Applesauce Cake

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Applesauce Cake

star rating (13) rate this recipe »
Published prior to 2008

The King Arthur Flour 200th Anniversary Cookbook, published in 1990, includes a chapter devoted to whole wheat. This moist, tasty apple cake recipe is one of our favorites. We've updated it a bit, substituting butter for shortening (who knew about trans fats back then?!).

1 cup brown sugar
1/2 cup butter
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 3/4 cups King Arthur Whole Wheat Flour
1 cup unsweetened applesauce
1/2 cup raisins, or golden raisins, or currants
1/2 cup chopped walnuts

Preheat your oven to 350°F. In a large bowl, cream together the sugar and butter. Add the eggs and beat well. In a separate bowl, combine the dry ingredients.

Add the dry ingredients alternately with the applesauce to the creamed mixture. Fold in the raisins and chopped nuts. Stir until mixed, but don't overdo it. Pour the batter into a lightly greased 9-inch round cake pan and bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean. Remove from the oven and, after 10 minutes, turn the cake out of the pan onto a rack to cool completely. Sift confectioners' sugar over the top, if desired, just prior to serving. Yield: 10 to 12 servings.


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  • star rating 03/03/2014
  • Becky from Europe
  • i2840: Swap out the butter for 1/3 cup canola oil or up the applesauce to one cup and a half. Swap out one of the eggs for flax seed or 1/2 cup lowfat buttermilk (I use kefir) or low fat plain yogurt. Reduce the sugar to 3/4 cup of organic whole cane sugar like rapadura (not demerara or turbinado) which has nutritional value or use 1/2 cup of honey. There. And the original recipe is delicious and still healthier than a cake made with white sugar and/or unrefined flour.
  • star rating 10/31/2013
  • Maurisa from Morgan, Utah
  • My kids love this cake. I make it at least once a month for breakfast. They have no clue it is a whole wheat flour recipe :)
  • star rating 10/09/2013
  • jotrue from KAF Community
  • I needed to use up the last of my applesauce from last year before this year's crop so I decided to make this cake. I used a 10" pan since I don't have a 9" and it was moist and delicious. The larger pan didn't impact on the height of the cake and allowed me to share with more friends. I will definitely be making this again. :)
  • star rating 09/01/2012
  • Eliza from Ontario
  • I found this cake delicious. It's a nice treat with less sugar and fat than many other cakes.
  • star rating 05/29/2012
  • i2840 from KAF Community
  • high in sugar and fat. Tiny servingNutritional Information (per serving) 253calories 106fat calories 11.8g tot fat 5.3g sat fat 51mg chol 273mg sodium 30.0g carb 1.5g fiber 17.5g sugar 4.5g protein May be delicious, but definitely not good for you.
  • star rating 04/16/2012
  • burwell from KAF Community
  • I made it with white whole wheat. It was fantastic! It was easy. This is a keeper!
  • star rating 02/12/2012
  • ktcross from KAF Community
  • I'm a very amateur baker, I have made this recipe twice now and it is delicious! Easy to make and whole grain!
  • star rating 11/28/2011
  • wilmachu from KAF Community
  • The cake has a nice aroma and appearance though darker than expected but moist all the same. Opted to add a few dried, minced prunes and Blenheim apricots and a handful of mini, dark chocolate chips along with some currants. Heeded the caution not to over mix so blending the applesauce and dried fruit with the creamed mixture was the route of choice. Thanks KAF for another winner.
  • star rating 10/26/2011
  • spradlinkj from KAF Community
  • Besides making this recipe into cake and cupcakes, I tried it in the standard doughnut pan. Yummy applesauce doughnuts with a cinnamon glaze...thought I'd died and gone to heaven! Thanks for a 5 star recipe!
  • star rating 09/20/2010
  • erinhibshman from KAF Community
  • A delicious, spicy, and moist cake! I made this with currants and no walnuts (I was out) and it was delightful. This made a wonderful simple dessert and a delightful breakfast with hot tea as well! I will definitely make this again, and next time I may try to add a bit of boiled cider for a more apple taste. I also am interested in trying others substitutions of pumpkin and pear sauce - yummy!
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