Fall Applesauce Spice Cake

September 21, 2009
0 Ratings
  • Makes 1 9-inch cake
Author Notes

This cake can be made year-round, but it always reminds me of fall. When it is baking my entire kitchen is filled with the delicious fragrance of baking apples and cinnamon. I've been making this cake for many years, it is an adaptation of an old recipe from my mother and is always a favorite. I should note that I'm not sure if this qualifies for this contest since it contains applesauce, not sliced apples, but I am entering it anyway because it is so tasty! Plus, if you make homemade applesauce you could easily use it to bake this cake. —Kelsey Banfield

What You'll Need
  • 1/2 cup Crisco
  • 1 cup sugar
  • 2 eggs
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup applesauce
  • 1/2 cup chopped pecans (or substitute walnuts if you prefer)
  • 1/2 cup seedless golden raisins
  • 1/2 cup Confectioner Sugar
  • 1 tablespoon water
  1. Preheat oven to 350. Prepare a 9-inch round cake pan and set aside.
  2. Combine Crisco and sugar and mix well. Add eggs and mix until they are completely incorporated. Add applesauce and mix well.
  3. Sift together flour, salt, baking powder, soda, cinnamon and nutmeg. Combine with the wet ingredients until just incorporated, do not overbeat!
  4. Using a spatula, gently fold in raisins and chopped nuts until they are evenly distributed.
  5. Bake at 350 for about 35-40 minutes. Allow to cool completely.
  6. Prepare the glaze by mixing together confectioner sugar and water. Smooth onto the top of the cooled cake and serve.
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  • luvcookbooks
  • Jennifer Perillo
    Jennifer Perillo
  • Kelsey Banfield
    Kelsey Banfield
  • Melanie Treece
    Melanie Treece
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.

5 Reviews

Melanie T. September 19, 2013
Sounds perfect to make this w/e which is the beginning of fall.
luvcookbooks March 1, 2011
I made this cake with sour cherries on the bottom of the pan, a sort of an upside down cake. I also substituted butter for the crisco. I used an 8 inch round cake pan and had a lot of extra batter. My grandfather loved the cake which i made honoring his 90th birthday.
-Daughter of luvcookbooks
louisethebaker September 24, 2009
It sounds lovely apart from the Crisco. I much prefer the taste of butter.
Kelsey B. September 28, 2009
I love butter too, but once I tried to substitute it for the Crisco and the taste just wasn't the same. I don't use it often, but it works well with this particular cake. :)
Jennifer P. September 22, 2009
And homemade apple sauce is so easy to make too! Can't wait to give this a try.