Description
This Applesauce Coffee Cake combines moist, tender cake with a rich cinnamon pecan streusel topping, making it a perfect treat for breakfast or afternoon coffee. Utilizing unsweetened applesauce and sour cream, this recipe delivers a delightful balance of sweetness and moisture while featuring options for vegan and gluten-free adaptations.
Ingredients
Streusel:
- 3/4 cup all-purpose flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 tbsp cinnamon
- 1 cup chopped pecans (optional)
- 2 tbsp cold unsalted butter, cut into cubes
Cake Batter:
- 1 cup unsweetened applesauce
- 1 1/2 cups sour cream (or plant-based yogurt for vegan)
- 2 large eggs (or flax/chia eggs for vegan)
- 1 tbsp vanilla extract
- 1/2 cup softened unsalted butter (or vegan butter)
- 1/2 cup sugar
- 2 1/4 cups all-purpose flour (or gluten-free blend)
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
Instructions
- Make Streusel: In a bowl, whisk together the flour, white sugar, brown sugar, and cinnamon. Using a pastry blender, cut in the cold butter until the mixture forms coarse crumbs. Stir in chopped pecans and set the streusel aside.
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan thoroughly to prevent sticking.
- Mix Wet Ingredients: In a small bowl, combine the unsweetened applesauce, sour cream (or plant-based yogurt), and vanilla extract. Set aside.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a medium mixing bowl, cream the softened butter and sugar together until smooth and fluffy using a hand or stand mixer.
- Add Eggs: Incorporate the eggs (or flax/chia eggs) into the creamed mixture, mixing until fully combined to create a smooth batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients alternately with the applesauce mixture into the creamed butter and eggs, stirring gently until just combined to avoid overmixing.
- Assemble Cake: Pour half of the batter into the prepared pan and evenly sprinkle one-third of the streusel mixture over it. Pour the remaining batter over the streusel and top with the remaining streusel evenly spread.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly before serving.
Notes
- You can substitute sour cream with plant-based yogurt and use flax or chia eggs to make this recipe vegan.
- For a gluten-free version, use a gluten-free all-purpose flour blend instead of regular flour.
- Ensure the butter for the streusel is cold to achieve a crumbly topping texture.
- Let the cake cool slightly before cutting to preserve the topping and texture.
