Applesauce Coffee Cake

Course: Desserts

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 627kcal

Author: Nikole Berg

An easy cake to serve as dessert, breakfast or a snack with a cup of coffee.

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Ingredients

Streusel:

¾ cup all purpose flour
½ cup brown sugar
½ cup granulated sugar
1 tablespoon cinnamon
6 tablespoons butter cut into pieces or melted (see notes)
1 cup chopped pecans optional

Cake:

2 ¼ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsweetened applesauce
¾ cup granulated sugar
1 cup full fat sour cream
½ cup butter melted and cooled
2 eggs room temp
2 teaspoons vanilla

Instructions

Streusel:

In a food processor, add the flour, brown sugar, granulated sugar, cinnamon and butter. Pulse 3 or 4 times. Add the nuts and pulse quickly just until the nuts are still chunky but chopped. If you don't have a food processor, mix together the flour, brown sugar, granulated sugar, and cinnamon. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the chopped pecans if using. Set aside.

Cake:

Preheat your oven to 350°F (175°C). Grease and flour a 9x9-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In another bowl, whisk the applesauce, sugar, sour cream, melted butter, eggs, and vanilla extract until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Pour half of the batter into the prepared baking dish, spreading it evenly. Sprinkle half of the streusel mixture over the batter. Add the remaining batter on top, then finish with the remaining streusel.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. If the top starts browning too quickly, loosely cover with foil.
Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

Notes

Use Unsweetened Applesauce – This keeps the cake moist without adding extra sugar. If using sweetened applesauce, consider reducing the sugar in the recipe.

Don’t Overmix the Batter – Overmixing can lead to a dense cake. Stir until just combined for a soft and tender texture.

Pan Size - I used a 9x9-inch pan and the cake is nice and thick. You can use a 9x13 inch pan instead for a thinner but delicious cake. You may not need to bake as long.

Room Temperature Ingredients – Let the eggs and sour cream come to room temperature before mixing to ensure even blending and a smooth batter.

Layer the Streusel Evenly – Adding streusel in the middle and on top creates a delicious cinnamon-sugar flavor in every bite.

Make It Nut-Free – If you prefer, skip the pecans or replace them with your favorite nut.

Check for Doneness – Use a toothpick to test the center of the cake. If it comes out clean or with a few crumbs, it’s done!

Let It Cool Before Slicing – Allow the cake to cool for at least 15 minutes so the flavors settle and it slices neatly.

Storage Tips – Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze individual slices for longer storage.

Nutrition