This soup freezes nicely and stays well in the refrigerator for up to three days. Add a dollop of sour cream or yogurt to the soup when you spoon it into individual bowls.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 1 8-inch cake |
Ingredients
- 1 cup white sugar
- ½ cup butter
- 1 cup chilled applesauce
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ cup chopped walnuts
- ½ cup raisins
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch cake pan.
- Beat sugar and butter together in a large bowl with an electric mixer until creamy. Add applesauce; beat well. Stir in flour, baking soda, cinnamon, and cloves until just combined. Fold in walnuts and raisins; spoon cake batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 40 minutes. Serve warm.
Nutrition Facts
| Calories | 268 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 161 mg |
| Sugars | 23 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I had accidentally thawed a large batch of applesauce from the freezer. This recipe came handy as I had everything on hand except for the nuts and raisins. I made it without and I love it. I also substituted all spice instead of the cinnamon and clove. It’s the perfect coffee cake, just sweet enough and delicious. It would also be delicious with some caramel sauce if I wanted to make it a sweet dessert.
I haven’t made this recipe, just yet. I am going to add some Kentucky bourbon and dice apples with all the other ingredients. I have a 6″ bundt cake pan. Wish me luck. I am going to make in two weeks for a friend.
An easy quick cake to make. My family is not fond of cloves, so next time I would leave the cloves out. Instead, I would add vanilla extract. I used a 9 inch round cake pan. It only took 30 minutes to make this cake, so that’s a plus..
This was a great easy to do recipe! The cake was moist and delicious. We loved it and will definitely make again
We loved this! I used unsweetened apple sauce and it delivered a cake that wasn’t overly sweet (we dislike dessert that are too sweet). So easy to make and tastes similar to a quick bread. I used a 9 inch cake pan so mine cooked quicker and was actually done in 30 minutes. Decided to top with vanilla ice cream, and wow was that good!
I am an experienced baker and yet this recipe did not work for me. After baking for 50 minutes in a 9 inch pan (8 inch pan would have overflowed), the edges were starting to brown too much yet the center was still raw. I baked it another 5 minutes and thought that the center was set. But I was wrong. It was quite evident when I cut into it. I wound up placing it in the microwave for 2 minutes. Again, the center was still raw yet the edges were drying out. I scooped out the whole center, and threw it out. There was only about an inch and a half of the outer edge that was baked and not very tasteful. Very disappointed. Wasted time and ingredients.
I didn’t use walnuts or raisins so it baked in less than 25 minutes. Serving it warm made the top crumble after I flipped it out of the pan. Overall good taste, and I appreciated the lack of eggs.
I mades this but reduced the sugar, I used 2Tbs brown & 2Tbsp white, used 1/2 C Coconut oil left out fruit, it was very moist added nutmeg to the recipe an a cream cheese icing would put it over the top Gunny
I made this cake and it is delicious! Very moist. I had made some cinnamon applesauce earlier this week. I had a cup left so I used mine. Only thing I added was a powdered sugar and milk drizzle for the top. Thank you for this recipe, I’ll be making it again!
I made exactly as written, at 40 minutes, my toothpick was not clean, so cooked for 10 more minutes. The cake was very heavy and slightly dry. It is made without egg, so that is a bonus if allergic to eggs, or no egg is available. I would cook for 45 minutes total time. The Flavor was good. I put cream cheese frosting on it to give it more moisture. I prefer moister cake, and lighter.
Easy to make and very nice flavor. I’ll make it again. I didn’t have any nuts to add but it is a versatile recipe to experiment with.
Turned out fantastic after a few small adjustments 1 cup white sugar ½ cup butter 1 cup chilled applesauce 1 large egg 1 splash of pure vanilla extract 1 cup all-purpose flour 1 cup almond flour 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ cup chopped pecans ½ cup raisins 350°F for 50 mins
We loved it with vanilla ice cream. Only change was that I added a little less sugar but I always do that.
This is almost the exact recipe that my Mother wrote in her brides cookbook in 1937. The only difference was, she added lemon juice to make the baking soda foam. She took it to my grandmothers house every Christmas for family lunch. It made delicious memories for me.
I’m bad at following direction. Cake was perfect in spite of me. First I didn’t cream the butter because, oops! I already measured in the applesauce. Then I forgot to set the timer. Oh we! The recipe is foolproof!
Absolutely outstanding. Topped with a little homemade icing
It’s become a nice and easy breakfast cake as well as a way to use the apple left overs when making apple juice. Thanks you
If someone complained about this cake , they just don’t know how to bake. I found this an exceptional cake and everyone in my household enjoyed it . I didn’t even have time to put glaze on it. They were wolfing it down! Very Good Recipe!
Delicious! Loved it! I replaced cloves with nutmeg and replaced raisins with a diced up fresh peach. I topped it with canned whip cream when served. Very good and a quick and easy recipe! Carol in Texas
Delicious! I subsituted pecans for walnuts!
Moist and yummy and so easy!! Love it!!