Applesauce Cake Recipe
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 55 minutes
- 100g/3.5ozs raisins or sultanas (optional but recommended)
- 60g/2ozs walnuts (optional but recommended)
- 1 cup/250g/8.8ozs applesauce
- 1/2 cup/125ml/4flozs water
- 80ml/2.8flozs oil
- 1 tablespoon apple cider vinegar (any vinegar works)
- 2 teaspoons vanilla bean paste
- 80g/2.8ozs brown sugar
- 2 cups/300g/10.6ozs cake flour*
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon bicarb
- 1/2 teaspoon salt
Whipped Cream Cheese Frosting
- 125g/4ozs cream cheese
- 110g/3.9ozs caster or superfine sugar
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 300ml/10.6flozs double cream
*Cake flour can be bought at the supermarket. You can also make it at home. To make 1 cup/150g/5.2ozs of cake flour replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch and whisk well. I usually mix up a big batch of this and keep it in a container ready for baking cakes as it produces a softer texture.
Step 1 - First soak the raisins or sultanas in a cup of hot water from the recently boiled kettle. Allow to steep while you gather the rest of the ingredients. Preheat oven to 180C/350F and toast the walnuts in a single layer for 6-7 minutes or until toasted. Chop walnuts roughly. Drain the dried fruit and set aside.
Step 2 -Line a 20cm/8inch square tin on the base and sides. Preheat oven to 160C/320F fan forced. Whisk the applesauce, water, oil, vinegar, vanilla and brown sugar together in a large mixing bowl. In another bowl whisk the flour, cinnamon, nutmeg, baking powder, bicarb and salt. Sift this into the wet ingredients and stir to combine. When just about combined, add the in the dried fruit and walnuts and stir gently (do not overmix).
Step 3 -Scoop into the prepared tin and smooth over the top so that it is even. Bake for 40 minutes or until the centre springs back when pressed. Cool completely. If you are in a hurry, wrap it in a teatowel and place in the freezer (tea towel is to protect other items in your freezer from the heat). When cake is completely cold, gently place on a serving board or plate.
Step 4 -Using a mixer fitted with a beater attachment, beat the cream cheese, sugar, vanilla, cinnamon, nutmeg and salt together until smooth. Switch to a whisk attachment and add in the double cream and whisk until it becomes a stiff, spreadable cream. Spread on top of the completely cooled cake and serve.