This Applesauce Cake recipe is perfect for the fall since it is not only delicious but also fluffy and moist. This cake has a very sweet apple flavor, which goes wonderfully with the warm spices of cinnamon, nutmeg, and ginger. Any occasion calls for this simple cake, which may be iced with a straightforward frosting, to be served.
This recipe for applesauce cake is for a sweet treat that is easy to make and can be whipped up using ingredients that are typically found in kitchens. This cake is perfect for any occasion, and it also works well as a snack in the middle of the day. If you want to eat it for breakfast, you certainly can.
I fell in love with the cake because it struck the ideal mix between airiness and sumptuous, decadent richness. Putting it together is a piece of cake. After the ingredients have been mixed together, simply pour the batter into a baking dish and place it in the oven; a mixer is not required at any point in the process. There is no requirement for smoothing or overlapping at this time.
INGREDIENTS REQUIRED FOR THE RECIPE
- In order to achieve the best results in terms of flavor, crumb structure, and texture, the cake batter should contain both white and brown sugar. Because brown sugar contains molasses, which contribute to the moistness of the cake, omitting it entirely is not something I would suggest doing.
- As leavening agents, I use both baking soda and baking powder in my cake recipe so that the crumb will turn out fluffy and light.
- The cozy flavor of the cake is mostly attributable to the inclusion of warm spices like cinnamon, nutmeg, and ginger to compliment the apple. This was done to enhance the flavor of the apple.
- The cake is given a satisfyingly crisp contrast in texture thanks to the chopped walnuts. You could also use pecans as a substitute for these.
- You have the option of using applesauce that was purchased already made or making my own version using a unique recipe. These two tastes go wonderfully together in this delicious cake. The applesauce will lend the cake a flavor that is reminiscent of apples and will ensure that the interior remains nice and moist. It is not essential to add sweetened applesauce to the cake mix because sugar is already present in the batter for the cake.
- Oil – either oil derived from vegetables or another type of oil that is flavorless works nicely. The inclusion of oil ensures that the applesauce cake will remain moist and delicate even after being baked.
- Vanilla bean essence (extract) If you want the flavor to be as authentic as possible, I suggest using real vanilla extract rather than fake extract.
- When making the cake, use unsalted butter so that the finished product won’t leave a salty aftertaste. Make sure the butter is at room temperature in order to prevent lumps from forming in the frosting.
- Sugar in powdered form, also known as confectioners’ sugar; do not substitute regular table sugar for this. Because of the fine powder, the icing will have a silky texture. This type of sugar is more commonly referred to as powdered sugar or icing sugar.
MEASUREMENTS FOR INGREDIENTS
For the Cake:
- 2½ cups all-purpose flour (300g)
- 1½ cups granulated sugar (300g)
- ½ cup packed brown sugar (110g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground all-spice
- ½ teaspoon salt
- 1 cup chopped walnuts (115g)
- 2 cups applesauce (480ml/560g)
- ½ cup vegetable oil (120ml)
- 3 large eggs
- 2 teaspoons vanilla extract
For the Frosting:
- ½ cup unsalted butter softened 113g
- 3 cups confectioners’ sugar (360g)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Calories: 596kcal
- Carbohydrates: 91g
- Protein: 6g
- Fat: 25g
- Saturated Fat: 7g
- Polyunsaturated Fat: 10g
- Monounsaturated Fat: 5g
- Trans Fat: 0.4g
- Cholesterol: 67mg
- Sodium: 238mg
- Potassium: 146mg
- Fiber: 2g
- Sugar: 68g
- Vitamin A: 323IU
- Vitamin C: 1mg
- Calcium: 79mg
- Iron: 2mg
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 12 servings
- 13×9-inch cake pan
- Parchment paper
- Mixing Bowls
DIRECTIONS FOR MAKING THIS RECIPE
- Whisk all of the dry ingredients together in a large basin, including the flour, sugar, baking powder, baking soda, cinnamon, ginger, and allspice. Add the walnuts to the mixture and combine everything together.
2. In a separate dish of about the same size, whisk together the applesauce, oil, eggs, and vanilla extract until the mixture is smooth.
3. Stirring in both the wet and dry ingredients should be done until they are completely combined.
- Pour the batter for the applesauce cake onto a baking pan that is 13 inches by 9 inches and has been greased and coated with parchment paper. Bake for a further 40 to 45 minutes after placing the pan on the cooling rack.
5. In a large mixing bowl, use a mixer on medium speed to cream the butter until it reaches the desired consistency. Mix everything together by first adding sugar, then milk in alternating fashion while stirring. Vanilla extract is added, then the mixture is beaten until it becomes airy.
6. Frosting should be applied all over the cake and distributed evenly. Those walnuts, if you’re using them, should go on top.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- Using a scale to measure your flour is an absolute need if you plan on achieving completely repeatable results every time. If you do not have a scale, fluff the flour by stirring it with a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. If you put too much flour into the measuring cup, you’ll wind up with an applesauce cake that’s on the dense side.
- If you line the bottom of the pan, the bottom of your cake won’t get as dark as it otherwise would. After that, taking the cake out of the pan shouldn’t be difficult.
- Tap the pan on the surface of the counter a few times to remove any air bubbles from the batter and to ensure that the baking is even throughout.
- If you mix the mixture for the cake for too long, you will end up with a dense cake. Avoid over-mixing and instead stir the ingredients until they are all evenly dispersed.
- Eggs that have been brought to room temperature are much simpler and quicker to incorporate, which eliminates the requirement for extensive mixing. In the event that you forget to bring the eggs out, you may quickly rewarm them by placing them in a large dish filled with hot water from the faucet for about five minutes.
- Before you begin to frost the cake, make sure it has had plenty time to fully cool. If the cake was served too soon after it was baked, the frosting might have run off.
What kind of effects does adding apple sauce to a baked product have?
Applesauce imparts flavor to the crumb, but it also changes the texture of the crumb so that it is rich, soft, and moist. Applesauce can be used in place of fat in a recipe, allowing for a reduction in the amount of oil called for without affecting the dish’s taste or consistency.
Is it possible to taste the applesauce in the baked goods?
The tartness of the cake is enhanced by the addition of applesauce.
Where would you recommend I store this cake?
The cake can be stored in the refrigerator for up to four days as long as it is covered. While the cake itself can be made in advance, the frosting will need to be prepared on the day that the cake will be assembled.
If it is possible to freeze this cake?
Freeze any remaining portions of this cake made with applesauce. This cake freezes nicely both whole and in slices, and it works just as well with frosting as it does without it. When the cake has reached room temperature, you have the option of either moving it to a container that can be frozen or wrapping it tightly in plastic wrap, followed by aluminium foil. If you freeze the cake, it will maintain its freshness for a period of three months. After it has been thawed and is ready to be served, slice it. Freeze if you need to.
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