Applesauce Sour Cream Pound Cake

READY IN: 1hr 15mins
SERVES: 12-14




  • Set oven to 350 degrees.
  • set oven rack to second-lowest position.
  • Generously grease a 10-inch tube pan or angel food cake pan (I use my Pan Release recipe#78579 for greasing).
  • In a large bowl using an electric mixer cream butter and sugar until well blended.
  • Add in eggs and vanilla; beat until well blended (there should be no sugar granules remaining in the creamed mixture).
  • Add in applesauce and sour cream; beat until blended.
  • In a small bowl mix the flour with salt, cinnamon, baking powder and baking soda; add to the creamed mixture and mix until blended (about 1 minute).
  • Fold in chopped raisins and nuts (or mini chocolate chips if using).
  • Spoon the batter into prepared baking pan.
  • Place the pan on a baking sheet lined with wax paper.
  • Bake for about 65-80 minutes, or until cake tests don.
  • Cool completely then dust with confectioners sugar or glaze.