Description

This classic Applesauce Cake is a moist, flavorful dessert perfect for any occasion. Made with warm spices like cinnamon and nutmeg, and sweetened naturally with applesauce and brown sugar, it offers a delightful balance of taste and texture. Optional add-ins like walnuts or raisins provide a pleasant crunch or chewiness. Easy to prepare and baked to perfection, this cake is sure to become a family favorite.

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

Topping

Powdered sugar (for dusting, optional)

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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 prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
Cream the Butter and Sugar: Using an electric mixer, cream the softened butter and brown sugar in a large mixing bowl until the mixture is light and fluffy, about 3 minutes, which helps incorporate air for a lighter texture.
Add the Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to ensure a smooth batter.
Combine with Applesauce: Stir in the unsweetened applesauce and vanilla extract until the mixture is well blended, adding moisture and enhancing flavor.
Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which could make the cake tough.
Fold in Optional Mix-ins: If using, gently fold in chopped walnuts or raisins to add extra texture and flavor.
Bake: Pour the batter into the prepared pan and smooth the batter surface with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optionally, dust with powdered sugar before serving for a sweet finish.

Notes

Using unsweetened applesauce keeps the cake moist and reduces the need for additional fat.
You can substitute walnuts with pecans or omit nuts entirely for nut-free version.
Raisins add a chewy texture and a hint of natural sweetness.
Ensure not to overmix the batter after adding dry ingredients to keep the cake tender.
The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.