Recipes for "applesauce cake"

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9x13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9x13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.

Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.

Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.

Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.

To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside.

In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce.

Pour the batter into a 9x13 inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.

Preheat the oven to 350 degrees F (180 degrees C). Grease and flour three 8x4-inch loaf pans.

In a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. Add applesauce, oil, eggs, and water. Blend for 3 to 4 minutes using an electric mixer. Divide the batter evenly between the prepared pans.

Bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube pan.

In a medium bowl, sift together the flour, baking soda, cinnamon, cloves and salt. Set aside.

In a large bowl, cream the sugar and shortening until fluffy. Add applesauce and molasses and mix in.

Gradually add the flour mixture and beat well to moisten. Fold in the raisins.

Pour into a prepared fluted or straight sided tube pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into the middle of cake comes out clean. Cake will not rise to top of pan. Cool for 10 minutes and remove from pan and cool on wire rack.

Preheat oven to 350 degrees F (175 degrees C).

Grease a 9x9-inch baking pan.

Mix flour, sugar, and salt together in a bowl.

Beat in egg yolks, butter, and lemon zest until dough is thoroughly mixed.

Mix applesauce, cinnamon, and cloves together in a small bowl.

Press half the dough into the prepared baking pan; spread applesauce mixture over dough in a layer. Top with remaining dough.

Bake in the preheated oven until cake is browned, 40 to 45 minutes.

In a bowl, cream the butter or margarine with the sugar. Beat in the milk, applesauce, and 2 tablespoons of rum.

In another bowl, stir together the flour, cocoa, baking soda, spices, and salt. Beat into the creamed mixture and then stir in the raisins and pecans.

Turn the batter into a greased and floured 9x13 inch baking pan. Bake the cake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until it tests done with a toothpick.

Immediately after removing the cake from the oven, sprinkle it with the remaining 1/4 cup rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating. Serves 20.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square cake pan. Line the bottom of the pan with wax paper, or dust lightly with flour.

Sir together flour, baking powder, salt, and spices.

In a large bowl, cream shortening. Blend in brown sugar, beating until light and fluffy. Beat in eggs and vanilla. Stir flour mixture into creamed mixture alternately with applesauce; make 3 dry and 2 liquid additions, combining lightly after each. Turn batter into prepared pan.

Bake for 40 to 45 minutes, or until cake springs back when lightly touched.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch rimmed baking sheet or baking pan and line with parchment paper.

Combine butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.

Mix flour and baking powder together in a bowl. Sift gradually into butter mixture, mixing well.

Transfer 6 to 8 heaping tablespoons of the cake batter, about 1 cup, to a separate bowl. Mix in milk gradually until batter is creamy and the consistency of pancake batter.

Spread thick cake batter into the prepared baking pan and level out with the back of a spoon. Mix applesauce and cinnamon together and spread on top in an even layer. Top with the thin cake batter.

Bake in the preheated oven until the top of the cake is a deep golden brown, about 50 minutes. Remove from oven and allow to cool. Dust with confectioners' sugar before cutting into squares.

Lightly grease an 8-inch square baking pan, and then line with parchment to create a sling.

In a medium bowl, vigorously whisk together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.

In a separate bowl using an electric mixer or in a stand mixer, beat butter until light. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.

Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix.

Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when touched.

Remove the cake from the oven. Let cool for 15 minutes. Lift the cake from the pan using the parchment and transfer to a wire rack to cool completely. Frost with cream cheese frosting and sprinkle with some walnuts, if you like, or serve it plain.

The cake can be stored back inside the pan, or in an airtight container.

Did you love the recipe? Give us some stars and leave a comment below!

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.

Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.

In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.

Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

Preheat the oven to 350°F. Grease and flour a bundt pan and set it aside.

Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.

Add dry ingredients to the wet mixture in thirds, beating to incorporate after each addition.

Mix in the vanilla, apples, coconut, and chopped nuts.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Transfer the batter to the prepared Bundt pan, gently smoothing the top with a spatula. Bake until a long thin bamboo skewer or toothpick inserted in the center comes out clean, 60-70 minutes.

If the top is browning too quickly, lightly cover it with foil.

Simply Recipes / Michelle Becker

When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits evenly.

Stir together the glaze ingredients in a small saucepan over medium-low heat and cook until the butter and sugar are melted.

Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Place the cake on a serving dish.

Use a pastry brush to apply the glaze liberally around the surface area of the cake, or use a spoon to dribble the glaze on the cake.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch cake pan.

Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add applesauce; beat well.

Stir in flour, baking soda, cinnamon, and cloves until just combined.

Fold in walnuts and raisins.

Spoon cake batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes.

Serve warm. Enjoy!