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Recipe Name: Applesauce Snack Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

1 Cup(s) Unsalted butter, plus
3 Tablespoon(s) Unsalted butter
2 Cup(s) Superfine sugar, plus
1/4 Cup(s) superfine sugar
2 1/2 Cup(s) Applesauce, homemade
Or store bought
2 3/4 Cup(s) All-purpose flour, plus
3 Tablespoon(s) All-Purpose Flour
1 1/2 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Nutmeg
1 Pinch(s) Ground cloves
1 Pinch(s) Salt
1 3/4 Teaspoon(s) Baking Powder
1 Cup(s) Chopped pecans, toasted
1 Teaspoon(s) Pure vanilla extract
2 Tablespoon(s) Calvados, see * Note
1 Peeled apple, sliced thin
1/4 Cup(s) Light-brown sugar
1/4 Teaspoon(s) Ground ginger
Note: Calvados is a French apple brandy (regular brandy can be
substituted). Heat oven to 325 degrees. Brush a 10-inch springform pan
with soft butter. Coat the entire 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 bowl of an electric mixer
fitted with a paddle attachment. Beat on medium speed, scraping down
the sides with a rubber spatula, until mixture is light and fluffy,
about 5 minutes. Carefully fold in the applesauce. Do not over mix.
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
tablespoons 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 crumbly, and sprinkle lightly over the 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. Makes 10 to 12 servings. Cuisine: "Mexican" Source:
"Martha Stewart Living - (" S(Formatted for
MC5): "by Lynn Thomas -" Per serving: 422
Calories (kcal); 30g Total Fat; (64% calories from fat); 5g Protein;
33g Carbohydrate; 59mg Cholesterol; 103mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other
Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 416
Calories From Fat: 262
Total Fat: 30.2g
Cholesterol: 58mg
Sodium: 118.6mg
Potassium: 116.5mg
Carbohydrates: 33.1g
Fiber: 2.8g
Sugar: 2.8g
Protein: 5.1g

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