Applesauce Cake

PIn it

Introduction

This applesauce cake is a moist, spiced layer cake that gets its tender crumb from ground almonds and applesauce, with the warmth of cloves, allspice, and cinnamon running through every bite. Baked in two round pans and cooled on a rack, it takes about an hour from start to finish and serves 16, making it practical for a crowd or for slicing and freezing individual portions. The batter comes together quickly—no creaming egg whites or folding delicate layers—so you can have it in the oven in under 20 minutes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 16

Ingredients

• ½ cup (1 stick/125 g/4.4. oz) butter, plus extra for greasing
• 1 cup (225 g) white sugar
• 1½ cups (125 g) raisins
• 1¾ cups (250 g) all-purpose flour
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• ½ cup (125 g) ground almonds
• 1 teaspoon baking soda
• 1 tablespoon hot water
• 1 cup (275 g) unsweetened applesauce

Instructions

1. Preheat the oven to 180 C. Grease and line two round cake pans.
2. Cream butter and sugar in a mixing bowl until light and fluffy.
3. Mix in the raisins, flour, spices, almonds and applesauce.
4. Dissolve baking soda in hot water and stir into the batter.
5. Pour the batter into the prepared cake pans.
6. Bake for 45 minutes until golden.
7. Transfer the cakes to a wire rack and leave them to cool.

Variations

Omit the raisins and add chopped dried apricots – Apricots add a brighter, more tangy note than raisins and work especially well with the spice blend. Use the same weight (1½ cups/about 200 g chopped).

Swap ground almonds for ground walnuts – Walnuts create a slightly earthier, more assertive flavor that pairs well with applesauce and the warm spices, though the texture will be marginally coarser.

Add ½ teaspoon ground ginger – Ginger deepens the spice profile and adds a subtle bite that complements both the applesauce and the existing cloves and allspice.

Bake in a single 9-inch round or 8-inch square pan and increase baking time to 50–55 minutes – A single thicker cake takes longer to bake through; check for doneness by inserting a skewer into the center—it should emerge clean or with just a few moist crumbs.

Dust the cooled cake with powdered sugar – A simple topping adds visual appeal and a touch of sweetness without altering the cake’s flavor.

Tips for Success

Cream the butter and sugar thoroughly. Spend a full 2–3 minutes beating them together until the mixture lightens in color and becomes fluffy; this incorporates air and helps the cake rise evenly.

Don’t overmix after adding the wet ingredients. Once you stir in the applesauce and the batter-soda mixture, mix just until combined. Overworking the batter can make the cake tough and dense.

Dissolve the baking soda fully before adding it. Stir it into the hot water until no lumps remain, then add it to the batter. This ensures even leavening and prevents bitter spots from undissolved soda.

Use unsweetened applesauce. Sweetened versions will throw off the sugar balance and can make the cake overly soft or sticky.

Check doneness with a skewer or toothpick. At 45 minutes, insert a thin skewer into the center of each cake. It should emerge clean or with just a few moist crumbs. If batter clings to it, bake for another 2–3 minutes and check again.

Storage and Reheating

Store the cooled cakes, wrapped individually in plastic wrap or parchment, in an airtight container in the refrigerator for up to 5 days. The cakes can also be frozen, wrapped tightly in plastic wrap and then foil, for up to 2 months; thaw them at room temperature for about 2 hours before serving.

To reheat a single slice, wrap it loosely in a damp paper towel and microwave for 20–30 seconds, or warm it gently in a 160°C oven for 8–10 minutes, covered with foil. Reheating is optional—the cake is equally good at room temperature or chilled.

FAQ

Can I make this as a single cake instead of two layers?

Yes. Pour all the batter into one greased and lined 9-inch round pan (or 8-inch square) and increase the baking time to 50–55 minutes. Test for doneness at 50 minutes with a skewer.

What if I don’t have ground almonds?

You can replace them with the same weight of finely ground oats or additional all-purpose flour (use 1 cup total flour instead of 1¾ cups). The texture will be slightly less tender but still moist thanks to the applesauce.

Can I add a frosting or glaze?

The cake is delicious plain or dusted with powdered sugar, but if you want frosting, a simple cream cheese or buttercream topping works well. Apply it after the cakes have cooled completely.

Does this cake dry out quickly?

No. The applesauce and ground almonds keep it moist for days, even at room temperature. Wrapped cakes stay soft and tender throughout their storage life.