The recipe for applesauce cake is more than a century old. Early recipes for this dessert call for raisins and walnuts. Recent recipes seem to be a cross between applesauce cake and spice cake. One things is sure: apples and cinnamon are a lasting combination.
Like its cake cousin, the recipe for spice cake is more than a century old. Some recipes include raisins, currants, and English walnuts. Unfortunately, some family members may be allergic to walnuts.( My daughter is very allergic to them and I’ve never been a big fan of raisins.) Cinnamon-Applesauce Cake with Eggnog Whipped Cream may be the answer to your dessert dilemma.
Fannie Merritt Farmer includes recipes for spice cake and applesauce cake in her famous cookbook, The Boston Cooking School Cook Book, first published in 1896. Her book became a best-seller, has been reprinted dozens of times in hardcover and paperback. Today, it’s known as the Fannie Farmer Cookbook. Farmer’s recipe for applesauce cake doesn’t contain any liquid; the applesauce provides the necessary moisture. Updated recipes for this dessert include applesauce, milk, buttermilk, or apple juice.
You can make this dessert days ahead. If you add 0.35-ounce packet of stabilizer to the sauce, you can make it ahead of time as well. Here’s the recipe, just in time for the holidays.
2 1/2 cups all-purpose flour (the pre-sifted kind)
15-ounce jar of cinnamon applesauce
1 1/4 cups granulated sugar
2/3 cup soft butter or margarine
1/3 cup buttermilk
2 large eggs, room temperature
2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 Granny Smith apple, peeled and grated
1/2 cup whipping cream
3/4 cup powdered sugar
1/4 tsp. nutmeg
3 Tbsp. eggnog
Heat oven to 350 degrees. Grease and flour a 13″ x 9″ baking pan. Combine all ingredients, with the exception of the grated apple, in a large mixing bowl. Using an electric mixer, beat on low speed beat until blended. Continue beating for about three minutes. Fold grated apple into batter. Pour batter into baking pan and bake for 40-45 minutes, or until the cake starts to pull away from the pan. Cook cake on wire rack.
While the cake is baking make the eggnog topping. Pour whipping cream into small bowl. Using an electric mixer, beat cream until is starts to thicken. Add powdered sugar and nutmeg. Beat until soft peaks form. Fold in eggnog. Cover and chill until needed. Cut cooled cake into squares. Top each serving with a dollop of eggnog sauce and garnish with sprinkles. Makes 12 servings.
Copyright 2013 by Harriet Hodgson