Applesauce Crumb Cake
Alright, let's get real - applesauce crumb cake (aka applesauce coffee cake) is basically an excuse to eat cake for breakfast and no one can stop you. Soft, spiced, and topped with an oat crumble? Yeah, it's basically therapy you can slice.
Servings: 10
Calories: 396kcal
Ingredients
Applesauce Cake
- 1 cup unsweetened applesauce
- 1 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 ½ teaspoons baking soda
Crumb Topping
- ¾ cup old fashioned oats
- 2 Tablespoons all purpose flour
- ½ cup light brown sugar, packed
- ½ teaspoon cinnamon
- 4 Tablespoons butter, melted
Glaze (optional)
- 1 cup powdered sugar
- 2 Tablespoons milk
- Zest from half a lemon (optional)
Instructions
- Preheat oven to 350°F and grease a 9" springform pan.
- In a mixing bowl, whisk together the applesauce, sour cream, egg, and vanilla until smooth.1 cup unsweetened applesauce, 1 cup sour cream, 1 large egg, 1 teaspoon vanilla extract
- Then, stir in both the granulated sugar and light brown sugar until everything is nicely combined.½ cup granulated sugar, ½ cup light brown sugar, packed
- Using a separate bowl, stir together the flour, salt, cinnamon, nutmeg, and baking soda.2 cups all purpose flour, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 ½ teaspoons baking soda
- Gradually add the dry ingredients to the wet ingredients, stirring just til combined.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- For the crumb topping, mix together the oats, flour, sugar, cinnamon, and melted butter in a bowl until it's crumbly.¾ cup old fashioned oats, 2 Tablespoons all purpose flour, ½ cup light brown sugar, packed, ½ teaspoon cinnamon, 4 Tablespoons butter, melted
- Sprinkle the crumb topping evenly all over the top of the cake batter.
- Bake for 30 to 40 minutes, or until a toothpick comes out mostly clean and the cake is lightly golden.
- While the cake is cooling, let's make the glaze - whisk together the powdered sugar and milk - and a little lemon zest if you're feeling fancy.1 cup powdered sugar, 2 Tablespoons milk
- Once the cake has cooled, drizzle the glaze over the top, slice yourself a nice big piece, and enjoy!
Video
Notes
🧺 Storage
Store the cake in an airtight container on the counter for 2-3 days, or in the fridge for up to a week. To freeze, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw at room temperature and drizzle with the glaze just before serving.
❓ FAQ
😃 Suggestion: If you enjoyed this, you're gonna love my Mom's Jewish Apple Cake!
- Do I have to use a springform pan? Not at all. A regular round cake pan, square brownie pan, or even a 9" x 13" baking dish would all work for this recipe. Just make sure to grease the pan well, and line it with parchment if you'd like to lift the whole cake out of the pan. Baking times may vary, so make sure to check on the cake regularly while it's baking. To make mini-cakes or muffins, divide the batter into a greased or lined muffin tin and bake for about 18-22 minutes.
- Can I make this cake dairy free? Absolutely. Swap the butter in the crumb topping for a plant-based version, use non-dairy milk for the glaze, and replace sour cream with a non-dairy yogurt.
- How do I make this cake gluten-free? Use a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free.
- Can I skip the glaze completely? You sure can - the cake is still wonderfully moist and flavorful. The glaze just adds a little extra sweetness and fancy factor.
Nutrition
Calories: 396kcal | Carbohydrates: 72g | Protein: 5g | Fat: 10g | Sodium: 340mg | Potassium: 142mg | Fiber: 2g | Sugar: 47g | Vitamin A: 323IU | Vitamin C: 0.5mg | Calcium: 61mg