Description
This moist and flavorful Applesauce Cake is a delightful treat perfect for any occasion. Combining the natural sweetness and moisture of unsweetened applesauce with warm spices like cinnamon and nutmeg, this cake is easy to make and can be enhanced with optional walnuts or raisins for added texture. Lightly dusted with powdered sugar, it’s a comforting dessert that’s both simple and satisfying.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 tsp vanilla extract
Optional Mix-ins
- 1/2 cup chopped walnuts or raisins
For Serving
- Powdered sugar (for dusting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a loaf pan to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside this well-combined dry mixture.
- Cream the Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and packed brown sugar together in a large mixing bowl until the mixture becomes light and fluffy, which usually takes about 3 minutes.
- Add the Eggs: Beat in the eggs one at a time into the butter and sugar mixture, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine with Applesauce: Stir in the unsweetened applesauce and vanilla extract until the wet ingredients are thoroughly combined.
- Add Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing gently. Mix just until combined to avoid overmixing, which could make the cake dense.
- Fold in Optional Mix-ins: If you are using chopped walnuts or raisins, gently fold them into the batter to distribute them evenly.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it’s fully baked.
- Cool and Serve: Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Before serving, you can optionally dust the cake with powdered sugar for a touch of sweetness and an attractive finish.
Notes
- For a dairy-free version, substitute the butter with a vegan butter alternative.
- Make sure not to overmix the batter to keep the cake tender and light.
- Adding walnuts or raisins is optional but adds a nice texture contrast and extra flavor.
- This cake keeps well stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- You can also freeze the baked cake for up to 2 months; wrap tightly in plastic wrap and aluminum foil.
