Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Perfect made it with a general purpose gluten free flour (robin hoohood) & added 1/4 tsp of xanthen and deleted the cloves only because I was out of it. Will make it again everyone loved the texture & taste.
I want to make this for a 9×13, but 8×8 recipes I’ve read in the past often say don’t just double for a 9×13. What do you suggest?
Hi, Jon! I have to admit that converting baking recipes isn’t my strength here! I think you’d be ok making 1 1/2 recipes. Give that a try and see how it goes!
i made it by the recipe and it was a hit at my church fellowship!
Yum! I’ve been trying different applesauce cake recipes, trying to get the taste of my grandma’s cake that she would make us every Christmas. I made this tonight, only using just a half cup of brown sugar and baking in a 9”×13” pan at 350° for 20 min. (Small oven, cooks quickly.) While this isn’t exactly like grandma’s, I enjoy it quite a lot! Excellent by itself or with buttercream frosting!
Another delicious recipe! Had to bake it for 50 minutes since the middle was very wet after 30 minutes. Also, I didn’t have all the individual spices on hand, so I used pumpkin pie spice blend which worked just as well. Elise, you make cooking easy and delicious with your recipes. Thanks!
I would use orange juice in stead of the yogurt
This recipe was a disappointment. It had to bake almost an additional 25 minutes. It was dry. I wanted an applesauce cake recipe for an 8 x 8 pan as the recipe I have is for a 9 x 13. I should have stayed with my 9 x 13 recipe which is very moist. This
8 x 8 recipe when compared to my other one requires larger quantities of ingredients which I believe cause this cake to be heavy and dry and not moist at all. With all of these varied baking times I think it is the recipe not everyone’s ovens. I bake frequently and with success – this recipe need tweaking.
Made this today and it really good. But it took nearly an hour to bake. I don’t know how anyone could get it done in 25-30 minutes. And my oven temperature is spot-on. But I will surely make this again.
Fabulous cake! I’ve made this twice now, using homemade applesauce (local apples and your recipe, but only half the sugar) and the cakes were utterly perfect – moist and deliciously spicy. We’re in the middle of a late winter snowstorm here in MA and I plan on making another one tonight, along with your magnificent potato leek soup and your cheddar, pear, and bacon sandwiches. It doesn’t get better than this. Thanks for all the great recipes!
It’s currently cool and grey and very fall-like in Chicago, so I thought this recipe would be perfect for a little fall weekend baking. Boy, was I right! The house currently smells divine and the muffins taste delicious.
I will be taking these to work tomorrow, so I made the recipe as muffins instead of the cake. A double batch of the recipe made 30 muffins for me, but it probably could have made a few more as I filled the muffin cups pretty full. I baked them at 375 and it took 20-25 minutes for them to be fully done.
While this is my first time commenting here, I love your website and constantly use it as a resource and for inspiration. Thanks for continuing to share your great recipes!
Yum! I also live at high altitude (8500 feet) and didn’t need to make changes, other than bake it for nearly 50 minutes. It came out perfect, didn’t sink at all.
I just made this cake and it is awesome..I didn’t have any vanilla so left that out but still tasted yummy..made my own applesauce with granny smith and did not sweeten it..super good..I love you website have tryed numerous recipes and all have been very good…my favorite go to site for recipes..thanks
Hmm… I just got a ton of apple butter in my CSA, do you think I could swap that for the applesauce? Maybe add a bit of water? Just wondering if a more experienced baker would know… otherwise I’ll figure it out. =)
Apple butter is typically more intensively seasoned than applesauce. So depending on the type of apple butter you have, you may want to back off on the spices for the cake. Also the traditional apple butter that I make is sweet/sour. There is definitely a strong vinegar note that you would not find in applesauce. That said, some apple butters are not made this way, so it depends on the apple butter you have. If you have a vinegary type, then I would just use regular milk instead of buttermilk or yogurt in the recipe. ~Elise
Just made this today using applesauce I made from Champagne apples~ it was really good.
FYI- I live at high altitude, so I have to adjust most recipes. For anyone needing to know, the only change was baking time. I baked it 30 minutes, but it was still undercooked and soft in center. I baked 5 more minutes and it was still not quite done, did another 3 minutes and that seems to have done it. I did leave it in the oven 2 minutes after shutting off the oven, just to be sure. It came out moist, and oh so good. Thanks.
I made this last week for my daughter, and we liked it…but then my friends came over and completely and unabashedly demolished it! One of my friends had four servings! :) It was really good – I forgot to add the walnuts and raisins, but it was still great. Very moist, kept well, would make it again. Thank you! Looking forward to the next recipe I’m trying – arroz y pollo. :)
I added 2 tbs super finely chopped fresh ginger for more kick and topped it with a cream cheese frosting. I highly recommend it!
This cake turned out delicious! My family and I had it for dessert after we ate your awesome chicken enchilada’s. The cake had a perfect level of spices and was so moist and fluffy, can’t wait to make it again. Thanks for all the wonderful food!
Came out great, but much lighter in color than the cake portrayed in the post–I wonder why that would be. I substituted one cup of flour with whole wheat flour, and even added 2x the amount of cloves than indicated by mistake, but still quite light.
Made this last night to use up the jar of applesauce in the fridge and it was so good. The cake was moist and delicious. Very happy with this one, Thanks Elise.
At times when work gets hectic I run to my kitchen to decompress :-). Yesterday was one of those days so I went to Simply Recipes web site, saw this applesauce cake and decided to make it.
I love it! Very simple to make and so packed with flavors.