Applesauce Cake

This cake makes good use of canned applesauce.

by Judith Hausman


Photo by Judith Hausman

I cannot tell a lie: I cut down an apple to make this cake!

We had two snow days in one week so there was a lot of time for some good cooking. I’ll often turn to my pantry when we can’t get out. This time I opened the very last pint of local orchard applesauce we had all canned together in a friend’s kitchen. Not only does the smooth, sweet-smelling sauce make me nostalgic for the summer heat, but this kind of warmly-spiced cake is also my favorite. 

I doubled up on raisins and nuts, but of course they are optional. And you can play with the spices as well, reducing the ones you don’t care for (clove, maybe?) and adding more of others (nutmeg?). 

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I like the way the cake looks in a circular pan but square or even loaf (it’ll just take a bit longer for the center to be done) shapes will serve just as well. Serve a warm chunk with more applesauce on top and a cup of good tea.


  • 3/4 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 3/4 cups sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon clove
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 cup oil
  • 1 egg
  • 1/4 cup water
  • 3/4 cup unsweetened applesauce
  • 1/2 cup raisins (optional)
  • 1/2 cup walnuts or hazelnuts, chopped (optional)

Preheat oven to 350 degrees. Oil a 9-inch or 8-by-8-inch baking dish.

Combine whole wheat flour, all purpose flour, sugar, baking soda, salt, cinnamon, clove, allspice and nutmeg. Beat together oil, egg, water and applesauce. Mix with dry ingredients until just combined. Add nuts and raisins.

Bake for 50 minutes or until a toothpick inserted in the middle comes out clean. 

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