I have an applesauce cake recipe that I want to make.
This isn’t it.
I was at G.’s house, ready to make applesauce cake for company that was coming over and then I realized I had left the recipe I wanted in Milwaukee. So, I pulled out my trust copy of Ratio and started figuring out how to use the basic pound cake recipe to make applesauce cake.
The results weren’t bad, although a bit over-moist. If I do it again, I will cut the applesauce down to 4 ounces.
Applesauce Cake (The first attempt)
4 ounces butter (1 stick)
8 ounces brown sugar
1 teaspoon salt
1 teaspoon vanilla extract
8 ounces flour
8 ounces applesauce
Preheat the oven to 325 degrees. Grease and flour a pan. I used a Bundt pan, but you could use a loaf pan and just increase the baking time.
Beat the butter and sugar together until the butter starts to change color a bit and is reduced in volume by about a third. This takes 2 to 3 minutes.
Beat in the eggs one at a time.
Beat in the salt, vanilla and flour. Add the applesauce (remember, I recommend 4 not 8 ounces, although the picture is with 8) and beat the batter a little more.
Bake the cake for about 40 minutes. Let it cool before you remove it from the pan.