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Olivia Walton’s Applesauce Cake
Course: DessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
30
minutesCooking time
45
minutesThis old-fashioned 9×13 applesauce cake is warmly spiced with cinnamon, nutmeg, and cloves, with optional pecans or raisins and a fluffy ermine frosting.
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Ingredients
½ cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1¾ cups unsweetened applesauce
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
Optional: ½ cup chopped pecans
Optional: ½ cup raisins
- For the ermine frosting
¼ cup (31 g) all-purpose flour
1 cup (200 g) granulated sugar
1 cup (240 mL) milk or heavy cream
Pinch of salt
1 cup (226 g) unsalted butter, softened
1½ tsp vanilla extract
Optional: 2 Tbsp whiskey
Directions
- Make the cake
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
- Cream the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time. Stir in the vanilla and applesauce.
- Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Stir into the wet ingredients just until combined. Fold in optional pecans or raisins.
- Spread the batter evenly in the prepared pan.
- Bake 40–45 minutes, until a toothpick inserted in the center comes out clean. Cool completely in the pan.
- Make the ermine frosting
- Whisk the flour, sugar, and milk or cream in a saucepan. Cook over medium heat, whisking frequently, until thick, about 5–7 minutes.
- Remove from heat. Stir in the salt and optional whiskey. Transfer to a heatproof bowl, cover the surface, and cool to room temperature.
- Beat the softened butter until light and fluffy. Beat in the vanilla, then gradually add the cooled flour mixture. Beat until light and creamy.
- Spread the frosting over the completely cooled cake
Notes
- Golden raisins give the cake a softer, sweeter bite.
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