Applesauce Spice Cake Recipe

Applesauce Spice Cake

Applesauce cakes have been popular since colonial days. This one has a browned butter frosting.

40 min.prep time 2:15total time
15 servings
10510 Ratings

Ingredients

Cake

2 cups all-purpose flour
2 cups sugar
1 1/2 cups applesauce
1/2 cup Land O Lakes® Butter, softened
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
3/4 cup golden raisins or raisins
1/2 cup chopped pecans

Frosting

3 cups powdered sugar
1 1/2 teaspoons vanilla
2 to 3 tablespoons milk
1/4 cup chopped pecans

Directions

Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.

Combine all cake ingredients except raisins and pecans in bowl. Beat at low speed, scraping bowl often, until ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Stir in raisins and 1/2 cup pecans. 

Pour into prepared pan. Bake 35-40 minutes or until center is firm to the touch and edges begin to pull away from sides of pan. Cool completely.

Melt 1/3 cup butter in 1-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 4-6 minutes or until butter just starts to turn golden. (Butter will get foamy and bubble.) Remove from heat. Cool completely.

Combine browned butter, powdered sugar and 1 1/2 teaspoons vanilla in bowl. Beat at medium speed, gradually adding milk and scraping bowl often, until frosting is smooth and spreadable. Frost cooled cake. Sprinkle with 1/4 cup pecans.

Nutrition Facts (1 serving)

Calories: 410

Fat: 15g

Cholesterol: 55mg

Sodium: 310mg

Carbohydrates: 70g

Dietary Fiber: 2g

Protein: 4g

Recipe #6702©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Excellent recipe-just like my Grandmother's recipe tasted, but was never written down--she was the consummate cake baker. The icing was fabulous-a caramel taste that offers such flavor and I s easy to make. Do be careful to not let the butter burn: when it starts to bubble and start to turn golden, take it off the burner. Moist, light and a great recipe find. Make this cake-you will be glad you did!
The cake is very moist an light; as my boyfriend said, it was perfect. I did substitute half the sugar in the frosting for maple sugar, and the frosting was a little too sweet for my tastes, but that could've been my doing. The cake will definitely go into my recipe book.
Loved it. I added a cup of oatmeal, and omitted white sugar for 1 1/2 c. Brown sugar and 1/4 cup maple syrup. Delicious!
This was a great recipe. It is moist, flavorful and was a hit at the pot luck. I did make a few changes, though. I divided the 2 cups of sugar into 1 cup white and 1 cup dark brown sugar as I think dark brown sugar makes most desserts better! I also added 1/4 tsp ginger, 1/8 tsp cloves and 1/8 tsp nutmeg. These, with the homemade chunky applesauce made it really have that old-fashioned flavor. The browned butter icing was perfect!! (I also left out the raisins and the nuts as I find too many people are picky about that, but I'd add them if making it for my own family)
I loved it and my 3 children loved it. Light, moist and flavorful. I recommend using at least half brown sugar in the cake for an added molasses-ey richness. The browned butter frosting was perfect!
My husband asked me to never make this cake again as he couldn't stop eating it. Well that isn't happening!

Wonderful cake, and the frosting was unbelievable: it had that elusive butter toffee flavor, and was very easy.
This cake is awesome...so much like my Mom used to make. I was really happy to find this recipe as I could not find my Mom's recipe. My husband loved it. I did frost it with penuche frosting instead of the frosting suggested. This will definitely be a favorite in this house! Thanks!
Will definitely make this again!! Browned butter frosting = oh my goodness!!! love!
every one loved the cake, I omitted the nuts and it was very good without them

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