It’s almost sinful to call something OLD FASHIONED today but I’ll gladly use that term to describe this sinfully delicious APPLESAUCE CAKE I made. What makes it so good? Attention to sticking to a tried and true formula that will spark all your memories of applesauce cakes of your youth. If you don’t have that shared history it’s time to make Applesauce cake memories of your own. As always I reach into that memory box of mine and pull down from it’s shelf the aroma of my mother’s Applesauce cake. This isn’t technically hers because I never knew how she made it. Mom had lots of apple cake recipes. Crisps, PanDowdies, Cobblers, Pies, Loaves, Cakes. Some were a blend of All purpose flour and other pantry staples, some were part of that BISQUICK family of cakes, others were simply using a commercial Spice Cake mix and adding apples. Her Applesauce cake, unlike mine, was made in those Round Tube Pans. Peppery, spicy, warm and aromatic, she sometimes added diced apples to applesauce batter and would glaze it. There’s an idea, a glazed one but I’d add diced crystallized ginger to the top. Back to the style that I make..it’s baked in a rectangular pan and cut into squares. It can be frosted, left plain, glazed, or a simple dusting of powdered sugar. Out here in Monmouth County New Jersey where I live we have a few really nice “farm” and gourmet markets with in house bakeries. One of them, Delicious Orchards of Colts Neck N.J. makes a delicious apple spice cake with a white icing on it that is just about one of my favorites. If you want to make homemade applesauce for this cake recipe I am giving you, this is the Delicious Orchards recipe:
- 16 to 18 Granny Smith, unpeeled, apples
- 1 cup water
- 1/2 cup sugar
- 2 TBS butter
- 1 TBS lemon juice
- Nutmeg and cinnamon (optional)
Quarter apples, remove core and cut each piece again. In a large saucepan, add apples and bring to a boil, stirring to prevent burning. Reduce heat and cook until apples are soft, about 10 to 15 minutes, stirring occasionally. If applesauce seems too thick, add more water; if too thin, cook longer to thicken. Put through a food mill or sieve and add butter. Gradually add sugar tasting for desired sweetness. Add lemon juice, 1/2 tsp. nutmeg and/or 1 tsp. cinnamon; taste and, if you like, add more. Makes approximately 2 quarts.
Or you can simply use your own or a good brand. My cake uses the spicy mix of my mom’s with the white icing of Delicious Orchards, but I do a basic Cream Cheese Icing. It’s awesome. I must tell you, I screwed up when making this. The crushed walnuts and the raisins get folded in after you have finished the batter. Well…even with the bag and box of the two ingredients RIGHT NEXT TO THE MIXER, I was so excited to get this cake made…um…they are still not in the cake. Still delicious. I wound up just sprinkling some of the crushed walnuts over the frosted cake. It’s a win-win regardless of including the fruit and nuts or not. Successful recipe anyway. I base my recipe off of the Land O’Lakes Applesauce cake recipe with a few changes. Ready to bake? Let’s go…preheat that oven to 350 degrees F and grease a 13 X 9 ” pan well, then lightly flour it.