The Best Applesauce Coffee Cake

Okay, if you make one cake this fall, let it be this one.

I'm not being dramatic. This applesauce coffee cake has three layers that have no business being this good together: a tender, impossibly moist cake, a cinnamon sugar filling hidden in the middle, and a buttery crumb streusel on top.

I made it for a Sunday brunch last October and my neighbor asked for the recipe before she even finished her slice.

What I love about this version is how soft it stays. The applesauce and sour cream combination keeps the crumb so moist that it's still perfect on day three.

No electric mixer. No stand mixer. Just a bowl, a whisk, and a spatula.

The whole thing goes from mixing bowl to oven in about 20 minutes, and it bakes in a 9x9 pan so it cooks quickly and evenly.

Serve it warm with coffee in the morning, or with a scoop of vanilla ice cream after dinner. It works both ways, and it's a crowd-pleaser every time.

Give it a try. You'll understand once you taste that first bite with the cinnamon swirl and the crunchy streusel.

Ingredient Notes

This cake has three components, and they all come together fast.

For the Cake

• Unsweetened applesauce (1 cup). The applesauce is what makes this cake ridiculously moist. It adds natural apple sweetness and keeps the crumb tender for days. Use unsweetened so the cake isn't overly sweet.
• Sour cream (½ cup). Creates that rich, velvety texture. The acidity also activates the baking soda for a better rise. Greek yogurt works as a lighter alternative.
• Vegetable oil (½ cup). Oil keeps the cake moister than butter would. If you prefer a butterier flavor, use ½ cup melted butter instead.
• Granulated sugar (¾ cup). Moderate sweetness, since the applesauce adds natural sugar too.
• Eggs (2 large). Structure and richness. Bring them to room temperature for the best results.
• Vanilla extract (1 teaspoon). Use the good stuff. It makes a noticeable difference.
• All-purpose flour (2 cups). Standard AP flour. Nothing fancy needed.
• Baking powder (1 ½ teaspoons) and baking soda (½ teaspoon). Double leavening for a light, fluffy crumb. Make sure they're not expired.
• Ground cinnamon (1 teaspoon). Warms up the cake from the inside.
• Salt (½ teaspoon). Balances the sweetness and makes every flavor come through.

For the Cinnamon Filling

• Packed brown sugar (¼ cup). Creates a gooey, caramelized layer between the two cake layers.
• Ground cinnamon (½ teaspoon). Concentrated cinnamon punch right in the center.

For the Streusel Topping

• All-purpose flour (⅓ cup). The base of the crumble.
• Packed brown sugar (¼ cup). Sweetness and caramel flavor in every crumb.
• Ground cinnamon (½ teaspoon). Ties the topping to the filling.
• Cold unsalted butter (3 tablespoons, cut into small pieces). COLD butter is essential. Cold butter creates those crumbly, sandy pieces that crisp up in the oven. Melted butter would give you a paste, not a crumble.

How to Make Applesauce Coffee Cake

This comes together in about 20 minutes of hands-on time. The oven does the rest.

Step 1: Make the Streusel (Do This First)

Combine ⅓ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon in a small bowl.

Add the 3 tablespoons cold butter (cut into small pieces). Use your fingers, a pastry blender, or two forks to work the butter into the dry ingredients until the mixture looks like coarse, sandy crumbs with some pea-sized pieces.

Pop the bowl in the fridge while you make the batter. Cold streusel bakes up crunchier.

Step 2: Mix the Cinnamon Filling

In another small bowl, mix ¼ cup brown sugar and ½ teaspoon cinnamon. Set aside.

Step 3: Make the Cake Batter

Preheat your oven to 350°F. Grease a 9x9 inch square pan and line with parchment paper.

In a large bowl, whisk the oil and sugar together. Add the eggs, applesauce, sour cream, and vanilla. Whisk until smooth and well combined.

Add the flour, baking powder, baking soda, cinnamon, and salt on top. Fold gently with a spatula until just combined. A few small lumps are fine. Do NOT overmix.

Step 4: Layer It Up

This is what makes this coffee cake special.

Spread half the batter into your prepared pan. It will be a thin layer.

Sprinkle the entire cinnamon filling mixture evenly over the first layer of batter.

Carefully spoon the remaining batter on top and spread it gently. I like using a cookie scoop to dollop the batter evenly, then spreading lightly to avoid disturbing the filling layer below.

Step 5: Add the Streusel

Pull the streusel from the fridge and crumble it evenly over the top of the cake.

Press the larger pieces very lightly into the batter so they stay put during baking.

Step 6: Bake

Bake at 350°F for 30-35 minutes.

The cake is done when a toothpick inserted in the center comes out with just a few moist crumbs. The streusel should be golden and the edges slightly pulling away from the pan.

Let it cool in the pan for at least 15 minutes before slicing. The streusel sets up as it cools and you'll get much cleaner slices.

Expert Baking Tips

Small details, big impact.

• Make the streusel first and refrigerate it. Cold butter crumbles bake up crunchier. Room temperature butter makes a flat, chewy topping. Keep it cold.
• Don't overmix the batter. Once the dry ingredients are added, fold gently until you don't see any dry streaks. That's it. Overmixed batter = dense, tough cake.
• Room temperature ingredients mix more evenly. Set out your eggs, sour cream, and applesauce about 30 minutes before baking.
• The cinnamon filling layer is the secret. Don't skip it. That hidden ribbon of cinnamon sugar between the two cake layers is what separates a good coffee cake from a phenomenal one.
• Test with a toothpick. A few moist crumbs on the toothpick is perfect. Wet batter means it needs more time. Completely clean means you've overbaked.
• Let it cool in the pan. The streusel needs time to set. Cut too early and the crumbs fall off.

Substitutions and Variations

Plenty of room to make this your own.

• Sour cream vs. Greek yogurt. Sour cream gives a richer, more tender crumb. Greek yogurt is lighter and tangier. Both work great. Use what you have.
• Oil vs. melted butter. Oil makes a moister cake. Melted butter adds more flavor. I usually go with oil for maximum moisture, but the butter version is fantastic too.
• Whole wheat flour. Substitute up to half the all-purpose flour with whole wheat for a heartier version. The texture will be denser but still delicious.
• Add pecans to the streusel. Fold ⅓ cup chopped pecans into the streusel mixture for a nutty, crunchy topping.
• Apple chunks. Fold 1 cup diced apple into the batter for more texture and apple flavor.
• Powdered sugar glaze. Mix ½ cup powdered sugar with 1 tablespoon milk and drizzle over the cooled cake for extra sweetness.

How to Serve

This cake doesn't need much help.

Serve it warm right from the pan with a cup of coffee or tea. That's the classic way and my favorite.

For dessert, add a scoop of vanilla ice cream while the cake is still warm. The streusel and melting ice cream together is out of this world.

It also makes a great brunch addition. Cut smaller squares and set them out alongside eggs, bacon, and fresh fruit.

How to Store

The applesauce keeps this cake fresh longer than most.

• Room temperature. Cover tightly with plastic wrap or foil. Stays fresh for 2-3 days.
• Fridge. Wrap well and refrigerate for up to 5 days. The streusel softens in the fridge, so pop individual slices in a 300°F oven for a few minutes to re-crisp.
• Reheating. 15-20 seconds in the microwave for a quick warm-up, or 5 minutes in a 300°F oven for crispier streusel.

FAQ

Recipe

Print Pin

No ratings yet

The Best Applesauce Coffee Cake

Prep Time 20 minutes minutes

Cook Time 33 minutes minutes

Total Time 53 minutes minutes

Servings 9 slices

Ingredients

Streusel Topping

• ⅓ cup all-purpose flour
• ¼ cup packed brown sugar
• ½ teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter cut into small pieces

Cinnamon Filling

• ¼ cup packed brown sugar
• ½ teaspoon ground cinnamon

Cake

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup vegetable oil or melted butter
• ¾ cup granulated sugar
• ½ cup sour cream or Greek yogurt, room temperature
• 1 cup unsweetened applesauce room temperature
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

Instructions

Make the Streusel

• Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Refrigerate while you make the batter.

Make the Cake

• Preheat oven to 350°F. Grease a 9x9 inch square baking pan and line with parchment paper.
• Mix the cinnamon filling: combine ¼ cup brown sugar and ½ teaspoon cinnamon in a small bowl. Set aside.
• In a large bowl, whisk together the oil and sugar. Add eggs, applesauce, sour cream, and vanilla. Whisk until smooth.
• Add flour, baking powder, baking soda, cinnamon, and salt on top. Fold gently with a spatula until just combined. Do not overmix.
• Spread half the batter in the prepared pan. Sprinkle the cinnamon filling evenly over the batter. Dollop the remaining batter on top and spread gently.
• Crumble the chilled streusel evenly over the top.
• Bake for 30-35 minutes until a toothpick inserted in the center comes out with moist crumbs. Let cool in pan for 15 minutes before serving.

Notes

• Cold butter for streusel: Cold butter is essential for a crumbly, crunchy topping. Don't use melted or softened butter.
• Don't overmix: Fold the dry ingredients in gently. Overmixing creates a dense, tough cake.
• Room temp ingredients: Eggs, sour cream, and applesauce should be at room temperature for even mixing.
• Sour cream vs. yogurt: Sour cream gives a richer crumb. Greek yogurt is lighter and tangier. Both work.
• Storage: Room temperature 2-3 days covered. Fridge up to 5 days. Re-crisp streusel in a 300°F oven.