Ridiculously Easy Applesauce Cake
User Reviews
5
Ridiculously Easy Applesauce Cake
Description
This applesauce cake recipe combines unsweetened applesauce and neutral oil with granulated and brown sugars, eggs, vanilla extract, and warming spices including cinnamon, ginger, and a touch of cloves. Baking soda and salt provide leavening and balance. Flour is mixed in until just combined, with optional raisins stirred in for additional flavor and texture.
The batter is baked in either a large sheet pan or round cake pans at 350°F until a toothpick comes out clean and the internal temperature reaches 200-205°F. The result is a tender cake with moist crumb, complemented by the natural sweetness and moisture from the applesauce.
After cooling, the cake is topped with a smooth icing made from softened butter, half-and-half, powdered sugar, vanilla bean paste, and almond extract, adding richness and subtle nutty flavor. This cake works well as a dessert or snack, with a spice level that pairs nicely with the creamy icing.
Half-and-half can be substituted by combining milk and cream or using just one dairy component. The recipe is a manageable option adapted from Food 52 to deliver a moist and flavorful cake with straightforward steps.
Ingredients
For the cake:
- 1 ½ cups applesauce unsweetened
- ⅔ cup neutral flavored oil ie - canola or grapeseed
- 1 cup granulated sugar
- ½ cup brown sugar packed (I use dark brown sugar, but light brown will also work.)
- 2 egg large
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon cloves
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- ¾ cup raisins optional, or currants
For the icing:
- 4 ounces butter 1 stick, very soft
- 5 tablespoons half-and-half maybe a bit more
- 3 ½ cups powdered sugar maybe a bit more
- 2 teaspoons vanilla bean paste
- ⅛ teaspoon almond extract
Instructions
For the cake:
- Heat the oven to 350˚F. Generously spray a 15x10-inch pan with baking spray. Rub with a paper towel to make sure all the surfaces are coated then spray again lightly. If using round cake pans, Spray with baking spray then line each pan with a round of parchment paper.
- Combine the applesauce, oil, sugars, eggs and vanilla in a medium-size bowl. Whisk together until nice and smooth. Add the cinnamon, ginger, cloves, baking soda and salt and whisk until well incorporated.
- Add the flour and whisk just until all of the flour is incorporated. Stir in the raisins, if using.
- Transfer the batter to the prepared pan(s). Bake the sheet pan cake for 18-22 minutes OR until a toothpick inserted in the center comes out clean or the temperature in the center of the cake is 200-205˚F (93-96˚C). The round cakes will take 25-35 minutes. Use the same testing to determine doneness.
- Allow the cake(s) to cool completely before icing. If using the round cake pans, allow the cakes to cool for 10 minutes in the pan, then invert onto a cooling rack to finish cooling.
For the icing:
- Combine soft butter, half and half, vanilla bean paste and almond extract in a medium-size bowl and stir to combine. Add 2 cups of the powdered sugar and whisk together until nice and creamy.
- Add the remaining 1½ cups powdered sugar and whisk until smooth. You want a nice spreadable consistency. If the icing seems too thin, add a bit more powdered sugar, if too thick, add more half and half, one teaspoon at a time.
- Frost the cake(s) and enjoy!
Notes
- Half-and-half can be replaced with a mix of milk and cream if unavailable.
- Use dark or light brown sugar; dark imparts a richer flavor.
- Bake times vary depending on pan size; verify doneness with a toothpick or temperature check.
- Allow the cake to cool completely before applying icing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 29mg | 10% |
| Sodium | 249mg | 10% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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