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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 until golden brown and set, then brushed with warm glaze for a sweet finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
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
  • 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
 

Prep the oven and dry mix
  1. Preheat oven to 350F and grease a 9x13 pan, then set it aside. The pan should be ready so batter goes in without delay.
  2. Whisk all-purpose flour, baking soda, cinnamon, ginger, allspice, and salt until evenly combined. Stop when the mixture looks uniform in color.
Make the batter
  1. Beat unsalted butter, honey, and brown sugar until smooth, about 1–2 minutes. Look for a glossy, well-creamed texture with no obvious sugar lumps.
  2. Add eggs and vanilla extract and beat until incorporated. Stop when the batter looks cohesive and lighter.
  3. Stir in unsweetened applesauce and sour cream until smooth. The batter should thicken slightly and look smooth.
  4. Fold the flour mixture into the wet ingredients until just combined. The final batter should be thick with no visible dry streaks.
Bake and glaze
  1. Bake at 350F for 35-40 minutes, until a toothpick comes out clean. The top should be golden brown and spring back lightly.
  2. Whisk honey glaze ingredients, then brush it over the warm cake. Use a light, even coating so the glaze glistens on top before serving.

Notes

For best texture, bake until a toothpick comes out clean in the center and avoid overbaking past the 35-40 minute window. Store covered in the refrigerator for up to 4 days; rewarm individual slices in the microwave for 10–20 seconds. Freezing is yes—freeze airtight up to 2 months, thaw overnight in the fridge and warm before serving. If you want a lighter option, swap sour cream for full-fat Greek yogurt for a similar tang and moisture.