Farmhouse Applesauce Cake

This classic Farmhouse Applesauce Cake is a moist, spice-infused dessert that fills your home with the scent of autumn. Using simple pantry ingredients and homemade applesauce, this recipe creates a comforting treat that stays fresh for days and improves with time.

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Course: Breakfast, Dessert

Cuisine: American, Farmhouse

Keyword: Applesauce Cake, Spiced Cake, Farmhouse Dessert, Fall Baking

Prep Time: 15

Cook Time: 50

Cooling Time: 20

Total Time: 1 25

Servings: slices

Calories: 285kcal

Equipment

9-inch square baking pan or bundt pan
Stand Mixer or Hand Mixer
Wire Cooling Rack

Ingredients

Dry Ingredients

2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp ground ginger

Wet Ingredients

1/2 cup unsalted butter softened (or 1/2 cup coconut oil for dairy-free version)
1 cup granulated sugar can reduce to 3/4 cup for less sweetness
2 large eggs room temperature
1 1/2 cups unsweetened applesauce homemade provides the most authentic flavor
1 tsp pure vanilla extract

Optional Add-ins

1 cup chopped walnuts or pecans optional but recommended for texture
1/2 cup raisins or dried cranberries optional

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or bundt pan. For extra flavor, consider using a light dusting of cinnamon-sugar instead of flour.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and all spices until completely uniform.
Using a stand mixer or hand mixer, beat the butter and sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with applesauce in three additions, beginning and ending with flour. Mix on low speed just until combined after each addition.
If using, fold in nuts and/or dried fruit by hand using a rubber spatula.
Pour the batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 15-20 minutes, then turn out onto a wire rack to cool completely. For optimal flavor development, wait at least 4 hours before serving.

Notes

The high moisture content from applesauce means this cake actually improves after 24 hours as flavors meld, making it an ideal prepare-ahead dessert. For best results, use homemade chunky applesauce for added texture and flavor depth.

Storage tips: At room temperature, store in an airtight container with a slice of bread to maintain moisture for up to 5 days. Refrigeration extends shelf life to 7-9 days. For freezing, wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

Nutrition

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