I made applesauce cake this afternoon to finish off a very autumnal dinner menu of pork tenderloin and roasted root vegetables. It is a very simple and comforting dessert, perfect with a dollop of whipped cream. I got the recipe from the Martha Stewart Cookbook, which I don’t use very often because sometimes her baking recipes just don’t work for me, but this recipe was very easy and produced good results. The original recipe called for raisins and nuts, but I left those out because I prefer these types of cakes to have a smooth texture. The leftovers will be great as lunchbox treats for my kiddos.