Applesauce Cake

Introduction

This spiced applesauce cake combines fruit, warm spices, and ground almonds to create a tender, naturally sweetened cake that works equally well for weeknight dessert or packed lunches. The applesauce keeps the crumb moist without oil or eggs, while the raisins and cinnamon-clove blend give it a subtle, rounded warmth that deepens as it cools.

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 1 cup diced fresh apple instead: this lightens the cake’s sweetness and adds a subtle fresh note, though the texture will be slightly less dense.
• Swap half the ground almonds for ground hazelnuts: hazelnut pairs well with the spice blend and adds a richer, deeper flavor.
• Double the spices (cloves, allspice, cinnamon) for a warming cake: best if you enjoy bold spice; reduce if you prefer a gentler flavor.
• Dust the cooled cakes with cinnamon sugar or a light powdered sugar coating: adds texture and visual appeal without changing the crumb.

Tips for Success

• Cream the butter and sugar for a full 2–3 minutes until noticeably pale; this incorporates air and helps the cake rise evenly without eggs.
• Use unsweetened applesauce, not sweetened varieties, so you control the total sugar and avoid an overly dense cake.
• Don’t overmix after adding the dry ingredients; stir just until combined to keep the crumb tender.
• Check the cakes at 40 minutes; if a skewer inserted in the center comes out clean or with just a few moist crumbs, they’re done.
• Cool the cakes fully on a wire rack before slicing or storing to prevent them from collapsing.

Storage and Reheating

Store cooled cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cakes can be frozen in an airtight container or wrapped tightly in plastic wrap for up to 3 months; thaw at room temperature for 2–3 hours before serving. To reheat, wrap a slice loosely in a paper towel and microwave for 20–30 seconds, or warm in a 160°C oven for 8–10 minutes covered with foil.

FAQ

Can I make this as one large cake instead of two?

Yes, use a single 23 cm round cake pan, but increase the baking time to 55–60 minutes. Check for doneness with a skewer starting at 55 minutes.

What if I don’t have ground almonds?

You can replace them with the same amount of all-purpose flour, though the cake will be slightly less rich. Alternatively, finely grind whole blanched almonds in a food processor.

Will this cake stay moist if I store it?

Yes; the applesauce keeps it moist for several days without drying out, making it ideal for make-ahead baking.

Can I reduce the sugar?

You can reduce it by up to ¼ cup without significantly affecting the cake’s structure, though it will be less sweet. The applesauce compensates with natural fruit sweetness.