Description
Olivia Walton’s Applesauce Cake is a moist and flavorful spice cake made with unsweetened applesauce, warm spices, and optional walnuts or raisins. This classic cake is easy to prepare, featuring a tender crumb and a subtle sweetness perfect for any occasion. Finished with a light dusting of powdered sugar, it’s a delightful dessert that pairs wonderfully with tea or coffee.
Ingredients
Scale
Main Ingredients
- 1 cup unsweetened applesauce
- 1 cup granulated sugar
- ½ cup butter, softened
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup buttermilk (or milk, if preferred)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or raisins (optional)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, which helps to aerate the batter.
- Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to ensure they are fully blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground cloves, and salt to evenly distribute the leavening and spices.
- Combine Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the applesauce and buttermilk. Begin and finish with the dry ingredients, mixing just until combined to avoid overmixing.
- Add Flavorings and Extras: Stir in the vanilla extract, then gently fold in the chopped walnuts or raisins if you choose to include them.
- Prepare for Baking: Pour the cake batter into the greased and floured pan(s) and smooth the top using a spatula for an even surface.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes if using a 9×13-inch pan, or 25-30 minutes for two 8-inch round pans. The cake is done when a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes to set. Then transfer the cake to a wire rack to cool completely to room temperature.
- Serve: Once cooled, optionally dust the cake with powdered sugar. Slice and serve as desired.
Notes
- You can substitute buttermilk with regular milk plus 1 teaspoon of vinegar or lemon juice as a homemade buttermilk alternative.
- Walnuts and raisins are optional but add lovely texture and flavor to the cake.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- This cake can also be made into cupcakes – bake for 18-22 minutes and check with a toothpick for doneness.
