User's avatarJoey B

Applesauce Cake

This one from a creative cookbook; Fruit Cake. A very thick and dense Bundt cake with a splash of cider vinegar that keeps it tangy and never too sweet.

Time45 minutes prep; 65 minutes baking
Yield20 slices; thin is better and plenty enough
Recipe of Applesauce Cake by Joey B

Ingredients

  • cake
  • 2 1/4 cups flour
  • 2 1/2 tbsp baking powder
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp salt
  • 10 tbsp softened butter
  • 1 cup dark brown sugar
  • 1/2 cup sugar
  • 4 eggs
  • 2 cups Applesauce (unsweetened)
  • 2 tbsp Cider vinegar
  • 1 large Apple; cored, peeled and chopped into 1/4" pieces
  • 3/4 cup walnut pieces
  • Glaze
  • 3/4 cup powdered sugar
  • 1 tbsp ginger (fresh if able)
  • 2 tsp Bourbon
  • 2 tsp water

Steps

  1. Core, peel and chop a single apple into small 1/4 pieces. It does not need to be a tart variety as the Cider vinegar will compensate.
  2. Whisk together dry ingredients of flour, baking powder and spices. Set aside.
  3. Beat butter and both sugars in a large electric mixer w/ paddle attachment on medium. Add eggs one at a time, continue to scrape bowl. Once all are in, beat on high for 30 seconds until "smooth and luxurious" (I had to include that line from original)
  4. While still in the mixer bowl, add 1/2 the dry ingredients and blend on low. Dough will become quite thick.
  5. Taking off the mixer, first add both the Applesauce and Cider vinegar stirring with a spatula. Gradually add in the last of the dry ingredients.
  6. Final add are the fresh apple and walnuts. Batter will be thick like a paste.
  7. Grease Bundt pan heavily for easy release. Scoop batter in and remember to pat pan often to release any air bubbles. Bake at 350ยบ for 65 minutes. Not 60, but 65. It is a very dense cake and will appear done, but it needs that extra time to set the apples and sauce.
  8. Be patient with cooling and give it at least 20 minutes before releasing from the Bundt pan. Then even another 40 before trying to glaze. The cake needs to be fully cooled.
  9. Glaze is a simple whisk of all 4 ingredients in a small cup. Then drizzle on the center ridge of the cake and allow it to drip down on both sides.
  10. Cut with a very sharp serrated knife and clean the blade inbetween slices as the cake is very moist and sticks.