Applesauce Cake 

click to enlarge Applesauce Cake - BRIENNE BOORTZ
  • Brienne Boortz
  • Applesauce Cake



1 c. pecans

2 c. sugar (divided)

2 tsp. cinnamon (divided)

1 tbsp. nutmeg (divided)

16 oz. applesauce

1 c. butter

2 large eggs

2 c. flour

pinch ground cloves

pinch salt

1 tbsp. baking powder

1 tsp. vanilla

2 tbsp. brandy

1 large apple, peeled, cored, thinly sliced

Streusel topping:

3 tbsp. butter, soft

3 tbsp. flour

½ tsp. cinnamon

tsp. nutmeg

c. brown sugar

tsp. ground ginger


Preheat oven to 350 degrees. Toast pecans on baking sheet and reduce heat to 325 degrees. Chop the pecans. Coat a springform pan with butter and sprinkle with cup sugar. Tap out excess.

Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to applesauce. In a mixer, combine butter and eggs, beating on medium speed. Scrape the sides with a rubber spatula until mixture is light and fluffy. Add sugar and fold in applesauce mix. Careful not to overmix.

In a large bowl, sift the flour, cloves, salt, baking powder and remaining cinnamon and nutmeg. Fold the flour mixture and chopped pecans into the applesauce mixture. Add vanilla, brandy and apple slices. Mix until just combined.

Mix streusel ingredients with baby whisk until just combined, and sprinkle lightly over the batter. Bake on bottom shelf at 350 for 55 minutes. Rotate pan and switch to top shelf, and bake for 55 minutes more. Check occasionally for doneness. Transfer to wire rack to cool for 30 minutes and remove sides of springform. Serve warm with fresh whipped cream and caramel sauce. Yields 12 slices.


My Grandpa Eddie, who originally started calling me Shuga, would make this for me when I would visit him on the eastern shore of Virginia as a little girl. The aroma reminds me of those long afternoons with him while it would bake in the oven.

Made with Colorado seasonal apples whenever possible, the recipe might take a bit of patience, but it's certainly well worth it. (Or just come on down to Shuga's to enjoy a slice whenever you'd like; whole cakes are available for sale, pre-order required.) Made fresh at Shuga's every day for the last 8½ years, this cake will bring feelings of warmth and home and comfort.

— Submitted by Shuga's owner Alexius Weston


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