There’s apple flavor in the frosting, too.
It requires no special equipment and no fancy techniques.
In fact, you’d find it impossible to mess up this cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Is the History of Applesauce Cake?
Here’s a brief guide to how applesauce cake is made.
The full recipe is further below:
Frosting or No Frosting?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This is a hard question for us to answer.
If you aren’t a fan of frosting, you could skip it.
Just give the cake a dusting of powdered sugar before you serve it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The frosting just may get extra soft.
If the room is warm, it could run off the cake, too.
In the fridge, leftover applesauce cake will last up to one week.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
At room temperature, it’s good up to three days.
you’ve got the option to also freeze applesauce cake up to 3 months.
We suggest freezing it unfrosted.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Wrap the cooled cake in plastic wrap, then aluminum foil.
Make the frosting and add to the cake just before serving.
1/2tsp.vanilla extract
Directions
Prepare pan and oven:
Preheat oven to 350F.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Line an 8-inch square baking pan with parchment paper, allowing excess paper to fold over sides of pan.
Add applesauce mixture to flour mixture and stir until well combined.
Bake cake:
Pour batter into prepared pan, smoothing top.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Lift cake out of pan using parchment paper and cool completely on a wire rack.
While cake cools, prepare frosting.
Pour apple juice in a small saucepan and bring to a boil over high heat.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reduce heat to medium-high and cook until juice is reduced to 1 1/2 tablespoons, 5 to 7 minutes.
Cool to room temperature.
When cake is cooled, place butter and salt in a large bowl.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Beat with an electric mixer at medium speed until smooth and creamy, 1 to 2 minutes.
Gradually add powdered sugar, beating at low speed after each addition.
With mixer on low speed, beat in vanilla and reduced apple juice.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Increase mixer speed to medium and beat for 30 seconds.
Spread frosting over cooled cake.
In this recipe, we still use a little oil to help with the texture, too.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
If a recipe doesn’t specify, use unsweetened applesauce for baking.
Sweetened applesauce has added sugar and spices that may impact the dish’s final flavor.
With unsweetened applesauce, it’s possible for you to adjust sweetness and spices to what you want.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Absolutely, you’re able to freeze applesauce cake.
Let the cake cool completely, then cut it into individual servings.
Wrap each with plastic wrap, then foil.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
you’ve got the option to also freeze a whole, unfrosted cake up to 3 months.
Make the frosting, and add it after the cake has thawed and just before serving.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
