As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with an applesauce cake recipe in the Mitchell Davis’ cookbook Kitchen Sense. It’s less of a “cake” and more like a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly, and you pour it into a square baking pan to bake. You could also easily use the same batter to make applesauce muffins instead.
How to Serve Applesauce Cake
Applesauce cake can be served straight from the pan, or lift it using the parchment paper to serve on a tray. It’s also great topped with cream cheese frosting, or left plain. Serve applesauce cake as an afternoon snack or evening dessert. Either way, a cup of coffee or tea alongside makes a cozy fall treat.
How to Store and Freeze Applesauce Cake
Frosted or unfrosted applesauce cake can be stored at room temperature for up to 5 days. (However, if your kitchen is warmer than 70°F, store frosted cakes in the fridge.)To freeze: Do not frost the cake. Let it cool completely, then wrap in plastic wrap and then in aluminum foil. Freeze for up to 3 months; thaw overnight on the counter before serving or frosting.
Check Out Our Other Apple Cake Recipes!
Apple Coffee Cake Fresh Apple Bundt Cake Apple Upside Down Cake Apple Carrot Cupcakes Grain-Free Apple Honey Cake
Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix. The cake can be stored back inside the pan, or in an airtight container.
