Applesauce Crumb Cake (With the Kind of Crumbs You Eat First)

Moist, buttery, and piled high with cinnamon crumbs—this cake is what your coffee mug’s been waiting for.

This isn’t just any crumb cake. It’s got secrets. Like cooling the melted butter so the topping forms thick, chunky crumbs that melt into little pockets of joy. Or using applesauce instead of oil to keep the cake rich and moist without feeling heavy. You can swirl in fruit, top it with figs, or eat it straight out of the pan in the middle of the night. Aunt Loretta doesn’t judge.

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsweetened applesauce

• 2 large eggs

• 1 cup sour cream

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

For the Crumb Topping:

• 1 cup all-purpose flour

• ½ cup packed brown sugar

• ¼ cup granulated sugar

• 1 tsp cinnamon

• ¼ tsp salt

• ½ cup unsalted butter, melted and cooled for 30 minutes—don’t rush this

How to Make It

Step 1: Preheat and Prep
Preheat oven to 350°F.
Grease a 9x13-inch pan or line it with parchment (makes for easier clean-up and lifting later).

Step 2: Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat the sugar and applesauce until smooth. Add eggs one at a time, mixing well after each.
Mix in sour cream and vanilla until fully combined.
Gradually fold in the dry ingredients—don’t overmix. You want a tender crumb, not a tough one.

Step 3: Make the Crumb Topping
In another bowl, stir together flour, brown sugar, granulated sugar, cinnamon, and salt.
Add in that cooled melted butter and mix gently until large, lumpy crumbs form. Bigger is better here.

Step 4: Assemble the Cake
Pour batter evenly into the prepared pan.
Sprinkle the crumb mixture evenly across the top—don’t be shy. You want full coverage.

Step 5: Bake to Golden Perfection
Bake for 35–40 minutes, or until a toothpick comes out clean and the crumbs are golden brown and fragrant.
Let it cool in the pan—this is hard, but worth it.

Step 6: Serve and Savor
Cut into squares and serve warm, room temp, or straight from the fridge. Add a dusting of powdered sugar if you’re feeling fancy. Pairs perfectly with coffee, tea, or late-night cravings.

Aunt Loretta’s Notes

• Cooling the melted butter is key—don’t skip it unless you want sad, sandy crumbs.

• Feel free to add fruit to the batter: raspberries, blackberries, or even fig jam in the center.

• Stores beautifully in an airtight container on the counter for 2–3 days. If it lasts that long.

• Want to serve it for brunch? Add whipped cream or a drizzle of maple syrup on the side. People will think you hired a caterer.