Applesauce Spice Cake

Get ready for the most aromatic, soul-warming cake that’ll make your whole house smell like a cozy autumn morning! This Applesauce Spice Cake combines the natural sweetness of apples with a perfect blend of warm spices that’ll have everyone asking for seconds.

What makes this cake truly special is its incredibly moist texture, thanks to the combination of applesauce and fresh diced apples. The medley of cinnamon, ginger, nutmeg, cloves, and cardamom creates a sophisticated spice profile that elevates this from a simple snack cake to a memorable dessert experience.

Ingredients

For the Cake Base:

• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground cardamom
• ¾ teaspoon salt

Wet Ingredients:

• 8 tablespoons unsalted butter, melted
• 1 cup brown sugar
• ¾ cup white granulated sugar
• 3 large eggs
• ⅓ cup full-fat sour cream
• 1 teaspoon vanilla extract
• 2 cups unsweetened applesauce
• 1 large apple, peeled and diced

Steps

1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven for even heat distribution.
2. In a large mixing bowl, whisk together the dry ingredients: 2½ cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and all spices. This ensures even distribution of the leavening agents and spices throughout the cake.
3. In a separate bowl, combine the melted butter with both sugars, whisking until the mixture resembles wet sand (2-3 minutes). Add eggs one at a time, whisking well after each addition until fully incorporated. The mixture should be smooth and slightly thickened.
4. Fold in the sour cream, vanilla extract, and applesauce until just combined. Don’t overmix – a few small streaks are okay at this stage.
5. Gradually add the dry ingredients to the wet mixture in two portions, folding gently until just combined. The batter should be thick but still pourable. Fold in the diced apple pieces.
6. Line a 9×13-inch sheet cake pan with parchment paper and grease thoroughly. Pour the batter in, spreading it evenly to the corners.
7. Bake for 35-40 minutes at 350°F (175°C), or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Cool in the pan for 10 minutes before transferring to a wire rack. The cake should feel springy but firm when gently pressed.

Smart Swaps

• Replace ⅓ cup sour cream with Greek yogurt for extra protein
• Use 1½ cups whole wheat pastry flour + 1 cup all-purpose flour for added fiber
• Substitute ½ cup applesauce for 4 tablespoons butter to reduce fat

Make It Diabetes-Friendly

• Replace sugars with 1¼ cups allulose or monk fruit sweetener (reduces carbs by 28g per serving)
• Use 2 cups almond flour + ½ cup coconut flour instead of all-purpose flour
• Add 1 teaspoon xanthan gum to maintain texture
• Serve with sugar-free whipped cream instead of frosting

Pro Tips

• Use room temperature eggs for better incorporation
• Don’t overmix once flour is added to prevent a tough cake
• Test doneness at 30 minutes to avoid overbaking
• Store in an airtight container for up to 5 days