Applesauce Spice Cake Recipe Betty Crocker: Warm Cinnamon Swirls and Buttery Streusel Top

Betty Crocker's applesauce spice cake delivers that perfect balance of tender crumb and warm cinnamon flavor we all love. The applesauce keeps it moist without needing extra oil, while the buttery streusel topping adds just the right amount of crunch. I've baked this cake countless times, and it never disappoints—whether for a cozy family dinner or a special dessert occasion.

The secret to this cake lies in the spices—cinnamon, nutmeg, and cloves create that classic spice cake aroma that fills your kitchen. The recipe uses simple pantry staples, including all-purpose flour, baking powder, and of course, that signature applesauce. The cake batter is easy to mix, and the streusel topping comes together in minutes with just a few ingredients.

What you'll end up with is a beautifully golden cake with warm cinnamon swirls throughout and a buttery, crumbly streusel topping that melts slightly as it bakes. The texture is tender yet sturdy enough to hold up to a fork, and the flavor is perfectly balanced—sweet enough to satisfy, but with that comforting spice kick that makes it special.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, or enjoy it at room temperature with a cup of coffee. This cake is perfect for any occasion, from holiday gatherings to everyday treats. Let's get started on baking this classic dessert!

Ingredients for applesauce spice cake recipe betty crocker

Pantry staples plus a few special touches make this classic Betty Crocker spice cake shine.

The applesauce is non-negotiable here—unsweetened is key, and Mott's or Welch's are my go-tos. If you can't find unsweetened, reduce the sugar by 1 tbsp. For the spices, Penzeys bulk bins have the freshest cinnamon and nutmeg, but the grocery store stuff works too. Toast your cloves and nutmeg for 30 seconds in a dry pan—that extra depth makes all the difference. The oats? Old-fashioned, not quick, for that perfect chewy bite in the streusel.

No applesauce? Pumpkin puree or mashed banana works in a pinch (reduce other liquids by 2 tbsp). Short on walnuts? Pecans or chopped almonds are great swaps. The butter should be cold for the streusel—cut it into small cubes and toss it in the freezer for 10 minutes if it's warm. For the vanilla, imitation smells like perfume, so splurge on the good stuff. If you're making this ahead, the batter keeps for 2 days in the fridge—just let it sit at room temp before baking.

This cake tastes even better the next day—cover loosely with foil if you're not serving it immediately. Store leftovers at room temperature for 3 days or freeze for 3 months. For the streusel, make it fresh if you can, but you can prep it up to 1 day ahead and store it in the fridge. The walnuts keep best in the freezer if you're not using them soon. And trust me, everyone will ask for seconds—make an extra pan!

Step-by-step instructions for applesauce spice cake

Here's how to create that perfect balance of moist cake and buttery streusel topping.

In a medium bowl, combine the 1 cup unsalted butter (cold and cubed), 0.5 cup brown sugar, 1 cup old-fashioned oats, 0.5 cup chopped walnuts, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground cloves, and 0.5 tsp salt. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This texture is key—it'll create that perfect crunchy-sweet topping.

Set the streusel aside while you prepare the cake batter. The cold butter will create pockets of melted goodness that make every bite irresistible. If the mixture seems too dry, add 1-2 teaspoons of the all-purpose flour from your cake ingredients to help bind it together.

Preheat your oven to 350°F and grease a 9-inch round cake pan or line it with parchment paper for easy removal. In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp salt. Sift the flour mixture to aerate it—this helps create a lighter, more tender cake.

In a separate bowl, beat the 1.5 cups granulated sugar and 2 whole large eggs until well combined. Add the 1 cup unsweetened applesauce and 2 tsp vanilla extract, mixing until smooth. Gradually pour the wet ingredients into the dry ingredients while mixing on low speed until just combined. Be careful not to overmix—the batter should be thick but pourable, with a few flour streaks visible. The applesauce keeps this cake wonderfully moist without needing extra fat.

Pour about half of the cake batter into your prepared pan. Sprinkle half of the streusel topping evenly over the batter, pressing down gently with the back of a spoon to help it adhere. This creates that beautiful marbled effect when baked. Then add the remaining cake batter and top with the rest of the streusel mixture, pressing down lightly again.

Here's the thing—don't worry if the streusel doesn't look perfectly even. The magic happens when those warm cinnamon swirls peek through the golden crust. The streusel should cover about 75% of the surface—this ensures you get both cake and topping in every bite.

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake is done when the edges are deep golden brown and the top looks set but still slightly soft in the center. If you notice the streusel browning too quickly, tent the cake with aluminum foil after 30 minutes to prevent over-browning.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting period allows the cake to set properly and prevents it from falling apart when you try to slice it. The contrast between the warm, spiced cake and the cool, crunchy streusel is what makes this recipe truly special.

Slice the cake into 4 equal wedges using a serrated knife. The warm cake should have a soft, moist crumb with pockets of applesauce flavor, while the streusel topping should be golden and slightly crisp. Serve with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the warm-spiced flavors.

This cake keeps well at room temperature for 2-3 days in an airtight container, though I promise it won't last that long. The spices mellow slightly as it cools, making each slice even more comforting the next day. For an extra treat, brush the warm cake with a simple vanilla glaze made from powdered sugar and milk if you're feeling fancy.

Dietary considerations for applesauce spice cake recipe betty crocker

Gluten-Free Adaptations

To make this cake gluten-free, replace the 2.5 cups all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Add 1 teaspoon xanthan gum to help bind the batter—this is crucial for that tender crumb. I've tested this substitution and found the cake stays moist but slightly denser. The streusel topping works fine as-is, but if you're sensitive to gluten, check your oats for certification. 🌾

Lower Sugar Options

For a lighter dessert, reduce the 1.5 cups granulated sugar to 1 cup and swap ½ cup with unsweetened applesauce. The cake will still be flavorful but less sweet. If using this swap, increase the vanilla extract to 3 teaspoons for extra depth. I've also had success with coconut sugar—it caramelizes beautifully and adds a subtle molasses note. The streusel topping can handle the sugar reduction too, so no adjustments are needed there.

Dairy-Free Substitutions

For a dairy-free version, replace the 1 cup unsalted butter in the cake batter with 1 cup dairy-free butter or coconut oil (solid). In the streusel, use 1 cup dairy-free margarine or vegan butter. I recommend Miyoko's Creamery or Earth Balance for the best texture. The cake will still be rich and moist, though the streusel might be slightly less crisp. Toasting the walnuts and oats adds extra flavor to compensate for any texture differences. ✨

Nut-Free Version

Skip the 0.5 cup chopped walnuts in the streusel and replace with an extra 0.25 cup old-fashioned oats or 0.5 cup shredded coconut. The texture stays crunchy, and the coconut adds a lovely tropical contrast to the warm spices. If you're avoiding all nuts, double-check your oats for cross-contamination—certified nut-free brands like Bob's Red Mill Gluten-Free Oats are a safe bet. The cake batter remains unchanged, so the flavor profile stays true to the original.

Vegan Adaptations

For a fully vegan version, replace the 2 large eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). Use 1 cup dairy-free applesauce (like Mott's Unsweetened) and 1 cup dairy-free butter or coconut oil in the batter. The streusel topping works with vegan butter, but for extra binding, add 1 tablespoon maple syrup. The cake will be just as moist and flavorful, though the texture may be slightly denser. 🌱

Allergen-Friendly Tips

Always check ingredient labels for hidden allergens—some brands of vanilla extract or spices may contain traces of nuts or dairy. For a truly allergen-free cake, use a dedicated mixing bowl and utensils if your kitchen handles multiple allergens. I keep a separate allergen-free baking kit with pre-measured ingredients to streamline the process. Store leftovers in airtight containers with labels noting any substitutions for safety. The cake's warm spices make it a comforting option for those with dietary restrictions.

Frequently asked questions