Applesauce Cake

3.71 from 47 votes

Applesauce and a small amount of oil make this a tender, moist cake with just a handful of ingredients. Served on its own, this bread makes a great addition to a brunch spread. Add cream cheese frosting, and it’s a dessert that’s easy enough for a weeknight.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $3.50

Equipment

8”x8” or 9”x9” square baking dish

Ingredients

For the Cake

1 cup Applesauce
1 Egg
1 Egg yolk (discard egg white)
1 1/2 cups All-Purpose Flour
1 Tbsp Pumpkin Pie Spice
1 tsp Baking Powder
1/4 tsp Salt
3/4 cup packed Brown Sugar (light or dark will work)
1/4 cup Vegetable Oil
1 tsp Pure Vanilla Extract

Optional Add-Ins

1/2 cup Chopped Walnuts or Pecans
1/2 cup Golden Raisins
1 small Apple, peeled and diced
1/2 cup Chocolate Chips

Instructions

About 15 minutes before cooking, combine applesauce, egg, and egg yolk in a small mixing bowl.
Let them sit out at room temperature. (Note: This is especially important if your applesauce has been in the refrigerator. Using room temperature applesauce and eggs will insure that the cake cooks evenly.)
Preheat oven to 350°F.
Spray an 8”x8” baking dish with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt until very well combined.
To the bowl with the applesauce and eggs, whisk in brown sugar, vegetable oil, and vanilla extract until well combined.
Pour wet ingredients over dry ingredients and stir with a spatula just until combined (be careful not to overmix; a lighter touch here will lead to a more tender, moist cake).
Stir in any of the optional add-ins.
Pour batter into prepared pan.
Bake until the center of the cake is just set and edges are light golden brown, 28 to 30 minutes. (Note: If you added chopped apples to the cake, it may take up to 5 minutes longer to cook through since the apples may release moisture into the cake as it cooks.)
Let cake cool completely in the pan. Slice and serve.

Notes

I usually slice this small 8”x8”cake into 16 squares that are perfect for snacks or to pack in lunches. You can also slice it into 9 more generous dessert-sized portions.

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