Applesauce Cake

Recipe by Brinna Sands

The King Arthur Flour 200th Anniversary Cookbook, published in 1990, includes a chapter devoted to whole wheat. This moist, tasty apple cake recipe is one of our favorites. We've updated it a bit, substituting butter for shortening (who knew about trans fats back then?!).

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

25 mins
40 to 45 mins
1 hr 15 mins
one 9" round cake
Applesauce Cake


Prevent your screen from going dark as you follow along.
  1. Preheat your oven to 350°F. Lightly grease a 9" round pan.

  2. In a large bowl, cream together the sugar and butter.

  3. Add the eggs and beat well.

  4. In a separate bowl, combine the dry ingredients.

  5. Add the dry ingredients alternately with the applesauce to the creamed mixture.

  6. Fold in the raisins and chopped nuts, and stir until just mixed.

  7. Pour the batter into your pan and bake for 40 to 45 minutes, until a cake tester inserted into the center comes out clean.

  8. Remove from the oven and, after 10 minutes, turn the cake out of the pan onto a rack to cool completely.

  9. Store, covered, at room temperature for 3 days, or freeze for up to 3 months.

Tips from our Bakers

  • Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight); follow mixing directions as written. Use the designated oven temperature called for in the recipe. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.