Recipe: Applesauce Cake With Caramel Glaze
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
Lately, it seems like the question on everyone’s mind is: what are we going to do with all of these (enter produce name here)? You see, that’s the blessing and the curse of eating seasonally. When it’s ready, it’s ready. You don’t get it all year round, and you know you won’t get it again for another year, so you really go bananas while you can. You buy it in bulk, or maybe you even go out and pluck it off your own backyard plants. You spend your weekends at Pick You Own farms throughout the county, and bring home bushels. You serve it at every meal, sneaking it into recipes left and right. And then you freeze, jam and pickle it, until you feel like you’ve done the season’s bounty justice, or your feet give out, whichever comes first.
So that’s about where we stand with apples. Step into our kitchen and you’ll drown in bags, boxes, and bowls full up with apples. We pied and crisped them, we baked and sauteed them. We chomped them raw until we could chomp no more. And here we are, asking that age-old question: what are we going to do with all of these apples? The easy answer is applesauce, and it’s a good one… but don’t be surprised when the question comes round again, and quickly.
What are we going to make with all this applesauce? Applesauce cake, of course! This cake is the easiest you’ll make all season, and perhaps one of the tastiest. We just recently added it to our repertoire and were immediately hooked – no surprise as it comes from one of our favorite food writers, Merrill Stubbs. It’s got all the deep flavor your could hope for in a fall dessert, with the light springy texture of an oil cake. And that caramel glaze? Well, you’ll just have to make it and see.
Applesauce Cake with Caramel Glaze
from Food 52
For the cake:
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
2 large eggs
1 cup sugar
1/2 cup light brown sugar
1 1/2 cups unsweetened applesauce
2/3 cup vegetable oil
1 teaspoon vanilla
For the caramel glaze:
4 tablespoons butter
1/2 cup packed light brown sugar
1/3 cup heavy cream
1/4 teaspoon salt
3/4 cup sifted confectioners’ sugar
Make the cake:
1. Preheat the oven to 350 and butter and flour a Bundt pan.
2. In a small bowl, mix together the flour, baking soda, salt, pepper and spices and set to the side.
3. In a large mixing bowl, beat the eggs with both sugars until light and aerated. Mix in the applesauce, oil and vanilla until smooth. Using a spatula, fold in the dry ingredients, until just mixed.
4. Pour the batter into the prepared pan and bake for 45 minutes, until a cake tester inserted in the center of the cake comes out clean.
5. Cool the cake for 10 minutes in the pan then turn out on a rack until room temperature.
Make the glaze:
1. Put the butter in a medium saucepan with the brown sugar, cream and salt and cook over medium heat until at a full boil, stirring constantly. Continue to boil for one minute exactly, and then remove from heat.
2. Let the mixture cool a couple minutes, then gradually whisk in the powdered sugar until thick, but still pourable.
3. Pour the glaze over the cake slowly and let set before serving.