Applesauce coffee cake is a classic, tender vanilla cake topped with cinnamon crumble. It makes a cozy snack or breakfast when served with coffee or tea.
Why you'll love this recipe
Flavor/texture: Buttery and tender vanilla cake is filled and topped with sweet cinnamon crumble.
Applesauce: Replaces sour cream normally found in coffee cake recipes. It adds moisture, sweetness, and structure to the cake.
Pan size: 9-inch square
Serves: 9-12 people
Great for: Serving with tea and coffee, breakfast, dessert.
Similar to: Irish Tea Cake and Applesauce Spice Cake
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Ingredients and substitutions
- All-purpose flour - Adds structure to your cake and crumble. I do not recommend substituting with other types of flour. I have only tested this recipe with all-purpose flour, so I can't say for sure how it would turn out with substitutions.
- Sugars - You'll need brown sugar for the crumble and granulated sugar for the vanilla cake base. Sugar not only adds sweetness but also helps keep your cake moist after baking. If you'd like to make your coffee cake less sweet, cut the crumble recipe in half.
- Cinnamon - Adds cozy, warm flavor to the crumble.
- Eggs - Add structure and moisture to your cake. I don't recommend using egg substitutes in this recipe because they have not been tested and I can't guarantee the results.
- Butter - You'll need unsalted butter for the vanilla cake base as well as the crumble filling/topping. If you have salted butter on hand, omit the salt listed in the recipe.
- Applesauce - Adds moisture, sweetness, and a bit of structure to the vanilla cake base. Applesauce replaces the sour cream normally found in coffee cake.
- Vanilla - Adds flavor to the cake.
- Leavening - Baking powder creates lift as your cake bakes. Baking powder cannot be substituted with baking soda, the two are not interchangeable.
How to make coffee cake
- Add crumble ingredients to a bowl.
- Stir until clumps form. Mixture will look thick and crumbly. Set aside.
- In a separate bowl, add butter and sugar, mixing until creamed and fluffy. Add eggs and vanilla and mix until incorporated.
- In a separate bowl, whisk together dry ingredients. Add to the wet mixture (half at a time), alternating with the applesauce, until all ingredients are incorporated.
- Pour half of the cake batter into a lightly greased 9x9 pan and top with half of the crumble.
- Pour remaining batter on top and spread to cover crumble.
- Top with remaining crumble mixture.
- Bake until cake pops back when pressed in the center.
Heather's top tip
To test for doneness, gently press the top of your cake. If it springs right back, it's done. If an indent is left, it needs more time. For accurate results every time, use an instant read thermometer. Cake is done when it reaches 210F in the center.
Tips and tricks
Properly measured flour - Adding too much flour results in a dense, dry, and bland cake. For 100% accuracy, use a kitchen scale along with the gram measurements in the recipe card. If you don't have a kitchen scale, I recommend the spoon and level method. Give your flour a quick stir, then gently spoon the flour into your measuring cup until heaping. Level off the top with the straight edge of a knife.
Don't substitute or reduce ingredients - Ingredients like eggs, sugar, butter, and applesauce add moisture and help your coffee cake retain moisture after baking. Substituting, reducing, or omitting those ingredients can make your cake turn out dry.
Don't overbake your cake - This may seem obvious, but if you've properly measured your ingredients and haven't substituted anything, the only reason your coffee cake will turn out dry is from overbaking. Set a timer and check your cake a few minutes early to ensure it doesn't turn out overbaked.
Storage
Coffee cake will keep for 3 to 4 days when tightly sealed at room temperature. Cake (either whole or in slices) can be frozen for up to 3 months. Allow cake to cool completely to room temperature, then tightly wrap before freezing.
To thaw frozen cake, transfer to the countertop and unwrap, allowing to thaw for 2 to 3 hours before serving.
Frequently asked questions
We're adding applesauce to our coffee cake instead of the usual sour cream found in coffee cake recipes. Applesauce adds moisture, sweetness, and a bit of structure to your cake.
Coffee cake is a cake that's meant to be served with coffee. The cake itself isn't made with coffee as an ingredient.
Make half the amount of topping and only sprinkle it on top of the cake (skip the middle layer). Don't reduce the amount of sugar in the vanilla cake. This will cause your cake to turn out dry.
This recipe is made in a 9x9 square baking pan. An 11x7 baking pan would also work in a pinch.
Recommended
📖 Recipe
Applesauce Coffee Cake
Ingredients
Crumble topping
- 1 cup (120 g) all-purpose flour
- ¾ cup (160 g) brown sugar
- 6 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
Cake
- ½ cup (113 g) unsalted butter, room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (255 g) unsweetened applesauce, room temperature
Instructions
Topping
- Preheat oven to 350℉. Lightly grease a 9x9 square baking pan and set aside.
- Add flour, brown sugar, melted butter, and cinnamon to a bowl and stir until clumps form. Mixture will look thick and crumbly. Set aside.
Cake
- To a large bowl, add butter and granulated sugar. Using a hand mixer, beat until creamed and fluffy, about a minute. Add eggs and vanilla and beat until fluffy.
- In a separate bowl, add flour, baking powder, and salt. Whisk to remove clumps.
- Add dry ingredients to butter mixture, half at a time alternating with the applesauce, mixing on low until ingredients are just incorporated.
- Spread half of the batter into the prepared pan. Sprinkle half of the crumble mixture over the batter, then top with the remaining batter. Top with remaining crumble mixture.
- Bake for about 40-45 minutes, or until cake springs back when gently pressed in the center. If an indent is left, cake needs more time.
Equipment Recommendations
Notes
- Less-sweet variation: Cut the crumble topping in half and sprinkle it on top only.
- Storage: Cake is best served the same day, but leftovers will keep for 3-4 days in a tightly sealed container at room temperature.
- Freezing: Cake can also be frozen for up to three months. Thaw on the countertop for 1-2 hours before serving.
- More tips: Be sure to check out my 10 tips for baking cake, based on reader comments and questions!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!