Happy September Everyone!!

Fall is now 15 DAYS AWAY!!! I love all seasonal changes, but Fall is one of my favorites! I can’t wait for pumpkin and apple picking!

I grew up on Aunt Jemima Coffee Cake! They no longer make this coffee cake in a bag, but it was a childhood favorite and family tradition! Nothing was more exciting than when your mom let you squeeze the bag! Who else knows what I am even talking about?! 😉 These are the kind of memories that fed into my love for baking!

Apple Sauce Coffee Cake

Servings: 12
Time: 1 hour
Difficulty: Medium
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Ingredients

1 1/2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 Tbsp butter, melted

1/4 cup ricotta (sour cream works too)

1/4 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla

1 egg

3/4 cup apple sauce, unsweetened

1 cup milk

Crumb Topping

5 Tbsp butter, melted

1/2 cup granulated sugar

1/2 cup brown sugar

1 tsp cinnamon

1/4 cup all-purpose flour

Directions

Preheat the oven to 350 F.
Make the crumb topping. Use a fork to mix together the melted butter, sugars, flour, and cinnamon. Set aside.
Whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
In a large mixing bowl, add in the butter and ricotta. Beat in the sugars.
Beat in the egg, vanilla, and apple sauce
Add dry mixture + milk in 3 portions, alternating. Add in 1/3 of the dry mixture, 1/3 cup of milk. Repeat 2 times.
Prep a 9×9 baking dish. Spray with a cooking oil and lightly dust with flour.
Spoon the batter into the pan. Sprinkle the top with the crumb topping.
Bake for 40-50 minutes, until topping is golden. Use a tooth pick to test the coffee cake, once done no dough should stick to the toothpick!