Old Fashioned Applesauce Cake Recipe
This easy applesauce cake recipe is moist and perfectly spiced with cinnamon, allspice and cloves. It's the kind of cozy dessert that tastes like fall in every bite. Topped with a favorite fluffy cream cheese frosting, it’s easy to make for holidays, potlucks, or just because.
Servings 20 slices
Calories 321kcal
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ cup butter 1 stick, softened
- 16 ounces unsweetened applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup water
For the frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat oven to 350° F and grease a 9x12 baking dish with cooking spray or oil.
- In a medium bowl, add the dry ingredients and mix to combine.2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 ½ teaspoons baking soda, 1 ½ teaspoon salt, 1 tablespoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon ground cloves
- In a large mixing bowl, add the softened butter and beat for one minute until fluffy½ cup butter
- Add in the applesauce, egg and vanilla and mix to combine. Then add in the water.16 ounces unsweetened applesauce, 1 large egg, 1 teaspoon vanilla extract, ½ cup water
- Gradually add the dry ingredients, blending just until combined. Be careful not to over mix or the cake may become dense.
- Place in the preheated oven and bake for 35-40 minutes until a toothpick inserted into the center comes out clean.
- Cool completely on a wire rack before frosting.You will know it’s ready to frost when it’s not warm at all to the touch.
Make the frosting
- In a medium mixing bowl, add the butter, and cream cheese and blend for a minute until fluffy. Then add the vanilla extract and mix it in.3 cups powdered sugar, 8 ounces cream cheese, ½ cup butter, 1 teaspoon vanilla extract
- Gradually add the powdered sugar and blend again for 1-2 minutes until fluffy,
- Spread the frosting evenly over the cooled cake.
Notes
Use gluten free flour like Bob’s Red Mill One-to-One
Add ½ cup chopped walnuts or pecans to batter or as a topping after frosting.
Add ½ cup of raisins to the batter.
Tips
Always measure your flour with a kitchen scale or using the spoon and level method. Spoon the flour out of the container lightly and
place it in the measuring cup then level it off with the back of a butter knife. Using too much flour changes the consistency for cakes easily. Store in an airtight container in the refrigerator for 4-5 days. Freeze the cake before frosting for up to 2 months. Thaw completely before frostings. This cake can be eaten cold or at room temperature. I have been known to pop it in the microwave for about 10 seconds.
place it in the measuring cup then level it off with the back of a butter knife. Using too much flour changes the consistency for cakes easily. Store in an airtight container in the refrigerator for 4-5 days. Freeze the cake before frosting for up to 2 months. Thaw completely before frostings. This cake can be eaten cold or at room temperature. I have been known to pop it in the microwave for about 10 seconds.
Nutrition
Serving: 1slice | Calories: 321kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 370mg | Potassium: 59mg | Fiber: 1g | Sugar: 35g | Vitamin A: 458IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg
