Applesauce Walnut Cake
This is a delicious, lightly sweet and very moist cake, great for snacking or breakfast. It is slightly spiced and smells up the whole house with the heavenly scent of apples and cinnamon.
If you wanted to frost it I would go for a vanilla butter cream or for a more autumnal cake, frost the cakes with my maple butter cream.
You could also add different types of nuts, dried fruit or chopped apples, etc. Experiment and add what you like!
Applesauce Walnut Cake, 16 servings
¾ cup butter, room temperature
1 ½ cups white sugar
1 ½ tsp vanilla
1 ½ cups applesauce
3 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
4 tsp nutmeg
1 cup buttermilk
1 cup walnut pieces, lightly toasted
Preheat the oven to 350 degrees. Prepare 2 9” cake pans with baking spray.
In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy.
Add the vanilla and the eggs and beat to combine. Add the applesauce and combine well.
It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together.
Add the walnut pieces to the dry ingredients and mix together.
Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Prepare two 9” round cake pans with baking spray. Divide the batter evenly between the two pans. Bake the cake rounds for about 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the heat and let them cool on a rack completely.
When the cakes have cooled, turn them out onto a cutting board and sprinkle with powdered sugar and then slice the cake into wedges.
Stack on a platter and serve. Enjoy!
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This cake looks so delicious and perfect for the rainy weather. Swedish Pear and Almond Cream Cake was on the baking blog line up. This will be next!