Applesauce Cake

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Introduction

This applesauce cake uses unsweetened applesauce as the base, which keeps the crumb moist while the warm spices—cloves, allspice, and cinnamon—give it depth without added extracts. The recipe bakes in two round pans and serves 16, making it a practical choice for potlucks or dessert spreads where you need volume.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 16

Ingredients

• ½ cup (1 stick/125 g/4.4. oz) butter, plus extra for greasing
• 1 cup (225 g) white sugar
• 1½ cups (125 g) raisins
• 1¾ cups (250 g) all-purpose flour
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ cup (125 g) ground almonds
• 1 teaspoon baking soda
• 1 tablespoon hot water
• 1 cup (275 g) unsweetened applesauce

Instructions

1. Preheat the oven to 180 C. Grease and line two round cake pans.
2. Cream butter and sugar in a mixing bowl until light and fluffy.
3. Mix in the raisins, flour, spices, almonds and applesauce.
4. Dissolve baking soda in hot water and stir into the batter.
5. Pour the batter into the prepared cake pans.
6. Bake for 45 minutes until golden.
7. Transfer the cakes to a wire rack and leave them to cool.

Variations

Replace ground almonds with ground hazelnuts — This gives a slightly earthier, richer flavor without changing the texture or structure of the cake.

Swap raisins for dried cranberries or chopped dried apricots — Either substitution adds tartness and prevents the cake from tasting one-note sweet.

Use spiced or cinnamon applesauce instead of unsweetened — This reduces the need for separate spices, though you may want to use only ¼ teaspoon of ground cinnamon if you do.

Split the pans into muffin tins — Divide the batter evenly among a muffin tin to create individual cakes that cool faster and portion themselves.

Add ½ cup chopped walnuts or pecans to the batter — This introduces crunch and extends the cake’s texture depth.

Tips for Success

Cream the butter and sugar thoroughly before adding other ingredients. This step incorporates air, which helps the cake rise and keeps it from becoming dense. You’ll know it’s ready when the mixture looks noticeably lighter in color and fluffy to the touch.

Don’t overmix once you add the applesauce. Stir just until the ingredients are combined, then stop. Overmixing develops gluten, which toughens the crumb unnecessarily.

Check the cakes at 40 minutes with a toothpick. Applesauce cakes can vary slightly in bake time depending on oven calibration and pan material. Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is done.

Let the cakes cool in the pans for 5 minutes before turning them out. This gives the structure time to set so the cake doesn’t break apart when you flip it onto the rack.

Storage and Reheating

Fridge: Store the cooled cake in an airtight container or wrapped tightly in plastic wrap. It keeps for up to 5 days. The applesauce keeps the cake from drying out quickly.

Freezer: Wrap each cake layer individually in plastic wrap, then place both in a freezer bag. It will keep for up to 3 months. Thaw at room temperature for 2–3 hours before serving.

FAQ

Can I bake this as one large cake instead of two rounds?

Yes. Use a single 9-inch round pan or 8×8-inch square pan and extend the bake time to 50–55 minutes. Check with a toothpick starting at 45 minutes to avoid over-baking.

Why do I need to dissolve the baking soda in hot water first?

This activates the baking soda so it starts working immediately when mixed into the batter, ensuring the cake rises properly. If you stir it in dry, it won’t distribute evenly and you’ll end up with pockets of uneven rise.

Can I use sweetened applesauce instead of unsweetened?

You can, but the cake will be noticeably sweeter. If you do, reduce the white sugar to ¾ cup. Unsweetened applesauce gives you better control over the final sweetness level.

Do I need to sift the flour and ground almonds?

No. Simply mix them together with the spices and raisins. Sifting is helpful if you notice lumps, but it’s not required for this recipe.