Did you know that October is National Apple Month? There are so many ripe apples just falling off of the trees in our town that I haven’t had to buy any. My coworkers are bringing them in to work and just giving them away! In honor of National Apple Month, here is my favorite fall recipe: Apple Cinnamon Coffee Cake. It’s got just a hint of cinnamon, plus a crunchy brown sugar topping. And the best part? It’s so easy to make! As a busy mom, I sped the process up quite a bit by using applesauce instead of fresh apples. Enjoy!
In a separate bowl, sift together the dry ingredients. Then mix the wet in with the dry and you’re ready to pour it into the baking dish. I told you it was easy!
Using a clean bowl, make the crumble topping by mixing together butter, brown sugar and cinnamon. Sprinkle it all over the cake and you’re ready to bake. Easy, right?
2 cups flour
¼ cup unsalted butter, softened
½ cup sugar
1 cup sour cream
1 tsp. vanilla
1 cup applesauce
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
For Crumbled Topping:
½ cup light brown sugar
½ cup flour
½ tsp. cinnamon
4 Tbsp. unsalted butter, softened
Preheat the oven to 350 and grease a 9×13 baking dish. Cream together ¼ unsalted butter and ½ cup sugar. Beat in eggs. Stir in sour cream, then vanilla, then applesauce. In a separate bowl, sift together 2 cups flour, 1 tsp. cinnamon, baking soda, and salt. Add to wet ingredients. Pour into the prepared baking dish.
For the crumbled topping, mix all ingredients together until crumbly. Sprinkle over the cake.
Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.