Applesauce Cake with Maple Glaze. An old fashioned favourite just like Grandma used to bake; lightly spiced with cinnamon and nutmeg and topped with a sweet maple glaze.
I wish I had posted this recipe back in the fall when fresh local apples were at their best, because I think the key to getting this recipe right is to make your own fresh applesauce. There’s nothing wrong with using a jarred sauce if you want but when I made the sauce from tart macintosh apples and used it immediately after it cooled, the flavour was noticeably better.
I’d mostly used unsweetened jarred applesauce myself in baking, but with a surplus of apples in the refrigerator I decided to make a quick applesauce to use them up and to bake into this simple but scrumptious cake.
I did sweeten the sauce a little to make it a little more multi-purpose because I was making a large batch, but the fresh flavour of the apples came through much better when baked into the cake.
I actually made two of these cakes, one for the family and one for the staff at our kid’s school for Teacher Appreciation Week. The teachers also got a Mocha Almond Fudge Cheesecake and a Chocolate Marshmallow Cake to complete their lunchtime treat.
I’ll certainly be taking the few extra minutes to make fresh applesauce for this recipe in the future and I will certainly be baking it again next fall when the apples are at their very peak of flavour.
Like this Applesauce Cake recipe?
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- 1/2 cup soft butter
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup maple syrup or honey
- 3 eggs
- 2 tsp vanilla extract
- 3 3/4 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3 tsp cinnamon
- 1 tsp nutmeg
- pinch salt
- 2 cups applesauce
- 1 cup icing sugar powdered sugar
- 1 tbsp melted butter
- a little milk if needed
- 3-4 tbsp maple syrup
Preheat the oven to 350 degrees F. Grease and flour a bundt pan or tube pan.
Cream together the butter, oil, brown sugar and maple syrup.
Add the eggs one at a time, beating well after each addition.
Beat in the vanilla extract.
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Fold the dry ingredients through the creamed mixture alternately with the applesauce, beginning and ending with the dry ingredients.
Spread the batter evenly into the prepared pan and bake at 350 degrees F for 60-70 minutes or until a wooden toothpick inserted in the centre comes out clean.
Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely. When completely cool, add the glaze before serving.
Simply stir together all of the ingredients until smooth.
If the glaze is too thick, stir in a little milk a few drops at a time. If too thin, add a little more icing sugar. The glaze should be quite thick but still able to be poured slowly from a measuring cup all over the top of the cake.
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