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Applesauce Cake

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Applesauce makes this cake exceptionally moist. It's delicious on its own or served with a scoop of vanilla ice cream. If you decide to use store-bought applesauce, choose one with a chunky texture.

Source: Everyday Food, October 2005
Total Time Prep Servings

Ingredients

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408
  • StacyJean
    22 FEB, 2017
    Soft and fluffy cake with a moist and tender crumb. I have used salted butter in recipes my whole life. I just don't tend to have unsalted on hand most times. I also always cut the salt in most recipes by at least half. That not only compensates for the salted butter, but cuts down on the possibility of an overly salty taste. I also cut out half of a cup of brown sugar, and half of the honey as I don't care for overly sweet cakes. Next time I'd cut out the honey all together...I don't think it is needed, or tasted (unless you cut back the cardamom quite a bit). Quite honestly, the dominate flavor of this cake is cardamom. I love cardamom, so don't mind this, but it taste like a spice cake and I can't taste the applesauce (I didn't have chunky applesauce, which may have helped a bit, or grating fresh apples into the batter). I had grated a bit of fresh nutmeg into the batter as well, but this was also lost. Next time I'd cut the cardamom in half so some of the other flavors could come out, and maybe use some apple butter if I had it on hand to amp up the apple flavor. But it is a really lovely cake, and my husband likes it too. I'll be making this again.
    Reply
    • StacyJean
      22 FEB, 2017
      Also check the cake at about 45 minutes....for my oven 50 minutes was more than ample. It came out of my bunt pan beautifully, too.
  • nicholefratang
    31 JUL, 2016
    I just tried making this, and it completely crumbled after it cooled and I tried turning it over. Worst was how salty it was.. Very confused. I used unsalted butter and recommended amount of salt. Any ideas?
    Reply
  • tarte tatin
    14 OCT, 2013
    This recipe is great! I replaced one cup of the homemade apple sauce for one cup homemade unsweeted apple butter and added about one two diced apples. I called it my triple threat apple cake. I really wanted to honour the beautiful organic apples I had just picked at my sisters. It was amazing! I highly recomend the apple butter, it gave it this beautiful richness. One of the best cakes I have ever made.
    Reply
  • CakeAddictedChef
    4 AUG, 2013
    Honey is a real catch for the basic applesauce cake! I have recently baked mine adding cashew nuts and raisins: http://www.cakeaddicted.com/applesauce-cake-recipe.html My only concern about honey is whether it will keep its taste after baking. Maybe adding honey into the frosting can be a good idea? Feels like it's time for a couple of more experiments in my kitchen!
    Reply
  • Luxy
    19 JUN, 2013
    I love this recipe I wanted to surprise my mom and brother and they both loved it I can't wait to make another one of Martha Stewart's recipes there so good I love this recipe I am going to make it over again and again
    Reply
  • giardiniere55
    10 MAY, 2013
    This applesauce cake came out just perfect We don't like nuts or raisins in our cakes, so this recipe was just what we wanted. I have made it twice and each time it came out great!
    Reply
  • Vickie M
    29 APR, 2013
    I remember seeing this recipe and one other apple Cake recipe in Martha Stewart Living Magazine I was So very Happy to see recipes for (In my words) That Pan with the hole in the middle! I had inherited my Great Great Grandmothers Apple Cake pan. It looks exactly like Maratha's and Both cakes always turn out just right.. For that, I credit my Grandmothers.
    Reply
  • Mouseofvirtue
    9 MAR, 2013
    I am going to make this for Sunday dinner tomorrow. It looks wonderful.. but I REALLY wish Martha and her team would get with the times and include the nutritional info. I really hate having to calculate the recipes myself to see which is the best choice health wise.
    Reply
  • Bhilt
    7 FEB, 2013
    I followed the recipe to the letter and it turned out perfectly, with one exception. My 8-year-old daughter and her dog were having a game of chase through the house and the cake fell just a bit. Still smells and tastes good, though. The flavor of the honey really comes out, which is a huge positive in our house since my husband is a beekeeper.
    Reply
  • queen of kale
    21 OCT, 2012
    Mostly i liked it but....found there was way too much flour. After all, there is barely any liquid? I used just over two cups of the flour mixed with the other dry ingredients. Gotta agree with the other reviewer - does anyone actually try these recipes? Thanks.
    Reply

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