How to Make Applesauce Cake (Amish Recipe)
Learn how to make Amish-style applesauce cake with this easy recipe!
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Betty's Harvest Time Applesauce Spice Cake
Betty demonstrates how to make her Moist and Flavorful Harvest Time Applesauce Spice Cake. It is baked in a 9-inch square pan, and can be cut into squares with no icing, or it can be frosted with your favorite frosting. I will be uploading a fabulous penuche icing for this cake tomorrow--stay tuned!
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Harvest Time Applesauce Spice Cake
1 stick butter or margarine
1 1/4 cup sugar
1 egg
1 1/2 cup self-rising flour (more flour later)
2/3 cup raisins
1/2 cup chopped pecans
1/4 cup flour (for dredging raisins and pecans)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 cup water
1 cup applesauce
In a large bowl, cream 1 stick butter or margarine and 1 1/4 cups sugar together. Add 1 egg, and beat well. Add 1/2 teaspoon each of cinnamon, allspice, ginger, and cloves to 1 1/2 cups self-rising flour. Mix well. Add to the beaten mixture, a little at a time, alternating with the water, until well blended. The mixture will be doughy at this point. Stir in 1 cup applesauce. Place 1/2 cup pecans, 2/3 cup raisins, and 1/4 cup flour to a medium-sized zip-lock plastic bag. Shake to coat the raisins and pecans with flour. Fold this mixture into your batter. Pour batter into a greased and floured 9-inch square baking pan. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick inserted into the middle comes out clean. (Note: I placed a sheet of aluminum foil over the top of the pan when I placed it in the oven to keep it from over-browning. I removed it after 20 minutes; if you wait longer, the cake may rise and stick to the foil.) Cool the cake in the pan, and then remove to a serving plate. Cut into squares and serve on a nice serving dish. If you like this cake warm, stick a serving in the microwave for 10 to 15 seconds! Scrumptious!!!
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NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
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The Absolute Best Applesauce Cake with Caramel Glaze | Recipes
This comforting applesauce cake with caramel glaze from Merrill Stubbs and TheRunawaySpoon is super-easy to put together and is tender, spiced, and just slightly sweet. GET THE RECIPE ►►
Also featured in this video
GIR Silicone Spatulas (Set of 2):
PREP TIME: 30 minutes
COOK TIME: 50 minutes
SERVES: 10
INGREDIENTS
Cake
Unsalted butter, for the pan
2 cups all-purpose flour, plus more for the pan
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
1/4 teaspoon ground allspice
2 large eggs
1 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups unsweetened (preferably homemade) applesauce
2/3 cup vegetable oil
1 teaspoon vanilla extract
Caramel Glaze
1/2 cup packed light brown sugar
1/3 cup (or more) heavy cream
4 tablespoons unsalted butter, cut into chunks
1/4 teaspoon kosher salt
3/4 cup (or more) sifted powdered sugar
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
#applesaucecake #applesauce #cake
How to make a moist Cinnamon Apple Cake! Recipe #Shorts
How to make a moist Cinnamon Apple Cake! Want to make simple recipes? My new shorts series takes you through some simple, decedent, indulgent recipes! The videos take less than1 minute to watch and you can find a written list of ingredients on my Fitwaffle and Fitwafflekitchen instagram! I hope you enjoy, and don't forget to give some love in the comments if you like it!
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Ultrarich Chocolate Applesauce Cake - You won't believe it's vegan!
This cake is the proverbial riddle wrapped in a mystery. It's the richest, moistest cake you've ever eaten - and stays that way for days - but it has no eggs, butter, or milk in it. It rises not through baking powder or whipped egg whites, but from the reaction of vinegar and baking soda, like a science fair volcano. It's pleasantly sweet, not like those cakes with so much sugar you'd think they would crack your teeth open. And although it's vegan, any non-vegan will swear it's the best chocolate cake they've ever had.
If you'd like to add some pleasant caramel notes to the cake, you can substitute one cup of the regular sugar with one packed cup of brown sugar, and if you prefer to leave out the chocolate glaze entirely, simply top the cake with a dusting of powdered sugar, although do this just before you eat it. This cake is so moist the powdered sugar will soak into it after a half-hour or so. If you choose to garnish the cake with raspberries, I recommend you refrigerate it. Although the cake itself will keep just fine at room temperature, the fruit will go bad after a few days of sitting out on the counter. Truth be told though, this cake is so good, it will most likely be gone before that ever happens.