I know this may seem like a strange post headed into Thanksgiving, but it sometimes happens that you’ll have a holiday guest who is not fond of pie. I know…it seems like blasphemy to me, but there are folks who like cake better. So I wanted to share this beautiful Applesauce Cake recipe. It has all the flavors of fall and is moist and tender and really right up there with pie as a favorite.
I like to top this Applesauce Cake with a cream cheese frosting flavored with apple juice and cinnamon. I’ll put that recipe here too.
As is often the case in baked goods the Ultra Gel helps to hold the moisture in this cake and makes for a very tender crumb. As well it allows us to decrease the fat without losing a bit of flavor or tenderness. We ate the one I made in about two days flat. It’s a really good cake!
Applesauce Cake with Ultra Gel
2 cups wheat flour
1 1/2 cups flour
1 Tablespoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons pumpkin pie spice (or 2 teaspoons ground cinnamon, and 1/2 teaspoon each ground cloves, ground ginger and ground allspice)
3 Tablespoons Ultra Gel
1 1/2 cups dark brown sugar
1/2 cup unsalted butter, melted
3/4 cup unsweetened applesauce
1 cup caramel sauce (Optional, but really good. I like Smuckers or homemade)
2 teaspoons vanilla
1 1/2 cup buttermilk
Preheat oven to 350 degrees. Grease and flour a 9×13 in pan or two 9 inch round pans.
In a large bowl combine flours, baking powder, soda, spices, salt and Ultra Gel. In a second bowl, I like to use a stand mixer for this part, beat together the sugar and melted oil until well combined and light. Add applesauce, caramel sauce and vanilla and beat well. Add eggs one at a time, beating after each. Add dry mixture alternating with buttermilk and beat until well combined, but not overmixed.
Pour batter into pans and bake until golden brown and toothpick tests clean. 30-45 minutes. Let cool for ten minutes. You can either flip the cake out of the pan and stack or just apply icing to the cake in the pan.
Cream Cheese Apple Icing
4 ounces low fat cream cheese, soft
1/2 cup unsalted butter, soft
2 pounds powdered sugar
1/2 cup apple juice
1 teaspoon ground cinnamon or pumpkin pie spice
2 Tablespoons Ultra Gel
1/2 teaspoon salt
Combine cream cheese and butter and beat until well combined. Slow the mixer and add half of the powdered sugar and mix until well combined. Add apple juice, spices, Ultra Gel and salt and mix well. Add additional powdered sugar (You may need a little more or less depending on the day) until the desired consistency is reached. This is a great icing for this cake, but is also awesome as a filling in pumpkin whoopie pies or on a banana or carrot cake.