Applesauce Coffee Cake

This applesauce coffee cake is tender, moist, and loaded with flavor. It's perfect for a cozy morning breakfast or an afternoon snack. Applesauce gives the cake extra flavor and moisture, and the warm spices enhance the flavors. The streusel topping adds a delightful crunch and sweetness to every bite.

5 from 18 votes

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Prep Time: 20

Total Time: 20

Servings: to 10 servings

Calories: 418kcal

Author: Dahn Boquist

Ingredients

Streusel Topping

¾ cup all purpose flour
¾ cup brown sugar
⅓ cup chopped walnuts or oats
1 teaspoon cinnamon
¼ teaspoon salt
5 tablespoons butter melted

Coffee Cake

¾ cup unsweetened applesauce
¾ cup sugar 150 grams
½ cup sour cream or Greek yogurt
2 eggs room temperature
3 tablespoons butter melted
2 tablespoon vegetable oil
1 teaspoon vanilla extract
1-¾ cups all purpose flour 210 grams
2 teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
pinch of ground cloves

Cinnamon Sugar

⅓ cup granulated sugar
1 teaspoon cinnamon
1 tablespoon butter melted

Icing

¾ cup confectioners sugar
2 to 3 tablespoons milk

Instructions

For the Streusel Topping

Add the nuts or oats, flour, sugar, cinnamon, and salt to a medium bowl. Stir in the melted butter and mix until combined. Set the mixture aside while you mix the coffee cake.

Make the Coffee Cake

Preheat the oven to 350°F and spray a 9 inch springform pan with non-stick spray.
In a large mixing bowl, combine the applesauce, sugar, sour cream, eggs, melted butter, oil, and vanilla. Mix until well combined.
Place a sifter over the mixing bowl and add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Sift the dry ingredients into the batter and stir with a wide spatula just until incorporated.
Pour half of the batter into the baking pan and sprinkle ½ of the streusel on top. Add the rest of the cake batter to the pan. Sprinkle the remaining streusel over the top.
Combine the sugar, cinnamon, and melted butter in a small dish (it will look like wet sand), then sprinkle it over the top of the coffee cake.
Bake for 35 to 45 minutes or unit a toothpick inserted in the center comes out clean or with just a few crumbs stuck to the toothpick.
Transfer the cake to a wire rack and let it cool.
Combine the confectioner's sugar and milk in a small bowl, then drizzle over the cake.

Notes

For the most tender cake, do not over-mix the batter. Use a wide spatula and fold the dry ingredients in just until incorporated. The batter should look slightly lumpy.
Store the cake in an airtight container for 2 to 3 days at room temperature or for up to 5 days in the fridge. You can freeze the cake for three months if stored in a freezer-proof container.

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