Old Fashioned No-Fat Apple Cake

No butter, no oil, no shortening. This apple cake gets all its moisture from applesauce and buttermilk, which means you can eat a generous slice without any added fat weighing you down.

Applesauce does more than replace the fat. It keeps the crumb soft and almost pudding-like, while buttermilk reacts with the baking soda to give the cake lift and a subtle tang. The combination works better than you’d expect.

Diced Granny Smith apples folded into the batter add pockets of tartness and a slight crunch that breaks up the soft cake texture. Raisins plump as they bake and bring concentrated sweetness to each bite.

The spice blend of cinnamon, nutmeg, and mace smells like fall in a pan. A sprinkle of brown sugar on top before baking creates a thin, crackly crust that gives the otherwise tender cake a little bite.

Chef Tips

• Use unsweetened applesauce. Sweetened versions throw off the sugar balance and make the cake overly sweet.
• Dice the apples small, about ¼ inch. Large chunks are too heavy and sink to the bottom of the batter.
• Stir the apples and raisins in by hand, not with the mixer. The mixer would break down the apple pieces.
• This cake freezes beautifully. Wrap tightly in plastic and foil. Thaw at room temperature for a couple of hours before serving.

Variations

• Cranberry apple cake: Swap the raisins for dried cranberries for a tart, festive twist.
• Walnut crunch topping: Mix chopped walnuts into the brown sugar topping before baking for added texture.
• Ginger spice: Add a teaspoon of ground ginger to the spice blend for a sharper, warmer kick.