Applesauce cake

One of the Dude’s favourite books is Apple Farmer Annie. By this, I mean it’s one of MY favourite books to read him and he likes it too. Now in the Bay Area, apples aren’t a big Autumn thing, so the other week I drove two and a half hours both ways in one day to go to Apple Hill, an apple-growing region near Sacramento. Barking, I know. But I wanted us to pick apples from the tree, to eat apple pie and drink apple cider and get a sense of Autumn.

Apple Orchard…
Apple tree

He got a sense of Autumn.


The Dude on his quest for apples

I’m working like stink to get through those things, so I made one of the recipes at the back of Apple Farmer Annie…Annie’s Applesauce cake.

(UK readers, apple sauce is apple puree. It’s a very popular snack for kids here!)

To make applesauce, I peeled and chopped my apples, steamed them until softened and then blitzed in a food processor with a healthy dose of cinnamon. To make it healthier, I used wholewheat flour and don’t think it suffered from that. However I did also top it with icing/frosting as per the recipe below. It was delicious but it was a sugar overload and I think the cake would stand alone and be considerably healthier without it.

Annie’s Applesauce cake


1/2 cup/80g butter (or marge, if you’re feeling healthy)

1 cup/140-150g sugar

2 eggs

1 1/4 cups/160g flour (I used 1 cup wholewheat and 1/4 cup white)

1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin pie spice (the recipe called for allspice but I didn’t have any)

1 cup/200g  applesauce

2/3 cup/100g (or a handful) raisins


  1. Cream together butter and sugar in a large mixing bowl. Add eggs and beat well.
  2. In a separate bowl, sift together flour, baking soda and spices.
  3. Add to creamed mixture, alternating with applesauce, beating in after each addition.
  4. Stir in raisins.
  5. Pour batter into a 9″ greased tube pan (NO idea what a tube pan is…I used a loaf tin)
  6. Bake at 375F (190C) for 45 mins or until browned.
  7. Cool and then spread with butter frosting/icing

For the frosting/icing

2 tbsp softened butter/marge

2 cups/250g confectioners/icing sugar

1 tsp vanilla extract

3 tbsp milk


  1. Cream together butter, sugar and vanilla extract.
  2. Add milk and stir well. The frosting should be smooth and easy to spread.
Dense but good…
My slice…

Try it without the icing for a vaguely healthy treat. Add the icing for special occasions only.

3 Comments Add yours

  1. Nic J says:

    Yum! Looks a lot like carrot cake! And having our own apple tree, I’m looking for new recipes that don’t include the word crumble (although I do a great crumble, with variations on apple, mixed frozen fruit, blueberries and homegrown rhubarb that puts hairs on your teeth). Can you translate the recipe into English please? I’ve tried to work with ‘cups’ before but it’s a bonkers system, as a cup of one thing is different to a cup of another. Are actual measurements available please?! x

    1. Cathryn says:

      Will do. Away from home this week so will do when I get back.

      Sent from my iPhone

    2. Cathryn says:

      Have updated with british measurements 😉 Had to make the cake ALL over again. Darn.

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