Homemade Applesauce Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• Combine all ingredients; pour in prepared pan.
• Bake 60-65 minutes or until done.

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce.
• Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

Steps:

• Preheat the oven to 350 degrees F.
• Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 1/2 hours, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature.

Steps:

• In a bowl, combine the first five ingredients. Combine flour, baking soda, cinnamon, cloves and nutmeg. Add to applesauce mixture; mix well. Stir in the raisins and walnuts. Pour into two greased 8x4-in. loaf pans. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
• Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
• Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.
• To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

Steps:

• Blend sugar and cinnamon in small bowl.
• Grease Bundt pan and dust with 1 tablespoon of the sugar-cinnamon mixture, reserving remainder for cake.
• In large bowl combined margarine, eggs, applesauce, and cake mix until moistened.
• Reserve 1 1/2 cups batter.
• Pour remaining batter into pan.
• Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter.
• Bake at 350 degrees for 40 minutes or until done.
• Cool cake in pan for 15 minutes, then invert on serving plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.
• In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.
• In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.
• Gradually add the flour mixture and beat well to moisten. Fold in the raisins.
• Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch rimmed baking sheet or baking pan and line with parchment paper.
• Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.
• Mix flour and baking powder together in a bowl. Sift gradually into butter mixture, mixing well.
• Transfer 6 to 8 heaping tablespoons of the cake batter, about 1 cup, to a separate bowl. Mix in milk gradually until batter is creamy and the consistency of pancake batter.
• Spread thick cake batter into the prepared baking pan and level out with the back of a spoon. Mix applesauce and cinnamon together and spread on top in an even layer. Top with the thin cake batter.
• Bake in the preheated oven until the top of the cake is a deep golden brown, about 50 minutes. Remove from oven and allow to cool. Dust with confectioners' sugar before cutting into squares.

Steps:

• Preheat oven at 350 degrees F (180 degrees C). Grease and flour three 8x4 inch loaf pans.
• In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add the applesauce, oil, eggs and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.
• Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.
• Make batter: Sift flour, baking soda, nutmeg, cloves, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Stir in remaining cup nuts by hand.
• Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter.
• Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• Preheat oven to 375 degrees F.
• Grease a 9-inch square pan with olive oil. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and cloves.
• In a large bowl mix brown sugar and olive oil on medium speed with an electric mixer. Mix until blended. Add applesauce and mix well. Add flour mixture all at once. Beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into the prepared baking pan.
• Bake 20 to 25 minutes or until lightly browned.
• Cool completely on a wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped cream.

Steps:

• Preheat the oven to 350 degrees F. Adjust the racks to the center of the oven. Spray a Bundt pan with nonstick spray.
• Whisk together the flour, baking soda, cinnamon, salt, ginger, cloves and nutmeg in a large bowl. Beat together the butter and brown sugar in a separate bowl with an electric hand-held mixer until light and fluffy, about 4 minutes. Add the eggs, one at a time, until incorporated. Alternate adding the flour mixture and the applesauce, ending with the flour, being careful not to over-mix. Transfer the batter to the prepared Bundt pan and bake until a toothpick inserted into the middle of the cake comes out clean, 55 minutes. Cool completely before inverting. Sprinkle with powdered sugar if using.

Steps:

• Preheat oven to 350 degrees. Grease and flour a bundt pan or grease and dust with pecan meal, if desired.
• Stir together the dry ingredients.
• Combine the eggs, oil, and applesauce and mix well.
• Mix dry and wet ingredients and pour in the prepared pan.
• Bake for 45 to 60 minutes or until a toothpick stuck in the middle of the cake comes out clean. Let cool for awhile (10-45 minutes) and then turn onto a decorative plate. After cooling, you can wrap the cake well and freeze.
• Mix together glaze ingredients and then drizzle over the top of the cake.

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

Steps:

• In a bowl, beat egg substitute for 1 minute on medium speed. Add applesauce, milk, oil and vanilla; mix well. Combine remaining ingredients; gradually add to applesauce mixture. Beat on medium speed for 3 minutes. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan.
• Beat flour, white sugar, salt, baking powder, cinnamon, cloves, allspice, applesauce, water, shortening, 2 eggs, raisins, and 1/2 cup chopped almonds with a mixer on low, scraping the bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) until wooden pick inserted in center comes out clean, 60-65 minutes.
• To Make Frosting: Just before cake is removed from the oven, beat egg whites until foamy. Beat brown sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake at 400 degrees F (205 degrees C) until brown, 8 to 10 minutes.

Steps:

• In a bowl, beat egg substitute for 1 minute on medium speed. Add the applesauce, sugar and oil; mix well. Combine the dry ingredients; add to applesauce mixture and mix well. Stir in raisins and walnuts., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a bowl, beat cream cheese until fluffy. Beat in confectioners' sugar and vanilla. Frost the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Heat the oven to 325 degrees. Brush a 10-inch springform pan with soft butter. Coat the pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside.
• Combine 1 cup butter and remaining 2 cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not overmix.
• Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined.
• Transfer the batter to the prepared springform pan. Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined, and sprinkle lightly over the batter. Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool.

Steps:

• Preheat oven to 350 degrees, and lightly grease an 8-inch cake tin.
• In a deep saucepan over medium heat, combine the apples, 4 tablespoons water, 1/2 cup sugar, 1/4 teaspoon cinnamon, chopped lemon peel and lemon juice. Barely cover with water, bring to a boil, reduce heat to a simmer and cook, stirring, until the mixture reduces and thickens -- about 20 minutes. Mash the mixture to a smooth consistency.
• Meanwhile, in a mixing bowl, cream together the butter and brown sugar. Add the vanilla, and beat well; then the egg, and beat well.
• Add butter mixture to the apple mixture. Into a separate bowl, sift together the flour, baking soda, baking powder and salt.
• Add the pecans, raisins, nutmeg and cinnamon. Stir well.
• Add the dry mixture to the apple mixture and stir to make a smooth batter. Transfer to the greased cake tin. Smooth the top with a spatula or knife, and bake for about 1 hour and 35 minutes, or until a toothpick inserted in the middle comes out clean.

Steps:

• Grease and flour bundt pan. Set aside. Preheat oven to 350 degrees.
• With electric mixer combine shortening and sugar, add applesauce and raisins. ( Yes, use the beater to beat in the raisins.) Add the dry ingredients mixing well until all ingredients are well incorporated. Pour into prepared pan.
• Bake at 350 degrees for 1 hour or until toothpick comes out clean.
• Remove from oven and cool in pan 10 minutes. Remove from pan and cool on wire rack until completely cool, ice as desired.

Steps:

• Cream shortening, sugar, and eggs; add applesauce and mix well.
• Stir dry ingredients into mixture, alternating with water.
• Blend fruit and nuts into batter.
• Pour into greased and floured 9"x13" pan.
• Bake at 350 degrees for 55 to 60 minutes.
• Cool in pan and frost.
• Make frosting: Combine brown sugar, 1/4 cup milk and 3 tablespoons butter in top of double boiler.
• Cook rapidly for about 3 minutes, stirring.
• Cool to luke warm and add 1 teaspoon vanilla.
• Beat in confectioner's sugar to right consistency.

Steps:

• Preheat oven to 350°F.
• Grease and flour (I use Bakers Joy) 3 8x4 inch loaf pans or 1 Bundt cake pan.
• In a large bowl, stir together cake mix, pudding mix, nutmeg and cinnamon.
• Add applesauce, oil, eggs and water.
• Beat with electric mixer for 3-4 minutes.
• Pour into prepared pans/pan.
• Bake for 50-55 minutes for loaf pan or 1 hour for Bundt pan or until toothpick inserted in center comes out clean.
• Cool in pan.
• No frosting needed, can sprinkle with confectioners' sugar.

Steps:

• Sift dry ingredients together into large mixing bowl.
• Make well in center and add wet ingredients.
• Beat for 4 minutes.
• Pour into greased bunt pan and bake at 350 for one hour.
• Mix last 4 ingredients with enough milk to make it 'drippy' - it doesn't take much.
• Spread on cake while it is still warm.

Steps:

• Mix all ingredients together in large mixing bowl.
• Grease pan; sprinkle with sugar and dust out loose sugar.
• Bake in loaf pan or square pan at 350 degrees for 50-55 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.
• Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.