Pioneer Woman Applesauce Cake Recipe

Pioneer Woman Applesauce Cake Recipe is a cozy American baked good that stays moist for days. This dark, spiced cake uses smooth applesauce, plump raisins, and chopped pecans to create a heavy texture that feels like a hug in a pan.

The first time I made this, I thought the batter looked far too thick and almost added extra liquid. Now I always trust the moisture in the applesauce to do the work while the cake bakes. If you try to thin it out with water or milk, the middle won’t set and you’ll end up with a gummy mess instead of a soft crumb.

The blend of cinnamon, cloves, and allspice gives this a deep flavor that actually gets better the next day. Most recipes for this kind of snack cake use way too much sugar, but Ree Drummond lets the natural sweetness of the fruit carry the weight. It’s the kind of thing you want sitting on your counter when friends drop by for a quick chat.

Pioneer Woman Applesauce Cake Recipe Ingredients

For the Cake

• 1/2 cup (115g) butter, softened
• 1 cup (200g) granulated sugar
• 1 cup (245g) unsweetened applesauce
• 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground cloves
• 1/2 teaspoon (2.5g) ground allspice
• 1/2 teaspoon (3g) salt
• 1/2 cup (75g) raisins
• 1/2 cup (60g) pecans, chopped

For the Topping

• 1 tablespoon (12g) granulated sugar
• 1/2 teaspoon (2.5g) ground cinnamon

How To Make Pioneer Woman Applesauce Cake Recipe

1. Prep the oven: Set the rack to the center and heat your oven to 350°F (175°C). Use a bit of butter or cooking spray to grease an 8×8-inch square baking pan so the cake doesn’t stick to the sides.

2. Cream the base: Put the softened butter and sugar in a large bowl and beat them together until the mixture looks pale and fluffy. Add the applesauce and mix it in, but don’t worry if it looks slightly curdled or lumpy at this stage.

3. Combine dry ingredients: Sift the flour, baking soda, cinnamon, cloves, allspice, and salt into a separate bowl to remove any clumps. Whisking them briefly ensures the baking soda is spread evenly so the cake rises without leaving any bitter spots.

4. Mix the batter: Add the dry flour mixture to the wet applesauce base and stir with a sturdy spoon until you can’t see any white streaks. The batter will be very thick and heavy, which is exactly how it should look before the fruit and nuts go in.

5. Fold in extras: Toss the raisins and chopped pecans into the bowl and gently mix them through the batter. Make sure they’re spread out well so every slice of the finished cake has plenty of texture and crunch.

6. Fill the pan: Scrape the heavy batter into your prepared baking pan and use a spatula to push it into the corners. Smooth the top over so it bakes evenly and doesn’t have a massive mound in the middle.

7. Add the topping: Stir the extra tablespoon of sugar and half teaspoon of cinnamon together in a small jar or bowl. Sprinkle this mixture over the top of the raw batter to create a thin, crunchy crust while it’s in the oven.

8. Bake the cake: Slide the pan into the oven and bake for about 40 to 45 minutes. You’ll know it’s done when a toothpick poked into the center comes out clean or with just a few dry crumbs attached.

Let the cake sit in the pan for at least twenty minutes before you even think about cutting it. If you try to slice it while it’s piping hot, the moist crumb will tear and fall apart instead of holding its shape.

9. Cool and serve: Move the pan to a wire rack to finish cooling completely if you have the patience. This cake is sturdy enough to be eaten by hand once it’s cooled down to room temperature.

Recipe Tips

• Check your applesauce. Use the unsweetened kind because the recipe already has enough sugar to make it sweet. If you only have sweetened sauce, cut the granulated sugar back by two tablespoons so the final flavor isn’t cloying.
• Dust your raisins. Toss the raisins in a teaspoon of flour before stirring them into the batter. This keeps them from sinking to the bottom of the pan while the cake is in the oven.
• Watch the pecans. Chop the nuts into small pieces rather than leaving them in big halves. Large chunks of nuts make the cake crumble when you try to cut it into neat squares.
• Room temperature butter. Make sure your butter is soft enough that your finger leaves a dent when you press it. If the butter is too cold, it won’t trap the air needed to give this dense cake a bit of lift.
• Wait for day two. Wrap the cake tightly in plastic wrap and let it sit overnight if you can wait. The moisture from the applesauce softens the crust and lets the spices mellow into a much smoother flavor.

What To Serve With Applesauce Cake

A dollop of whipped cream or a small scoop of vanilla ice cream makes this feel like a proper dessert. The cool creaminess goes well with the warm spices and the dense texture of the cake.

If you’re eating this for a mid-afternoon snack, a mug of hot tea or a glass of cold milk is the best choice. Some people like to spread a little bit of salted butter on a slice if they’ve warmed it up slightly.

How To Store Applesauce Cake

• Fridge: Keep the cake in the pan and cover it tightly with foil or plastic wrap. It stays fresh and moist for up to five days when kept in a cool spot or the refrigerator.
• Reheat: The best way to warm a slice is in a low oven at 300°F for about five minutes. You can use a microwave for fifteen seconds, but it can make the raisins get very hot and the edges a bit rubbery.
• Freeze: Wrap individual squares in plastic wrap and then put them all in a freezer bag for up to three months. Thaw a slice on the counter for an hour whenever you want a quick treat.

Pioneer Woman Applesauce Cake Recipe Nutrition Facts

Per serving (1 of 9):

• Calories: 310 kcal
• Protein: 3g
• Fat: 14g
• Carbohydrates: 45g
• Sugar: 28g
• Sodium: 210mg

FAQs

Can I use chunky applesauce in the Pioneer Woman Applesauce Cake Recipe?

Yes, using chunky sauce gives the cake small bits of soft fruit that feel like fresh apple pieces. Just make sure the total volume stays the same so the moisture balance doesn’t change.

What can I substitute for raisins?

Dried cranberries or chopped dates work well if you don’t like raisins in your baked goods. Some people prefer to leave the dried fruit out entirely and just double the amount of pecans for more crunch.

Can I make this cake gluten free?

Yes, a good quality gluten-free measure-for-measure flour blend works fine because the applesauce provides so much moisture. The texture will be slightly more fragile, so let it cool completely before you try to lift it out of the pan.

Why did my applesauce cake turn out gummy?

This usually happens if the cake is underbaked or if you used applesauce that was very watery. Always do the toothpick test in the very center to make sure the batter has set all the way through before taking it out.

Try More Pioneer Woman Recipes:

• Pioneer Woman Apple Cake Recipe
• Pioneer Woman Peach and Brown Sugar Icebox Cake Recipe
• Pioneer Woman 3-Ingredient Pumpkin Dump Cake Recipe