French Applesauce Cake

Name: French Applesauce Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12-16 serving(s)
Ingredients: 2 cups flour; 1 1/2 cups sugar; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1 1/2 teaspoons nutmeg; 1/2 teaspoon salt; 1 1/2 teaspoons cloves; 3 tablespoons cocoa (e.g. Hershey's); 1 tablespoon cornstarch; 1/2 cup oil; 2 cups unsweetened applesauce

Submitted by Jo Ann L

"I'm not sure what's French about this cake, exactly, but it's spicy and moist. It's also egg and dairy free and fairly low fat."

Download

Ready In:: 1hr
Ingredients:: 11
Serves:: 12-16

ingredients

2 cups flour
1 ¹⁄₂ cups sugar
1 teaspoon baking soda
2 teaspoons cinnamon
1 ¹⁄₂ teaspoons nutmeg
¹⁄₂ teaspoon salt
1 ¹⁄₂ teaspoons cloves
3 tablespoons cocoa (e.g. Hershey's)
1 tablespoon cornstarch
¹⁄₂ cup oil
2 cups unsweetened applesauce

directions

Combine first 9 ingredients in a large bowl.
Heat applesauce and oil slightly in microwave and add to dry ingredients.
Mix thoroughly.
Pour into 9x13 pan that has been sprayed with nonstick spray.
Bake at 350* for 45 minutes.
(Can also be baked in a bundt pan at 325* for 45 minutes. Cool in pan for about 20 minutes, then turn out and cool on rack.) Can be eaten as is, or dust with powdered sugar or frost with your favorite buttercream or cream cheese frosting.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was tasty. I made it as a bunt cake. I needed to cook for 55 minuets rather then the 45 at 325.

billybolo
This is a good cake but I'm not quite sure how to rate it. It tasted very good when i ate it in thin slices with butter spread on it like a bread. Definitely more of a spice cake not really for people with a high sweet tooth.

MICHELLE burgard
I used fresh-ground cloves and nutmeg, so I sifted the dry ingredients to insure good mixing and to filter larger chunks of those spices. This was a replacement for the Moosewood Applesauce Carrot Cake, which broke apart when I took it out of the pan. This one is delicious. If you are going to sprinkle powdered sugar on it, wait until just before serving; otherwise the sugar is absorbed and becomes invisible.

jimstoic

RECIPE SUBMITTED BY

Jo Ann L

San Jose, CA

I am a retired community college instructor. I taught Communication Studies for 36 years, 34 of them at a community college in California. I do a lot of church volunteer work, and a lot of pitterputtering, and retirement is great!

View Full Profile