With Autumn in full swing, apple season is finally here! Nothing says Autumn like pumpkins, apples, and cinnamon. For this first edition of the Piper Post’s Recipe Of The Month, I chose an Applesauce Cake to commemorate the fall harvest season. This applesauce cake is jam packed with spices that give it such a unique flavor. The applesauce compliments the spices extremely well, it feels just like drinking apple cider. With apples being 79¢ a pound, it's the perfect opportunity to make this delightfully delicious cake. The full recipe’s link suggests making a caramel glaze to add to the top. However, I recommend just putting more applesauce on the cake, it makes the apple flavor more prominent!
Image Source: Food 52
Ingredients:
Unsalted butter (to grease the pan)
2 cups all purpose flour, plus more for the pan
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
¼ teaspoon finely ground black pepper
¼ teaspoon allspice
2 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
1 ½ unsweetened applesauce
⅔ cup vegetable oil
1 teaspoon pure vanilla extract
Steps:
To make the cake: Heat the oven to 350°F, and grease a 12 cup bundt or tube pan with butter and flour. In a medium bowl, sift together the flour, cinnamon, allspice, baking soda, ginger, salt, and black pepper. In a large bowl or the bowl of a stand mixer, beat the eggs, granulated sugar, and brown sugar until light and airy. Mix in the vanilla, applesauce, and oil until smooth.
Using a spatula, fold in the dry ingredients, being careful not to overmix. Pour the batter into the prepared pan and bake for about 45 minutes, until a toothpick comes out clean. Let cool in the pan for 10 minutes on a wire rack before turning it over and letting it cool completely on the rack.
If you wish to make the glaze:
Ingredients:
½ cup packed brown sugar
⅓ cup heavy cream, plus more if needed
4 tablespoons unsalted butter, cut into chunks
¼ teaspoon kosher salt
¾ cup powdered sugar, plus more if needed
Steps:
If desired, place a piece of foil or parchment under the wire rack to catch any drips before you start the glaze. In a medium saucepan, combine the brown sugar, cream, butter, and salt and set over medium heat. Bring to a full rolling boil, stirring constantly, and boil for 1 minute exactly. Remove from the heat.
Let cool for a couple of minutes, then gradually whisk in the powdered sugar until you have a thick but pourable consistency (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream to thin it out a little. Immediately pour the glaze over the cake, moving slowly and evenly to cover as much surface area as possible. Let the glaze set before serving.
Note: The steps for the recipe were adapted from the original recipe.
This recipe does not disappoint. The dessert with a nice glass of milk makes this cake very comforting to eat in the fall. It’s a fan favourite at my place, and hopefully it will be at yours too!
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