It’s always fun to open up my grandma’s recipe box to find the perfect dish handwritten on an index card. And her classic applesauce cake jumped out at me as the ideal treat for fall. It’s made with all the warm spices we associate with the cooler months — cinnamon, cloves, and allspice — and there are chopped walnuts and raisins for some texture. Plus, applesauce adds extra moisture, which means you’ll need slightly less butter for this recipe than many other baked goods.

After making my grandma’s traditional applesauce cake, I wanted to jazz it up a bit with a modern twist. That’s when I decided to serve it with a hot rum sauce poured on top just before serving. This warm and creamy sauce is made rich and thick with a bit of cornstarch and an egg. A dash of vanilla extract adds elegant flavor, while a shot of light rum adds just enough kick to perk up the palate. My grandma was known to enjoy a slightly spiked beverage as a special treat from time to time, so I don’t think she will mind that I added my own little twist to her timeless recipe.

What does applesauce do in cake?

Applesauce adds wonderful moisture and flavor to cake. Unsweetened, plain applesauce works well because then you can add just the amount of sugar and spices that you like to suit your taste.

Does applesauce cake need to be refrigerated?

Applesauce cake can be covered and stored at room temperature for up to three days or in the refrigerator for up to one week.

Can I use applesauce instead of butter in cake?

While applesauce doesn’t completely replace butter in a cake, it can be used to reduce the amount of butter needed for a rich, moist, and flavorful cake.

Rum substitutions

Applesauce Cake

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