Say hello to fall with this easy applesauce cake! It’s rich, moist, and scented with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave on its own.
BE PICTURED IN; CHARACTERIZED IN:
When apple season begins, we make homemade applesauce and apple butter with apples from our trees for weeks. We freeze the applesauce to use all year round so we’re always looking for ways to use it!
It’s less of a “cake” and more of a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly and you pour it into a square baking pan to bake. You can use the same batter to make applesauce muffins instead.
How to serve applesauce pie
Applesauce pie can be served straight from the pan or lifted with the parchment paper and served on a tray. It’s also great when topped with cream cheese icing or left plain.
Serve applesauce pie as an afternoon snack or dinner dessert. Either way, a cup of coffee or tea is a cozy fall treat.
How to store and freeze applesauce pie
- Frozen or unfrosted applesauce cake can be stored at room temperature for up to 5 days. (However, if your kitchen is warmer than 70°F, store frozen pies in the refrigerator.)
- Freeze: Do not freeze the cake. Let cool completely, then wrap in cling film and then aluminum foil. Freeze up to 3 months; Thaw overnight on the counter before serving or frosting.
Check out our other apple pie recipes!
- Apple Coffee Cake
- Fresh apple ring cake
- Apple pie turned upside down
- Apple Carrot Cupcakes
- Grain-free apple and honey cake
Spice cake with applesauce
Recipe adapted from Kitchen Sense by Mitchell Davis.
ingredients
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2 cups (280G) all purpose flour
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1 teaspoon baking soda
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1 teaspoon Cinammon
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1/2 teaspoon ground allspice
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1/2 teaspoon grated nutmeg
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1/4 teaspoon Ground carnations
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1/2 teaspoon Salt
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1/2 cup (112GFloor) unsalted butterroom temperature
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1 cup (200G) sugar
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3 big eggs
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1/2 teaspoon vanilla extract
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1 Cup applesauce
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1/4 Cup Natural yoghurt diluted slightly with milk or 1/4 cup buttermilk
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1/2 Cup chopped walnuts
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1/2 Cup raisins
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1 batch Cream Cheese FrostingOptional
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extra walnuts to decorate, optional
method
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Preheat oven, prepare pan:
Preheat oven to 375°F. Lightly grease an 8-inch square baking pan, then line with parchment to create a loop.
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Combine dry ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Put aside.
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Make the dough:
In a separate bowl, beat the butter with an electric mixer or in a stand mixer until light. Add the sugar and beat until fluffy. Add the eggs one at a time, beating after each addition to incorporate. Add the vanilla and applesauce and beat until smooth.
Mix in half of the dry ingredients. Just before they are mixed, add the diluted yogurt (or buttermilk). Then mix in the remaining dry ingredients, nuts, and raisins until fully incorporated. Don’t overmix.
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Bake:
Pour the batter into your prepared cake pan. Place on the middle shelf of the oven at 375°F and bake for 25-35 minutes or until a toothpick inserted in the center of the cake comes out clean. The cake should spring back when touched.
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Cool:
Take the cake out of the oven. Leave to cool for 15 minutes. Lift the cake out of the pan using the parchment paper and place on a wire rack to cool completely. Cover with cream cheese glaze and sprinkle with a few walnuts or serve plain.
The cake can be stored back in the pan or in an airtight container.
| nutritional information (per serving) | |
|---|---|
| 471 | calories |
| 19g | Fat |
| 68g | carbohydrates |
| 9g | protein |
