Banana Applesauce Cake Recipe

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Banana Applesauce Cake Recipe
Banana Applesauce Cake Recipe photo by Taste of Home
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Banana Applesauce Cake Recipe

Read Reviews
3 2 1
Publisher Photo
"THIS CAKE was always my mother's special treat for her six children. It's a delectable 'mountain' of cake and fruit, and very moist."
MAKES:
16-20 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • FILLING:
  • 2 cups sweetened applesauce
  • 3 medium firm bananas, sliced
  • 3 tablespoons lemon juice
  • FROSTING:
  • 1 cup sugar
  • 2 egg whites
  • 3 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut, toasted

Directions

In a mixing bowl, cream butter and sugar; beat in egg yolk. Combine flour and baking powder; add to creamed mixture alternately with milk. Beat in extracts. In a small bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Divide applesauce and spread over two cake layers. Dip bananas in lemon juice; arrange over applesauce. Stack on serving plate with plain layer on top. For frosting, combine sugar, egg whites, water, cream of tartar and salt in the top of double boiler over boiling water. Beat for 7 minutes or until stiff peaks form. Beat in vanilla. Remove from the heat; continue beating until frosting cools. Frost sides and top of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Banana Applesauce Cake in Reminisce Extra February 1995, p47

Nutritional Facts

1 slice: 332 calories, 11g fat (7g saturated fat), 69mg cholesterol, 191mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.

  • 1 cup butter or margarine, softened
  • 2 cups sugar
  • 4 eggs, separated
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • FILLING:
  • 2 cups sweetened applesauce
  • 3 medium firm bananas, sliced
  • 3 tablespoons lemon juice
  • FROSTING:
  • 1 cup sugar
  • 2 egg whites
  • 3 tablespoons water
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup flaked coconut, toasted
  1. In a mixing bowl, cream butter and sugar; beat in egg yolk. Combine flour and baking powder; add to creamed mixture alternately with milk. Beat in extracts. In a small bowl, beat egg whites until soft peaks form; gently fold into batter. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. Divide applesauce and spread over two cake layers. Dip bananas in lemon juice; arrange over applesauce. Stack on serving plate with plain layer on top. For frosting, combine sugar, egg whites, water, cream of tartar and salt in the top of double boiler over boiling water. Beat for 7 minutes or until stiff peaks form. Beat in vanilla. Remove from the heat; continue beating until frosting cools. Frost sides and top of cake. Sprinkle with coconut. Store in the refrigerator. Yield: 16-20 servings.
Originally published as Banana Applesauce Cake in Reminisce Extra February 1995, p47

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Reviews forBanana Applesauce Cake

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MY REVIEW
posionbites User ID: 6207645 71906
Reviewed Sep. 16, 2011

"i didnt really like it, my family members liked it but it was just not my taste."

MY REVIEW
Karen Massie User ID: 3492796 42978
Reviewed Oct. 25, 2008

"What a cake. My family wiped it out in one evening. I will be making it again I'm sure."

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