Quick Applesauce Nut Cake
A wonderfully moist and simple one-bowl cake featuring the comforting flavors of applesauce and cinnamon. Studded with crunchy walnuts and sweet raisins, this recipe is incredibly easy to prepare and perfect for a cozy dessert or afternoon snack.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 12
- Difficulty
- Easy
- Per serving
- 352 kcal
Allergen information: may contain eggs, gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 gall-purpose flour
- 200 glight brown sugar, packed
- 1.5 tspbaking soda
- 0.5 tspbaking powder
- 1.5 tspground cinnamon
- 0.5 tspsalt
- 360 gunsweetened applesauce
- 2 pcslarge egg
- 120 mlvegetable oil
- 1 tspvanilla extract
- 120 gwalnut, chopped
- 80 graisin
garnish
- 1 tbsppowdered sugar, for dusting(optional)
Equipment
large bowl · wire rack · spatula · whisk · oven · 9x13 inch baking pan
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 9x13 inch (23x33 cm) baking pan.
About 5 min
Cook’s note: Greasing and flouring the pan prevents the cake from sticking and helps it release cleanly.
- 2
In a large bowl, whisk together the all-purpose flour, light brown sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
About 3 min
Cook’s note: Mixing the dry ingredients first ensures that the leavening agents and spices are evenly distributed throughout the batter.
- 3
Add the unsweetened applesauce, eggs, vegetable oil, and vanilla extract to the bowl with the dry ingredients.
About 2 min
- 4
Stir with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.
About 2 min
Cook’s note: A few small lumps remaining in the batter are perfectly fine and will result in a more tender cake.
- 5
Gently fold in the chopped walnuts and raisins.
About 1 min
- 6
Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.
About 2 min
- 7
Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
About 35 min
- 8
Place the pan on a wire rack and let the cake cool for at least 10 minutes before slicing and serving.
About 10 min
Cook’s note: Letting the cake cool slightly helps it set, making it easier to slice neatly.
- 9
If desired, dust the top of the cake with powdered sugar just before serving.
Per serving
Nutrition
- Calories
- 352kcal
- Protein
- 5g
- Carbs
- 45.5g
- Fat
- 17.8g
- Fibre
- 2.3g
- Sugar
- 25.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for longer.
Warm individual slices in the microwave for 15-20 seconds if desired.
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