Glazed Apple-Spice Cake

Baking in applesauce -- and chunky cubes of whole apples -- ensures that this cake, made with all-purpose and whole-wheat flours, has plenty of fall flavor.
Whole Living, September 2010
  • Yield Serves 8
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  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of ground allspice
  • 6 tablespoons softened unsalted butter
  • 6 tablespoons light brown sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup applesauce
  • 2 apples
  • 1/2 cup granulated sugar


  1. Preheat oven to 325 degrees. Butter and flour a 5-by-9-inch loaf pan.

  2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, kosher salt, cinnamon, nutmeg, cloves, and allspice.

  3. Use an electric mixer to beat together butter and light brown sugar until fluffy, about 4 minutes. Add molasses; beat until combined. Add eggs, 1 at a time, plus vanilla, and beat until incorporated.

  4. With the mixer on low, add half the flour mixture and beat until just combined. Beat in applesauce; add remaining flour mixture until just incorporated.

  5. Peel and core apples, reserving the peel and the core. Cut apple into 1/4-inch cubes, and fold into the batter. Transfer to pan, and bake until a toothpick inserted into the center comes out clean, about 1 hour, 10 minutes. Transfer to a wire rack; let cool completely.

  6. In a small saucepan, combine granulated sugar, 1/2 cup water, and apple core and skin. Bring to a simmer and cook over medium-high heat until syrupy, about 10 minutes.

  7. Remove cake from pan, and brush glaze over top and sides of cooled cake.

Recipe Reviews

Reviews (4)

  • aolsson 1 Nov, 2010

    I changed the recipe slightly -- adding additional applesauce instead of the butter. I was worried that it would be too dry, but it was delicious. I used muffin tins instead of a loaf pan -- they turned out great!

  • souplady 18 Oct, 2010

    To yogagal - did you let the cake cool completely prior to cutting it? I think that makes a big difference.

  • cherylldawn 12 Oct, 2010

    I liked this cake/ loaf. I followed the recipe exactly and did not find it to be overly moist at all. The only real liquids in the recipe are the 2 eggs and the applesauce (which I had to make from scratch as well). I was a bit concerned during mixing, actually, because I thought it looked very dry, but I like to follow a recipe in full for the first time before I make my own changes and it turned out okay. It tasted great - not too sweet - and I will be making it again. Family loves it too.

  • yogagal 11 Oct, 2010

    I would not make this cake again. It was too moist and it didn't cut well; it fell apart. The flavor was okay, but very disappointing as far as holding together.