Description
Grandma’s Applesauce Cake is a moist, spiced dessert featuring warm cinnamon, cloves, and nutmeg flavors, enhanced by the natural sweetness of applesauce. This old-fashioned American cake is perfect for fall and holiday gatherings, with optional walnuts and raisins adding texture and depth. Easy to prepare and bake, it becomes even more flavorful when made a day ahead.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
Optional Add-ins
- 1 cup chopped walnuts or pecans
- 1 cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground cloves, ground nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add Eggs and Flavors: Beat the eggs into the creamed mixture one at a time to ensure even incorporation. Then, stir in the unsweetened applesauce and vanilla extract until fully combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
- Add Nuts and Raisins: If using, fold in the chopped walnuts or pecans and raisins evenly throughout the batter.
- Bake: Pour the batter into your prepared pan and spread it evenly. Bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool: Let the cake cool in the pan for about 10 minutes after baking. Then transfer it to a wire rack to cool completely before slicing.
- Optional Finish: Dust with powdered sugar or drizzle with a simple glaze of your choice for an extra touch of sweetness and presentation.
Notes
- This cake becomes moister and more flavorful when stored and served the next day, making it a great make-ahead dessert.
- For a fruity variation, substitute part of the applesauce with crushed pineapple.
