Filed Under: applesauce, cake, Dessert

Applesauce Cake with Caramel Icing

A simple cake, but because of the caramel glaze, it’s pretty enough for guests.

November 18th, 2016

From Food52 A New Way to Dinner by Amanda Hesser and Merrill Stubbs

Whether they admit it, all cooks have one recipe they’re most proud of. This is mine. If you’re missing allspice, don’t fret. Add a pinch of ground cloves or press on without it.
4 for 2-3 desserts (so basically 8-12)
  • Cake:
  • 2 cups (250g) all-purpose flour
  • 1 1⁄2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1⁄4 teaspoon ground allspice
  • 2 eggs
  • 1 cup (200g) sugar
  • 1⁄2 cup (110g) firmly packed dark brown sugar
  • 1 1⁄2 cups (405g) roasted applesauce (recipe follows) or good store-bought unsweetened applesauce
  • 2/3 cup (160ml) vegetable oil
  • 1 teaspoon pure vanilla extract
  • Icing:
  • 1⁄4 cup (60g) butter, cut into cubes
  • 1⁄2 cup (110g) firmly packed light brown sugar
  • 1⁄3 cup (80ml) heavy cream, plus more as needed
  • 1⁄4 teaspoon kosher salt
  • 3/4 to 1 cup (90 to 125g) sifted confectioners’ sugar
  • Applesauce:
  • about 10 large apples (Golden Delicious, Macoun, or Honeycrisp)
  • pinch kosher salt
  • 1 1 ⁄2 teaspoons sugar
  1. To make the cake, heat the oven to 350°F (175°C). Butter and flour a 12-cup (3L) Bundt pan. Sift together the flour, baking soda, salt, pepper, cinnamon, ginger, and allspice into a bowl. Using another bowl and a handheld electric mixer—or a stand mixer fitted with the paddle attachment—beat the eggs and sugars until light, about 3 minutes. Add the applesauce, oil, and vanilla and beat until smooth.

  2. Fold in the dry ingredients until just combined. Pour the batter into the Bundt pan and bake for about 45 minutes, until a cake tester inserted into the center comes out clean. Transfer the pan to a rack and let cool for 10 minutes. Invert the cake onto the rack and let cool completely, about 2 hours, before you make the glaze.

  3. To make the icing, in a saucepan, combine the butter, brown sugar, cream, and salt and cook over medium heat. Bring to a full rolling boil, stirring constantly. Boil for 1 minute exactly and turn off the heat.

  4. Let the glaze cool in the pan for a minute, then gradually whisk in the confectioners’ sugar until you have a thick but pourable glaze (you may not need all of the sugar). If the mixture seems too thick, add a splash of cream.

  5. Put a piece of aluminum foil or parchment paper under the rack to catch any drips. Pour the glaze quickly over the cake, covering as much surface area as possible. Let the glaze set for at least 10 minutes before storing in an airtight container for up to 5 days.

  6. To make the applesauce, peel, core, and coarsely chop the apples and toss with salt and sugar.

  7. Spread the apples on rimmed baking sheets and cover with aluminum foil. Bake at 375°F (190°C) until soft, 30 to 40 minutes. Uncover and raise the heat to 500°F (260°C) to brown the apples for a few minutes.

  8. Mash them with the back of a fork until you have a chunky applesauce (about 5 cups/700g).

  9. Puree enough to make 1 1⁄2 cups (405g) for the applesauce cake, freeze 1 1⁄2 cups (210g) for the future, and store the rest in the fridge for up to a week.

Applesauce Cake with Caramel Icing
James Ransom

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