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Applesauce Honey Cake

Applesauce honey cake with a tender, moist crumb and a glossy honey glaze. Baked in a 9x13 pan at 350°F until a toothpick comes out clean, then brushed with warm glaze.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
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 butter melted
  • 1 tbsp powdered sugar

Equipment

  • 1 sheet pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F, then grease a 9x13 baking pan to prevent sticking.
  2. Whisk together all-purpose flour, baking soda, cinnamon, ginger, allspice, and salt until evenly combined.
  3. Beat the softened unsalted butter, honey, and brown sugar until smooth, then beat in the eggs and vanilla extract.
  4. Stir in unsweetened applesauce and sour cream until the batter looks glossy and cohesive.
  5. Fold in the flour mixture just until no dry streaks remain, stopping as soon as it comes together to keep the crumb tender.
  6. Pour the batter into the prepared pan, then bake for 35–40 minutes until a toothpick comes out clean and the top is lightly golden.
Glaze and serve
  1. Whisk the honey glaze ingredients—honey, melted butter, and powdered sugar—until smooth and pourable.
  2. Brush the honey glaze over the warm cake so it melts slightly and creates a glossy shine.
  3. Serve warm or at room temperature for the best moist texture.

Notes

Pro tip: don’t overmix after adding the dry ingredients—stop folding as soon as the batter is just combined for a tender crumb. Store covered in the fridge for up to 4 days; freeze unfrosted portions up to 2 months, thaw overnight in the fridge. For a lighter version, swap sour cream for full-fat Greek yogurt in the same amount for similar tang and moisture.