The batter for this gorgeous fall cake comes together in one bowl, and now for the truly amazing part. No fluffy butter, separate dry and wet ingredient preparation, or delicately combining everything. No, it’s not a trick; in large part because of applesauce, it’s incredibly simple and hassle-free. The cake itself is moist and lightly spiced; it would taste fantastic when topped with a simple powdered sugar dusted dusting, drizzle of caramel, or dollop of whipped cream. However, don’t skip the brown butter maple buttercream if you want to take the baking to the next level (pun intended).
In addition to adding a pleasant seasonal sweetness to baked goods, applesauce also adds moisture, which frequently minimizes the amount of fat (oil or butter) required in the batter. Thats a win!.
Brown butter adds nutty, caramelized, and slightly savory notes to desserts. Generally speaking, it makes sweets taste richer and more decadent.
Melt butter slowly over low heat, then continue to cook, whisking occasionally, until golden flecks start to appear on the pan’s bottom and a toasty, nutty smell develops. Be careful once you believe you may be in this situation because melted butter can quickly go from being brown and irresistible to burnt beyond repair.
Lift up a small amount of the melted butter in a stainless steel or silver spoon to see if your brown butter is ready. As a result, you will be able to see the color of the melted butter beneath the foam with ease (especially when using a dark pan). When it is a medium golden brown, remove it from the heat as soon as possible and place it in a heatproof bowl. Pour the butter off carefully to keep the burnt bits in the pan if you discover any burnt milk solids.
Before making the icing for this recipe, the butter must completely cool and re-solidify. As soon as you place the cake in the oven, begin browning your butter to ensure proper timing. The butter should be ready to make the frosting by the time your cake bakes and cools. Advertisement – Continue Reading Below.
Here is 3 recipe(s):
Chunky Applesauce Ooey Gooey Butter Cake
Homemade applesauce is combined with a spice cake mix and topped with cream cheese for a dessert called Chunky Applesauce Ooey Gooey Butter Cake. The recipe takes about one hour and thirty minutes to prepare. Served with homemade caramel sauce.
- Homemade Applesauce
- 6 – 8 apples
- 1/2 cup sugar
- 3/4 cup water
- 1 teaspoon cinnamon
- Cake Layer
- 1 Spice cake mix
- 1 egg
- 6 tablespoons butter, melted
- 2 tablespoons water
- Cream Cheese Topping
- 1 8 oz. package of cream cheese softened
- 2 eggs
- 1 teaspoon vanilla
- 2 cups confectionery sugar
- ½ cup butter at room temperature
- Peel apples. Put in a pan with cinnamon, sugar, and diced apples. Mix together. Cook over medium heat for 15 minutes. Let cool. I set mine over ice to cool it quickly. Can also be made ahead.
- Combine cake mix, egg and butter with an electric mixer. Pat into a 9 x 13 x 2-inch pan with light grease.
- Top with the apple mixture. You need 5 cups of the applesauce.
- Next, combine cream cheese and butter with an electric mixer until well-combined. Add the eggs and vanilla afterward. Add confectionery sugar. Mix well. Pour over the apple mixture and spread evenly.
- Bake at 350* for 60 minutes. It should remain a little gooey in the center. Cool completely and cut into squares. It took me just over an hour to bake mine at 325. I started checking it at 45 minutes.
Applesauce Cake with Brown Butter Maple Buttercream
Nothing says fall like this delicious applesauce cake. It doesn’t get any simpler than mixing the ingredients for the batter in a single bowl!
Yield: 12 serving(s)
- Nonstick baking spray with flour
- 2 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. apple pie spice
- 1 c. granulated sugar
- 1 c. packed light brown sugar
- 1 1/2 c. chunky applesauce
- 1/2 c. vegetable oil
- 1/2 c. milk
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 c. chopped walnuts, optional, plus more for garnish
- 2 sticks of butter
- 3 1/2 c. powdered sugar
- 1/3 c. maple syrup
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/3 c. heavy cream
- For the cake: Preheat the oven to 350 degrees. Use flour-based nonstick baking spray to coat a 9 by 13-inch baking pan.
- Combine the flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar in a large bowl using a whisk. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Mix in the chopped walnuts, if using.
- Bake for 35–40 minutes, or until a toothpick inserted in the center of the cake emerges with only a few moist crumbs, after transferring the batter to the prepared baking pan. Let the cake cool for about 1 1/2 hours in the pan on a wire rack.
- For the icing, melt the butter in a medium saucepan over medium heat, then let it bubble and cook for an additional three to five minutes, or until the foam and butter underneath are golden brown. Swirl it a few times in a heatproof bowl after transferring it there to prevent browning. While the cake bakes and cools, allow it to cool completely at room temperature for about two hours.
- Once the butter has cooled, use a hand mixer (or the paddle attachment on a stand mixer) to beat it until it is smooth and creamy, scraping the bottom of the bowl once. Add the heavy cream, maple syrup, vanilla, salt, and powdered sugar. Beat for two minutes at medium speed, or until fluffy. Spread over the cake’s top and, if desired, top with additional walnuts. Slice and serve, or cover and chill until serving time.
Applesauce makes this cake exceptionally moist. It tastes great either served on its own or with a scoop of vanilla ice cream. If you opt to use applesauce from a jar, pick one with a chunky texture.
- 3 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground cardamom
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups packed light-brown sugar
- 1/4 cup honey
- 2 large eggs
- 2 cups Basic Applesauce, or store-bought chunky applesauce
- Nonstick cooking spray
- Confectioners’ sugar, for dusting (optional)
- Preheat oven to 350 degrees. Mix the flour, baking soda, salt, cinnamon, and cardamom in a big bowl. Set aside.
- Beat butter, brown sugar, and honey with an electric mixer in a different bowl until they are light and fluffy. Add eggs, one at a time, beating until combined. Slowly add flour mixture to mixer while running at low speed; beat just until combined. Beat in applesauce.
- Generously coat a nonstick 9-inch tube pan with cooking spray. Spoon batter into pan; smooth top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake emerges clean but slightly moist.
- Cool on a wire rack 10 minutes. Turn cake top-side-up on rack after removing from pan and placing it on a cutting board or baking sheet. Cool completely. Dust with confectioners’ sugar before serving, if desired.
Nanny’s Applesauce Cake
What does adding applesauce to cake do?
Cakes with applesauce added have a rich, moist crumb. In baking recipes, applesauce is a well-known replacement for butter and oil, making it simple to reduce the overall calorie count. In this applesauce cake, applesauce is used for moisture and overall flavor.
What does applesauce replace in box cake mix?
- You can still make cake even if you run out of flour, eggs, butter, or oil by using a box of cake mix and just one other pantry item.
- Applesauce is used as a substitute for the eggs and oil.
- This works with any cake mix flavor.
Can I use applesauce instead of oil in Betty Crocker cake mix?
– The standard ratio when substituting applesauce for oil in baking is 1:1. Thus, substitute 1/4 cup of applesauce for 1/4 cup of oil as directed in the recipe. This works perfectly with muffins and quick breads.
Does applesauce replace oil or eggs?
Due to the amount of fat, calories, and cholesterol found in oil, butter, and eggs when baking at home, it may seem impossible to eat healthy. But luckily, applesauce works as a substitute for all three.