Applesauce Crumb Cake Recipe with Cinnamon

Applesauce Crumb Cake Recipe with Cinnamon Categories: Cakes|Favorites
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We debated whether or not to add chopped nuts to this (delightful!) cinnamon-laced and apple pie spiced coffee cake. And though we were mightily tempted, we decided to keep it simple, and skipped the nuts. Ingredients:
    1 cup  sorghum flour
    1 cup  potato starch, (not potato flour)
    1/2 cup  hazelnut, chestnut or almond flour
    1 1/3 cup  light brown sugar
    1 1/2 teaspoons  xanthan gum
    1 teaspoon  sea salt
    1 teaspoon  baking powder
    1 teaspoon  baking soda
    2 teaspoons  ground cinnamon
    1 teaspoon  allspice
    1 teaspoon  ginger
    1/4 teaspoon  nutmeg
    3  eggs, free-range, beaten
    1/2 cup  expeller pressed canola oil or coconut oil
    1 tablespoon  bourbon vanilla extract
    1 cup  organic applesauce
For the topping:
    1/3 cup  light brown sugar
    3 tablespoons  sorghum flour
    3 tablespoons  organic coconut oil
    1 teaspoon  ground cinnamon


Preheat the oven to 350F. Line a 9-inch deep cake pan or baking dish with a piece of parchment paper.

In a large mixing bowl, whisk to combine the dry ingredients: sorghum flour, potato starch, hazelnut flour, brown sugar, xanthan gum, sea salt, baking powder, baking soda, cinnamon, allspice, ginger, and nutmeg.

Add in the eggs, oil, and vanilla extract. Beat to combine.

Add in the applesauce and beat by hand to mix the batter.

Scoop the batter into the prepared cake pan and smooth it out to the edges.

Make the topping combining the brown sugar, sorghum flour, coconut oil, and cinnamon. Mix with a fork until sandy textured.

Spread the crumb topping on the batter. Lightly press down.

Bake in the center of the oven for 40 minutes, then loosely tent a piece of foil over the top to prevent the topping from over-browning. Bake for 10 to 15 minutes more, until the center of the cake is firm and a wooden pick inserted in the middle emerges clean.

Cool the cake on a wire rack.

Delicious and fragrant with spices served warm. Careful- it will be a bit fragile when warm.

This lovely cinnamon-spiced cake may be baked the night before, cooled, and wrapped for the next morning.

Slice, wrap in foil, and freeze uneaten cake slices in a freezer bag.

Yield: 10-12 slices

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