Applesauce Coffee Cake
Published Jan. 16, 2025
- Total Time
- 1¼ hours, plus cooling
- Prep Time
- 30 minutes
- Cook Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup/160 grams unsalted butter, cut into pieces and softened, plus more for greasing the pan
- 2cups/256 grams all-purpose flour
- 1(packed) cup/200 grams light brown sugar
- 2teaspoons pumpkin spice or ground cinnamon
- 1teaspoon kosher salt (such as Diamond Crystal)
- 1(packed) cup/200 grams light brown sugar
- 2large eggs
- 1½cups/390 grams unsweetened applesauce
- ½cup/115 grams sour cream
- ½cup/90 grams neutral oil (such as vegetable, canola or grapeseed)
- 1tablespoon pumpkin spice or ground cinnamon
- 2teaspoons vanilla extract
- 1½teaspoons kosher salt (such as Diamond Crystal)
- 2teaspoons baking powder
- ½teaspoon baking soda
- 3cups/385 grams all-purpose flour
For the Crumble
For the Cake
Nutritional analysis per serving (16 servings)
399 calories; 16 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 5 grams protein; 280 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan (or spray with nonstick cooking spray). Line the pan with a piece of parchment paper that hangs over the two long sides.
- Step 2
Make the crumble: In a medium bowl, stir together the flour, brown sugar, pumpkin spice and salt. Add the butter, then use your fingertips to pinch it into the flour mixture until evenly moistened and pebble-size crumbs form.
- Step 3
Make the cake: In a large bowl, use a whisk or electric mixer to mix the brown sugar and eggs until pale and foamy. Add the applesauce, sour cream, oil, pumpkin spice, vanilla and salt, and whisk until well combined.
- Step 4
Whisk in the baking powder and baking soda, then use a flexible spatula to fold in the flour just until combined. Pour the batter into the prepared pan and smooth the top. Sprinkle the crumble evenly over the top.
- Step 5
Bake until puffed and golden and a cake tester inserted into the center comes out clean or with a few moist crumbs, 35 to 45 minutes. Set the cake in the pan on a rack to cool slightly. Use the parchment paper to lift the cake out of the pan before slicing and serving. (The topping is at its most crisp the day that it is baked, but the cake stays soft and delicious for a few days when stored in an airtight container at room temperature.)
Private Notes
Comments
I saw this recipe, and it sounded so good I had to make it pronto. It's super quick to come together and smells heavenly baking. The crumb is tender and moist and the crumble top is perfect. Yummy! Definitely gonna be making this again and again.
Could you sub Greek yogurt for the sour cream?
I made this today because I saw it in the newsletter and I was really disappointed with it. It’s lacking in flavor, dry crumb structure, and the measurements seem off. 5 cups of flour between the topping and the cake itself is A LOT especially given the amount of wet ingredients. I truly think this recipe could use more testing and in the meantime, I’ll make the classic Coffee Cake from NYT that has cinnamon filling, better wet to dry ratios, and more depth of flavor.
For me, this took far longer in the oven than the recipe states. It was nice once done but not something I’d make again
this recipe has way too much flour- ended up very bready and dense.
Love this cake! Very light, full of cinnamon flavour. I used unsweetened homemade apple sauce and Greek yogurt. Because I prefer a hint of sweetness, I only used half the crumble topping. Froze the other half for next time as I’ll soon be making this again.
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