Quick Applesauce Nut Cake

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1. 1

   Preheat your oven to 175°C (350°F). Lightly grease and flour a 9x13 inch (23x33 cm) baking pan.

   Ongeveer 5 min

   Tip van de kok: Greasing and flouring the pan prevents the cake from sticking and helps it release cleanly.

2. 2

   In a large bowl, whisk together the all-purpose flour, light brown sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.

   Ongeveer 3 min

   Tip van de kok: Mixing the dry ingredients first ensures that the leavening agents and spices are evenly distributed throughout the batter.

3. 3

   Add the unsweetened applesauce, eggs, vegetable oil, and vanilla extract to the bowl with the dry ingredients.

   Ongeveer 2 min

4. 4

   Stir with a spatula or wooden spoon until just combined. Be careful not to overmix the batter.

   Ongeveer 2 min

   Tip van de kok: A few small lumps remaining in the batter are perfectly fine and will result in a more tender cake.

5. 5

   Gently fold in the chopped walnuts and raisins.

   Ongeveer 1 min

6. 6

   Pour the batter into the prepared baking pan and use a spatula to spread it into an even layer.

   Ongeveer 2 min

7. 7

   Bake for 35 to 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

   Ongeveer 35 min

8. 8

   Place the pan on a wire rack and let the cake cool for at least 10 minutes before slicing and serving.

   Ongeveer 10 min

   Tip van de kok: Letting the cake cool slightly helps it set, making it easier to slice neatly.

9. 9

   If desired, dust the top of the cake with powdered sugar just before serving.