Hark! The return of toaster oven recipes! We’ve been getting a lot of rain in the past few days, which has put me in a baking mood. This is a delicious snacking cake, moist and yummy, even without the frosting.
I’ve moved quite a bit in the past eight years so I’m sympathetic with people with bare bone kitchens, and this is a complicated recipe that is totally doable. I have made it without the help of a mixer, but you’ll be hard pressed to make the apple sauce without a food processor or blender. However, you can also buy a six pack of apple sauce.
If you make the frosting by hand, it won’t be as stiff, but at the best of times, this is not a particularly pretty cake. The only caveat is that this is a slow cake with many breaks in between: a good hour for the apple sauce, if you’re a subpar apple peeler, half an hour of cooling time, and other 30-40 minutes of the cake, an hour of cooling time, and another 20 minutes for frosting. That’s a whopping 2 1/2 hours.
Spiced Apple Sauce Cake
NOTES: There are not many changes in this recipe. I reduced the sugar and fats a little, but the biggest change is the shortened baking time. It’s 7 minutes shorter than the original, a mere 28 minutes, instead of the 35-40.
ADAPTED from The Kitchn and Smitten Kitchen.
APPLE SAUCE INGREDIENTS
- 3-4 apples, a little less than 2 pounds
- 1 cinnamon stick
- 1 strip of lemon zest
- 2 coins of ginger
APPLE CAKE INGREDIENTS
- 2 cups (8 3/4 ounces or 250 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1/2 teaspoon (3 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 3/4 teaspoon (2 grams) cinnamon
- 1/2 teaspoon (1 gram) ground ginger
- 1 stick (4 ounces or 113 grams) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1 teaspoon (5 ml) pure vanilla extract
- 2 large eggs
- 1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
- 1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped
CREAM CHEESE FROSTING
- 5 oz of cream cheese
- 2 tablespoons of softened butter
- 3/4 cup of powdered sugar
- 1/2 teaspoon of cinnamon
First prepare the apple sauce, but peeling and coring the apples. Chop into one inch chunks and place in a medium sauce pan. Add the spices and 3/4 cup of water and bring to a low simmer for 20-30 minutes, until very soft. Puree the apple sauce in a blender or food processor. Allow to cool. Should yield between 1 1/2 to 2 cups.
Preheat oven to 350F/180C. In a medium bowl, sift flour, salt, spices, baking soda, and baking powder together. In a large mixing bowl, cream butter and sugar together. Add vanilla extract. Introduce eggs one by one, and then the apple sauce. Add flour mixture in gradually until just combined. It will look a little curdled. Stir in toasted walnuts.
Pour mixture to a greased 8 or 9 inch square pan. Spread the batter evenly and bake for 28-30 minutes, rotating every 15 minutes for even baking. Cool in pan for 10 minutes before transferring to cooling rack.
Once cool, begin to make the frosting. Beat the softened butter, cream cheese, and vanilla extract into fluffy. Gradually add the powdered sugar and cinnamon. It gives it a gorgeous color. Squeeze into a greased pan and pour the custard. Drizzle with ground cinnamon. Tightly cover with plastic and return for the fridge for one hour or overnight.
Spread the frosting on the cooled cake.
Bake at 400F/200C for 25 minutes or until puffed and golden. Serve warm with