Applesauce Crazy Cake (No-Bowl)
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
9
ingredients
- 1 1⁄2 cups all-purpose flour
- 1⁄3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1 1⁄4 cups unsweetened applesauce
- 1⁄3 cup oil
- 1 teaspoon vanilla
- 1⁄2 cup raisins
- 1⁄2 cup chopped nuts (optional)
directions
- In 8 or 9-inch square pan, combine flour, sugar, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; blend well.
- Stir in apple sauce, oil and vanilla; mix well. Stir in raisins and nuts. Use a rubber spatula to scrape any ingredients clinging to sides, corners or bottom of pan into the batter and even the batter in the pan.
- Bake at 350F for 25 to 30 minutes or until toothpick inserted in center comes out clean. Makes 9 servings.
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Reviews
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A good recipe that will prove to be flexible I believe. The second time I made it I used currants, which were not quite as sweet and helped the cake pair perfectly with a cup of coffee. I may try making this into a chocolate cake too, adding a couple T. of cocoa instead of cinnamon and raisins. It seemed to take a little longer to cook than projected, but it stayed very moist in spite of my fear of it overcooking in some areas (you wouldn't want to under-cook this one or it would be too dense and gooey).
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A very good fuss free cake. I have made this twice now. I had a little trouble the first time mixing the dry ingredients well enough - so this time I put them all in a plastic freezer bag & gave it a shake. I used a large jar of applesauce and a little water to shake out the remainder of the bottle. The cake was moist and enjoyed by the whole family. Thank you for sharing this wonderful recipe.
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Tweaks
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A good recipe that will prove to be flexible I believe. The second time I made it I used currants, which were not quite as sweet and helped the cake pair perfectly with a cup of coffee. I may try making this into a chocolate cake too, adding a couple T. of cocoa instead of cinnamon and raisins. It seemed to take a little longer to cook than projected, but it stayed very moist in spite of my fear of it overcooking in some areas (you wouldn't want to under-cook this one or it would be too dense and gooey).
RECIPE SUBMITTED BY
I love spending time in the kitchen, gardening, teapots, pansies and small mischievious boys! I am a crops diagnostician in the real world.