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Applesauce Cake

A deliciously moist and comforting cake, perfect for autumn gatherings and family dinners, infused with warm spices and topped with a sweet glaze.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour, freshly sifted For lightness.
  • 1.5 tsp baking soda Helps the cake rise perfectly.
  • 0.5 tsp baking powder A little extra lift.
  • 0.5 tsp salt Balances the sweetness.
  • 1.5 tsp ground cinnamon Adds warm flavor.
  • 0.5 tsp ground nutmeg Adds cozy depth.
  • 0.5 tsp ground cloves For extra warmth.
Wet Ingredients
  • 0.5 cup unsalted butter, softened For a rich texture.
  • 1 cup brown sugar, packed Sweet and caramel-y.
  • 2 large eggs For structure and fluffiness.
  • 1.5 cups applesauce Keeps the cake moist.
  • 1 tsp vanilla extract For flavor.
  • 0.5 cup sour cream For creaminess.
Toppings
  • 1 cup chopped walnuts Adds crunch.
  • 1 cup powdered sugar For the glaze.
  • 2 tbsp milk To thin the icing.
  • 0.5 tsp vanilla extract For the glaze flavor.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F and grease a bundt pan.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the applesauce, vanilla extract, and sour cream until smooth.
  6. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  7. Gently fold in the chopped walnuts.
  8. Pour the batter into the prepared bundt pan and level it out.
Baking
  1. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
  2. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
Glazing
  1. To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
  2. Drizzle the glaze over the cooled cake right before serving.

Notes

Make the batter ahead of time and refrigerate for up to a day. Avoid over-mixing the wet and dry ingredients to prevent sinking.