Sunday, 22 May 2011

Spiced Applesauce Cake

Adding fruit purée to cakes is said to be one way of reducing fat in cakes, but many reputable baking websites argue with this point of view, saying that fat is still necessary to get a good flavour and texture. Either way, this recipe for Applesauce Cake has both - I used sunflower oil and homemade applesauce made from two medium sized Bramley apples cooked to a purée with a tiny amount of water.

This is one of those simple recipes, where the wet ingredients are mixed together, then the dry ingredients are beaten in - nothing could really go wrong. My only argument was with the size of cake tin used. The stipulated size produced a very shallow cake - less than 1" high. I'll use a much smaller tin if I make this again!

The cake is very much like a gingerbread cake in texture - it's even getting stickier on top as time goes by. The spicing is very light, and could be beefed up a bit, but it's quite pleasant to eat something with gentle flavours occasionally. The molasses and unsweetened applesauce keep the sweetness down and give a moist texture too. All in all this is probably a cake which I will make again!

5 comments:

Dom at Belleau Kitchen said...

i've often read about this but not done it myself yet... must give it a go... yours does look yummy x

Choclette said...

Suelle, this does look good and I like the use of molasses. The trouble I've found with using applesauce instead of fat is that it produces a nice cake, but just not as nice.

Phil in the Kitchen said...

I really like the sound of a cake that gets stickier, especially since it seems easy to make. Definitely one to try baking, I'd say.

Katie said...

Yum this looks just my kind of cake. Soft, moist, spicy and jam packed full of apples!

celia said...

Looks delish, Suelle! I've made apple sauce and apple butter baked goods before, and have generally been pretty happy with them. They affect the crispness a bit in a cookie, though...