Description
This Applesauce Cake is a moist and flavorful treat, perfectly spiced with cinnamon and nutmeg. Made with unsweetened applesauce, it offers a tender crumb while being subtly sweetened with brown sugar. Enhanced with optional walnuts or raisins for texture, this classic cake is easy to bake and makes a delightful dessert or snack for any occasion.
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
- 1/2 cup chopped walnuts or raisins (optional, for texture)
- Powdered sugar (for dusting, optional)
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 the flour, baking soda, cinnamon, nutmeg, and salt. Set this mixture aside for later use.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar until the mixture becomes light and fluffy, which usually takes about 3 minutes.
- Add the Eggs: Beat the eggs into the butter and sugar mixture 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 combined and uniform.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently until just combined to avoid overmixing which can make the cake tough.
- Fold in Optional Mix-ins: If using, fold chopped walnuts or raisins into the batter carefully to distribute evenly without overworking the batter.
- Bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
- You can substitute chopped nuts or raisins as desired or omit them entirely for a simpler cake.
- Make sure not to overmix the batter after adding the dry ingredients to keep the cake tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- This cake pairs wonderfully with a cup of tea or coffee and can be served plain or with a dollop of whipped cream.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
