Applesauce Butterscotch Coffee Cake

When I was a first-grader I walked to school every day with June Roubos who was an 8th grader. This was a huge deal to me because I was TERRIFIED of dogs–all dogs, big or small. It seemed there were a lot of dogs between home and school and they always barked at me. I was okay as long as I could walk with June. Once in awhile we’d stop off at the market on the way home and June would buy me a piece of candy. I was heartbroken when she graduated from 8th grade and left me to survive my daily 2nd grade trek by myself. This recipe comes from June’s mom, Adriana Roubos, and is found in the Alameda Christian School cookbook.  It’s quite decadent.

Applesauce-butterscotch Coffee Cake

Sift together:

  • 2 c. flour
  • 1 t. soda
  • 1 t. salt
  • 1 t. cinnamon
  • 1 t. cloves

Cream together:

  • 1/2 c. butter
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 c. applesauce
  • 1 t. vanilla

Add dry ingredients to creamed mixture and mix thoroughly.

Stir in 2/3 c. butterscotch chips and blend thoroughly. Pour into a 9x13x2 greased pan. Bake at 350° for 30-35 minutes.


  • 3/4 c. walnuts, chopped
  • 1/3 c. butterscotch pieces
  • 1/3 c. packed bron sugar
  • 1/4 c. half and half
  • 2 T. butter
  • 1/2 c. coconut

Combine in a saucepan and heat until melted. Spread on cake and put the cake under the broiler just long enough to brown the topping. If you’re not a coconut person, you can probably leave that out.