Hello and Happy November!!
I have recently joined a baking group called The Cake Slice Baker's and I couldn't be more excited! Not only have I been able to meet a group of lovely bakers but they are also extremely talented and oh so, very friendly. For the next year the Cake Slice Baker's will be baking from a cookbook called, Great Cakes by Carole Walter. Each month we will choose a recipe from this book based on a poll and present it on-line on or after the 20th of each month. This month everyone baked an Applesauce Spice Cake from Great Cakes. I was delighted with this recipe as the cake was delicious!
I found this cake to be full of warm Fall flavors. Lots of good spices, chopped fruit and nuts all surrounded by a tender and moist cake. And then because I just love a good icing I whipped up the suggested topping of a Brown Sugar Glaze and drizzled it over the cake. Perfection!
I did change a couple of things slightly from the original recipe. Unfortunately, I did not have any nuts in my pantry so instead I added raisins and dried cranberries which I plumped up in some boiling water for a couple of minutes. I also omitted the allspice that the recipe called for as I was in the mood for just nutmeg and cinnamon.
The steps that were required to create this cake were put together with great thought and care. Such as sifting the dry ingredients a couple of times before adding them into the wet ingredients. I also found it nice to add the granulated and brown sugar by the tablespoon mixing well in between each addition instead of all at once.
A perfect Fall cake to share a gatherings or to enjoy simply with a cup of delicious hot tea.
Applesauce Spice Cake
(recipe from Carole Walter's book, Great Cakes)
2 1/4 cups sifted all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
3/4 cup pecans, lightly toasted and chopped
1/3 cup (2/3 stick) butter
1 tsp grated lemon rind
1/3 cup vegetable shortening
3/4 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 large eggs
1 medium-sized tart greening or Granny Smith apple, peeled and chopped medium small (about 2/3 cup)
1 tsp vanilla extract
1 cup sweetened bottled applesauce
Brown Sugar Glaze Ingredients:
3 Tbsp butter
3 Tbsp light brown sugar
3 Tbsp heavy cream
3/4 cup sifted powdered sugar
1/2 tsp vanilla extract
1. Preheat oven to 350 degrees. Butter and flour a fluted or bundt pan.
2. Sift together flour, baking soda, salt and spices in a triple sifter a couple of times. Stir in chopped nuts and set aside.
3. In a large bowl of mixer cream together butter and lemon rind. Beat at medium-high speed for 1 minute and then add in shortening. Mix for an additional minute.
4. Add in granulated sugar, 1 tablespoon at a time. This will take 3-4 minutes to complete. Next add in brown sugar the same way and scrape sides of the bowl occasionally.
5. With the mixer on medium-low speed add in eggs one at a time in 1 minute intervals. Add in fresh chopped apple (and dried fruit if you wish) along with vanilla extract.
6. Keeping the mixer on low speed add in flour mixture alternately with applesauce - starting and ending with the flour mixture. Only beat batter until flour is just incorporated after each addition. Scrape sides of bowl occasionally.
7. Pour batter into prepared pan and smooth the top. Bake in the center of the oven for 50-60 minutes or until cake is golden brown and toothpick inserted into the center comes out dry.
8. Cool cake for 10-15 mintues before inverting onto a serving plate. While cake cools prepare glaze.
9. In a medium size sauce pan melt together brown sugar and butter over low heat. Stir in heavy cream. Cook until mixture comes to a gentle boil and then allow to simmer for 1-2 minutes. Remove from heat to add in sifted powdered sugar - whisking until smooth. Add in vanilla extract. If the glaze is too thick add in more heavy cream, 1 Tbsp at a time. Pour glaze over warm cake.
~Store cake at room temperature under a glass dome or in an airtight container for up to 2 days. If you store in refrigerator cake will store up to 10 days. Cake should be wrapped tightly and unglazed.
Enjoy! And be sure to enjoy the links below for all the beautiful Applesauce Spice Cakes that my fellow Cake Slice Baker's made too!
Happy Applesauce Spice Cake Baking!