This Applesauce Crumb Cake is the kind of recipe that brings that same comfort to the table. It's tender, buttery, and full of warm spice, topped with a sweet crumb layer and a simple vanilla glaze that finishes it just right.
It's the kind of cake you can picture on Grandma's table, the one that gets sliced up before it's even cooled all the way. Whether you serve it for brunch, dessert, or with a quiet afternoon cup of coffee, this cozy bake is one you'll come back to again and again.
Why You'll Love This Recipe
- Similar to a coffee cake recipe, an old-fashioned recipe that’s delicious any time of day.
- The applesauce keeps the cake extra moist without making it too sweet.
- Alternating dry ingredients and applesauce creates that soft, bakery-style crumb.
- It's the perfect companion for a cup of coffee or tea.
- The flavor gets even better the next day, making it great for gatherings or gifting.
Ingredients (with Notes)
Crumb Topping
- All-purpose flour: Creates the base for the crumb texture.
- Brown sugar and granulated sugar: A mix that gives both sweetness and a little crunch.
- Ground cinnamon: Adds that warm, cozy flavor that ties everything together.
- Unsalted butter: Melted and cooled so it forms perfect crumb clusters.
Cake
- All-purpose flour: Provides structure while keeping the cake light.
- Baking powder and baking soda: Help the cake rise and stay tender.
- Kosher salt: Balances the sweetness.
- Cinnamon and nutmeg: Add that bakery-style warmth.
- Butter and vegetable oil: A combination that keeps the crumb soft and flavorful.
- Granulated and brown sugar: For sweetness and a touch of caramel flavor.
- Eggs: Add richness and help the batter come together.
- Pure vanilla extract: Enhances every flavor in the cake.
- Unsweetened applesauce: Adds moisture and gentle apple flavor without extra sugar.
Glaze
- Powdered sugar: Gives a smooth, sweet drizzle.
- Heavy cream: Creates a rich, silky consistency.
- Vanilla extract and cinnamon: Optional, but add a lovely finishing touch.
Instructions
- Prepare the pan:
Preheat the oven to 350°F if using a metal pan, or 325°F for porcelain or ceramic. Spray an 8×8-inch pan with nonstick spray and line it with parchment paper so you can lift the cake out easily later. - Make the crumb topping:
In a bowl, combine the flour, sugars, cinnamon, and salt. Stir in melted butter with a fork until clumps form, then place it in the fridge while you make the batter. Chilling helps those crumbs hold together as they bake.
- Mix dry ingredients:
In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream butter and sugars:
In a large mixing bowl, beat the butter, oil, and both sugars with a hand or stand mixer for about two minutes, until light and fluffy.
- Add eggs and vanilla:
Beat in the eggs one at a time. Mix in the vanilla until smooth.
- Combine dry ingredients and applesauce:
With the mixer on low, add half of the dry mixture, then the applesauce, and finish with the remaining dry ingredients. Stop mixing once everything is mostly combined, then use a spatula to gently fold the batter until smooth.
- Assemble and bake:
Spread the batter evenly into the pan. Sprinkle the chilled crumb topping over the surface. Bake for 50 to 55 minutes if using a metal pan, or 55 to 65 minutes for porcelain or ceramic. The cake is done when a toothpick comes out with a few moist crumbs.
- Cool and glaze:
Let the cake cool in the pan on a wire rack for 30 minutes. Lift it out using the parchment paper and let it cool another 20 to 30 minutes. Whisk together the powdered sugar, cream, vanilla, and cinnamon for the glaze, then drizzle it over the cooled cake. Let it set before slicing.
Tips & Notes
- Chill the crumb topping before baking so the clusters stay crisp and defined.
- If the top starts to brown too quickly, loosely cover the cake with foil near the end of baking.
- Gently fold the batter at the end instead of overmixing to keep the crumb soft and tender.
- Ceramic and porcelain pans hold heat longer, so bake them at a slightly lower temperature for best results.
FAQs
What kind of applesauce should I use?
Unsweetened applesauce works best. Sweetened versions can make the cake too sugary.
Can I make this cake ahead of time?
Yes! The flavor actually improves overnight. Store it at room temperature in an airtight container or refrigerate it and bring to room temperature before serving.
Can I freeze it?
You can. Freeze the unglazed cake wrapped tightly in plastic and foil for up to two months. Thaw it in the refrigerator overnight and glaze before serving.
Storage & Freezing
- Store the cooled cake in an airtight container at room temperature for up to three days.
- Refrigerate for up to five days if needed. Let slices come to room temperature before serving.
- Freeze (without glaze) for up to two months. Thaw overnight before glazing or serving.
Serving Suggestions
This cake is lovely served slightly warm with a cup of coffee or tea. It's also delicious with a spoonful of whipped cream or a scoop of vanilla ice cream. For brunch, try it with fresh fruit and a sprinkle of powdered sugar for a simple but beautiful presentation.
Related Recipes
Recipe
Applesauce Crumb Cake
Simple and sweet, this Applesauce Crumb Cake bakes up soft, spiced, and full of cozy flavor, just like something Grandma would make.
Video
Ingredients
For the Crumb Topping
- ¾ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 tablespoons ½ stick unsalted butter, melted and cooled slightly
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 7 tablespoons unsalted butter softened
- 3 tablespoons vegetable oil
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened applesauce room temperature
For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons heavy cream
- ¼ teaspoon pure vanilla extract
- Pinch of ground cinnamon optional
Instructions
- Preheat your oven to 350°F if you are using a light-colored metal pan. If you are using a porcelain or ceramic baking dish, lower the oven temperature to 325°F. Spray a light amount of nonstick cooking spray in an 8×8-inch baking pan, then line it with parchment paper, leaving a slight overhang of paper for easy removal.
- In a medium mixing bowl, whisk together ¾ cup all-purpose flour, ¼ cup packed light brown sugar, 2 tablespoons granulated sugar, ¾ teaspoon ground cinnamon, and ¼ teaspoon kosher salt until combined. Pour in 4 tablespoons of melted unsalted butter and mix with a fork until clumps form. Place the bowl in the refrigerator while you are preparing the cake batter.
- In a separate medium mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ¼ teaspoon of baking soda, ½ teaspoon of kosher salt, ½ teaspoon of ground cinnamon, and ¼ teaspoon of ground nutmeg until well combined. Set the dry ingredients aside.
- In a large mixing bowl, beat 7 tablespoons of softened unsalted butter, 3 tablespoons of vegetable oil, ¾ cup of granulated sugar, and ¼ cup of packed light brown sugar with a hand or stand mixer on medium speed until light and creamy, about 2 minutes. Scrape down the sides of the bowl.
- Add 2 large eggs, one at a time, mixing until smooth. Beat in 2 teaspoons of pure vanilla extract until combined.
- With the mixer on low, add half of the dry ingredients, then mix in 1 cup of applesauce, and finish with the remaining dry ingredients. Stop mixing the batter as soon as the flour is almost blended in. Then, switch to a spatula and scrape down the sides, gently folding until the batter is smooth. Avoid overmixing.
- Spread the batter evenly into your prepared 8×8-inch pan. Sprinkle the chilled crumb topping evenly over the surface. It's okay if you have some of the crumb mixture left over.
- If you are baking in a metal pan at 350°F, bake for 50-55 minutes. If you are using a porcelain or ceramic dish at 325°F, bake for 55-65 minutes. The cake is ready when the edges look set, the center springs back when lightly touched, and a cake tester or toothpick in the middle comes out with just a few moist crumbs. If the crumbs start to brown too quickly, loosely cover the top with foil near the end of baking.
- Cool the cake in the pan on a wire rack for 30 minutes, then carefully lift it out of the pan using the parchment paper. Let cool another 20-30 minutes before glazing.
- To make the glaze, whisk ½ cup powdered sugar, 2 tablespoons heavy cream, ¼ teaspoon pure vanilla extract, and a pinch of ground cinnamon (if using) in a small bowl until smooth and well combined. Drizzle the glaze lightly over the cooled cake with a piping bag or spoon and let it set for about 10 minutes before slicing. ENJOY!
Notes
- Chill crumb topping before baking so the clusters stay crisp.
- If crumbs brown too quickly, tent lightly with foil near the end.
- Gently fold the batter to keep the cake tender.
- Bake at 325°F if using a porcelain or ceramic dish.
- Use unsweetened applesauce for best flavor and texture.
- Flavor improves after a day, so this cake is great for making ahead.
Nutrition
Serving: 1slice | Calories: 464kcal | Carbohydrates: 65g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 293mg | Potassium: 94mg | Fiber: 1g | Sugar: 41g | Vitamin A: 539IU | Vitamin C: 0.3mg | Calcium: 57mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Tried this recipe?Let us know how it was!
Bobbie says
This applesauce crumb cake looks beyong delicious, Jessica! I have one question, can this recipe be doubled? If so, how long would you anticipate the baking time? Thanks so much!
Jessica says
Hi there! Thank you so much. You know, I haven’t tried doubling this one specifically so I hate to tell you exactly what it should be. If you bake it in a 9×13, I would think it would allow enough room for the ingredients but I’d watch closely as it bakes to see when the edges are set, and the middle springs back and then it should be done! I hope that helps!