Applesauce Cake

[The Quacker Factory]

#129882

Applesauce Cake Recipe

INGREDIENTS:

Applesauce Cake:

• 2-½ cups all purpose flour
• 1-½ teaspoons baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons apple pie spice or pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil, canola oil, or melted coconut oil
• ⅓ cup water
• 1-½ cups applesauce*
• 2 large eggs
• ¾ cup granulated sugar
• ⅓ cup light brown sugar
• powdered sugar, honey, whipped cream, or cinnamon cream cheese frosting (below)**, for topping

Cinnamon cream cheese frosting:

• 8 oz cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 3 cups powdered sugar, plus more if needed
• 1 teaspoon pure vanilla extract
• ½ teaspoon cinnamon
• cream, half and half, or milk, as needed

INTRUCTIONS

Applesauce cake:

• Preheat oven to 350°F. Grease a 9×13 cake pan and set aside.
• Combine flour, baking powder, baking soda, salt, and spices.
• In a separate large bowl, whisk oil, water, applesauce, eggs, and sugars. Add dry ingredients to the wet ingredients and whisk to combine.
• Pour batter into prepared pan and bake 20-30 minutes (begin checking it at 20), until the top springs back when you touch it and a toothpick inserted into the center comes out clean. Place the pan on a rack to cool.

Cinnamon cream cheese frosting:

• Using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add the powdered sugar, vanilla, and cinnamon and beat until combined. Add cream, half and half or milk if needed to thin the frosting, or more powdered sugar to thicken. Increase speed to high and beat for 20-30 seconds. Spread on the cooled cake.

Notes

*I recommend store bought unsweetened applesauce for this recipe.
**If you’d prefer to skip the cream cheese frosting you can top the cooled cake with a dusting of powdered sugar, or you can serve each slice with a drizzle of honey or dollop of whipped cream.
STORAGE: Ths cake can be stored at cool room temperature for 1 day or the refrigerator for up to 3 days. I have not tried freezing it, but I would assume it would freeze just fine.

Enjoy 🙂

Notes

Prep time does not include cooling time for the cheesecake

(This recipe was acquired from celebratingsweets.com)

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