Yelly Eats

Weekend Pudding: Applesauce Cake

I brought applesauce cakes to work once because someone at work had given me cooking apples. Since I got the apples for free, I thought it was only fair for me to share.

I’ve been using this recipe for ages so I know it’s fool-proof.  That’s why I feel confident sharing this recipe.  This cake batter can be used as a base for any cake with fruit.  This works well with bananas (you only have to add 3-4 mashed overripe bananas).  You can replace the apples in this recipe with 2 cups of chopped pineapples as well.  To make the recipe more festive (for the holidays), add 2 teaspoons nutmeg to the flour mixture in the cake.

Applesauce Cake, August 2011Ingredients:


  • 1 1/4 cups sugar
  • 1/2 cup butter or margarine, softened
  • 2 eggs
  • 1/2 cup full cream milk
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Applesauce mixture

  • 2-3 medium-sized cooking apples,peeled, cored and diced finely
  • 1/2 cup brown sugar
  • 1/3 cup lemon juice
  • 3 tablespoons cornflour
  • 2 tablespoons cinnamon


  1. Preheat oven to 350°F/180°C.  Grease 2 loaf pans.
  2. To make the applesauce mixture, combine ingredients in a saucepan, making sure everything is well-incorporated.
  3. Over a low heat, bring to a slow boil.  When sauce has thickened, remove from heat and set aside.
  4. Mix flour, baking soda and salt together.  Either sift, if required, or mix using a wire whisk.  Set aside.
  5. Cream butter and sugar together.  Once butter has turned smooth and fluffy, add eggs, one at a time. making sure everything is well-incorporated.  Add the vanilla.
  6. Fold in flour mixture, adding 1/4 of the mixture each time.  Alternate adding the flour mixture with adding the milk, also a 1/4 portions at a time.  Add the applesauce mixture and make sure everything is well-combined.
  7. Pour into pans and bake for 1 hour 15 minutes or until toothpick inserted into the centre of the loaf comes out clean.
  8. Cool for 15 minutes before removing from pans and cooling completely on wire racks.
  9. Wrap in cling film and store at room temperature for up to 5 days, or refrigerate up to 10 days.