Botched · Breakfast & Brunch · Cakes · Reviews

Martha Stewart Applesauce Cake


Not in love. I suppose I can feed it to the crows instead of throwing it away.

It’s a terrible burden to figure out what to do with 15 lbs of freshly picked Golden Delicious apples. I made apple fruit leather, failed at making apple-peach-mango fruit leather, made a potful of applesauce and realized I don’t even like eating apple sauce.  Such are the joys and blunders of cooking.

Applesauce is typically used as a healthy substitute in muffins or quickbreads for butter or oil (and to keep the bread deliciously moist). This recipe from Martha Stewart seemed to be the exception as it contains 2 cups of apple sauce and 2 sticks of butter.  I didn’t think twice about it until Luca came into the kitchen, peered into the mixture, and said “TWO STICKS OF BUTTER? Maybe I won’t eat this cake.”

My kitchen needs a door…and a lock.  I never blink twice when adding in sticks of butter or cupfuls of cream. All I think is that I better refill and get more butter and cream during my next visit to Costco.

I made a few adjustments based on personal taste (used only 1 cup of brown sugar, added in some chopped nuts and apples) since I like texture in my cakes. The crumb was perfect, the bread was spiced well, and very smooth but I just wasn’t smitten with it. It’s been stored in my freezer indefinitely until I decide to give it a second chance. It might end up being Thanksgiving scraps for the crows in my backyard instead though. I went back to the kitchen to make the delicious apple kuchen cake after the applesauce cake met its frozen fate. Shhh, don’t say anything.

This is the original recipe. The modifications I made are noted in the Ingredients list. I think I prefer a cake with texture from diced apples and nuts as well. Maybe you’ll have better results!


  • 3 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 teaspoons ground cardamom
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups packed light-brown sugar (I used 1 cup)
  • 1/4 cup honey (I used 1/3 cup)
  • 2 large eggs
  • 2 cups homemade applesauce, or store-bought chunky applesauce
  • 1 cup chopped apples (optional)
  • 3/4 cup pecans or walnuts, toasted and chopped (optional)
  • Nonstick cooking spray
  • Confectioners’ sugar, for dusting (optional)


  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
  2. In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; beat just until combined. Beat in applesauce. Fold in nuts and chopped apples (if using).
  3. Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
  4. Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners’ sugar before serving, if desired.

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