Moist and delicious, this old-fashioned applesauce cake is an irresistible favorite baked from scratch, just like grandma used to make! This simple, homemade classic is filled with the perfect amount of spices, sugar, cinnamon applesauce, walnuts, and raisins for the perfect easy dessert. I’m excited to partner with Musselman’s to bring you this super yummy Southern treat.
Applesauce Cake:
This delicious applesauce cake recipe has been a family favorite for generations.
It’s so quick and easy to bake and the flavors are irresistible. I love the moist, dense texture and sweet, cinnamon taste.
Topped with a fast homemade cream cheese icing, you’re going to love this recipe!
Applesauce Cake Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 2 cups Musselman’s Cinnamon Applesauce
- ½ cup milk
- 1 cup raisins
- 1 cup walnuts, chopped
ADD IN IDEAS
You could add chocolate chips, oatmeal, coconut, carrots, or pumpkin to this tasty cake.
It’s also delish with just a dash of ginger added.
Musselman’s Cinnamon Apple Sauce is the perfect addition to this recipe. For over 100 years, they have prided themselves with their fresh and delicious fruit products that boast no high fructose corn syrup. All their apples are American grown!
My boys love their single-serve cups and squeezable packs for snacks and lunches.
The multi-serving jars are perfect for baking and an ideal substitute to oil in just about any recipe you’re baking.
You can receive $30 Off Fanatics merchandise on fanatics.com with 4 proofs of purchase from Musselman’s Apple Sauce!
How to Make Applesauce Cake
STEP ONE: In a small bowl pour the milk and place the raisins in the milk. Let them sit while preparing the rest of the cake.
STEP TWO: In a medium-size bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
STEP THREE: In a large bowl beat together butter and sugars until mixed. Then, add the eggs and vanilla and beat until mixed together.
STEP FOUR: Follow this by adding, the dry ingredients slowly to the butter/sugar mixture and beat just until combined.
STEP FIVE: Finally, add the applesauce and mix on low just until combined.
STEP SIX: Fold in the raisins and milk mixture as well as the walnuts and mix until just combined.
How Long to Bake an Applesauce Cake
STEP SEVEN: Prepare a 9×13 pan by lining the bottom with parchment paper and spray with nonstick spray. Pour cake batter into the pan and bake at 350 degrees for 30-35 minutes — or until a cake tester in the middle of the cake comes out clean.
You could also bake this recipe in a bundt cake pan, a loaf pan, or make them as muffins!
If you want to skip the frosting, you could sprinkle the cake with powdered sugar as well.
Homemade Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese
- ½ cup butter, softened
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Making the Frosting
In a large bowl beat together the cream cheese and butter until smooth.
Add the powdered sugar and beat on low until powdered sugar is mostly mixed in.
Follow it with the heavy cream, vanilla, cinnamon and salt — and mix on medium speed until all smooth and creamy.
Once the cake has cooled frost with cinnamon cream cheese frosting.
Can You Freeze Applesauce Cake?
Yes! I would suggest freezing the cake by itself before topping with the frosting, then add the icing after thawing, before serving.
Store in a well-wrapped, freezer-safe container for two to three months.
You could also freeze individual leftover slices as well, then just pop into the microwave to warm up before serving.
Satisfying and delicious, this applesauce cake is the perfect sweet dessert to bake and serve your family. Filled with spices, sugar, walnuts, raisins, and cinnamon applesauce, this old-fashioned cake is a crowd-pleasing favorite every time.
Applesauce Cake
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ cup butter softened
- 1 cup sugar
- ½ cup brown sugar
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 cups cinnamon applesauce
- ½ cup milk
- 1 cup raisins
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees.
- In a small bowl pour the milk and place the raisins in the milk. Let them sit while preparing the rest of the cake.
- Prepare a 9x13 pan by lining the bottom with parchment paper and spray with nonstick spray.
- In a medium-size bowl whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Set aside.
- In a large bowl beat together butter and sugars until mixed.
- Add the eggs and vanilla and beat until mixed together.
- Add the dry ingredients slowly to the butter/sugar mixture and beat just until combined.
- Add the applesauce and mix on low just until combined.
- Add the raisins and milk mixture and walnuts and mix until just combined.
- Bake for 30-35 minutes or until a cake tester in the middle of the cake comes out clean.
- Once the cake has cooled frost with cinnamon cream cheese frosting.
Video
Notes
Ingredients
8 ounces cream cheese
½ cup butter, softened
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon salt
How to Make Frosting
In a large bowl beat together the cream cheese and butter until smooth.
Add the powdered sugar and beat on low until powdered sugar is mostly mixed in.
Add cream, vanilla, cinnamon and salt and mix on medium speed until all smooth and creamy.
My grandma made the best I ever had, but didn’t get recipe before she passed. All I know is it had Hershey’s coca in it, no raisins but sometimes nuts. She made them and sent to my two cousins, one in the marines and one in the Air Force. That was when I was 10, I am now 78. Would love to know how she made it.
Awww ♥
What if we don’t like raisin would I still use milk
I have never made it without raisins, but I would suggest still using the milk! Enjoy 🙂