Lunchbox Applesauce Cake is a reliable and fairly easy apple Bundt cake recipe that is guaranteed to make your house smell good. You can cut into it a few hours after it is baked and it will be delicious. However, it tastes even better on the second day, which makes it the perfect make-ahead cake. That's also part of the reason I put "lunchbox" in the name. It's the type of cake you can wrap individually and throw in a lunchbox the next day or maybe even throughout the week. The applesauce helps it stay fresh.
This is one great cake, especially if you are trying to use up some applesauce. It calls for 2 cull cups. The recipe is designed for a Bundt or fluted pan, but you could also divide it between two 8x4 inch loaf pans for two loaf shaped applesauce cakes. Or if you only have 1 cup of applesauce you need to use, you can easily cut the recipe in half.
Lunchbox Applesauce Cake Alternatives
Lunchbox Applesauce Cake
- 2 ¼ cups all-purpose flour, measured after sifting (280 grams)
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 4 oz unsalted butter, room temperature (114 grams)
- 2 cups firmly packed light brown sugar (400 grams)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla
- 2 cups applesauce
- ½ cup golden raisins or use a mix of regular and golden
- 1 cup walnuts chopped and toasted
- Powdered sugar optional
- Preheat oven to 350 degrees F or 325 if using a black Bundt pan.
- After you’ve sifted the all purpose flour and measured out 2 ¼ cups, mix it with baking soda, salt, cinnamon and nutmeg.
- Grease the pan with shortening and dust with flour or spray with flour-added cooking spray.
- Beat the butter until creamy. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
- Add applesauce to the creamed mixture and stir well, then gently stir in the flour mixture, scraping batter up with a rubber scraper to ensure it’s incorporated. Fold in the raisins and walnuts. Pour batter into prepared pan and bake 45 minutes or until cake tests done.
- Let cool in pan for 10 minutes, then turn on to a wire rack to finish cooling.