Applesauce Coffee Cake

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This Applesauce Coffee Cake is moist and fluffy with a delicious brown sugar streusel topping. Made with Greek yogurt and applesauce instead of traditional sour cream, this lighter version of a classic coffee cake has the flavor and texture you love, without an overload of calories.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 212kcal

Author: Danielle Lima

Ingredients

For the Streusel Topping

1/4 cup all-purpose flour 30g
2 Tbsp. light brown sugar, lightly packed 24g
2 Tbsp. unsalted butter 28g
1 ½ tsp. cinnamon

For the Cake

1 ½ cups all-purpose flour 180g
2 tsp. baking powder
1/2 tsp. salt
1/2 cup light brown sugar, lightly packed 95g
1/2 cup unsweetened applesauce 128g
1/4 cup unsalted butter, melted and slightly cooled 48g
1/4 cup nonfat Greek yogurt 55g
1 egg
1 tsp. vanilla extract

Instructions

Preheat the oven to 350 degrees. Lightly grease an 8-inch square pan then line it with parchment paper leaving an overhang.
Make the streusel topping first. Add all of the ingredients to a small bowl. Mix with a rubber spatula, pressing into it to break up the butter and rubbing it into the dry ingredients. It’s ready once it looks moist and sandy. Set the streusel topping aside.
To make the cake batter, combine flour, baking powder, salt, and brown sugar in a medium-sized bowl until combined. Make sure to break up any lumps of brown sugar.
In a separate larger bowl, whisk together the applesauce, melted butter, Greek yogurt, egg, and vanilla until smooth. Add the flour mixture to the wet ingredients and mix until just combined. The batter will be thick and sticky, that is ok! Pour batter into an even layer in the prepared pan.
Sprinkle the streusel topping over the batter in an even layer.
Bake the cake in the preheated oven on the center rack for 23-25 minutes or until a toothpick inserted into the middle comes out clean and the top of the cake springs back when gently touched.
Cool the cake in the pan for at least 20 minutes before serving. Cut into 9 equal squares for serving.

Notes

Make sure to spread the batter into an even layer in the pan. This ensures an even rise.
To make it easier to serve, you can use the parchment paper to help lift the cake out of the pan before cutting and serving.
Store leftovers in an airtight container. It will keep for 1-2 days at room temperature or 3-4 days in the refrigerator.
Nutritional information is an estimate and will vary with substitutions.

Nutrition