Old fashion comfort food, easy to make and perfectly spiced. This snack cake is jam packed with apple flavor, deliciously studded with chunks of apples, raisins and walnuts, all the flavors you could want in a moist and simple applesauce cake!
Applesauce Snack Cake with Brown Sugar Buttercream Frosting
Published on June 7, 2020 | In Desserts | By Home Baking Association |
- Prep Time
- Cook Time
- 1 cake
- Difficulty Level Easy
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- 0 ratings
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups brown sugar
- 1 1/2 teaspoon vanilla
- 2 teaspoons baking soda
- 2 1/2 cups flour
- 11/2 teaspoon cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon of nutmeg
- 2 cups applesauce
- 1 peeled and chopped apple
- 1/2 cup raisins
- 1 cup chopped walnuts
- 1 cup (2 sticks) of butter (room temperature)
- 1/2 cup of brown sugar (light or dark)
- 4 cups powdered sugar
- 2 teaspoon vanilla
- 1 or 2 teaspoons milk or cream for desired consistency
- Preheat oven to 350* Grease and flour a 8 inch round cake pan or 8x8 baking pan.
- In a stand mixer fitted with a whisk attachment (hand mixer works fine here too), cream the butter until creamy and light yellow.
- Add the brown sugar and continue mixing until thoroughly combined.
- With mixer on low, add the eggs, 1 at a time, mixing after each addition.
- Add vanilla, mix until light and fluffy.
- In separate bowl Whisk or sift together the dry cake ingredients.
- Add dry cake ingredients to the creamed mixture alternately with the applesauce.
- Remove bowl from mixer and fold in apples. walnuts and raisins.
- Pour batter into prepared pan and bake until firm to the touch or until toothpick comes out clean, about 40 to 45 minutes.
- Remove and allow to cool before removing from pan.
- In a mixer, cream together the butter and brown sugar until creamy and well incorporated.
- Add vanilla, mix until combined.
- Turning mixer on low, slowly add the powdered sugar and mix until the powdered is combined into the butter and sugar mixture.When combined turn up to medium until creamy, adding milk or cream 1 teaspoon at a time to achieve desired spreading consistency. Mix on medium for 5 minutes after reaching correct consistency to eliminate any grainy texture from the sugar.
- Carefully remove completely cooled cake from pan, running a knife along edges to loosen for easier removal.
- Frost cake and serve.
- *Frosting can be made a day ahead and kept it in the refrigerator. Allow enough time to bring it back up to room temperature before using it.
- Servings : 6-8
- Course : Dessert
- Recipe Type : Cakes & Cupcakes
Home Baking Association
The Home Baking Association (HBA) web site is a valuable resource for educators, parents, community service volunteers, scratch-bakers and anyone else interested in baking. Esteemed members of the baking community, ...Read more about this chef..
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