Moist and Flavorful Applesauce Cake
A delicious and moist applesauce cake that's perfect for any occasion. This cake can be easily customized to be vegan or gluten-free.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 cups unsweetened applesauce
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Using an electric mixer, cream the unsalted butter and granulated sugar together in a separate bowl until light and fluffy, about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition to ensure they are fully incorporated.
- Mix in the unsweetened applesauce and vanilla extract into the wet mixture, stirring until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- If desired, gently fold in chopped walnuts or pecans and raisins until evenly distributed throughout the batter.
Baking
- Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
- Slice the cooled cake and serve. Optionally, dust with powdered sugar or top with a simple glaze before serving.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to keep the cake tender. Ingredient Substitutions: Use a gluten-free flour blend for a gluten-free cake. For a vegan version, replace eggs with flax eggs and use plant-based butter. How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Storage & Freshness: Store in an airtight container. Cake can be frozen for up to 3 months. Make-Ahead Tips: Bake and freeze the cake in advance. Thaw overnight in the refrigerator before serving.