Glazed Sour Cream Applesauce Cake
Indulge in the cozy flavors of fall with this Glazed Sour Cream Applesauce Cake, a moist and tender dessert that combines the sweetness of applesauce with the tangy richness of sour cream. Perfumed with warm cinnamon and topped with a simple yet luscious vanilla glaze, this one-bowl wonder is as easy to make as it is delicious. Perfect for gatherings or an afternoon treat, this homemade applesauce cake bakes in just 45 minutes and serves up fluffy slices of spiced goodness. Whether served with coffee, tea, or enjoyed on its own, this cake is sure to become a family favorite. Keywords: applesauce cake, sour cream dessert, cinnamon cake, vanilla glaze recipe, easy fall baking.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Applesauce (unsweetened)
- 0.5 cups Sour cream
- 1 cup Powdered sugar
- 3 tablespoons Milk
- 1 teaspoons Vanilla extract (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the applesauce and sour cream, mixing until just combined.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread evenly with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan on a wire rack.
While the cake cools, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
Once the cake is fully cooled, drizzle the glaze over the top of the cake using a spoon or piping bag.
Slice the cake into squares and serve. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 38.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 74 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
