Applesauce Cake

I made some Applesauce sometime back and really needed to use up that jar before they become "unusable"! This Applesauce was meant for a bar recipe but somehow never came round to make it! Yikes!! So that jar has been sitting in my fridge for weeks.

Applesauce Cake

Homemade Applesauce

I looked through my many cookbooks, and finally settled on this cake, just because it is absolutely easy, quick and a breeze to make! I'm feeling a little bit lazy that afternoon! 

It all takes about 2 minutes of mixing the ingredients! Seriously, just 2 minutes! And the result is a delightful, delicious cake! I did reduce the amount of spices calls for, as we like just a hint of the fragrance from the spices. As usual, I reduced the sugar to slightly less than a cup, since my applesauce is lightly sweetened, and it works out just right. You could however, use storebought unsweetened applesauce. And I used a square 10" pan for this cake.

This is one lovely cake, the texture is soft, tender and moist! The original recipe comes with the frosting of Cinnamon Icing which I skipped, as I think it is perfect just as it is! 

I'm sharing this with :
Cookbook Sundays hosted by Couscous & Consciousness
Full Plate Thursday hosted by Miz Helen's Country Cottage


Applesauce Cake with Cinnamon Icing
(adapted from "Piece of Cake!" by Camilla V. Saulsbury)
Preheat oven to 350F (180C)
13 by 9-inch (33 by 23cm) metal baking pan, sprayed with nonstick baking spray with flour
2 cups all-purpose flour
1-1/2 cups granulated sugar (I use slightly less than 1 cup)
1-1/2 tsp baking soda
1-1/2 tsp ground cinnamon (I use 1/2 teaspoon)
1/2 tsp baking powder
1/2 tsp salt (omit this as I use salted butter)
1/2 tsp ground allspice (I use 1/4 tsp)
2 large eggs, at room temperature
1-1/2 cups, unsweetened applesauce, divided
1/2 cup unsalted butter, melted and cooled slightly
1 tsp vanilla extract
3/4 cup raisins or dried cranberries
Cinnamon icing

1. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, baking powder, salt and allspice.
2. Add eggs, 1/2 cup (125ml) of the applesauce, butter and vanilla to flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Add the remaining applesauce and beat on medium speed for 1 minute, until just blended. Gently stir in raisins.
3. Spread batter evenly in prepared pan.
4. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely in pan on a wire rack. Spread icing in a thin layer over top of cooled cake.

Cinnamon Icing

Makes 1-1/4 cups

2-1/4 cups confectioners' sugar (icing sugar)

3 tbsp unsalted butter, melted and cooled slightly

3 tbsp milk

1 tsp vanilla extract

1-1/2 tsp ground cinnamon

In a small bowl, whisk all ingredients together until blended and smooth. Use immediately.

Storage :

Store the iced cake, loosely wrapped in foil or waxed paper, at room temperature, for up to 3 days. Alternatively, wrap the cooled, un-iced cake in plastic wrap, then foil, completely enclosing cake, and freeze for up to 6 months. Let cake thaw at room temperature for 4 to 6 hours before icing and serving.