Add 1 tsp grated ginger to the crumble or ¼ tsp nutmeg to the batter for depth.

The topping is crispest the day of baking; the cake stays soft for 3–5 days in an airtight container.

Note: For a "true" coffee cake, add 2 tbsp brewed espresso to the batter and a coffee buttercream frosting (recipe adaptable).