Applesauce Gone Wild

Yesterday I posted the directions to make homemade applesauce. Now let's get creative and use that applesauce to make a tantalizing Fall treat, Applesauce Cake.

This is one of those recipes that you can truly make your own creation. Try a traditional layer cake and frost it with Creamed Cheese, Buttercream or Caramel Frosting (Caramel is my favorite), or bake it in a Bundt pan and drizzle it with some Apple Cider or Cinnamon Glaze (recipes below).

Want to get really creative with your Applesauce Bundt cake? Spread some apple pie filling on the bottom of the well greased pan before adding your batter. When you're done, no glaze or icing needed! Or heat up the pie filling and pour it over the top of the finished cake. Don't forget to serve with a nice scoop of vanilla or apple pie ice cream.

Trust me, whatever combination you decide to try, you'll love it!

Cheers,

Chef Mom


Applesauce Cake

2 sticks (1 cup) unsalted butter, softened
1 cup packed dark-brown sugar
3/4 cup granulated sugar
1-1/2 tsp baking soda
1 tsp ground cinnamon

1 tsp ground ginger
3/4 tsp salt
4 large eggs
3 cups all-purpose flour
1-1/2 cups applesauce
1/2 cup raisins (optional)

Heat oven to 350°F. Coat two 9" round pans, one regular sized Bundt or 12 mini Bundt pans with nonstick spray.

Beat butter, sugars, baking soda, cinnamon, ginger and salt in a large bowl with mixer on low speed until blended. Increase speed to medium-high and beat, scraping bowl a few times, for 3 minutes or until fluffy.

On low speed, beat in eggs one at a time until well blended. Beat in flour in four additions, alternately with applesauce in three additions, just until blended. Stir in raisins, if desired. Divide batter between prepared pans, gently spreading level.

Bake according to chart below, or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack 10 minutes. Gently invert cakes onto rack. Cool completely.

Fill and frost the layer cake with your choice of Buttercream, Creamed Cheese or Caramel Frosting. Garnish with a few very thin slices of apple.

Glaze the Bundt cakes with a thin Cinnamon or Apple Cider glaze.

Baking times:

• Two 9" layers: 40 minutes
• One regular-sized Bundt pan: 45 to 55 minutes
• 12 mini Bundt pans: 30 minutes

Apple Cider Glaze


4 cups apple cider plus 2 tbs, divided
16 whole cloves
4 cinnamon sticks or 2 tsp ground cinnamon
1-1/2 tsp cornstarch

Combine 4 cups of the apple cider, cloves and cinnamon sticks in nonstick skillet; bring to a boil over high heat. Boil 7 minutes or until liquid has reduced to 1 cup. Meanwhile, combine remaining 2 tablespoons apple cider and cornstarch in small bowl; stir until cornstarch is dissolved.

When cider mixture is reduced, add cornstarch mixture; cook and stir over medium heat until slightly thickened. Remove from heat; cool completely.

Remove cloves and cinnamon sticks from glaze; discard. Drizzle over cake.


Cinnamon Glaze

1 cup confectioners sugar
1 tsp ground cinnamon
1/2 tsp vanilla extract
2 tbs milk

Whisk together all ingredients, adding enough milk to make the glaze the desired consistency. Drizzle over cake.