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.

    1. Patty Schell says:

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

    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.

  2. Jan Cleveland says:

    Sounds yummy on a fall afternoon🍂

  3. Jeannie Heaberlin says:

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

    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!

    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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