Buttermilk and apple butter contribute to the moistness of this simple, one-bowl cake. Source: EatingWell Magazine, September/October 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Lightly oil an 8-inch square cake pan or coat it with nonstick cooking spray.

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  • Melt butter in a small saucepan over medium heat; swirl the pan until the butter turns a nutty brown, about 1 minute. Pour into a large bowl. Add apple butter, brown sugar (breaking up any lumps) and oil and whisk until smooth. Add raisins, buttermilk, egg and vanilla; mix well. Add flour, baking soda, cinnamon, ginger, allspice and salt; whisk until just combined.

  • Transfer the batter to the prepared baking dish and bake until a knife inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes before serving.

Nutrition Facts

307 calories; 7 g total fat; 1.5 g saturated fat; 25 mg cholesterol; 384 mg sodium. 155 mg potassium; 57.6 g carbohydrates; 2 g fiber; 33 g sugar; 4.4 g protein; 85 IU vitamin a iu; 1 mg vitamin c; 4 mcg folate; 39 mg calcium; 2 mg iron; 13 mg magnesium;

Reviews (9)

Read More Reviews
9 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
10/19/2013
I baked this cake for my husbands birthday since he does not care for the typical birthday cake with icing. I was very disappointed. I followed the directions completely but it was very dry. Not sure what happened but I won't be using this recipe again. Read More
Rating: 2 stars
10/19/2013
I was very disappointed in this cake. Followed the directions to a t used my homemade apple butter. It was for my husband's birthday because he does not care for the typical birthday cake with icing. This cake was very dry not moist at all. I was surprised because the other reviews were so good. Read More
Rating: 5 stars
04/21/2012
WOW!! I just made this & tried a piece; it is AWESOME!! I omitted the butter (it just wasn't worth it to me to mess up a sauce pan - albeit small - for 1 Tbsp. of butter!) and increased the canola oil to 1/4 cup; I subbed whole wheat pastry flour for the AP flour Splenda Brown Sugar Blend (use 1/2 the amount you would if using regular brown sugar) and liquid egg substitute and added 3/4 tsp. of spiced rum...with those changes the calorie count came to 258; not too shabby! The taste is to die for! It is really moist & spiced just right! Just lovely - and pretty healthy for a dessert!! We really recommend this cake! Pros: Delicious! Cons: None! Read More
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Rating: 5 stars
10/30/2011
Very good. Even my picky 16 year old son loved it. Sprinkled the top with cinnamon sugar during last 10 minutes of baking. Next time will try vanilla sugar. Read More
Rating: 5 stars
10/30/2011
what can be used instead of apple butter? we don't have that where i come from.... Read More
Rating: 5 stars
10/30/2011
was really good for breakfast! Read More
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Rating: 5 stars
10/30/2011
I made this last weekend. I doubled the recipe and made a 13 x 9 cake. My husband loved it it disapered in a few day and it is just the 2 of us. I also used slenda brown sugar subisute and egg beaters in place of the eggs. Hubby never new the difference Read More
Rating: 5 stars
10/29/2011
delicous! Read More
Rating: 5 stars
10/29/2011
This was a wonderful cake I served to my husband for his birthday. I served it warm with some low-fat vanilla frozen yogurt and it was outstanding! I'll be making this one regularly! Read More