Applesauce Cake
User Reviews
5
Applesauce Cake
Description
The Applesauce Cake uses all-purpose flour combined with granulated and brown sugars, leavened by baking powder and baking soda. Ground cinnamon, ginger, allspice, and salt contribute to the warm spice profile. Chopped walnuts add texture throughout the batter. Wet ingredients including applesauce, vegetable oil, eggs, and vanilla extract bring moisture and richness.
Baked in a greased and parchment-lined pan, the cake develops a tender crumb and moist texture due to the applesauce and oil. After baking, it is cooled fully before spreading a frosting made from creamed butter, confectioners' sugar, milk, and vanilla extract, providing a smooth and mellow complement to the spiced cake.
This cake serves well as a dessert or a sweet snack with tea or coffee. The recipe notes recommend using a scale for accurate flour measurement to avoid heaviness and advise against overmixing to maintain a tender texture. Cooling completely before frosting prevents melting and ensures clean frosting application.
Ingredients
For the Cake:
- 2½ cups all-purpose flour (300g)
- 1½ cups granulated sugar (300g)
- ½ cup brown sugar 110g, packed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 cup walnuts 115g, chopped
- 2 cups applesauce (480ml/560g)
- ½ cup vegetable oil (120ml)
- 3 large egg
- 2 teaspoons vanilla extract
For the Frosting:
- ½ cup butter 113g, unsalted, softened
- 3 cups confectioners’ sugar (360g)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
For the Cake:
- Preheat the oven to 350F. Grease a 13x9–inch baking pan with butter or baking spray and line with parchment paper.
- In a large mixing bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, ginger, all-spice, and salt. Stir in the walnuts.
- In another medium mixing bowl, whisk together the applesauce, oil, eggs, and vanilla extract until well combined. Add the wet mixture to the dry mixture stirring just until combined. Pour into the prepared pan.
- Bake for 40 to 45 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. Remove the cooled cake from the pan, discarding the parchment paper and place on a serving platter.
For the Frosting:
- In a large mixing bowl, beat the butter on medium speed until creamy. Gradually add the sugar alternating with the milk until combined. Add the vanilla and beat until fluffy, adding additional milk if needed for a spreadable consistency.
- Spread the frosting over the top of the cake. Garnish with walnuts if desired.
Notes
- For accurate results, measure flour by spooning into the cup and leveling or use a kitchen scale to avoid a dense cake.
- Line your cake pan with parchment to prevent the bottom from overbrowning and simplify removal.
- Tap the pan to eliminate air bubbles and level the batter before baking for even cooking.
- Avoid overmixing the batter; mix until just combined to keep the cake tender.
- Use room temperature eggs for better incorporation and mix consistency.
- Allow the cake to cool completely before frosting to prevent the frosting from melting off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 238mg | 10% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 68g | 136% |
| Vitamin A | 323IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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