Applesauce Cake

applesauce cake

Applesauce has almost magical properties when it comes to baking. Fat, eggs, and sugar can be reduced or even, replaced with the addition of applesauce to a recipe. Add it to a few other basic staples from your pantry and you have cake! It is my go-to when a quick sweet treat is required. and oh, does the kitchen smell good when it’s baking. Today, I chose to make it with the smidge of applesauce left over from canning. I had one cup, just enough for this recipe. I did change one thing. This recipe calls for raisins which I rehydrated with two tablespoons of Fireball whiskey. It’s not necessary and you can use fruit juice or water in its place if the raisins seem a little dry. This cake can be eaten plain, but to fancy it up, add a sauce or frosting that suits your taste. Enjoy!

Applesauce Cake


  • 1 cup sugar
  • 2 tablespoons butter, at room temperature
  • 1 cup applesauce
  • 2 cups all-purpose flour, 256 grams
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2/3 cup raisins


1. Preheat oven to 350 degrees F. Lightly grease an 8-inch square pan.
2. Place sugar and butter in mixer bowl. Cream together on medium-high speed until well incorporated.
3. Add applesauce to sugar/butter mixture. Blend well.
4. In a separate bowl, sift flour, soda, cinnamon, cloves, salt, and nutmeg. Stir into sugar/butter/applesauce mixture until smooth.
5. Add raisins to the mixture.
6. Pour batter into prepared pan. Bake for 30-35 minutes, until top springs back when lightly touched.
7. Let cool for at least 15 minutes if you can.

Happiness is knowing there is a cake in the oven.


9 Comments Add yours

  1. Patty, believe it or not, I was just online the other day looking for a reliable recipe for applesauce cake, as my mother used to make it, but didn’t hit on one I thought would work. And here you are, an answer to prayer! Thanks so much, my friend, and know I’m truly enjoying your new blog features and design.

    Liked by 1 person

    1. Patty Schell says:

      I’m so happy to be an answer to prayer. ❤

      Liked by 1 person

    2. Patty Schell says:

      I’m enjoying the new set-up for the blog, too. I still have a few things to figure out but it’s coming along.

      Liked by 1 person

  2. Jan Cleveland says:

    Sounds yummy on a fall afternoon🍂

    Liked by 1 person

  3. Jeannie Heaberlin says:

    I love applesauce cake! I used to make it for my kids.

    Liked by 1 person

    1. Patty Schell says:

      This is a good recipe. I like that tiny bit of sugary crust it has.


  4. tadunn says:

    “Happiness is knowing there is a cake in the oven.” – Truer words were never spoken. I’m going to make the cake this weekend, maybe with a simple almond-flavored glaze dribbled on top.

    Also, using margarine instead of butter makes this recipe vegetarian. That’s a nice bonus when you want to share it with all of your family and friends!

    Liked by 1 person

    1. Patty Schell says:

      Yes, you could certainly do that. I made a cake nearly identical to this for years. It was from a vegan cookbook from The Farm, a commune somewhere in the east coast. They used oil as the fat. Adding the glaze sounds amazing. Yum!


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