Forgotten Applesauce Cake

Ever rediscovered something in your recipe box that makes you wonder how you lived without it? This Forgotten Applesauce Cake is that hidden gem – a gloriously moist, spice-infused treasure that somehow slipped off our radar. One bite and you’ll be questioning why this incredible treat ever fell out of regular rotation!

What makes this cake truly special is the perfect balance of warm spices and the natural sweetness from applesauce that creates an incredibly tender crumb. Topped with a cinnamon-kissed cream cheese frosting that melts slightly into the cake, each forkful delivers that perfect sweet-spicy-tangy combination that makes you close your eyes and savor the moment. It’s homey comfort food elevated to dessert perfection.

Ingredients

For the Cake:

• 2¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 2 cups unsweetened applesauce
• ¾ cup vegetable oil
• 1 teaspoon vanilla
• 1 cup chopped pecans

For the Cinnamon Cream Cheese Frosting:

• 8 ounce pkg cream cheese, at room temperature
• 6 tablespoons unsalted butter, softened
• 3 cups powdered sugar
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla

Steps

1. Preheat the oven to 350°F (175°C) and spray an 8×8 baking pan with nonstick cooking spray. Make sure to coat the corners well – this batter is sticky and can cling to ungreased spots.
2. In a large mixing bowl, whisk together the 2¼ cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ¾ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ¼ teaspoon cloves until evenly distributed. Look for a uniform color to ensure the spices are fully incorporated.
3. In another large bowl, add the ¾ cup granulated sugar, ½ cup brown sugar, and 2 eggs. Using an electric mixer on medium speed, beat just until combined, about 30-45 seconds. The mixture should look slightly fluffy but not overly aerated.
4. Add in the 2 cups unsweetened applesauce, ¾ cup vegetable oil, and 1 teaspoon vanilla and beat just until combined, about 15-20 seconds. The mixture will look somewhat separated – this is normal.
5. Gently add the flour mixture to the wet ingredients in 2-3 batches, beating on low speed just until mixed. Stop mixing as soon as the last flour streaks disappear – overmixing will make your cake tough.
6. Pour the batter into the prepared baking pan. Use a spatula to smooth the top, ensuring the batter reaches all corners. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs. The cake will pull slightly away from the edges when done.
7. Remove the cake from the oven and place on a wire rack. Let cool completely (at least 2 hours) before frosting. Attempting to frost while warm will result in melted, runny frosting.

For the Cream Cheese Frosting:

8. In a medium mixing bowl, add the 8 ounces softened cream cheese, 6 tablespoons butter, 3 cups powdered sugar, ½ teaspoon cinnamon and 1 teaspoon vanilla. Mix with an electric mixer on low speed for 30 seconds until ingredients start to combine, then increase to medium speed for 1-2 minutes until creamy and smooth. Scrape down the sides of the bowl halfway through to ensure even mixing.
9. Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula. Create decorative swirls if desired. Sprinkle the 1 cup chopped pecans on top, gently pressing them into the frosting so they adhere.
10. For best flavor and texture, chill the frosted cake for at least 30 minutes before serving. This allows the frosting to set and flavors to meld.

Smart Swaps

• Use unsweetened pumpkin puree instead of applesauce (1:1 ratio) for a fall-inspired variation
• Substitute coconut oil for vegetable oil (1:1 ratio) to add a subtle tropical note
• Try walnuts or toasted hazelnuts instead of pecans for different flavor profiles
• Replace ¼ cup of flour with ¼ cup ground flaxseed to add omega-3s and fiber

Make It Diabetes-Friendly

• Reduce sugar by using ½ cup granulated Swerve and ⅓ cup brown sugar Swerve instead of regular sugars (reduces carbs by approximately 18g per serving)
• Use unsweetened applesauce (already in recipe) and add 1 teaspoon apple extract to enhance flavor without added sugar
• For the frosting, use 8 ounces Neufchâtel cheese (⅓ less fat) and 2 cups powdered Swerve with 1 tablespoon cornstarch for texture (reduces carbs by approximately 12g per serving)
• Serve a smaller portion size (cut into 16 squares instead of 12) and pair with a small protein source to slow glucose absorption

Pro Tips

• Measure flour correctly by spooning it into measuring cups and leveling with a knife – scooping directly compacts flour and results in a dry cake
• The cake actually tastes better on day two after the spices have had time to meld – make it ahead for best flavor
• For extra spice flavor, toast your ground spices in a dry skillet for 30 seconds before adding to the batter
• Store leftovers in the refrigerator for up to 5 days or freeze unfrosted cake for up to 3 months