Wednesday, January 6, 2010

Applesauce Spice Cake

Here is another wonderful apple cake to try. This one starts with a boxed mix, but I think you can still call it "from scratch" when you add in that many ingredients! This cake is delicious, and you can either dust it with powdered sugar, or make a caramel glaze. I did the glaze, and next time, I think I would not put the glaze on the cake, but rather spoon it over individual slices with ice cream when serving. Just thinking about it makes me want to make it again!

Start by combining the cake mix, applesauce,

butter, shortening, vanilla, lemon zest, eggs and buttermilk

in a large mixing bowl. Beat on low 1 minute, then scrape down the sides of the bowl to make sure all the batter gets incorporated. Beat on medium speed 2 minutes more or until the batter is well blended.

Then fold in the pecans and apples.

Pour the batter into a greased and floured Bundt pan, and spread evenly.

Bake 50-55 minutes or until the cake is golden and springs back when lightly pressed with your finger. Remove the cake to a wire rack and let cool for 20 minutes. Then remove the cake from the pan and invert onto the wire rack to cool completely, about 30 more minutes.

While it's cooling, you can prepare the brown sugar caramel glaze. In a small saucepan, combine the whipping cream,

brown sugar,

white sugar,

vanilla and butter. Bring this mixture to a boil over medium heat, stirring constantly. Let boil for 1 minute, stirring often.

Place the cake on a serving plate, and pour the glaze over the cake,

letting the glaze run down the sides and into the middle.

Look at all that glaze! Now you see why I want to put it over ice cream, too!

Applesauce Spice Cake

1 package spice cake mix
1 cup applesauce
1/2 cup buttermilk
1/3 cup butter, at room temperature
1/3 cup shortening
1 tsp. vanilla
1 tsp. grated lemon zest
2 large eggs
1 cup chopped, peeled apple
1/2 cup chopped pecans

3 Tbsp. butter
3 Tbsp. brown sugar
3 Tbsp. sugar
3 Tbsp. heavy cream (whipping)
1/2 tsp. vanilla

Grease and flour a 12 cup Bundt pan.

Combine the cake mix, applesauce, buttermilk, butter, shortening, vanilla, lemon zest and eggs in a large mixing bowl. Blend with electric mixer on low for 1 minute. Scrape down the sides of the bowl and beat on medium for 2 minutes or until the batter looks well blended. Fold in the apples and pecans.

Pour the batter into the prepared pan and bake at 350 for 50 to 55 minutes or until the cake is golden brown and springs back when lightly pressed with your finger.

Remove the cake to a wire rack and cool for 20 minutes. Run a knife around the outside and invert the cake onto the rack and cool completely.

For the glaze, combine all glaze ingredients in a small saucepan, and bring to a boil, stirring constantly. Boil 1 minute, stirring often.

Place the cake on a serving platter and drizzle with the glaze, letting it run over the sides of the cake and into the middle. If you prefer, you can dust the cake wtih powdered sugar instead of using the glaze. Serves 16.

The cake can be stored at room temperature for up to 1 week or in the freezer for up to 6 months.

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