Applesauce Spice Cake

Growing up in New Jersey, I remember my mom making this cake as the leaves started changing colors in early autumn. Just the smell of it makes me think of warm sweaters and the arrival of fall.

A few years ago, I started making this recipe myself (although my version uses less sugar and more applesauce) and now look forward to whipping up this applesauce cake as soon as it gets chilly outside. The icing is optional, but I think the light citrus flavor adds something quite interesting to the cake. I like to eat mine with a hot cup of tea, my husband likes to dunk his slice in his coffee, and friends that stayed with us recently thought it was delicious for breakfast. This easy, fall cake is perfect at any time of day!

Applesauce Spice Cake

Servings: 10

Active time: 35 minutes

Cooking Time: 1 hour 10-15 minutes

Need: Springform pan with Bundt pan insert or 10-inch tube pan (Kouglof mold in France)

Cake:

1 ½ sticks (190 g) unsalted butter, softened

1 ½ cups (310 g) granulated sugar

2 ½ cups (700 g) unsweetened applesauce (preferably chunky-style or homemade, but smooth is fine)

1 teaspoon vanilla extract

3 cups (310 g) flour (T65 in France)

1 teaspoon cinnamon

1 teaspoon freshly grated nutmeg

2 teaspoons baking soda

1 cup (50 g) raisins

Citrus Icing: (optional)

1 cup (140 g) confectioners’ sugar

2 tablespoons fresh lemon juice

1 tablespoon fresh orange juice

Preheat oven to 325° F (165° C). In a large bowl, beat the butter and sugar with a mixer until light and fluffy. Stir in the applesauce and vanilla until fully combined.

In a medium bowl, sift together (or whisk) the flour, cinnamon, nutmeg and baking soda. Add the dry ingredients to the applesauce mixture in three batches, mixing on low speed until the batter is smooth. Stir the raisins into the batter.

Butter or grease a 10-inch tube pan or springform pan with Bundt pan insert. Pour the batter into the pan and set on the middle rack of the oven. Bake the cake for 1 hour 10-15 minutes, or until a knife inserted in the middle comes out clean.

Cool in the pan for 30 minutes. Run a knife around all the edges then carefully turn the cake out onto a wire rack and let cool completely.

While the cake is cooling, make the icing. In a small bowl, whisk together the confectioners’ sugar, lemon juice and orange juice until smooth. Once the cake is cool, drizzle the icing over the cake and let set before serving.

And bon appétit!

Adapted from Silver Palate