It’s apple time!
There are many tempting varieties of very tasty apples available nearly everywhere. But especially at my local farmers’ market.
I prefer a crisp tart apple. But all apples are good. This week I made a huge pot of applesauce using a variety of apples including Honey Crisp, Stayman Winesap, Red Delicious, and Autumn Crisp.
Here is a link to my applesauce recipe….The boss. All you add is a little water on the bottom of the pot to start the process.
Ingredients for the cake:
2 cups all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup (1 stick) butter, softened (sweet, not salted)
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup applesauce
1/2 cup milk
Directions for the cake:
1. Preheat oven to 350 degrees Fahrenheit
2. Grease a 9 x 13 inch pan with cooking spray or butter
3. In a large bowl, whisk together flour, baking powder, salt, and cinnamon
4. In another large bowl, using a hand mixer, beat butter and sugars together until light and fluffy.
5. Then add the eggs and vanilla and beat until incorporated.
6. Add dry ingredients to the butter/sugar mixture and beat until just combined
7. Add applesauce and milk and beat until just combined.
8. Place in a preheated 350 degrees Fahrenheit oven for 25 to 35 minutes or until a toothpick comes out clean.
Adding applesauce to a cake is a good way to cut out some of the fat in a recipe. It also makes the cake very moist. If you use purchased applesauce be sure to buy unsweetened for use here.
When the cake has cooled, it can be iced using this recipe for buttercream icing. Butter cream icing I added a 1/2 teaspoon of cinnamon to the icing.
yellow room upstairs 