Martha Stewart Applesauce Cake

This Martha Stewart applesauce cake is a moist and spiced dessert, which uses homemade or chunky store-bought applesauce and rich warm spices. It’s a classic, foolproof recipe that’s perfect for fall or holiday baking.

Martha Stewart Applesauce Cake Ingredients

• 3 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground cardamom
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups packed light-brown sugar
• 1/4 cup honey
• 2 large eggs
• 2 cups chunky applesauce (homemade or store-bought)
• Nonstick cooking spray
• Confectioners’ sugar, for dusting (optional)

How To Make Martha Stewart Applesauce Cake

1. Preheat oven and prep pan: Preheat oven to 350°F. Generously coat a 9-inch nonstick tube pan with cooking spray.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
3. Cream butter and sugar: In a separate bowl, beat butter, brown sugar, and honey with an electric mixer until light and fluffy.
4. Add eggs: Add eggs one at a time, beating after each addition until fully combined.
5. Combine wet and dry: With mixer on low, gradually add the flour mixture. Beat just until combined.
6. Stir in applesauce: Beat in the applesauce until fully incorporated.
7. Bake the cake: Spoon the batter into the prepared tube pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the middle comes out mostly clean.
8. Cool and serve: Cool the cake in the pan on a wire rack for 10 minutes. Invert onto a baking sheet, then turn right side up on the rack. Let cool completely. Dust with confectioners’ sugar before serving, if desired.

Recipe Tips

• Can I use sweetened applesauce? Yes, but reduce the sugar slightly if desired.
• What’s the best pan to use? A 9-inch tube pan ensures even baking and easy removal.
• How to check doneness: The toothpick should come out clean or with slightly moist crumbs, not raw batter.
• Want more spice? Add a pinch of nutmeg or cloves for extra warmth.
• Dusting tip: Use a fine-mesh sieve to evenly sprinkle powdered sugar over the top.

What To Serve With Applesauce Cake

Serve this cozy cake with:

• Vanilla ice cream or whipped cream
• Spiced chai or hot apple cider
• Salted caramel sauce
• Roasted nuts or a fruit compote

How To Store Applesauce Cake

Room Temperature: Keep tightly covered for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap slices or whole cake tightly and freeze for up to 2 months. Thaw at room temperature before serving.

Applesauce Cake Nutrition Facts

• Calories: ~390
• Fat: ~17g
• Carbohydrates: ~58g
• Sugar: ~35g
• Protein: ~4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without a tube pan?
Yes, use a Bundt pan or two loaf pans and adjust baking time accordingly.

Can I make this cake ahead?
Yes, it stays moist for days and can be made 1–2 days in advance.

Can I substitute apple butter?
Only partially—use half applesauce and half apple butter for best results.

What flour alternatives can I use?
You can try whole wheat pastry flour or a 1:1 gluten-free blend.

Does this cake need frosting?
No, it’s delicious as-is, but a cream cheese glaze could be added.

Try More Recipes:

• Martha Stewart Apple Upside Down Cake
• Martha Stewart Apple Spice Cake
• Martha Stewart Apple Spice Bundt Cake