Applesauce Coffee Cakes
Quick to mix up, these mini apple coffee cakes are terrific for after school snacks.
Applesauce Coffee Cakes
Serves: 12-24 | Prep Time: 10 min | Cook Time: 20 min
Ingredients
- 1 package Better Batter Yellow Cake Mix
- 2 cups unsweetened applesauce
- 1/2 c vegetable oil
- 1 tsp of apple or pumpkin pie spice
Streusel Ingredients
- 1/2 cup regular or df butter
- 1 cup brown sugar
- 1 cup (120g) Better Batter Cake Flour*
- water to moisten
*if preferred, you may use 1c (120g) Artisan Flour or 3/4c (100g) Original Blend instead
Instructions
Preheat Oven to 350 degrees.
Prepare muffin tins. Line 12 mega muffin cups or 24 regular cupcake tins with paper liners. Set aside.
Prepare batter. Combine cake mix, applesauce, spice, and oil together in a mixing bowl, stirring until mixture resembles very thick pudding. Beat on medium speed for about 2 minutes, or until smooth.
Make streusel. Meanwhile mix together streusel ingredients, until mixture forms large, coarse crumbs when squeezed together. Moisten hands, if mixture is too dry, to add a touch of moisture, when squeezing. Mixture should clump together with light pressure, but still crumble when pressed hard.
Divide Batter evenly into prepared cups – you should fill each cup half full. Top evenly with streusel, then press very lightly to get the streusel to adhere to the batter.
Bake for 20-30 minutes or until puffed and slightly golden on the top.
Cooling and Serve. Allow to cool for 5-10 minutes before lifting out onto rack to cool. Serve warm or cold. These are best the day they are made, about 30-45 minutes after they are made.
This recipe was originally published by Naomi Poe in 2013. Updated 2025. Original photo of food by Naomi Poe
