Friendship Applesauce Cake

If you’ve been tending a friendship starter (that pass-along sourdough culture your neighbor gave you), this applesauce cake is one of the best things you can do with it. The starter adds a subtle tang and extra moisture that makes the crumb incredibly tender.

The method is old-school and intentional. The starter gets mixed with flour, powdered milk, and applesauce, then rests in a warm spot so the culture can activate and develop flavor. Creamed butter and sugars go in next, followed by a beaten egg and a full lineup of warm spices: cinnamon, nutmeg, allspice, and cloves.

This is a hand-mixed cake, not a mixer cake. The batter comes together with a wooden spoon, keeping things rustic and in the spirit of the friendship bread tradition. The baking soda reacts with the acidic starter and applesauce to give the cake its rise.

Kitchen Tips

• Make sure your friendship starter is active and bubbly before using; a sluggish starter means a flat cake
• Beat the egg well before adding so it incorporates evenly into the thick batter
• Test with a toothpick at 35 minutes; overbaking dries out the applesauce moisture you want to keep
• Cool completely in the pan before turning out so the tender crumb doesn’t break apart

Variations

• Fold in chopped walnuts and raisins for a fruitcake-like texture
• Top with a cream cheese frosting for a dressed-up version
• Use pumpkin puree instead of applesauce for a fall twist with the same warm spice blend