Applesauce Cake

by Heather on April 2, 2010

We had the missionaries over for dinner the other night, so it gave me a great excuse to bake a big ol’ bundt cake. I had a massive jar of applesauce in the pantry that needed to be opened, so I hopped online and started searching Allrecipes on the ingredient search page for recipes that had applesauce and sugar, thinking this would pull up some cakes. Sure enough, it brought me to this wonderful applesauce cake recipe. WOW, it was awesome and I will be making this one again for sure! Talk about moistness and just the right amount of apple flavor without being overpowering. I added a glaze on top, so I’ll include that recipe below, and I also made some adjustments to the original, as you will also see. You could easily add chopped apples, or maybe some butterscotch or chocolate chips to give this some chunkiness if you so desire. But, believe me, it’s perfect just the way it is, too!

P.S.: This would make a wonderful dessert for Easter :)

Applesauce Cake

3 cups all-purpose flour ( I used 2.5 cups all purpose and 1/2 cup whole wheat)

3 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

2 1/2 teaspoons cinnamon

4 eggs

2 cups white sugar

just under 1 cup vegetable oil

2 1/2 cups applesauce

1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Grease and flour a bundt pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Simple Vanilla Glaze

2 cups powdered sugar

3 to 4 tablespoons milk

1/2 teaspoon vanilla

1/4 cup chopped nuts (optional)

Combine all ingredients into a small bowl and stir with a whisk or spoon until reaching desired consistency. Pour liberally over bundt cake. If desired, sprinkle some chopped nuts on top of the glaze before it hardens.

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