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Too Many Cooks

Applesauce cake recipe

I made this cake for last week's appearance at the Kitchen Engine.

I can't stop thinking about making it again. I sprinkled just a tiny bit of extra sea salt over the glaze before it set to give it that popular salty, sweet pop of flavor.

The recipe came from the popular website Food 52, which is filled with recipes and food porn galore. Bloggers and other community members can share their favorite blog posts and recipes on the site.

Writer and cookbook author Amanda Hesser is one of the founders of Food 52. She famously appeared as herself in the movie Julie and Julia and was the editor behind the The Essential New York Times Cookbook.

This recipe was picked as a favorite by the Food 52 community.

  • 2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon kosher salt

  • 1/4 teaspoon finely ground black pepper

  • 2 teaspoons cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon ground allspice

  • 2 large eggs

  • 1 cup sugar

  • 1/2 cup light brown sugar

  • 1 1/2 cups unsweetened (preferably homemade) applesauce

  • 2/3 cup vegetable oil

  • 1 teaspoon vanilla

For the caramel glaze
  • 4 tablespoons butter, cut into chunks

  • 1/2 cup packed light brown sugar

  • 1/3 cup heavy cream

  • 1/4 teaspoon kosher salt

  • 3/4 to 1 cup sifted confectioners’ sugar

  1. Heat the oven to 350 degrees and butter and flour a 12-cup Bundt pan. Sift together the flour, baking soda, salt, pepper and spices and set aside. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Mix in the applesauce, oil and vanilla until smooth.

  2. Using a spatula, fold in the dry ingredients, being careful not to over-mix. Pour the batter into the prepared pan and bake for about 45 minutes, until a cake tester inserted in the center of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and cooling completely on the rack — make sure the cake is not at all warm before you make the glaze.

  3. TheRunawaySpoon wisely advises that you put a piece of foil or paper under the cooling rack to catch any drips before you start the glaze. Put the butter in a medium saucepan with the brown sugar, cream and salt and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull it off the heat.

  4. Leave the pan to cool for a couple of minutes, and then gradually whisk in the powdered sugar until you have a thick, but pourable consistency (you may not need all the sugar). If the mixture seems too thick, just 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 the cake.


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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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