There are few things better than easy snack cakes and this applesauce cake is one of our favorites. It has double apple goodness from both applesauce and grated apple, and has warm spices to complement the fruit flavor. It’s delicious on its own or you can top with Cream Cheese Frosting. This is a delicious cake to serve for dessert, or to have for breakfast or for snack. It’s super versatile and stores really well in the fridge and freezer. (You may also like my Zucchini Cake and my Carrot Cake Bars.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this easy Applesauce Cake recipe. Sign up for our email updates to get tips and ideas sent to your inbox.
Apple: You can use any type of apple that you like in this recipe, such as Pink Lady, Fuji, Granny Smith, or Cortland. Applesauce: I use an unsweetened applesauce in this recipe so that the apple flavors shines through and provides natural sweetness. Butter: I prefer to cook with unsalted butter so that I can control the salt level of the baked goods. You can use salted butter if that’s what you have, just omit the added salt. Eggs: Eggs help the batter bind together and hold together nicely. I use large eggs in my baking. See the Notes for an egg-free option. Vanilla extract: Pure vanilla extract lends lovely flavor to this recipe that compliments the flavor in the apple and applesauce. All-purpose flour: In this recipe, I use all-purpose flour to ensure that the finished recipe is light and tender. Brown sugar: A little brown sugar enhances the sweetness of the apples. (I always try to use as little added sugar as I can, while keeping the best flavor.) Cinnamon: Cinnamon is a classic spice for apple baked goods so I use it here for flavor. Baking powder and baking soda: A combination of these leavenings ensures that the batter bakes through properly and that the cake rises nicely. Golden raisins (optional but recommended): You can stir in golden raisins, regular raisins, or even chopped walnuts for added flavor and texture. Cream Cheese Frosting: This cake is delicious topped with my easy Cream Cheese Frosting.
Step-by-Step Instructions
Below is an overview of the process involved in this Applesauce Cake recipe so you know what to expect from the process. Scroll down to the end of the post for the full information.
How to Store
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Serve cold. You can also freeze the cut applesauce cake, frosted or unfrosted (though unfrosted is cleaner) in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15 second increments in the microwave.
Best Tips for Success
This bakes best in a metal pan, rather than glass. If baking in glass, the middle will take longer to set. Follow the recipe, then cover with foil and bake for an additional 10 minutes. Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour. Top with Cream Cheese Frosting. Soften 8 ounces cream cheese and ¼ cup unsalted butter at room temperature. Add to a bowl with ¼ cup honey (for kids over age 1) and 1 teaspoon vanilla. Start mixing on low with a handheld mixer until fluffy. Place on top of the cooled bars and spread evenly. If you prefer your baked goods sweeter (or if you leave out the raisins) increase the brown sugar to ½ cup. Egg-free: Use a store-bought egg replacer like the one from Bob’s Red Mill. Dairy-free: Use melted coconut oil in place of the butter. Use a vegan cream cheese and butter in the frosting.
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This post was first published September 2022.
