Applesauce Snack Cake Recipes

Steps:

• Heat oven to 350°F. In ungreased 8-inch square pan, mix flour, 1 cup brown sugar, the allspice and baking soda with fork. Stir in all remaining cake ingredients until blended.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
• In 1 1/2-quart saucepan, heat all sauce ingredients to rolling boil over high heat, stirring constantly; reduce heat slightly. Boil 3 minutes, stirring frequently. (Watch carefully; mixture burns easily.) Store sauce in refrigerator.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
• Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
• Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.
• To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, baking soda, salt, cinnamon, and cardamom. Set aside.
• In another bowl, with an electric mixer, beat butter, brown sugar, and honey until light and fluffy. Add eggs, one at a time, beating until combined. With mixer on low speed, gradually add flour mixture; 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 until a toothpick inserted in the middle comes out clean (but slightly wet), 50 to 60 minutes.
• Cool on a wire rack 10 minutes. Turn out of pan onto a cutting board or baking sheet; invert cake onto rack, top side up. Cool completely. Dust with confectioners' sugar before serving, if desired.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 baking dish.
• Combine all ingredients; pour in prepared pan.
• Bake 60-65 minutes or until done.

Steps:

• Adjust oven rack to middle position; heat oven to 325°F
• Cut 16" length parchment paper or aluminum foil and fold lengthwise to 7" width; spray 8" square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides, allow excess to overhang edges of dish.
• Bring apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes, cool to room temperature.
• Whisk flour and baking soda in medium bowl to combine; set aside.
• In second medium bowl, whisk sugar and spices; measure 2 TBSP of sugar-spice mixture into small bowl and set aside for topping.
• In food processor, process cooled dried-apple mixture and applesauce until smooth, about 20-30 seconds, scraping sides of bowl as needed; set aside.
• Whisk egg and salt in large bowl to combine.
• Add sugar-spice mixture and whisk continuously until well combined and light coloured, about 20 seconds.
• Add butter in 3 additions, whisking thoroughly after each.
• Add applesauce mixture and vanilla, whisk to combine.
• Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.
• Turn batter into prepared pan, smoothing out top with rubber spatula.
• Sprinkle reserved 2 TBSP sugar-spice mixture evenly over top of batter.
• Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours.
• Run knife along cake edges without parchment to release; remove cake from pan by lifting parchment overhang and transfer to cutting board.
• Cut cake and serve.
• Variations:
• Ginger-Cardamom Applesauce Snack Cake.
• Follow recipe for Applesauce Snack Cake omitting cinnamon, nutmeg and cloves; whisk 1/2 tsp ground ginger and 1/4 tsp ground cardamom into sugar in Step 3; measure 2 TBSP sugar-spice mixture into a small bowl, add 1 TBSP finely chopped cyrstallized ginger and set aside for topping in Step 5.
• Applesauce Snack Cake with Oat-Nut Streusel.
• Follow recipe for Applesauce Snack Cake through Step 2; in Step 3, measure 2 TBSP brown sugar, 1/3 c chopped pecans or walnuts, and 1/3 c old-fashioned or quick cook oats; work in 2 TBSP softened unsalted butter by rubbing mixture between fingers until fully incorporated; pinch mixture into hazelnut-sized clumps and sprinkle evenly over batter before baking.

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.