German Applesauce Cake
This German Applesauce Cake is a warmly spiced, incredibly moist classic straight from German home kitchens. Unsweetened applesauce replaces much of the fat, creating a tender, flavour-packed crumb infused with cinnamon, cloves, and nutmeg. No electric mixer required and no fancy techniques needed — just simple pantry ingredients, one bowl, and about an hour of your time.
Equipment
- 9x13 inch baking pan Or a 10-inch Bundt pan
- Large mixing bowl Two required — one for dry ingredients, one for wet
- Hand whisk or hand mixer
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine-mesh strainer For sifting flour if needed
- Wire cooling rack
- Toothpick or cake tester For checking doneness
- Small bowl For making the optional glaze
- Parchment paper (optional) For easy cake removal
Ingredients
- 2 cups all-purpose flour 240g
- 1½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground nutmeg Freshly grated recommended for best flavour
- ½ cup unsalted butter 115g, softened to room temperature
- 1 cup granulated sugar 200g
- ½ cup brown sugar 100g, packed
- 2 large eggs Room temperature
- 1½ cups unsweetened applesauce 360g
- 1 tsp pure vanilla extract
- ½ cup whole milk 120ml
- ½ cup raisins 60g, optional
- ½ cup chopped walnuts or pecans 55g, optional; toast before using for best flavour
For the Optional Glaze
- 1 cup powdered sugar 120g
- 2 tbsp milk or cream
- ½ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and allow it to fully come to temperature. Grease a 9x13-inch baking pan with butter or non-stick spray, then line the bottom with parchment paper if desired for easy removal.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg for 30 seconds until evenly combined. Sift if your flour tends to clump, then set aside.
- In a second large bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer on medium speed for 2 to 3 minutes until light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Scrape down the sides of the bowl with a rubber spatula.
- Add the unsweetened applesauce and stir on low speed until fully combined. The batter may look slightly curdled — this is normal and will resolve once the dry ingredients are added.
- Add the dry ingredients and milk in three alternating additions — one-third flour, half the milk, one-third flour, remaining milk, final flour — stirring gently after each addition until just combined. Do not overmix.
- If using raisins or chopped nuts, gently fold them into the batter with a rubber spatula until evenly distributed.
- Pour the batter into the prepared pan, smooth the top, and bake on the center rack for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Tent loosely with foil if the top browns too quickly.
- Remove the pan from the oven and place it on a wire cooling rack. Cool in the pan for at least 15 to 20 minutes before slicing, or allow to cool fully (about 1 hour) before glazing.
- Whisk together the powdered sugar, milk or cream, and cinnamon in a small bowl until smooth, adjusting consistency as needed. Drizzle over the fully cooled cake and allow to set for 10 minutes before slicing.
Notes
- Use room temperature butter and eggs for the best batter consistency — pull them from the fridge about 30 minutes before baking.
- Do not overmix after adding the flour. Stir only until no dry streaks remain to keep the crumb tender rather than tough.
- Unsweetened applesauce gives the cleanest flavour. If using sweetened applesauce, reduce the granulated sugar by 1/4 cup.
- Check for doneness at the 45-minute mark, as oven temperatures vary. Overbaking removes the signature moistness from this cake.
- This cake tastes even better on day two as the spices meld together — consider baking it a day ahead.
- Toast walnuts or pecans in a dry skillet for 4 to 5 minutes before adding them to the batter for a deeper, nuttier flavour.
- For a Bundt version, bake in a greased 10-inch Bundt pan at 350°F for 55 to 65 minutes.
- Store covered at room temperature for up to 3 days, in the refrigerator for up to 6 days, or freeze individual slices for up to 3 months.
- To freeze, skip the glaze until after thawing. Wrap slices in plastic wrap and store in a freezer-safe bag. Thaw at room temperature for 1 to 2 hours.
- For a vegan version, use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), replace butter with coconut oil, and use plant-based milk.
Nutrition
Serving: 1SliceCalories: 310kcalCarbohydrates: 51gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2.5gCholesterol: 55mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 33gVitamin A: 6IUVitamin C: 2mgCalcium: 4mgIron: 8mg
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