Here’s a tender, moist applesauce cake that celebrates the sweet tang of applesauce and warm baking spices. This easy-to-follow recipe produces a soft crumb and a thin vanilla glaze that enhances the apple flavor without overpowering it. Perfect for a cozy snack, dessert, or holiday table.
Ingredients
– 2 cups (480 g) unsweetened applesauce
– 1 cup (200 g) granulated sugar
– 1/2 cup (100 g) brown sugar, packed
– 3/4 cup (170 g) unsalted butter, melted and cooled
– 3 large eggs
– 2 1/2 cups (312 g) all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp salt
– 2 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1 tsp vanilla extract
– Optional: 1/2 cup chopped walnuts or raisins
Servings and Cooking Time
Servings: 10 slices (serving size ~1 slice). Preparation time: 20 minutes. Cooking time: 45–55 minutes. Total time: about 1 hour 10 minutes including cooling.
Nutritional Value
The following values are for one serving (1 slice, approximately 1/10 of cake):
– Calories: ~320 kcal
– Fat: 14 g
– Saturated fat: 8 g
– Carbohydrates: 44 g
– Sugar: 28 g
– Protein: 3 g
– Fiber: 1.5 g
This nutritional estimate is for one person (one slice).
Step-by-Step Cooking Process
– Preheat the oven to 350°F (175°C) and grease a 9-inch round or bundt pan.
– In a large bowl, whisk together applesauce, granulated sugar, brown sugar, melted butter and eggs until smooth.
– Stir in the vanilla extract.
– In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
– Gradually fold the dry ingredients into the wet mixture until just combined; avoid over-mixing.
– If using, fold in chopped walnuts or raisins for texture and flavor.
– Pour the batter into the prepared pan, smoothing the top with a spatula.
– Bake in the preheated oven 45–55 minutes, or until a toothpick inserted in the center comes out clean.
– Cool the cake in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
– Whisk a simple glaze of powdered sugar and a little milk or lemon juice; drizzle over cooled cake before slicing.
Alternative Ingredients
You can use oil (vegetable or canola) instead of melted butter for a lighter texture, or swap half the all-purpose flour with whole wheat for extra fiber. For a gluten-free version, use a 1:1 gluten-free flour blend and check baking time.
Serving and Pairings
Serve warm or at room temperature with a dusting of powdered sugar or the vanilla glaze. Pairs well with whipped cream, vanilla ice cream, strong black coffee, chai tea, or a sharp cheddar for a savory contrast.
Storage and Reheating
Store applesauce cake covered at room temperature for up to 3 days, or refrigerate up to 5 days. To freeze, wrap tightly and freeze for up to 3 months; thaw overnight in the fridge. Reheat slices in a microwave for 15–25 seconds or warm in a 325°F (160°C) oven for 8–10 minutes.
Cooking Mistakes
– Overmixing batter can cause a dense cake.
– Using too much applesauce makes the cake soggy.
– Opening the oven frequently can cause the cake to sink.
– Not fully cooling before glazing can melt the glaze.
– Wrong pan size alters baking time and texture.
– Skipping leavening checks (expired baking powder/soda) prevents rise.
Helpful Tips
– Measure flour by spooning into the cup and leveling.
– Use room-temperature eggs for better emulsion.
– Taste the applesauce; if very sweet, reduce added sugar slightly.
– Rotate the pan once during baking for even browning.
– Let the cake cool completely before slicing for cleaner cuts.
FAQs
What kind of applesauce is best for applesauce cake?
Use unsweetened applesauce to control sugar levels and let the cake’s spices shine. Store-bought unsweetened or homemade applesauce both work well; if very chunky, pulse briefly for a smoother batter.
Can I make this cake without eggs?
Yes — replace each egg with 1/4 cup applesauce or a commercial egg replacer. Note texture may be slightly denser and baking time could vary; check doneness with a toothpick.
How do I tell when applesauce cake is done?
Insert a toothpick into the center: it should come out clean or with a few moist crumbs. The top should be golden and spring back gently when touched; edges will pull away slightly from the pan.
Is it possible to reduce sugar in this recipe?
You can reduce granulated sugar by 1/4 cup without drastically changing texture. If reducing more, consider adding a tablespoon of honey or maple syrup to maintain moisture and flavor balance.
Can I add nuts or fruit to the batter?
Yes — fold in up to 1/2 cup chopped walnuts, pecans, or raisins. Dried cranberries or chopped apple pieces work too, but reduce applesauce slightly to prevent excess moisture.
How long does applesauce cake keep its freshness?
At room temperature, covered, it stays fresh 2–3 days. Refrigerated, it lasts 4–5 days. Properly frozen and wrapped, it keeps up to 3 months and thaws with good texture preservation.
Can I make this as cupcakes or loaf cake?
Yes — bake cupcakes 18–22 minutes at 350°F (175°C); for a loaf, use a 9×5-inch pan and bake 50–65 minutes, checking doneness with a toothpick.
Conclusion
Applesauce cake is an easy, comforting bake that highlights apple flavor and warm spices. It’s forgiving to adapt, stores well, and works for breakfast, dessert, or gifting. Keep these simple tips in mind for a reliably moist and flavorful cake every time.
Applesauce Cake
Ingredients
- 2 cups 480 g unsweetened applesauce
- 1 cup 200 g granulated sugar
- 1/2 cup 100 g brown sugar, packed
- 3/4 cup 170 g unsalted butter, melted and cooled
- 3 large eggs
- 2 1/2 cups 312 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- Optional: 1/2 cup chopped walnuts or raisins
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or bundt pan.
- In a large bowl, whisk together the applesauce, granulated sugar, brown sugar, melted butter, and eggs until smooth.
- Stir in the vanilla extract.
- In a separate bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid over-mixing.
- Fold in optional chopped walnuts or raisins if using.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10–15 minutes, then invert onto a wire rack and cool completely.
- Whisk a glaze of powdered sugar with a little milk or lemon juice and drizzle over the cooled cake before slicing.
Nutrition
