Applesauce Spice Cake

0611cake-icecream
Photo by Sang An
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  • Serves 8-12
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    Nutritional Information

    Per Serving

    • Calories 472 calories
    • Calories 40 calories from fat
    • Fat 21 g
    • Sat Fat 13 g
    • Cholesterol 136 mg
    • Sodium 291 mg
    • Protein 7 g
    • Carbohydrate 65 g
    • Sugar 46 g
    • Fiber 2 g

Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.  

Ingredients

  1. Check 2 cups all-purpose flour, plus more for the pan
  2. Check 2 teaspoons baking soda
  3. Check 1/8 teaspoon kosher salt
  4. Check 1 stick unsalted butter, plus more for the pan
  5. Check 1 cup granulated sugar
  6. Check 1 2/3 cups jarred chunky applesauce
  7. Check 2 teaspoons ground cinnamon
  8. Check 1 teaspoon ground ginger
  9. Check pinch ground nutmeg
  10. Check 1 teaspoon vanilla extract
  11. Check 2 large eggs
  12. Check 1 cup dark or golden raisins
  13. Check 2 tablespoons confectioners' sugar
  14. Check 2 pints vanilla ice cream

Directions

  1. Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.
  2. In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.
  3. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream.