I'm tired of Summer and looking forward to - - -
Cool, crisp mornings
Leaves falling
And, finding the perfect Applesauce Cake recipe.
Here's a contender for this fall. It's filled with spices and smelled wonderful as it was baking. Personally I think the recipe was a bit 'fiddly' -- but, it was a good cake. The next time I make this recipe, it will be as muffins to go in the freezer -- to have on hand for quick breakfast on the run or a little something sweet to have with a cup of tea.
Here's a contender for this fall. It's filled with spices and smelled wonderful as it was baking. Personally I think the recipe was a bit 'fiddly' -- but, it was a good cake. The next time I make this recipe, it will be as muffins to go in the freezer -- to have on hand for quick breakfast on the run or a little something sweet to have with a cup of tea.
Applesauce Cake
3/4 cup raisins or dried cranberries
1-2/3 cup flour
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1/2 cup unsalted butter, room temp
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg + 1 egg yolk, room temp
1 tsp vanilla extract
1 cup applesauce, room temp
1/2 cup chopped pecans or walnuts
Lightly spray a 9-inch cake pan (or a springform pan) with baking spray and set aside. Place raisins (or dried cranberries) in a small bowl and add enough hot tap water to cover, set aside to soften. Heat oven to 350 degrees.
Mix together flour, baking soda, salt, and spices into a large mixing bowl. In a separate bowl, beat the butter with electric mixer until it's soft and fluffy. Beat in sugars, then beat in egg and yolk, vanilla extract and mix well.
With a spoon mix in flour mixture alternately with the applesauce, beginning and ending with the dry ingredients. Drain raisins and stir into batter along with chopped nuts. Pour batter into prepared pan and back for 30-35 minutes or until a pick inserted in the center comes out clean.
Cool for one hour in the pan and then remove cake from the pan and wrap in plastic wrap at least 2 hours before serving. Before serving, dust the top of the cake with powdered sugar. Yield 10-12 servings.
As you can see I totally blew off the wrapping in plastic wrap for two hours and the dusting of powdered sugar.
It's that 'no patience' thing again !
