Applesauce Cake

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?!).

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


  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.