Servings: 10-12 serving(s)
Prep time: 15 minutes
Total time: 1 hours 5 minutes
Cooking time: 50 minutes
Dense and moist thanks to the applesauce and molasses, this not-too-sweet cake is great for snacking. It makes a lovely dessert to share with friends. No frosting necessary.
This is that sort of cake.
The recipe came from a friend of mine who sometimes bakes it for her boys as an after school snack. So they pile in the back door to the smell of spice cake. How’s that for memory making?
Dense and moist thanks to the applesauce and a hint of molasses, this not-too-sweet cake is extra satisfying (and flavourful) when made with whole wheat or spelt flour.
It can be a great dinner party stand in too, served with vanilla ice cream and a drizzle of cider sauce.
Whole Wheat Applesauce Cake Recipe
(adapted from Martha Stewart Everyday Food)
- 3 cups flour (1/2 whole wheat or spelt)
- 2 tsp baking soda
- 1 tsp salt
- 1 ½ tsp cinnamon
- 1 ¼ tsp cardamom
- 1 cup butter, softened
- 2 cups packed light brown sugar
- ¼ cup Crosby’s Fancy Molasses
- 2 eggs
- 2 cups applesauce
- In a large bowl whisk together flour, baking soda, salt and spices.
- In another bowl beat butter, brown sugar and molasses until fluffy.
- Add eggs, one at a time.
- Gradually add flour mixture, beating just until combined.
- Blend in applesauce.
- Spoon into a 9 inch tube pan that has been greased and floured. Smooth the top.
- Bake at 350 F for 50 min to an hour, until the cake is pulling away from the side of the pan and a tester comes out clean.
- Run a knife around the edge of the cake to loosen it from the pan.
- Cool on a rack for 10 minutes then remove from the pan.
Cool completely before serving.
One more thing…
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