Ingredients
For the Applesauce Cake:
- All-Purpose Flour: 2 ½ cups (approx. 300g) – The structural backbone of our cake.
- Baking Soda: 2 teaspoons – Our primary leavening agent, reacting with the acidic applesauce.
- Ground Cinnamon: 1 ½ teaspoons – The quintessential warm spice.
- Ground Nutmeg: ¾ teaspoon – Adds a lovely, aromatic depth.
- Ground Cloves: ½ teaspoon – A potent spice, use sparingly for a classic touch.
- Salt: ½ teaspoon – Balances the sweetness and enhances flavors.
- Unsalted Butter: ½ cup (1 stick or 113g), softened to room temperature – For richness and a tender crumb.
- Granulated Sugar: ¾ cup (approx. 150g) – For sweetness and structure.
- Light Brown Sugar: ¾ cup (approx. 165g), packed – Adds moisture and a deeper, molasses-like flavor.
- Large Eggs: 2, at room temperature – Bind the ingredients and add richness.
- Unsweetened Applesauce: 1 ½ cups (approx. 360g) – The star ingredient, providing moisture and apple flavor. Homemade or store-bought works beautifully.
- Vanilla Extract: 1 ½ teaspoons – Enhances all the other flavors.
- Chopped Walnuts or Pecans (Optional): 1 cup – For a delightful crunch and nutty flavor.
- Raisins (Optional): ¾ cup, soaked in hot water for 10 minutes and drained – For bursts of sweetness and chewiness.
For the Simple Vanilla Glaze (Optional but Recommended):
- Powdered Sugar: 1 cup (approx. 120g), sifted
- Milk or Cream: 2-3 tablespoons (or more, for desired consistency)
- Vanilla Extract: ½ teaspoon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or a 10-12 cup Bundt pan. Alternatively, line the 9×13 inch pan with parchment paper, leaving an overhang for easy removal. This step is crucial to prevent sticking and ensure your cake comes out cleanly.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Sifting these ingredients first can help create an even lighter crumb, though whisking thoroughly is often sufficient. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand or handheld), beat the softened unsalted butter, granulated sugar, and packed light brown sugar together on medium-high speed until the mixture is light, fluffy, and pale in color. This process, known as creaming, incorporates air into the batter, which contributes to the cake’s tenderness and rise. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally.
- Add Eggs and Vanilla: Beat in the room temperature eggs one at a time, mixing well after each addition until fully incorporated. If the eggs are cold, they can cause the butter mixture to curdle. Then, stir in the vanilla extract. The batter should look smooth and well-combined.
- Incorporate Applesauce: Reduce the mixer speed to low and gradually add the unsweetened applesauce, mixing until just combined. Don’t overmix at this stage. The batter might look a little separated or curdled after adding the applesauce, which is perfectly normal due to the high moisture content.
- Combine Wet and Dry Ingredients: With the mixer still on low, gradually add the dry ingredient mixture to the wet ingredients in two or three additions, mixing until just combined after each addition. Be careful not to overmix; mix only until the flour streaks disappear. Overmixing develops gluten, which can result in a tougher cake.
- Fold in Optional Add-ins: If using, gently fold in the chopped walnuts or pecans and/or the soaked and drained raisins using a spatula. Ensure they are evenly distributed throughout the batter.
- Pour and Spread Batter: Pour the batter into your prepared baking pan. Use a spatula to spread it evenly, ensuring it reaches all corners. If using a Bundt pan, make sure the batter is evenly distributed in the intricate shape.
- Bake to Perfection: Bake for 35-45 minutes for a 9×13 inch pan, or 50-60 minutes for a Bundt pan. The baking time can vary depending on your oven and pan material. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean, or with a few moist crumbs attached (but no wet batter). The top should be golden brown and spring back lightly when touched.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for at least 15-20 minutes. If you used a Bundt pan, carefully invert it onto the wire rack to release the cake after this initial cooling period. If you used a 9×13 inch pan, you can let it cool completely in the pan or use the parchment paper overhang to lift it out onto a wire rack after about 20 minutes. Allowing it to cool properly prevents it from breaking.
- Prepare the Glaze (Optional): While the cake is cooling, prepare the vanilla glaze if desired. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk or cream, and the vanilla extract. Add more milk or cream, one teaspoon at a time, until you reach your desired drizzling consistency. It should be thick enough to coat the back of a spoon but thin enough to pour.
- Glaze and Serve: Once the cake has cooled significantly (preferably to room temperature, or at least lukewarm), drizzle the glaze over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-300