Applesauce cake

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30 min


1 h 15 min



Applesauce cake

Photo, Jodi Pudge.


  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg
  • 1 cup granulated sugar
  • 3/4 cup applesauce
  • 1/3 cup canola oil
  • 1 Granny Smith apple , peeled and grated (about 1/2 cup)
  • 1/2 cup chopped pecans
  • 1 firm red apple , preferably Royal Gala, cut in half and thinly sliced into half moons
  • whipped cream , optional


  • 1/4 cup brown sugar
  • 2 tsp extra-virgin olive oil


  • PREHEAT oven to 325F. Insert the base of a 9-in. springform pan lip side down. Lightly spray with oil, then line with parchment.
  • WHISK flours with cinnamon, baking powder, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar, applesauce and oil in a large bowl. Stir flour mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top.
  • ARRANGE overlapping red apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp of olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.
  • BAKE in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream, if desired. Keeps well at room temperature for up to 3 days.

Nutrition (per serving)

  • Calories
  • 308,
  • Protein
  • 3 g,
  • Carbohydrates
  • 47 g,
  • Fat
  • 13 g,
  • Fibre
  • 3 g,
  • Sodium
  • 235 mg.