Yup! The leaves are changing their colors, even falling off the trees already and although the temperatures have been staying steady in the 70 degree mid-range, it looks like rain today and a high of 50 degrees for Saturday…therefore, the degree countdown begins.
blah…..*Dreary* (am I right?)
More Apple-icious recipes that will make the doctor stay away, try these tasty yums…
Beyond Yummy GF Maple Cinnamon Apple Crisp
Easy Gooey Caramel Apple Monkey Pull Apart Bread
Caramel Glazed Apple Crumble Coffee Cake
And because this cake is so moist, it will last more days than the usual cake. In fact, on the 3rd day, it is still as fresh as it was baked the first day. It can even last a week, but I really doubt you’re going to have a chance to sample it by then, because I’m 100% sure, it’s going to get gobbled down by whomever is in your home, guaranteed!! 🙂
Are you Autumn inspired? Happy Baking!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 stick unsalted butter softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups unsweetened applesauce
- Optional: 1/2 cup walnuts and/or 1/2 cup raisins
- 5 oz cream cheese softened
- 3 tablespoons unsalted butter softened
- 1/4 teaspoon pure vanilla extract
- 1 cup confectioners sugar
- 1/2 teaspoon cinnamon
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Preheat oven to 350°F and butter an 8- or 9-inch square cake pan. (I used 9 inch pan)
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Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
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Beat softened butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes.
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Add eggs 1 at a time, beating well after each addition, then beat in applesauce.
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At low speed, mix in flour mixture until just combined, then stir in walnuts or raisins if using.
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Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 35-40 minutes.
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Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate.
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Re-invert cake onto a rack to cool completely.
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Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy.
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Slowly add in confectioners sugar and cinnamon into cream cheese mixture, then beat at medium speed until incorporated.
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Spread frosting over top of cooled cake.
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Keep frosted cake in fridge.
Delish!
If you would like to make these into cupcakes, bake for 15 minutes at 350 degrees and double the frosting if you want to frost them generously.
If baking the cake in advance, you can wrap it and freeze it until the day you need it. Leave it out to defrost and frost it up to a day in advance.
That looks divine! The icing!!!! Stopping by from Teach me Tuesday Link Party – yum!
Thank Anna! OMgosh it is totally divine! It’s killer! Thanks for swinging by! 🙂
Uh…..yum! Looks so delish!! Pinned it 😉
Thanks so much for linking up to Teach Me Tuesday last week. You are very much appreciated. Starting this week, we will no longer be visiting you, instead we will be pinning each and every link. We want to give you more exposure! Hope to see you again this week!!
Hi Bobbi! Thanks for pinning 🙂 And of course, I appreciate being appreciated…LOL! I’ll be back for sure, love the party and all the inspiration of all the links posted.
Followed directions carefully, not as moist as I was expecting.
So sorry, Sue! I don’t know what happened, but I was wondering if you may have overbaked it? I know when I’ve made it, it was very moist and I tend to underbake more than overbake with everything.
Hi Sue, do you have a recipe for applesauce? My granddaughter wants me to make it with her when I visit next week. Thank you
Terri,
4 apples – peeled, cored, chopped (use a firm apple like Granny Smith or MacIntosh)
3/4 cup water
1/4 cup white sugar
1/2 teaspoon cinnamon
Combine apples, water, sugar, and cinnamon in a saucepan and cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash up with a fork or potato masher. If you want less sugar and cinnamon you can adjust. 🙂
Yeah! That sounds perfect. My grand-daughter is 2 and loves to help cooking when I visit I like to make something we can do together.
I made the applesauce cake last night. YUMMY, YUMMY, YUMMY
Thank you for your help.
That is so awesome she loves to help! I say start them while they are young and interested for sure. 😉 I am so happy you enjoyed that cake. It’s one of my faves Terri!
Hi Tess,
Have a question. Am thinking of making the applesauce cake into muffins. How long do you suggest baking them?
Terri, 15-18 minutes. 🙂 Enjoy!!
Hi! I only have regular applesauce, not unsweetened. Have you ever made it without unsweetened? Should I just add less brown sugar? Let me know what you think! Thanks!
Hi Alyssa,
Using regular applesauce is fine. I’ve used both and just keep the measurements as. Hope you love it! 😀
Can this be made in a 9×13 cake pan? I’m guessing total bake time would be less. Thanx!
Hi Scott, yes the time would be less but the cake would only about an inch or so, if you’re ok with that. 🙂 It’s a really good cake!
Thanx for the quick response. I have an 8×8 square pan I will use. I prefer a thicker cake. I thought maybe it would rise enough but 1 inch seems too thin. Thanks again!
You are very welcome! I think that’s a wise choice! 🙂