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Applesauce Honey Cake

Applesauce honey cake with a moist tender crumb and a glossy honey glaze. Baked in a 9x13 pan at 350°F until a toothpick comes out clean, then brushed with a quick honey-butter glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 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
  • 0.5 cup unsalted butter, softened
  • 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 melted butter
  • 1 tbsp powdered sugar

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F, then grease a 9x13 pan. Use a light coating so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, allspice, and salt in a bowl. Whisk until the spices and leavening are evenly distributed.
  3. Beat unsalted butter, honey, and brown sugar until smooth, about 1-2 minutes. Scrape the bowl so no butter streaks remain.
  4. Add eggs and vanilla extract, then beat again until the mixture looks glossy and fully combined. Stop once no egg streaks are visible.
  5. Stir in unsweetened applesauce and sour cream until smooth. The batter should look thick and cohesive.
  6. Fold the flour mixture into the wet ingredients until just combined, with no dry pockets. Overmixing can make the crumb tough.
  7. Bake for 35-40 minutes at 350°F until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back slightly.
Glaze and serve
  1. Whisk honey glaze ingredients—honey, melted butter, and powdered sugar—until smooth and pourable. If it seems too thick, whisk an extra few seconds to dissolve the sugar.
  2. Brush the honey glaze over the warm cake, covering the top evenly. Let the glaze glisten, then slice and serve.

Notes

Pro tip: Brush the glaze while the cake is still warm so it soaks in slightly and creates a shiny top. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months (thaw in the fridge overnight). For a dairy-light option, use plain low-fat sour cream and a plant-butter substitute for the cake and glaze.