Since I was a kid, fall has given me a thrill of excitement, but also a cold shiver that winter is coming. There is something about shorter days and cooler nights that helped me to create this delicious cake. This classic Old Fashioned Applesauce Cake delivers all the flavors of fall you love, as well as being the ultimate comfort cake.
Applesauce adds moisture and a sweet apple flavor with a light, warming, autumn blend of cinnamon, allspice, nutmeg, and chocolate. Thanks to the drizzled on, boozy Brandy Butter Glaze, it not only gives extra flavor but also keeps the cake fresher longer.
This cake is quick, easy, and delicious.
See ya in the kitchen!
1 stick butter, softened
1 teaspoon vanilla
3/4 cup sugar
3/4 brown sugar
1/2 teaspoon allspice
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons cocoa powder
3 teaspoons water
1/2 cup golden raisins
2 tablespoons brandy or water
2 cups apples chopped into 1-inch cubes
1 1/2 cups unsweetened applesauce
Let’s get started!
Preheat oven to 350 degrees
Generously grease a 9-to10-inch cup bundt pan.
Using a small microwave-safe bowl, add the raisins and brandy and microwave for 30 seconds, set aside for later.
Put the cocoa powder and 3 teaspoons of water in a small bowl and stir until completely blended, set aside.
In a small bowl, combine flour, baking soda, baking powder, cinnamon, allspice, nutmeg and salt and keep nearby.
Working in a stand-up mixer with the paddle attachment, beat butter and sugars on medium speed, scraping the bowl as needed, for 3 minutes, or until the mixture is smooth, thick, and pale. Add the eggs one at a time and beat for about 1 minutes after each addition, you will have a light and fluffy batter. Add chocolate and vanilla, and mix to completely blended. Gradually adding to creamed butter mixture, alternate with the applesauce and the flour mixture, mixing well after each addition. Using a rubber spatula, fold in the chopped apples, raisins and nuts, into the batter.
Add the eggs one at a time and beat for about 1 minute after each addition. You will have a light and fluffy batter. Add chocolate and vanilla and mix. Gradually adding to creamed butter mixture, alternate with the applesauce and the flour mixture, mixing well after each addition. Using a rubber spatula, fold in the chopped apples, raisins and nuts into the batter.
Turn the batter into the prepared pan and level the top of the batter. Bake the cake for 50 to 55 minutes, or until a knife inserted into the center of the cake comes out clean. Transfer to a rack to cool for 5 minutes before unmolding. When slightly cooled, drizzle with icing and serve.
Brandy Butter Icing
4 tablespoons butter
4 tablespoons sugar
1 to 2 tablespoons brandy or 1 to 2 teaspoons vanilla
pinch of salt
In a small saucepan over medium heat, combine the butter, brandy, and sugar. Stir this mixture over a low heat, until the sugar dissolves. Once sugar is dissolved, increase the heat and bring the sauce to a very gentle boil, stirring all the time. Cook 3 more minutes, remove from heat and drizzle on cake.
When you taste the cake, you will understand why classics become classics.
Enjoy every bite!
Thanks for stopping by…