Applesauce Cake

Introduction

This spiced applesauce cake uses unsweetened applesauce and ground almonds to keep the crumb moist and tender without requiring added fat. The warm spices—cloves, allspice, and cinnamon—pair with raisins to create a cake that works equally well as a weeknight dessert or a make-ahead treat that stays fresh for several days.

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

Reduce the spices by half if you prefer a subtler spice profile; the applesauce and raisins will still provide sweetness and flavor.

Swap raisins for chopped dried apricots or dried cranberries to shift the flavor toward tartness and change the texture slightly—both work at the same quantity.

Add ½ teaspoon of nutmeg to the spice blend for deeper warmth that complements the applesauce without overpowering it.

Replace half the ground almonds with ground walnuts for a nuttier, earthier finish that pairs well with the spice blend.

Divide the batter among a muffin tin instead of cake pans to create individual cakes that bake in 20–25 minutes and store well for grab-and-go breakfasts.

Tips for Success

Cream the butter and sugar for a full 2–3 minutes until the mixture is noticeably lighter in color and fluffy; this incorporates air and helps the cake rise evenly.

Stir the baking soda into hot water until it dissolves completely before mixing into the batter, so it distributes evenly and the cake rises properly.

Let the cakes cool on the wire rack for at least 30 minutes before slicing or wrapping; this sets the crumb and prevents them from falling apart.

Use unsweetened applesauce, not sweetened—the recipe already contains plenty of sugar from the white sugar and raisins.

Storage and Reheating

To serve chilled cakes, let them sit at room temperature for 20 minutes, or warm them gently in a low oven (160 C) for 10–12 minutes, covered with foil.

FAQ

Can I bake this as one large cake instead of two round pans?

Yes. Use a 9-inch round or 8-inch square pan and increase the baking time to 50–55 minutes, checking for doneness with a toothpick inserted in the center.

Why does my cake sink in the middle?

The oven temperature may be too low, or the cakes were underbaked. Check with a toothpick; it should have only a few moist crumbs clinging to it when fully cooked.

Can I use sweetened applesauce instead of unsweetened?

You can, but reduce the white sugar to ¾ cup to avoid an overly sweet cake that loses the spice flavors in the background.

What if I don’t have ground almonds?

You can grind whole almonds in a food processor until fine and powdery, or substitute with the same amount of ground walnuts or all-purpose flour, though the texture will be slightly denser.