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Applesauce Honey Cake

Applesauce honey cake is a moist, tender crumb dessert baked in a 9x13 pan and finished with a glossy honey glaze. Warm spice flavor from cinnamon, ginger, and allspice makes every slice taste cozy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp ginger
  • 0.25 tsp allspice
  • 0.25 tsp salt
cake batter
  • 0.5 cup unsalted butter, softened Use softened butter so it beats smooth.
  • 0.75 cup honey
  • 0.5 cup brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup unsweetened applesauce
  • 0.33 cup sour cream
honey glaze
  • 3 tbsp honey
  • 1 tbsp butter, melted
  • 1 tbsp powdered sugar

Equipment

  • 1 sheet pan

Method
 

Prep & mix the dry ingredients
  1. Preheat oven to 350F, then grease a 9x13 baking pan and set aside for easy filling. The pan should be ready so batter can go straight in.
  2. Whisk all-purpose flour, baking soda, cinnamon, ginger, allspice, and salt together in one bowl until evenly speckled. Visual cue: no visible clumps of spices.
Make the batter
  1. Beat softened unsalted butter, honey, and brown sugar until smooth, then beat in eggs and vanilla extract. Visual cue: the mixture looks glossy and fully combined.
  2. Stir in unsweetened applesauce and sour cream, then fold in the flour mixture until just combined. Stop mixing as soon as you no longer see dry flour.
Bake & glaze
  1. Pour batter into the prepared 9x13 pan and spread it evenly. Tap the pan lightly so the top looks level.
  2. Bake for 35-40 minutes at 350F until a toothpick comes out clean. Visual cue: the top should be golden-brown with set edges.
  3. Whisk honey glaze honey, melted butter, and powdered sugar together until smooth, then brush over the warm cake. Visual cue: the glaze turns glossy as it soaks slightly into the top.
Serve
  1. Let the applesauce honey cake cool briefly, then serve warm or at room temperature. Slicing works best after the glaze has set.

Notes

Pro tip: for the cleanest texture, mix the dry ingredients into the batter only until flour disappears—overmixing can make the crumb tougher. Store covered in the refrigerator up to 4 days; warm slices briefly before serving. Freezing is yes—freeze cooled cake slices in an airtight container up to 2 months. For a lighter swap, use low-fat sour cream (or full-fat plain Greek yogurt) in the same amount to keep the tender crumb.