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This is a combination of an old fashioned applesauce stack cake that my grandmother used to make and a traditional bundt cake. This is the most moist cake I have ever tasted and is an excellent fall/winter dessert.

Applesauce Cake with Browned Butter Icing

  • 1/2 cup (1 stick) unsalted butter, room temperature 

  • 2 apples, peeled, cored & diced 

  • 2 cups brown sugar 

  • 2 eggs 

  • 1 teaspoon vanilla 

  • 2 1/4 cups flour 

  • 2 teaspoons baking soda 

  • 3/4 teaspoon salt 

  • 1 teaspoon cinnamon 

  • 1/8 teaspoon nutmeg 

  • 2 cups applesauce 

  • 1/2 cup golden raisins 

  • 3/4 cup chopped pecans 

  • 1/2 cup (1 stick) butter 

  • 1 cup confectioners' sugar


  1. Preheat oven to 350 degrees F. 

  2. In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy. 

  3. In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the diced apples, raisins and pecans. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 35 to 40 minutes. 

  4. Let cool in the pan, then turn it out onto a cake plate. 

  5. In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth. Drizzle the cooled cake with the browned butter icing.


Servings: No serving information available

Nutritional information per serving

No nutrition information available

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