This New York–Style Applesauce Crumb Cake is built the way a true NY crumb cake should be — with a crumb topping that's nearly as thick as the cake itself. Underneath all that buttery cinnamon crumb is a soft, tender cake made with applesauce and sour cream, so it stays moist for days.
If you love a good streusel-topped bake, this one is a close cousin of my Sourdough Discard Coffee Cake — same cozy cinnamon crumb, just scaled way up NY-bakery style.
Quick Look: Applesauce Crumb Cake
⏱️ Ready In: about 3 hours (includes full cooling)
🔥 Bake Time: 45 minutes
🍽️ Serves: 15 slices
✨ Calories: 400 per slice
🥄 Main Ingredients: applesauce, sour cream, brown sugar, cinnamon
🌿 Dietary: vegetarian
💛 Why You'll Love It: extra-thick crumb topping, soft applesauce-sour cream cake, true bakery-style crumb ratio
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Why you'll love this recipe
- The crumb-to-cake ratio is perfect. True New York crumb cake is famous for a topping that rivals the cake in thickness, and this one delivers — nearly a full pound of crumb topping over the batter.
- Applesauce and sour cream keep it moist. Together they make for a soft, tender crumb that stays fresh for days, the same combination I love in my Chocolate Sour Cream Pound Cake Cupcakes.
- It's a genuine crowd-pleaser. A 9x13-inch pan means plenty of slices for a brunch, potluck, or holiday table, similar to how far my Pumpkin Banana Bread stretches.
Jump to:
- Quick Look: Applesauce Crumb Cake
- Why you'll love this recipe
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Applesauce Crumb Cake
- Expert Tips
- What Makes This Recipe Special?
- New York–Style Applesauce Crumb Cake FAQs
- New York–Style Applesauce Crumb Cake Troubleshooting Guide
- Storage
- Other Apple Flavored Recipes to Consider
- Applesauce Crumb Cake
Ingredients You'll Need
Crumb Topping
- All-purpose flour – the base of the topping; there's a generous amount here, which is what gives this cake its signature thick crumb.
- Granulated sugar and light brown sugar – the combination gives the crumbs both sweetness and a deeper caramel note.
- Ground cinnamon and fine sea salt – rounds out the flavor of the topping.
- Unsalted butter, melted and slightly cooled – binds the topping into large, buttery clumps.
Applesauce Cake
- All-purpose flour – the structural base of the cake.
- Baking powder and baking soda – for lift under the weight of all that crumb topping.
- Fine sea salt and ground cinnamon – balance and warm the flavor.
- Unsalted butter, softened – creamed with sugar for a tender, structured crumb.
- Granulated sugar – sweetens the cake without overpowering the crumb topping.
- Eggs and an extra egg yolk – for structure and richness.
- Pure vanilla extract – rounds everything out. I also use vanilla in many of my recipes, like my maple pecan scones.
- Unsweetened applesauce – adds moisture and a subtle apple flavor; use a thick variety for the best texture.
- Full-fat sour cream, room temperature – for a soft, tender crumb, the same way it works in my Sourdough Banana Bread.
Optional Finishing
- Powdered sugar, for dusting – a simple finishing touch instead of a heavy glaze, letting the crumb topping stay the star.
See recipe card for quantities.
Easy Substitutions & Variations
- Swap in pumpkin purée: for a fall version, use pumpkin purée in place of the applesauce, similar to the flavor in my Pumpkin Banana Bread.
- Add nuts to the crumb topping: chopped walnuts or pecans folded into the crumb mixture add nice crunch and pair well with the cinnamon.
- No powdered sugar dusting: a light drizzle of simple vanilla glaze works well too, if you'd rather have a touch of sweetness on top.
- Gluten-free: a 1:1 gluten-free flour blend can work in both the cake and the crumb topping, though the crumbs will hold together slightly less firmly.
- Dairy-free: a plant-based butter and dairy-free sour cream can both be swapped in, though the crumb will be a touch less rich.
How to Make Applesauce Crumb Cake
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Step 1: Make the crumb topping. Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt, then stir in the melted butter until large clumps form. Squeeze portions together by hand to create a mix of small and large crumbs, then set aside at room temperature for 10-15 minutes while you make the batter — this lets the butter firm back up so the crumbs hold their shape in the oven.
Step 2:Prep the pan. Preheat the oven to 350°F. Grease a 9x13-inch light-colored metal baking pan and line it with parchment paper, leaving an overhang along the long sides for easy removal.
Step 3: Cream the butter and sugar, then add the eggs. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in one bowl and set aside. In a large bowl, beat the softened butter and granulated sugar for 3-4 minutes until light and fluffy. Add the eggs and egg yolk one at a time, then the vanilla — it's normal if the mixture looks slightly curdled at this point. Show Image
Step 4: Make the batter. Stir together the applesauce and sour cream in a separate bowl. With the mixer on low, alternate adding the dry ingredients and the applesauce mixture into the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until no dry streaks remain — the batter will be thick and soft. Don't overmix.
Step 3: Spread and top. Spread the batter evenly into the prepared pan. Break the crumb topping into pieces ranging from small pebbles to about ¾-inch clumps, then scatter it evenly over the batter, pressing very lightly so the crumbs adhere without sinking in.
Step 4: Bake. Bake for 45 minutes, or until the topping is lightly golden and a toothpick inserted deeply into the cake layer comes out clean or with a few moist crumbs (start checking around 42 minutes, and tent with foil if the top browns too fast). The internal temperature should read around 210°F. Cool and finish. Let the cake cool completely in the pan before lifting it out using the parchment overhang. Dust generously with powdered sugar (optional) right before slicing and serving.
Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.
Expert Tips
- Use thick, unsweetened applesauce. A watery applesauce will add too much extra moisture to the batter — look for a thick, well-set variety for the best texture.
- Use a light-colored metal pan. It bakes far more evenly than a dark pan, which can overbake the crumb topping before the cake underneath is fully set. A glass or ceramic pan may need a slightly longer bake time.
- Let the crumb topping rest before baking. Those 10-15 minutes let the butter firm back up, which is what keeps the crumbs from melting flat into the batter in the oven.
- Check doneness deep in the cake, not just the crumb. With this much topping, insert your toothpick deeply enough to reach the cake layer beneath it — testing only the crumb can give you a false read. The internal temperature should read around 210°F.
- Let the cake cool completely before slicing. A warm crumb topping is delicate and will crumble apart if cut too soon — waiting is what gives you clean, bakery-style slices.
What Makes This Recipe Special?
Most crumb cakes use a modest streusel, but true New York-style crumb cake is defined by a crumb topping nearly as thick as the cake itself — this recipe leans all the way into that ratio rather than holding back.
Applesauce and sour cream working together in the batter is the other key move: applesauce adds moisture and a subtle apple flavor without making the crumb wet or dense, while the sour cream keeps things tender, the same pairing that keeps my Sourdough Apple Muffins so moist days after baking.
Additionally, resting the crumb topping for those 10-15 minutes before it goes on the batter, rather than scattering it straight from mixing, is a small step most recipes skip — but it's what keeps the crumbs from dissolving into the cake as it bakes.
New York–Style Applesauce Crumb Cake FAQs
Yes, as long as it's thick and not too watery. If your homemade applesauce is thin, let it drain in a fine-mesh strainer for a bit first, similar to how I blot pumpkin purée in some of my other fall bakes.
Yes — it's a great seasonal swap and works in equal amounts, similar to what I do in my Pumpkin Banana Bread.
Yes. It keeps well covered at room temperature for up to 2 days, so it's a great make-ahead option for brunch or a holiday table.
That's completely normal. The batter will smooth back out once the dry ingredients and applesauce mixture are added.
Yes, but expect a slightly longer bake time, and keep a close eye on the crumb topping so it doesn't over-brown before the cake is set.
New York–Style Applesauce Crumb Cake Troubleshooting Guide
| Problem | Cause | Fix |
|---|---|---|
| Crumb topping sank into the batter | Crumbs weren't rested long enough, or were pressed in too hard | Let the crumb topping rest a full 10-15 minutes, and press crumbs in only lightly |
| Cake is soggy or gummy | Applesauce was too watery | Use a thick, well-set applesauce, or strain a thin one before using |
| Crumb topping browned before the cake was done | Dark pan used, or no foil tent | Use a light-colored metal pan, and tent with foil if the top browns too quickly |
| Toothpick came out clean but cake is underbaked | Toothpick didn't reach through the thick crumb layer into the cake | Insert the toothpick deeply, and confirm doneness with an internal temperature near 210°F |
| Slices crumble apart when cut | Cake wasn't fully cooled before slicing | Let the cake cool completely in the pan before lifting out and cutting |
Storage
Store the cake tightly covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving for the best texture.
Other Apple Flavored Recipes to Consider
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Applesauce Crumb Cake
Equipment
- 9x13-inch light-colored metal baking pan
- Parchment Paper
- Hand mixer or stand mixer with paddle attachment
- Offset spatula
- Instant-read or probe thermometer
- Kitchen Scale
Ingredients
Crumb Topping
- 300 g all-purpose flour 2½ cups
- 100 g granulated sugar ½ cup
- 100 g light brown sugar packed (½ cup)
- 2 teaspoons ground cinnamon
- ¼ teaspoon fine sea salt
- 200 g unsalted butter melted and slightly cooled (¾ cup plus 2 tablespoons)
Applesauce Cake
- 360 g all-purpose flour 3 cups
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- 227 g unsalted butter softened (1 cup)
- 225 g granulated sugar 1 cup plus 2 tablespoons
- 2 large eggs room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 255 g unsweetened applesauce 1 cup plus 1 tablespoon
- 150 g full-fat sour cream room temperature (½ cup + 2 tablespoons)
Optional Finishing
- Powdered sugar for dusting
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork or rubber spatula until the mixture is evenly moistened and begins to form large clumps.300 g all-purpose flour, 100 g granulated sugar, 100 g light brown sugar, 2 teaspoons ground cinnamon, ¼ teaspoon fine sea salt, 200 g unsalted butter
- Gently squeeze portions of the crumb mixture together with your hands to create a mixture of small and large crumbs. Set the topping aside at room temperature for 10-15 minutes while you prepare the cake batter.
- Preheat the oven to 350°F. Grease a 9x13-inch light-colored metal baking pan and line it with parchment paper, leaving an overhang along the long sides for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.360 g all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon fine sea salt, 1½ teaspoons ground cinnamon
- In a large bowl using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.227 g unsalted butter, 225 g granulated sugar
- Add the eggs and egg yolk one at a time, mixing well after each addition. Add the vanilla and mix until combined. The mixture may look slightly curdled after the eggs are added, which is normal.2 large eggs, 1 large egg yolk, 2 teaspoons pure vanilla extract
- In a separate bowl or measuring cup, stir together the applesauce and sour cream until smooth.255 g unsweetened applesauce, 150 g full-fat sour cream
- With the mixer on low speed, add one-third of the dry ingredients to the butter mixture. Mix just until mostly incorporated. Add half of the applesauce mixture, followed by another third of the dry ingredients. Repeat with the remaining applesauce mixture, then add the remaining dry ingredients.
- Mix just until the batter is smooth and no dry streaks remain. Do not overmix. The batter will be thick and soft.
- Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula.
- Break the crumb topping into pieces ranging from small pebbles to approximately ¾-inch clumps. Scatter the crumbs evenly over the batter, covering the surface completely. Press the crumbs very lightly into the batter so they adhere without sinking.
- Bake for 45 minutes, or until the crumb topping is lightly golden and a toothpick inserted deeply into the cake layer comes out clean or with a few moist crumbs. Begin checking around 42 minutes. If the topping begins to brown too quickly, loosely tent the pan with foil. The internal temperature should be around 210°F.
- Let the cake cool completely in the pan before using the parchment overhang to lift it out. Dust generously with powdered sugar immediately before slicing and serving.Powdered sugar
Notes
- Use thick, unsweetened applesauce rather than a very watery applesauce for the best cake texture.
- A light-colored metal pan will produce the most even bake. A glass or ceramic pan may require a slightly longer baking time.
- Be sure to insert the toothpick deeply enough to reach the cake beneath the crumb topping.
- The cake should be completely cool before slicing, as the warm crumb topping will be delicate.
- Store the cake tightly covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring refrigerated slices to room temperature before serving.
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