Applesauce Cake

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1/2 cup unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 cups applesauce
  • 1/2 cup raisins
  • 1 cup chopped walnuts
  • Powdered sugar, optional
Directions

Preheat oven to 350 degrees F.

In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.

In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

Notes about the recipe: In our house "certain members" (I'm not naming names) eat everything with a side of applesauce. Pork chops, eggs, steak, pancakes, everything. So we have many jars and many types. This is from my grandma Elsie, though she calls for shortening instead of butter. How embarrassing!


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    This is delicious!
     Some changes I made:
     -I didn't put any raisins or walnuts
     -I added a diced apple
     -I put 2 teaspoons of cinnamon and 1/4 teaspoon of nutmeg
     -I greased and sugared the pan instead of flouring it.
     -I used a nine-inch round cake pan. I think a loaf pan would be way too small.
     
     Enjoy!
     
    Loved this cake!!! I cut the recipe in half and baked in a glass 8x8-inch pan at 325 degrees for 35 minutes. Used nuts but no raisins and my unsweetened cinnamon applesauce was bought in the store. A nice "snack" cake: ate plain but had ice cream on side for others.
    OMG WERE THESE GOOD! I have never written a review before but this one deserves 5 stars. Sooo tasty and easy to make. I added 1/4 C more flour and 1/4 C more white sugar and made them in my electric cupcake maker with no paper liners. Just like old-fashioned goodness from Grandma's kitchen--spicy and not too sweet (dontcha just hate people who alter Grandma's recipes LOL!!
    every time i have my family over i make 4 pounds of apple sauce and send some home with a different relative. this last time i did not give any away and started researching applesauce cake recipes. i make apple sauce with a combination of hard and soft, sweet and tart apples so it always turns out chunky and tart. this applesauce worked very well in this reicpe. i loved the chunks of apples in the cake. i am really enjoying this moist warm cake but have decided two things. i will make this as cupcakes next time. Because i needed to keep this loaf in the oven for over an hour to cook it through, The outside of the cake was darker and dryer than i would have liked . i removed it from the pan 5 minutes after i pulled it out of the oven so it would not keep cooking. Second thing, the cake could use at least another 1/2 tsp of cin and some extra nutmeg and vanilla . This cake is delicious! Eat it warm. Use King Arthur flour and the cake batter will not be runny.
    does not cook in 45 minutes more like an hour and it needs more flour in recipe
     loaf pan not the way to go unless you want bread style. would not use this recipe again
    I was looking for a recipe for applesauce cake and came across this one. Wow it came out moist and delicious. I remember eating this when I was little. Brought back memories! You do have to cook this recipe longer then it says on recipe. As with every recipe you have to adjust to your oven, your pans, and your tastes etc. Loved this recipe and I will make it again. My husband will love this when he gets home from work.
    This cake requires at least another 1/2 cup of flour and it needs to bake over an hour.
    I substituted cake flour for about half of the all purpose flour, and used a homemade applesauce (made from the apples left over after making a homemade "apple pie" schnapps and HOT DANG - best applesauce cake ever! I frosted it with a maple cream cheese frosting and these were to die for! :
    I tested a few applesauce cakes for my daughter's first birthday, even did a taste test with relatives. This one won out! I use homemade chunky applesauce which gives nice, soft bites of apple here and there. I also always use cloves in apple recipes, about 1/8 tsp. The cake was gone by the end of the party! One and a half recipes made one Elmo cake and eight cupcakes.
    Very good! To those who have struggled with overflowing loaf pans -- use two. I think the recipe is actually intended for a bundt/tube pan or two loaf pans. It makes two nicely-filled loaf pans. I decreased the sugar by about 1/2 c. as I had sugared my applesauce.
    Great recipe! Instead of a bundt pan, I used a large rectangle pan, about 9x16 or the like....it really helped the cake bake more evenly and without any risk of undercooking. I also added a chopped apple, for the crunchiness! I put in 1/2 tsp of nutmeg and a heaping 1 tsp of cinnamon... I also replaced 1/2 c. of the white flour with 1/2 c. whole wheat... SO good! :  
    Thanks!
    There is a HUGE caveat to my 4 stars. I used a bundt pan and followed the baking directions. Leaving the cake in the pan will not (I repeat, will not finish cooking the cake. Mine was half raw. I had planned on giving this as a gift, but will have to remake it. Please do yourself a favor and cook the cake until it tests done using a wooden toothpick. Great flavor, though. I love Gale Gand (she's brilliant, but incorrect baking instructions is such a disappointment and inconsistent with her recipes. And I am not an inexperienced baker. PLEASE make your adjustments accordingly before you make this cake.
    This cake was great. I liked everything about it. Nice texture, good crust on top and good flavor. Would definitely make again. I put it in a loaf pan and it took a lot longer to cook then recipe said.
    This cake was very moist. Although I put in cloves instead of nutmeg by mistake..hahaha, it still turned out delicious. I baked it in a bundt pan.
    First.... does not fit in a loaf pan and it has baked all over the sides (I am not a baker by nature....... so far has taken well over an hour to bake :( 
     
    Can't wait to taste
    Very Good... I did not use nutmeg, raisins or nuts. But I think next time I will use chunky applesauce. I will make this again...Mmmmmm good! Enjoy....
    This was DELICIOUS!!  
     
    I didn't have any brown sugar so i substituted with half and half of white sugar and cinnamon sugar. I left out the cinnamon powder and followed the rest of the recipe until the end where i added a tablespoon of peanut butter and a handful of cherries!! 
     
    Perfectly moist, not at all too sweet - just perfect!!  
     
    I left out the walnuts and raisins because I didn't have any but ths cake works with any extras!! 
     
    Thanks!!
    WAY too sweet and took much longer to bake than the recipe says. I'm going to try this one again because it has potential but I am going to cut the sugar by half.
    An excellent cake! Moist and delicious! I did not pack my brown sugar because it didn't say to (most recipes do and who needs that much sugar anyway. I also lightly spooned my flour and stirred in spices a with whisk rather than sift. I used homemade applesauce because it's so easy and tastes so much better with no added sugar from jarred applesauce. I didn't add raisins or walnuts because those that would be eating it are too fussy. Next time I make it MY way....and probably eat it all by myself! :o
     
    Very delicious. I even made a mistake by placing 2 t. of baking powder instead of baking soda and it still came out delicious. As a matter of fact once I found out I had added the baking powder I went on ahead and added 2 t. of baking soda and the cake still came out delicious. It was very moist and flavorful. Would recommend it to anyone. Enjoy.
    LISTEN, I HAD NO PROBLEMS AT ALL AS FAR AS IT STICKING OR BEING TOO SWEET....THIS CAKE IS JUST PERFECT!!! I USED PAM NON STICK FOR BAKING AND SPRAYED MY BUNDT PAN WITH THAT...THAT STUFF IS GREAT FOR BAKING (NO FLOUR NEEDED JUST THE SPRAY) NOTHING EVER STICKS WHEN I USE THAT. ALSO LEFT OUT THE CLOVES (DO NOT LIKE THEM...THAT'S JUST ME THOUGH) THIS CAKE WILL BE GREAT ON ITS OWN OR WITH SOME WHIPPED CREAM AND A GOOD CUP OF COFFEE...GLAD I FOUND THIS RECIPE. SAVED IT ON MY RECIPES ON THIS NETWORK!!!! THANK YOU VERY MUCH:)
    Excellent, moist cake. It did take longer to bake than the recipe said, but same out great!!! I made it for a party yesterday and have already been asked for the recipe by several people...
    I may have taken too many liberties, not precise measurements, because the cake wasn't as great as I expected or as good as others have bragged. I may have added a hare less brown sugar than called for, but it wasn't sweet at all. It was crumbly and didn't hold together well, but that could have been from the self-rising flour I had on hand. I should have reduced the baking powder amount.
     
     I used a larger, flatter cake pan and had no trouble with the cooking time. It was slightly overdone in 40 minutes.
     
     This recipe did not come together for me as I had hoped. I may try again.
    I have this recipe bookmarked on my computer and printed up. Use it often - make muffins out of it for a quick and easy treat for kids' breakfasts.
    I love the recipe. I use a loaf pan and had to cook about 20 mintues more that the recipe called for. I gave my neighbor some and she ask me where i brought the cake from. I told her from my oven....LOL It made me feel really good. Thanks for a Great Recipe. Chuck E
    Okay, I'm just starting out learning how to bake. Actually, today is my second attempt at baking. What I'm saying is that this is easy. I followed the directions to the "T," sifting and all. I used a muffin pan instead of what they suggested based on the recipe. I know, it's supposed to be a cake, but this method gets the job done in a shorter amount of time 35 minutes. I did two batches, and they both came out perfect at 35 mins. You must try this. O, and I accidently used cinnamon flavored apple sauce w/ the full amount of cinnamon called for in the recipe, and it still tastes great! Please try it, you won't be disappointed.
    If you've experienced problems with this cake setting, next time try sifting your flour first, then measuring out 2 1/4 cups of it by gently spooning it into a measuring cup for dry ingredients and gently leveling off the top with the straight edge of a butter knife (be careful not to pack the flour). After doing this, add the baking soda, salt, cinnamon and nutmeg to the sifted flour and sift it all together to evenly distribute everything. Sifting the flour first puts air into the flour keeping your batter from being so dense. (One cup of sifted flour is a lot less in weight than one cup of flour just scooped out of the bag into the measuring cup.) Then just follow the recipe from where it leaves off. This should fix the problem.
    This is a great recipe! But to make it healthier: use only 1-1/2 cups of sugar and substitue "Egg Beaters" or some other egg substitue. You'll have 90 less calories, 10 less grams of fat, and 420 less mg's of cholesterol!! Also, PLEASE make your applesauce homeade! It's simple, tastes so much better, has no artificial additives/preservatives, and is cheaper!!
    This applesauce is sooooo good and very easy to make. However, do not use a tube pan; instead, use a bundt pan. It takes about 45-50 minutes. Instead of the powder sugar, try a cream cheese icing. "It's to die for."
    I loved this and so did my 3 year old. I reduced the brown sugar to 1 1/2 cups and also added a 1/2 cup of chopped dates. My daughter wont eat applesauce, dates or walnuts on their own, but when I made this cake, she couldnt get enough!
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