Applesauce Snacking Cake


This favourite fall recipe makes my kids and their friends go crazy with happiness. I can’t explain why, but I know that next to offering up a bowl of maple popcorn, this is the one item that gets devoured whenever there is a group of kids at our house.
I’m not sure if it’s the sweet applesauce, melted butter or pure maple syrup that have the boys salivating, but this is a must-keep recipe for its moist and flavourful crumb and versatile nature.

If you’re in a pinch, this cake makes for a nice, simple breakfast served with a smoothie or a bowl of yogurt. I’ve even offered it up for dessert at a fancy dinner party, topped with vanilla bean ice cream and caramel sauce. If you’re feeling really creative, you can break up the cake and layer it with spiced whipped cream in small serving bowls or shot glasses for a miniature take on a seasonal trifle, and feel free to add a more traditional crumble topping (brown sugar, butter, flour) for a rustic look and taste.

Do you have a favourite fall recipe? What is your easy must-make treat?

Applesauce Snacking Cake

You’ll Need

  • ½ cup plus 2 Tbsp butter
  • ½ cup brown sugar
  • ½ cup pure maple syrup
  • ¼ cup applesauce
  • 1 cup all-purpose flour
  • ⅔ cup whole wheat flour
  • 1½ tsp baking powder
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 eggs, beaten


  • 1 Tbsp brown sugar
  • 1 Tbsp rolled oats

Prep and Cook

  1. Preheat the oven to 350°F. Butter the inside of an 8”x 8” baking pan and set aside.
  2. Place the butter, sugar, maple syrup, applesauce and 1 Tbsp of water in a small saucepan set over medium heat, and warm until the butter is melted and the sugar has dissolved.
  3. While the butter mixture is heating, combine the flours, baking powder, cinnamon and nutmeg in a medium mixing bowl and whisk together.
  4. Combine the brown sugar and oats together in a separate bowl (to make the topping) and set aside.
  5. Add the sweet mixture to the dry ingredients, along with the eggs, and beat until smooth.
  6. Pour into the prepared pan and cover the top with the brown sugar and oat topping. Cook for 30 minutes, or until a toothpick comes out clean when inserted in the centre of the cake.
  7. Allow to cool completely before serving.


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