Applesauce Coffee Cake

4.50 from 32 reviews

This Applesauce Coffee Cake is made with applesauce and sour cream to keep it super-moist, and a cinnamon 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 or an anytime snack!

Prep Time15

Cook Time40

Total Time55

Course: Breakfast, Dessert

Cuisine: American

Servings: Servings

Calories: 446kcal

Author: Erin Cernich

Equipment

Stand Mixer
9x13-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 9x13-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, you can skip lining the pan, and just grease the pan well.
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.

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