Bready or Not Original: Vanilla Applesauce Cake

Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.

There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.

The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.

Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.

Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.

PrintBready or Not Original: Vanilla Applesauce CakeApplesauce is the secret to this no-fuss spiced single layer cake. It is moist and delicious, perfect to hit that sweet-spot for a breakfast or dessert!Course Breakfast, Dessert, SnackCuisine AmericanKeyword apple, applesauce, cake, springform panAuthor Beth CatoEquipment9-inch springform panoffset spatulaparchment paperIngredients2 cups all-purpose flour2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon kosher salt1/2 teaspoon baking soda1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 cup white sugar1 cup applesauce or about 2 individual serving cups of applesauce1/2 cup buttermilk or soured milk (see note)1/2 cup vegetable oil2 large eggs room temperature1 teaspoon vanilla extract1/4 cup coarse sugar as topping, such as turbinado, maple, etcInstructionsPreheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.OM NOM NOM!NotesSoured milk is a convenient substitute for buttermilk. In a liquid measuring cup, pour enough lemon juice or vinegar to cover the bottom, then pour in milk or half & half to equal the full 1/2 cup of liquid called for in this recipe. Let it sit for about 10 minutes to curdle, then use.