Applesauce Sour Cream Coffee Cake
This Applesauce Sour Cream Coffee Cake is moist, tender, and layered with a buttery cinnamon topping. Made with applesauce and sour cream, it’s rich without being heavy and perfect for breakfast, brunch, or dessert.
Applesauce Sour Cream Coffee Cake
A soft, flavorful coffee cake made with applesauce and sour cream, finished with a buttery cinnamon topping. Perfect for breakfast or brunch.
Ingredients
Topping
- 1 1/3 cup dark brown sugar
- 4 teaspoon ground cinnamon
- 1 1/3 cup all-purpose flour
- 1 cup butter melted
Cake
- 3 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 3 large eggs
- 1 1/2 cup sour cream
- 3/4 cup butter softened
- 1 1/2 cup granulated sugar
- 1 cup applesauce
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.In a medium bowl, mix the brown sugar, cinnamon, flour, and melted butter until crumbly. Set aside.In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.In a large bowl, cream the softened butter and sugar until light and fluffy.Add eggs one at a time, mixing well after each addition. Stir in vanilla.Mix in the sour cream and applesauce until smooth.Gradually add the dry ingredients and mix just until combined.Spread half the batter into the prepared pan. Sprinkle with half the topping.Add remaining batter and finish with the rest of the topping.Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.Cool slightly before serving.
Notes
- Do not overmix once the flour is added—this keeps the cake tender.Applesauce adds moisture without making the cake dense.Store covered at room temperature for up to 2 days or refrigerate for longer storage.
