Description
Olivia Walton’s Applesauce Cake is a moist and spiced vintage dessert featuring warm autumn flavors from cinnamon, cloves, and nutmeg. This old-fashioned American cake combines the natural sweetness of unsweetened applesauce with raisins and walnuts, baked to tender perfection in a 9×13-inch pan.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 cups unsweetened applesauce
Add-ins
- 1 cup raisins
- 1 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg until fully combined and aromatic.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add egg and applesauce: Beat the large egg into the creamed mixture until well combined, then stir in the unsweetened applesauce thoroughly.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until all the flour mixture is incorporated; avoid overmixing to keep the cake tender.
- Fold in raisins and walnuts: Stir in the raisins and walnuts if using, ensuring they are evenly distributed throughout the batter.
- Pour and bake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the cake from the oven and allow it to cool in the pan before slicing. Serve plain or dust with powdered sugar or cream cheese frosting if desired.
Notes
- This cake is delightful on its own or with a dusting of powdered sugar or a swirl of cream cheese frosting.
- For a moister cake, use chunky applesauce or add ¼ cup of oil to the batter.
- The flavors deepen after a day, making it an ideal make-ahead dessert.
