Applesauce Snack Cake

Applesauce Snack Cake requires around 40 minutes from start to finish. One serving contains 186 calories, 3g of protein, and 8g of fat. This recipe serves 24. For 31 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 12 would say it hit the spot. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Sugar Dish Me. It works well as a very budget friendly hor d'oeuvre. If you have salt, buttermilk, baking soda, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 8%, which is very bad (but still fixable). If you like this recipe, you might also like recipes such as Applesauce Snack Cake, gluten-free applesauce snack cake, and Applesauce Snack Cake with Oat-Nut Streusel.

Servings: 24

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375. Butter (or spray with nonstick cooking spray) a 9 X 13 cake pan.In a medium bowl whisk together the flour, baking soda, cinnamon, and salt.In a large bowl whisk together the sugar and vegetable oil. Then beat in the eggs. Stir in the applesauce and vanilla. Add the flour in thirds, alternating with the buttermilk and stirring well with each addition.Spread the batter into the prepared pan and bake for 30 minutes. A knife inserted into the center will come out clean.While the cake cools make the frosting. Beat together the cream cheese and butter until it's nice and fluffy. Add in the powdered sugar 1 cup at a time, mixing well after each addition. Mix in the vanilla and milk or cream to keep things moving. Add the cinnamon and ginger and beat the frosting on high for another minute.Frost the completely cooled cake and sprinkle the top with just a dash of cinnamon.This cake can be served at room temperature the day you make it but is even more delicious if refrigerated before serving. Store tightly wrapped and keep refrigerated.

 

Step by step:

1. Preheat the oven to 37

2. Butter (or spray with nonstick cooking spray) a 9 X 13 cake pan.In a medium bowl whisk together the flour, baking soda, cinnamon, and salt.In a large bowl whisk together the sugar and vegetable oil. Then beat in the eggs. Stir in the applesauce and vanilla.

3. Add the flour in thirds, alternating with the buttermilk and stirring well with each addition.

4. Spread the batter into the prepared pan and bake for 30 minutes. A knife inserted into the center will come out clean.While the cake cools make the frosting. Beat together the cream cheese and butter until it's nice and fluffy.

5. Add in the powdered sugar 1 cup at a time, mixing well after each addition.

6. Mix in the vanilla and milk or cream to keep things moving.

7. Add the cinnamon and ginger and beat the frosting on high for another minute.Frost the completely cooled cake and sprinkle the top with just a dash of cinnamon.This cake can be served at room temperature the day you make it but is even more delicious if refrigerated before serving. Store tightly wrapped and keep refrigerated.

Nutrition Information:

covered percent of daily need