The aroma is what hits me first. Spices like cinnamon, nutmeg, and ginger need no introduction. They are earthy – subconsciously causing you to take deep breaths. Inhaling, closing your eyes, and physically feeling the warmth of cool season spices with all senses.
At our home we have two apple trees, which leads to a preserving frenzy each year in October. Apple pies are number one on my list, but the mountains of apples I am left with go straight into jars. I have noticed over the last several years that members of my family are not quite interested in applesauce, leaving quart jars to sit on my shelves longer than necessary.
My family does, however, enjoy eating cake. Yes, I said it. We like cake. A lot. Cake for dessert, cake for snack, cake for breakfast. But not the kind of cake slathered in buttercream frosting. The kind of cake that makes you feel like… “hey, maybe this COULD be a breakfast food”.
This applesauce cake is definitely that. In fact, we just enjoyed a slice for breakfast because my three year old – who also eats whole carrots the moment she opens her eyes – wakes up already thinking about dinner. If you aren’t quick enough in feeding her you might be breakfast.
This cake is perfectly moist – with just the right amount of spice. Perfect when served warm in the winter, or cooled in the summer. And both seasons deserve a scoop of homemade vanilla bean ice cream.
For this recipe, I use a Wilton Bundt pan (see below). You can also get creative and purchase pans with funky designs!
If you are feeling super into scratch baking, you can prepare your own homemade butter and buttermilk in advance.
When baking with all purpose flour, I choose to use organic. You can purchase what I use here.
So, take those old jars of applesauce sitting in your pantry, and turn them into cake!
Did you enjoy this recipe? Have questions?
**This post may contain affiliate links. If you purchase through these links, I might earn a compensation from that company.**