Try This Warm & Cozy Olivia Walton’s Applesauce Cake Recipe

Sweet memories flood back when I whip up this classic olivia waltons applesauce cake that connects generations through delicious nostalgia.

Warm spices dance through each tender crumb, creating comfort in every slice.

Grandmothers across america have perfected this humble dessert over decades of loving baking.

Soft applesauce provides moisture and depth, making each bite impossibly rich and satisfying.

My kitchen fills with cinnamon and nutmeg aromas that remind me of cozy farmhouse afternoons.

Simple ingredients blend seamlessly to craft a dessert that feels like a culinary hug.

One forkful promises to transport you straight to heartwarming family gatherings.

Classic Charm: Olivia Walton’s Applesauce Cake Magic

• Nostalgic Family Comfort: A heartwarming recipe passed down through generations, capturing the essence of traditional home baking with its classic, comforting flavors.
• Versatile Crowd-Pleaser: Perfect for gatherings, potlucks, and family celebrations, this cake appeals to all ages with its rich, spiced taste and tender texture.
• Simple Baking Adventure: Beginner-friendly recipe that requires basic ingredients and straightforward mixing techniques, making it accessible for home bakers of all skill levels.
• Seasonal Delight: Showcases autumn spices and incorporates applesauce, creating a warm, inviting dessert that celebrates seasonal ingredients and cozy vibes.

Ingredients for Olivia Walton’s Applesauce Cake

• Flour: The foundational dry ingredient that provides structure to the cake.
• Baking Soda: A leavening agent that helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.

• Cinnamon, Cloves, Nutmeg: Warm spices that add depth and richness to the cake's flavor profile.

• Butter: Creates a smooth, rich base that provides moisture and helps bind the ingredients.
• Sugar: Adds sweetness and helps create a tender cake texture.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Applesauce: Adds moisture and natural sweetness to the cake.

• Walnuts, Raisins: Provide texture, crunch, and additional flavor to the cake.

• Powdered Sugar: A light, sweet topping that can be dusted over the cake for extra sweetness.

Step-by-Step Olivia Walton’s Applesauce Cake Recipe

Step 1: Prepare Dry Ingredient Blend

Sift flour, baking soda, salt, cinnamon, cloves, and nutmeg together in a medium bowl. Separate a small portion of this flour mixture and toss with chopped walnuts and raisins to prevent them from sinking during baking.

Step 2: Cream Butter and Sugar

Use an electric mixer to cream butter until it becomes light and airy. Gradually add sugar, beating continuously until the mixture is smooth and fluffy with a creamy consistency.

Step 3: Incorporate Eggs

Add eggs one at a time, beating vigorously after each addition. Ensure each egg is fully integrated before adding the next, creating a smooth and uniform batter.

Step 4: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and applesauce to the butter mixture. Gently fold ingredients together, stirring until the batter is completely blended with no dry streaks remaining.

Step 5: Fold in Nuts and Raisins

Carefully fold the pre-coated walnuts and raisins into the cake batter. Distribute them evenly throughout the mixture to ensure consistent flavor in every slice.

Step 6: Bake the Cake

Transfer the batter to a thoroughly greased 9×13 inch cake pan. Place in a preheated oven at 350°F and bake for approximately 1 hour.

Check doneness by inserting a toothpick into the center – it should come out clean when the cake is fully baked.

Step 7: Cool and Finish

Allow the cake to rest in the pan for 10 minutes after removing from the oven.

Optional: Dust with powdered sugar or add your favorite frosting before serving. Slice and enjoy the rich, comforting flavors of this classic applesauce cake.

Pro Tips for Moist and Flavorful Applesauce Cake

• Coat nuts and raisins with flour to prevent sinking to the bottom during baking, ensuring even distribution throughout the cake.
• Use room temperature butter and eggs for smoother mixing and better cake texture, creating a more uniform batter.
• Check cake doneness early by inserting a toothpick at 50 minutes to avoid overcooking, as ovens can vary in temperature and performance.
• Store cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness without losing moisture.
• Swap walnuts with pecans or almonds for a different nutty flavor, and use gluten-free flour blend to make the recipe suitable for those with wheat sensitivities.

Variations on Olivia Walton’s Applesauce Cake to Try

• Gluten-Free Applesauce Cake: Replace wheat flour with almond flour or gluten-free blend for celiac and gluten-sensitive bakers.
• Vegan Apple Spice Cake: Swap butter with coconut oil, eggs with flax eggs, and use dairy-free milk to create a plant-based version.
• Low-Sugar Apple Cake: Reduce sugar content by using stevia, monk fruit sweetener, or increasing applesauce for natural sweetness.
• Nut-Free Variation: Eliminate walnuts and replace with sunflower seeds or skip nuts entirely for allergy-friendly option.

Pairing Suggestions for Olivia Walton’s Applesauce Cake

• Pair with Warm Cinnamon Tea: Complement the cake's spicy notes with a steaming cup of cinnamon tea, enhancing the warm, comforting flavors of the applesauce cake.
• Serve alongside Vanilla Bean Ice Cream: Create a delightful contrast by adding a scoop of creamy vanilla bean ice cream, which balances the cake's dense texture and spiced profile.
• Match with Caramel Drizzle: Elevate the dessert experience by drizzling rich caramel sauce over the cake, bringing out the deep, sweet undertones of the walnuts and applesauce.
• Enjoy with Spiced Chai Latte: Intensify the cake's aromatic spices by pairing it with a smooth, creamy spiced chai latte that echoes the cinnamon, cloves, and nutmeg in the recipe.

Storage Tips for Applesauce Cake Freshness

Wrap the cake tightly in plastic wrap or aluminum foil, keeping it fresh for 3-4 days in an airtight container. Place in the refrigerator’s coolest section.

Slice the cake, wrap individual pieces in plastic wrap, then store in a freezer-safe container for up to 3 months. Label with the date for easy tracking.

Keep the cake in a sealed container at room temperature for 2-3 days, away from direct sunlight and heat sources.

Warm individual slices in the microwave for 15-20 seconds, or reheat in a preheated oven at 300°F for 5-7 minutes until slightly warm and soft.

FAQs

• What makes the flour coating for nuts and raisins important?

The coating prevents the nuts and raisins from sinking to the bottom of the cake during baking, ensuring even distribution throughout the cake.

• Why cream butter and sugar together?

Creaming creates air pockets that help the cake become lighter and fluffier, improving the overall texture of the cake.

• How do I know if the cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out clean with no wet batter, the cake is completely baked.

• Can I substitute different spices in this recipe?

Yes, you can adjust the spices to your taste, but keep the proportions similar to maintain the cake’s original flavor profile.

Olivia Waltons Applesauce Cake Recipe

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4.9 from 11 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Olivia Walton’s applesauce cake brings warmth from her family kitchen to your table, blending classic comfort with nostalgic flavors. Mountain home baking meets pure simplicity in this cherished Walton family recipe that connects generations through one delightful slice.

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Ingredients

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Cake Main Ingredients:

• 2 cups unsweetened applesauce
• 1 cup butter, softened
• 3 1/2 cups all-purpose flour, sifted
• 1 cup sugar
• 2 large eggs

Dried Fruits and Nuts:

• 2 cups light raisins
• 1 cup chopped walnuts

Spices and Seasonings:

• 2 teaspoons ground cloves
• 1 teaspoon cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon baking soda
• 1 pinch of salt

Optional Topping:

• Powdered sugar
• Frosting of choice

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Instructions

1. Preheat the oven to 350F (175C) and thoroughly grease a 9×13 cake pan to prevent sticking.
2. Sift together all dry ingredients including flour, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl, creating a uniform mixture.
3. Separate a small portion of the flour mixture and coat the chopped walnuts and raisins, preventing them from sinking during baking.
4. In a large mixing bowl, cream butter until smooth and light, gradually incorporating sugar until the mixture becomes fluffy and well-blended.
5. Introduce eggs one at a time, beating vigorously to ensure complete integration and a smooth consistency.
6. Gradually alternate adding the prepared flour mixture and applesauce into the butter mixture, stirring gently to maintain a uniform batter.
7. Carefully fold the flour-coated walnuts and raisins into the batter, distributing them evenly throughout.
8. Transfer the batter into the prepared cake pan, spreading it smoothly and ensuring an even surface.
9. Bake in the preheated oven for approximately 1 hour, checking doneness by inserting a toothpick into the center – it should emerge clean.
10. Remove from oven and allow the cake to cool in the pan for 10 minutes, which helps set the structure.
11. Optional: Dust with powdered sugar or apply frosting before serving to enhance presentation and flavor.

Notes

• Dust flour on nuts and raisins to prevent sinking to the bottom of the cake during baking.
• Cream butter and sugar thoroughly to ensure a light, fluffy texture and even sugar distribution.
• Use room temperature eggs for smoother batter integration and better cake rise.
• For gluten-free version, substitute all-purpose flour with a reliable gluten-free blend and add xanthan gum for better structure.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 340 kcal
• Sugar: 26 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 48 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 40 mg