Harvest-Time Applesauce Spice Cake
Here is how to make a Moist and Flavorful Harvest-Time Applesauce Spice Cake. It is baked in a 9-inch square pan, and can be cut into squares with no icing, or it can be frosted with your favorite frosting. I will be posting a fabulous penuche icing for this cake next--stay tuned!
Here is how to make a Moist and Flavorful Harvest-Time Applesauce Spice Cake. It is baked in a 9-inch square pan, and can be cut into squares with no icing, or it can be frosted with your favorite frosting. I will be posting a fabulous penuche icing for this cake next--stay tuned!
- 1 cup applesauce
- 1/4 cup water
- 1/2 teaspoon ground cinnamon
- 1 egg
- 1/2 cup pecans chopped
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 2/3 cup raisins
- 1 1/4 cup sugar
- 1 stick butter or margarine
- 1 1/2 cup self-rising flour (more flour later)
- 1/4 cup flour (for dredging raisins and pecans)
- Carbohydrate 62.1253863166667 g
- Cholesterol 37.8708333333333 mg
- Fat 11.7477868833333 g
- Fiber 2.0353362619405 g
- Protein 4.45743607916667 g
- Saturated Fat 5.3173281025 g
- Serving Size 1 1 Serving (125g)
- Sodium 428.26696125 mg
- Sugar 60.0900500547262 g
- Trans Fat 0.915998361666668 g
- Calories 364 calories
Step-by-step
- In a large bowl, cream 1 stick butter or margarine and 1 1/4 cups sugar together.
- Add 1 egg, and beat well.
- Add 1/2 teaspoon each of cinnamon, allspice, ginger, and cloves to 1 1/2 cups self-rising flour.
- Mix well.
- Add to the beaten mixture, a little at a time, alternating with the water, until well blended.
- The mixture will be "doughy" at this point.
- Stir in 1 cup applesauce.
- Place 1/2 cup pecans, 2/3 cup raisins, and 1/4 cup flour to a medium-sized zip-lock plastic bag.
- Shake to coat the raisins and pecans with flour.
- Fold this mixture into your batter.
- Pour batter into a greased and floured 9-inch square baking pan.
- Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean.
- (Note: I placed a sheet of aluminum foil over the top of the pan when I placed it in the oven to keep it from over-browning.
- I removed it after 20 minutes; if you wait longer, the cake may rise and stick to the foil.)
- Cool the cake in the pan, and then remove to a serving plate.
- Cut into squares and serve on a nice serving dish.
- If you like this cake warm, stick a serving in the microwave for 10 to 15 seconds!
- Scrumptious!!!
Swapping the butter for an equal measure of neutral oil alters the crumb from tender and rich to distinctly dense. Self-rising flour contains pre-blended leavening and salt, meaning plain flour cannot be substituted directly without adding baking powder. Dredging raisins and pecans in flour prevents them from sinking into the batter during baking, ensuring even distribution throughout the square pan. Tent the baking pan with aluminum foil for the first 20 minutes to prevent the exterior from burning before the center sets. Bake at 350 degrees Fahrenheit for 50 to 60 minutes until a wooden toothpick inserted into the center emerges clean.
Freezing and Reheating Instructions
Wrap uniced squares tightly in plastic wrap followed by aluminum foil to store them in the freezer for up to three months. Thaw frozen portions overnight in the refrigerator before serving. Microwaving a single square for 10 to 15 seconds restores moisture without melting the crumb structure.
- Over-mixing the batter develops excess gluten, resulting in a tough, rubbery texture.
- Failing to cool the cake completely before slicing causes the interior to compress and tear.
- Leaving the foil cover on past 20 minutes allows the rising crust to stick and pull apart.
