Applesauce Coffee Cake
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This Applesauce Coffee Cake is made with applesauce and sour cream to keep it super-moist, and the cinnamon nut streusel adds sugar and spice in the center and the top of the cake. This is an easy recipe for the perfect cake to enjoy with your morning coffee, gingerbread latte, or any time of day snack!
Do the words coffee cake make you think of breakfast? I suppose it would when it has the word coffee in it!
Unlike most of my scaled-down recipes, this one is a full-size coffee cake — perfect if you’re baking for more than two. Along with the banana chocolate chip coffee cake, both are made in a standard size 9×13 inch baking pan. However, you can easily halve it for a small batch (to stay on Butter and Bliss brand 🙂 ).
And what sets it apart from other recipes is a few ingredient concessions since we are eating cake before noon. But, make no mistake, this breakfast cake is still full of all the gratifying things!
- Applesauce to Replace Some of the Sugar and Fat – There is still sugar and butter in this coffee cake, but not as much as would traditionally be. Applesauce is a great substitute for both.
- Sour Cream for Moisture and Texture – Sour cream has been added to make the cake extra tender and moist.
Want more coffee cake? I’ve got you covered with a few small batch breakfast recipes. Try the gluten free mini mocha coffee cake – it actually has coffee in it! Or the mini cherry coffee cake, which is a delightful way to incorporate some fruit into the breakfast cake. And for fall and winter baking, the pumpkin spice streusel small coffee cake is perfect for cold mornings!
Applesause Coffee Cake Tips
- Bring the refrigerated ingredients to room temperature – For the coffee cake, mixing the batter with ingredients that are all the same temperature will make for even distribution and baking. The exception to this is the butter in the streusel topping – I like the butter to be cold so the streusel doesn’t just melt as soon as it starts baking.
- Use full fat sour cream – I have not tested this recipe with anything other than full fat sour cream. The fat contributes to the desired texture and moisture of the cake.
- Unsweetened applesauce is best – Because we are adding our own sugar, we don’t want the coffee cake to be excessively sweet. I recommend a simple, unsweetened and un-chunky applesauce.
- Use any nut for the streusel topping – I like pecans because they have a bit of a buttery flavor. Though, any nut will work!
Did You Make It? Let’s Hear About It!
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Tell me, do you eat your coffee cake only in the mornings, or do you sneak a little bite for dessert? 🙂 I’d love to hear in the comments below if you loved the recipe – plus a star rating for extra appreciation!
Applesauce Coffee Cake
Equipment
- 9×13-Inch Casserole/Baking Dish
Ingredients
Streusel Topping
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup dark brown sugar
- 2 tablespoons ground cinnamon
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1 cup pecans, chopped
Coffee Cake
- 1 cup unsweetened applesauce (room temperature)
- 1 ½ cups full fat sour cream, room temperature
- 1 tablespoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
Instructions
Streusel Topping
- In a medium mixing bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Add the butter cubes and 'cut' into the mixture using two forks, your fingers, or a pastry cutter. Mix until you have coarse crumbs. Stir in the pecans. Note – Chop the pecans as small as you prefer. Keep in mind, part of the streusel will be in the middle of the cake, so you may want smaller pecan pieces.3/4 cup all-purpose flour, 3/4 cup granulated sugar, 1/2 cup dark brown sugar, 2 tablespoons ground cinnamon, 6 tablespoons unsalted butter, cold and cut into cubes, 1 cup pecans, chopped
- Option for making the streusel – You can also make the streusel in a food processor – Simply add all of the ingredients – except for the pecans – and pulse until you have coarse crumbs. Stir in the chopped pecans after everything has been mixed.
Coffee Cake
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 9×13-Inch baking pan with foil – long enough so it hangs over the sides of the pan. This will make getting the cake out of the pan easier. Lightly grease the foil.
- In a small mixing bowl, add the applesauce, sour cream, and vanilla. Mix until combined and smooth. Set aside.1 cup unsweetened applesauce, 1 ½ cups full fat sour cream, room temperature, 1 tablespoon vanilla extract
- In another small mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 ¼ cups all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon baking soda, 3/4 teaspoon salt
- In the work bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Mix on medium high speed to cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, and mix to incorporate after each addition. Scrape down the sides of the bowl as needed.1/2 cup unsalted butter, room temperature, 1 cup granulated sugar, 2 large eggs, room temperature
- Turn the speed to low, sprinkle in half of the dry ingredients into the stand mixer. Mix on low speed until just incorporated. Then add the applesauce mixture. Mix until just incorporated. Sprinkle in the remaining dry ingredients and mix until no dry streaks remain. Do not over mix – otherwise the cake will turn out tough.
- Pour half of the batter into the prepared baking dish and spread out evenly. Sprinkle about 1/3 of the streusel topping over the batter. Pour the remaining batter over the top – carefully spreading the batter out as necessary. Then finish with sprinkling the remaining streusel mix on top.
- Bake the cake for 30 to 40 minutes, or until the cake feels firm and a toothpick inserted in the middle comes out mostly clean. Allow the cake to cool in the pan set on a wire cooling rack for 30 minutes. Lift the cake out of the pan using the edges of the foil, and let cool completely on the wire rack. See Notes about cooling and serving the cake from the pan.
Notes
- Baking Dish – A ceramic, glass, or metal baking pan will work. If using a metal pan, the cake may not take as long to bake.
- Serving From The Pan – You can serve the cake directly from the pan – especially if using a ceramic or glass dish because they are prettier to present. If so, skip lining the pan and grease it well.
- Small Batch Option – The recipe is easily halved to make a smaller portion with up to 6 servings.
- Storing – Cover the cake and store at room temperature for up to 3 days. You can also refrigerate it and bring to room temperature to serve.
- Freezing – The cake can be frozen once it has cooled completely. Cover with plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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I don’t usually write reviews, but this cake was absolutely exceptional. It was not only devoured by the entire family in a single day, but it was easily one of the most delicious things I’ve EVER eaten and I couldn’t believe I made it with my own two hands- haha! Thanks so much for sharing. I followed the recipe to a tee and it was perfect in every way
This made my day – thanks so much Magdalen! So glad to hear everyone enjoyed the cake!
Made this today, subbing plain Greek yogurt for the sour cream because I had some to use up. This was a good cake, very nice crumb to it, but not as “apple-y” as I would like. I think I might add a layer of thinly sliced apples next time and more of a combo of spices than relying just on the cinnamon (nutmeg, allspice, maybe cloves.) Note: This recipe is like a lot of the older recipes where you use separate bowls to premix ingredients, which adds to the cleanup.
Thanks for trying the recipe Laura!
I did not have enough applesauce, so used 1/4 cup of a Costco honey/ginger/tea mix concentrate that has a consistency like jam. I was also short on yogurt, so used half mayo with a splash of heavy cream. Used apple pie spice and no nuts. Came out great! This is one of those recipes that you can play with and it still turns out delicious.
Thank you for the kind review Gale! Love to hear that your swaps worked – the honey/ginger mix sounds delicious!
Want to try this but wil use apple butter, so will cut sugar a lot. Was wondering can this be made ahead and frozen ? Want to have for day after Thanksgiving breakfast for my crew. Trying to cook ahead.
Yes, the coffee cake can be frozen. Cool it completely. You can either leave the cake in the pan or remove it. Either way, wrap tightly with plastic wrap. Then, if in the pan, cover with foil. If out of the pan, place in freezer bag. Thaw at room temperature.
This Applesauce Coffee Cake looks absolutely delicious! I love the idea of using applesauce for added moisture and flavor. Can’t wait to try this recipe for my next brunch!
Thank you so much!
I am in the process of mixing the ingredients. It calls for a Tablespoon of Baking Powder. Should that be a Teaspoon?
Thank you!
Hello – Yes, 1 tablespoon is correct. Because of the amount of flour, sour cream and applesauce, the cake needs help to get a good rise!
I just made the Applesauce Coffee Cake, and it’s absolutely delightful! The combination of flavors is perfect, and it turned out so moist. I love how easy the recipe is to follow. This will definitely be a regular in my kitchen! Thank you for sharing!
Thank you so much for trying the recipe and I’m so happy you enjoyed it!