Applesauce Crumb Cake

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Simple and sweet, this Applesauce Crumb Cake bakes up soft, spiced, and full of cozy flavor, just like something Grandma would make.

Prep Time25

Cook Time50

Total Time1 15

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 464kcal

Author: Jessica Burgess

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 8x8-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 8x8-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!

Video

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.

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