If you’re searching for a cozy, nostalgic treat packed with comfort and spice, Grandma’s Applesauce Cake is the answer. This classic dessert delivers tender crumb, warm cinnamon aroma, and just the right touch of sweetness in every bite. It’s the kind of cake that fills your kitchen with memories, perfect for sharing with loved ones or sneaking a piece with your afternoon coffee. Trust me, one slice is never enough—this cake is a beloved treasure that’s been passed down for good reason!
Ingredients You’ll Need
The beauty of Grandma’s Applesauce Cake is how simple, unfussy ingredients can create something truly magical. Each component brings its own personality to the table, from the deep warmth of spices to the natural sweetness of applesauce. Here’s what you’ll need and why you shouldn’t skip a thing:
- All-purpose flour: The foundation of the cake’s structure, giving it a tender yet sturdy crumb.
- Baking soda: Helps the cake rise and stay light.
- Baking powder: Adds a little extra lift for that perfect texture.
- Salt: Just a pinch sharpens all the flavors and balances the sweetness.
- Ground cinnamon: The signature spice—don’t be shy, it’s what makes the cake so inviting.
- Ground nutmeg: Adds warmth and a subtle earthy note.
- Ground cloves: Brings depth and a gentle spiciness that lingers.
- Unsalted butter (softened): For richness and that melt-in-your-mouth moistness.
- Granulated sugar: Sweetens the cake and gives it structure.
- Brown sugar (packed): Adds caramel-like flavor and extra moisture.
- Large eggs: Essential for binding everything together and adding fluffiness.
- Unsweetened applesauce: The star ingredient—brings moisture, flavor, and a hint of nostalgia.
- Vanilla extract: Rounds out the flavors beautifully.
- Raisins: Little bursts of sweetness in each bite—classic and irresistible.
- Chopped walnuts (optional): For crunch and a nutty undertone, but feel free to leave them out if you prefer.
How to Make Grandma’s Applesauce Cake
Step 1: Preheat and Prepare Your Pan
First things first, set your oven to 350°F and give your favorite 9×13-inch baking pan (or a bundt pan if you’re feeling fancy) a generous coating of butter or nonstick spray. This ensures your Grandma’s Applesauce Cake comes out perfectly golden and never sticks.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This is your flavor base—the secret to the cake’s irresistible aroma and soft texture. Whisking not only blends the spices evenly but also aerates the flour for a lighter crumb.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is key for a moist, tender cake, so take your time and let the mixer do its magic!
Step 4: Add Eggs, Applesauce, and Vanilla
Beat in the eggs one at a time, blending well after each addition. Next, stir in the applesauce and vanilla extract. The applesauce keeps the cake incredibly moist and adds that unmistakable old-fashioned flavor—this is what makes Grandma’s Applesauce Cake so special.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. Mix gently just until you don’t see any more streaks of flour. Over-mixing can make the cake tough, so stop as soon as everything comes together.
Step 6: Fold in Raisins and Walnuts
Fold in the raisins and walnuts (if using). These add delightful texture and pockets of sweetness throughout the cake. If you’re not a walnut fan, feel free to leave them out—Grandma’s Applesauce Cake is just as delicious either way.
Step 7: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan before slicing—this helps all those lovely flavors settle in.
How to Serve Grandma’s Applesauce Cake
Garnishes
A light dusting of powdered sugar gives Grandma’s Applesauce Cake a charming, homey look. For something extra special, drizzle with a simple glaze or spread a layer of cream cheese frosting over the top—the creamy tang pairs beautifully with the spiced cake.
Side Dishes
This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For a lighter touch, serve alongside fresh apple slices or a mug of hot tea. It’s a wonderful way to round out a family meal or afternoon gathering.
Creative Ways to Present
For an elegant twist, try serving Grandma’s Applesauce Cake in thick slices with a caramel sauce drizzle and toasted walnuts on top. Or cut it into small squares for a dessert platter—perfect for potlucks and parties. Individual mini bundt cakes are also a big hit for special occasions!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Grandma’s Applesauce Cake covered at room temperature for up to three days. The moisture from the applesauce helps it stay fresh and soft, but if your kitchen is extra warm, pop it in the fridge to keep it at its best.
Freezing
To freeze, wrap slices or the whole cake tightly in plastic wrap, then foil. It’ll keep beautifully in the freezer for up to three months. Just thaw overnight in the refrigerator or at room temperature before enjoying again.
Reheating
If you like your cake slightly warm (and who doesn’t?), microwave individual slices for 10-15 seconds. You can also pop larger pieces in a 300°F oven for about 10 minutes. The aroma of Grandma’s Applesauce Cake will fill your kitchen all over again!
FAQs
Can I use sweetened applesauce instead of unsweetened?
Absolutely! Just keep in mind that your cake will be a touch sweeter, so you can reduce the sugar slightly if you prefer. Unsweetened applesauce lets the spices shine, but a little extra sweetness never hurt anyone.
Can I make Grandma’s Applesauce Cake gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free blend. Make sure it contains xanthan gum or add a teaspoon yourself to help with texture. The cake will still be moist and flavorful.
What can I use instead of raisins?
If raisins aren’t your thing, try chopped dried cranberries, dates, or even diced dried apricots. They all add a lovely chew and burst of flavor to Grandma’s Applesauce Cake.
Is it okay to skip the walnuts?
Of course! The walnuts are totally optional. If you want a nut-free version, just leave them out. The cake will still be deliciously moist and packed with flavor.
Can I bake this as cupcakes or in a loaf pan?
Definitely! For cupcakes, reduce the baking time to about 18-22 minutes. For a loaf pan, expect it to need around 50-60 minutes. Just test with a toothpick for doneness and enjoy Grandma’s Applesauce Cake in any shape you like!
Final Thoughts
There’s something undeniably special about baking Grandma’s Applesauce Cake—it’s a recipe that invites you to slow down and savor every bite. If you haven’t made it yet, give it a try and share a slice with someone you love. I promise, it’ll become a cherished favorite in your home, just like it has in mine!
Print
Grandma’s Applesauce Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Applesauce Cake is a moist and flavorful old-fashioned dessert that combines the warm spices of cinnamon, nutmeg, and cloves with sweet applesauce, raisins, and optional walnuts for added texture. This classic American cake is easy to make and perfect for a comforting treat any time of year.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 cups unsweetened applesauce
- 1 teaspoon vanilla extract
Add-ins
- 1 cup raisins
- 1 cup chopped walnuts (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or a bundt pan to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and packed brown sugar until the mixture becomes light and fluffy, about 3-5 minutes.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Incorporate applesauce and vanilla: Stir in the unsweetened applesauce and vanilla extract until evenly mixed with the wet ingredients.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the cake tender.
- Add raisins and walnuts: Fold in the raisins and, if using, the chopped walnuts evenly throughout the batter.
- Transfer batter and bake: Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan before slicing. Enjoy as is or with a dusting of powdered sugar or cream cheese frosting if desired.
Notes
- This cake is delicious on its own but can be topped with powdered sugar glaze or cream cheese frosting for extra sweetness and richness.
- Store the cake covered at room temperature for up to 3 days to maintain moisture and freshness.
- For longer storage, refrigerate the cake in an airtight container; it will keep well for up to 5 days.
- You can substitute walnuts with pecans or omit nuts for a nut-free version.
- Use unsweetened applesauce to control the sweetness and moisture of the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 27 g
- Sodium: 260 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
