Spiced Applesauce Crumb Cake
makes one 8 x 8-inch cake
"This cozy, streusel-topped applesauce cake is moist and lightly spiced, perfect for a little afternoon snack and then breakfast the next day. The streusel topping is buttery and delicious, but make sure to use vegan butter sticks, rather than the butter from a tub for the best texture."
Excerpted with permission from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More by Yossy Arefi. Copyright © 2023 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Crown Publishing Group, a division of Penguin Random House LLC, New York.Author:
½ cup (64g) all-purpose flour
¼ cup (50g) organic light brown sugar
3 Tbsp (42g) cold unsalted vegan stick butter, cut into Tbsp
Pinch of salt
2/3 cup (133g) organic cane sugar
½ cup (95g) neutral oil
½ cup (135g) unsweetened applesauce
1½ tsp ground cinnamon
1 tsp ground ginger
½ tsp freshly grated nutmeg
½ tsp fine sea salt
¼ tsp finely grated orange zest
1 tsp baking powder
½ tsp baking soda
1½ cups (190g) all-purpose flour
Organic powdered sugar (optional), for dusting
Spiced Apple Cake
Position a rack in the center of the oven and preheat to 350ºF. Coat an 8 × 8-inch baking pan with cooking spray or brush with oil. Line the pan with a strip of parchment paper that hangs over two of the edges.
MAKE THE STREUSEL: In a small bowl, combine the flour, brown sugar, butter, and salt. Pinch the mixture together with your fingertips until the mixture is well combined and crumbs form.
MAKE THE CAKE: In a large bowl, whisk the sugar, oil, applesauce, cinnamon, ginger, nutmeg, salt, and orange zest until smooth.
Whisk in the baking powder and baking soda. Fold in the flour with a spatula and mix until well combined.
Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to help the batter settle and remove any air bubbles. Sprinkle the streusel evenly over the top.
Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 30 to 40 minutes.
Let the cake cool in the pan on a rack for about 15 minutes, then use the parchment paper to lift the cake out and onto the rack to cool completely. If desired, dust with powdered sugar before serving. Store loosely covered at room temperature for up to 3 days.
PEAR STREUSEL COFFEE CAKE: Substitute an equal amount of pear sauce for the applesauce. Add ½ teaspoon ground cardamom when you add the other spices.
PUMPKIN STREUSEL COFFEE CAKE: Substitute an equal amount of unsweetened pumpkin puree for the applesauce.
Use Another Pan
ROUND: Bake in a 9-inch round pan until puffed and a tester inserted into the center comes out clean, 30 to 40 minutes.
SHEET: Make a double batch of the batter and streusel and bake in a 9 × 13-inch pan until puffed and a tester inserted into the center comes out clean, 40 to 50 minutes.
Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More is available for purchase here: