Luscious Applesauce Sour Cream Pound Cake
Indulge in the rich and velvety Luscious Applesauce Sour Cream Pound Cake, perfect for celebrating special occasions or cozy gatherings with friends and family. This cake features a delightful blend of sweetened applesauce and tangy sour cream, yielding a moist, tender texture that melts in your mouth. Enhanced with the warm flavors of cinnamon and complemented by crunchy nuts and sweet golden raisins, each slice is an invitation to savor the moment. For a touch of decadence, try replacing the nuts and raisins with mini chocolate chips. Dust with confectioners' sugar or drizzle with a simple glaze for an added touch of elegance. A stunning centerpiece that’s just as delectable as it is beautiful!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
butter
[object Object] (softened (no subs!))
sugar
[object Object]
eggs
[object Object]
vanilla extract
[object Object]
unsweetened applesauce
[object Object]
sour cream
[object Object]
all-purpose flour
[object Object]
salt
[object Object]
cinnamon
[object Object]
baking powder
[object Object]
baking soda
[object Object]
chopped nuts
[object Object]
golden raisins
[object Object] (chopped)
mini chocolate chips
[object Object] (optional)
Instructions
1
Preheat the oven to 350°F (175°C) and position the oven rack to the second-lowest setting.
2
Generously grease a 10-inch tube pan or angel food cake pan using a non-stick baking spray or your favorite pan release method.
3
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture is light and fluffy, and no granules of sugar remain.
4
Add the eggs, one at a time, along with the vanilla extract, and continue to beat until the mixture is well combined and smooth.
5
Mix in the unsweetened applesauce and sour cream until fully incorporated.
6
In a separate bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients and mix until just combined, about 1 minute.
7
Gently fold in the chopped nuts and golden raisins (or mini chocolate chips, if using) until evenly distributed throughout the batter.
8
Spoon the batter into the prepared baking pan, smoothing the top with a spatula.
9
Place the cake pan on a baking sheet lined with parchment paper to catch any drips during baking.
10
Bake in the preheated oven for 65 to 80 minutes, or until a toothpick inserted into the center comes out clean.
11
Remove the cake from the oven and let it cool in the pan for about 15-20 minutes before inverting it onto a wire rack to cool completely.
12
Once cooled, dust with confectioners' sugar or drizzle with your favorite glaze before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What size pan is needed for this pound cake?
You should use a 10-inch tube pan or an angel food cake pan for this recipe.
Can I use a butter substitute in this recipe?
No, the recipe specifies using real softened butter with no substitutions for the best results.
What is the recommended oven temperature?
The cake should be baked in a preheated oven at 350°F (175°C).
Where should the oven rack be positioned?
The oven rack should be set to the second-lowest position to ensure even baking.
How long does the Luscious Applesauce Sour Cream Pound Cake take to bake?
It typically takes between 65 and 80 minutes, or until a toothpick comes out clean.
What kind of applesauce is required?
The recipe calls for one cup of unsweetened applesauce.
Can I use Greek yogurt instead of sour cream?
While the recipe specifies sour cream for moisture and tang, Greek yogurt is often a common substitute in similar cakes.
How many eggs are needed for this pound cake?
This recipe requires 5 large eggs, added one at a time.
What is the best way to grease the pan?
Use a non-stick baking spray or your favorite pan release method to generously grease the tube pan.
Can I replace the nuts and raisins?
Yes, you can substitute the chopped nuts and golden raisins with one cup of mini chocolate chips.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Why should I place the cake pan on a baking sheet?
Placing it on a parchment-lined baking sheet helps catch any drips that might occur during baking.
How long should the cake cool in the pan?
Let the cake cool in the pan for about 15-20 minutes before inverting it.
How do I finish the cake after it has cooled?
You can dust it with confectioners' sugar or drizzle it with your favorite simple glaze.
What kind of flour is used in this recipe?
The recipe requires 4.5 cups of all-purpose flour.
Should the raisins be chopped?
Yes, the recipe suggests using one cup of chopped golden raisins.
Can I use a hand mixer or stand mixer?
An electric mixer is recommended to cream the butter and sugar until light and fluffy.
How much vanilla extract is used?
The recipe calls for 1 tablespoon of vanilla extract.
Is there cinnamon in this cake?
Yes, 0.5 teaspoon of cinnamon is added to provide a warm flavor profile.
What leavening agents are used?
This cake uses both baking powder (1 tablespoon) and baking soda (1 teaspoon).
How much sugar is in the batter?
The recipe uses 2.5 cups of sugar.
Should the dry ingredients be mixed separately?
Yes, whisk together the flour, salt, cinnamon, baking powder, and baking soda in a separate bowl before adding to the wet ingredients.
How long should I mix the batter after adding the flour?
Mix until just combined, which should take about 1 minute.
What is the texture of this cake?
The combination of applesauce and sour cream results in a moist, tender, and velvety texture.
Can I use dark raisins instead of golden raisins?
Yes, dark raisins can be used, though golden raisins are specified for their sweetness.
Is this cake suitable for special occasions?
Yes, it is described as a stunning centerpiece perfect for celebrations and gatherings.
What kind of nuts work best?
The recipe specifies chopped nuts; walnuts or pecans are traditional choices for this type of cake.
Can I add the mini chocolate chips along with the nuts?
The recipe suggests using chips as a replacement, but you could fold them in with the nuts if desired.
How do I ensure the butter and sugar are properly creamed?
Beat them together until the mixture is light, fluffy, and no sugar granules remain.
How much salt is in the recipe?
The recipe calls for 0.5 teaspoon of salt.