The Applesauce Secret: Creating Exceptional Moisture Without Greasiness

Terry's technique of incorporating homemade applesauce into the batter creates exceptional moisture without making the cake greasy or heavy. When apples are cooked down and mashed, they release pectin and natural sugars that help retain moisture throughout baking. Unlike oil-based cakes that can feel heavy, or butter-heavy cakes that can dry out, applesauce provides a light, even moisture that Paul Hollywood specifically praised. For best results, use tart apples like Granny Smith or Bramley and keep the applesauce unsweetened so you control the cake's overall sugar level. The applesauce should be completely cooled before adding to the batter to prevent the butter from melting prematurely.