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Recipe Name: Applesauce Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) 2 Sticks Plus 3 Tbls.
Unsalted butter
Plus Soft Butter To Coat Pan
2 Cup(s) Plus 1/4 Cup Superfine Sugar
2 1/2 Cup(s) Homemade Applesauce, Recipe
Store Bought Applesauce Can
2 3/4 Cup(s) Plus 3 Tbls. All Purpose
1 1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
Pinch(s) Ground cloves
Pinch(s) Salt
1 3/4 Teaspoon(s) Baking Powder
1 Cup(s) Chopped pecans, toasted
About 4 Oz
1 Teaspoon(s) Pure vanilla extract
2 Tbls Calvados, French
Apple brandy
1 Apple, Peeled And Very
Thinly Sliced 1 cup
1/4 Cup(s) Light Brown Sugar
1/4 Teaspoon(s) Ground ginger
Heat oven to 325F. Brush a 10 inch springform pan with soft butter.
Coat the pan with 1/4 cup superfine sugar, lightly tap out excess
sugar, and set pan aside. Combine 1 cup butter and remaining 2 cups
superfine sugar in a bowl of an electric mixer fitted with paddle
attachment. Beat on medium speed, scraping down the side with a rubber
spatula, until mixture is light and fluffy, about 5 minutes. Carefully
fold in the applesauce. Do not overmix. Sift together 2 3/4 cups
flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and
baking powder. Fold the dry ingredients and pecans into the applesauce
mixture. Add the vanilla, Calvados, and apple slices, and mix until
just combined. Transfer the batter to the prepared springform pan.
Combine the remaining 3 tablespoons butter, 3 tablespons flour, 1/2
teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a
small mixing bowl. Mix with fingers until just combined, and sprinkle
lightly over batter. Place cake in oven and bake until a cake tester
inserted into the center of the cake comes out clean, about 1 hour and
50 minutes. Let stand until completely cool. Applesauce Makes about
7 cups 18 McIntosh apples about 6 lbs. peeled, cored, and quartered. 1
cup apple cider 1 large cinnamon stick 1/2 vanilla bean 1 teaspoon
ground ginger 1/2 teaspoon ground cardamom 1/2 teaspoon ground
nutmeg 1/2 teaspoon ground mace 1/2 cp sugar, or to taste 2
tablespoons fresh lemon juice (about 1 lemon, strained) Combine
apples, apple cider, cinnamon, vanilla bean, ginger, cardamom, nutmeg,
mace, sugar, and lemon juice in a large heavy bottomed wide saucepan.
Place the saucepan over medium heat, and cook, stirring often with a
wooden spoon to prevent scorching, until the apples are broken down
and saucy, about 50 to 60 minutes. Mash any large pieces of apple with
a large wooden spoon to help them break down. Adjust seasoning to
taste with more sugar and spices. Remove the apple mixture from the
heat, and let stand to cool completely before serving, discarding the
cinnamon sticks and vanilla pod. Applesauce can also be stored in an
airtight container for 2 to 3 days in refrigerator. Recipe By :
Martha Stewart Oct. 1996 Posted to MC-Recipe Digest V1 #226 Date:
Fri, 27 Sep 1996 10:22:26 -0400 From: Eileen & Bob Holze
<> NOTES : Resist eating this cake fresh from the oven.
The flavor reaches its peak when refrigerated overnight.

Nutrition (calculated from recipe ingredients)
Calories: 2835
Calories From Fat: 1499
Total Fat: 174.4g
Cholesterol: 244mg
Sodium: 874.8mg
Potassium: 1059.7mg
Carbohydrates: 288.9g
Fiber: 26.3g
Sugar: 27.7g
Protein: 44g

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