Harvest Time Applesauce Spice Cake Recipe

Harvest Time Applesauce Spice Cake Recipe bettyskitchen Hi I’m Betty. Welcome to Betty’s Kitchen. Today we’re making apple sauce spice cake and I think you’ll really like it because it’s very flavorful and also we’re going to make it in a 9-inch square pan that we don’t have to worry about layers and it can be iced un-iced and if you want to just serve it un-iced then after it cooks and cools it’s ready to eat and it’s very flavorful and very good because of all the spices that we’re going to put in it. Let’s get started by adding some butter. This is butter, it could be margarine and it’s at room temperature. It is 1 stick which is ½ cup so I have let it stand awhile and it’s sitting to the plate here but I’ll try to get all of that in there and then I’m going to cream that together with 1-1/4 cups of sugar. So this is looking pretty good and let’s let it go at that. Now I’m just going to take 1 egg and crack it and put it right in there and then I’m going to turn on my mixer. This is going to be noisy so let me do the mixing and we’ll come back when it’s done and I’ll show you the results. So I have beaten the egg into the butter and sugar mixture and here’s how it looks. You want it very well beaten and that took the amount of minute to get it with the mixer. Next comes the flour and we’re going to be adding the flour with the spices combined in it. You see I have a roast spices here. We have cinnamon ½ teaspoon, we have all spice ½ teaspoon, next is ginger ½ teaspoon and then we have our cloves these are all ground in case you’re wondering you can see they are ½ teaspoon of the ground cloves. Now that we have all of those in here, take a spoon, an appropriate spoon and just blend those together. We’re going to add flour along with the spices into our batter and we’re just going to add a little at a time and we’ll sort of alternate that with some water. What I have is ¼ cup of water so I’ll just go to splash or so and I’ll use the mixer. Well actually I’m going to use the spoon and then if it the mixer. I will use it but I’ll just blend. And this is going to be our last time I’m putting in flour and our water is all used up so we have gotten all of the flour pretty much mixed in and we’ll use it all over our water so this is about what you’re dough should look like I’m calling it dough now because it is stiffer than the batter that we started out with but we’re going to loosen it up because we’re going to be adding in an ingredient which comes up next and that is some apple sauce. Now I’ve got the apple sauce that says no sugar added. You might find some that has sugar in it. That has cinnamon all of those things. We’ve already put cinnamon in here so that wouldn’t be necessary but just get some apple sauce and maybe use what you have in your pantry already 1 cup and that goes into the blend and you can see now it doesn’t matter so much that it was getting pretty stiff because this is going to— That’s looking good so let’s see what else we have down here. I’ll remove these things kind of in the way. And I’m going to show you that I have raisins. I have pecan pieces. You can pick these as just chopped pecans and I have ½ cup chopped pecans and I have 2/3 cup of raisins and these are the dark raisins. You can use the golden raisins if you like too and what’s going to happen with these is I’m going to use a little plastic bag here that has a zip lock top. I’m going to put ¼ cup of flour in there and I’m going to put my raisins in and I’m going to put my chopped pecans in. Then I’ll close it up. Don’t leave air in it but just close it and then shake that around and this is called dredging. It’s a form of dredging. It’s the easiest way that you can coat the nuts and the raisins with flour so we want those coated. You kind of mix the texture and consistency of the cake like it should be and there maybe some extra in the bottom, don’t worry about that. Put all of this into your blend and then stir it up. See how good this looks. It’s going to be a great cake. And as I said you can eat it just like it is. You don’t have to have a special icing. Now I will be icing this one in other video to show you a special icing that I have that I think you like the cake itself just a little more mixing here to make sure that all the flour incorporated and then what I want to do is show you my pan. And I have a 9-inch square pan here which has been prepared that means it has been buttered. So we’re going to pour this in and we have a 350 degree oven prepared and it’s preheated and ready to accept this cake and the cake cooks a long time. It could be as much as 50 to 60 minutes. So for that reason I’m going to provide a little bit of protection for it which I will tell you about in just a second. I’m going to spread out the cake and I’m going to try to reach all the corners and edges and I’m going to especially look at the center and try to put maybe a little indentation there because cakes do have a tendency to rise up in the center so this counteracts that if I put a little more toward the edges. So this is how it’s going to go and then the protection I’m going to provide it with is I’m going to put a sheet of aluminum foil over the top of the first 20 or 25 minutes I’ll keep checking it to see what it’s looking like. I don’t want it to be pail but I think if I don’t put anything at all it might be kind of brown and crusty almost even firm. So I put it in the oven, I’ll be checking on it and I’ll remove this at some point so that it can brown up on the top and then we’ll get it out and let it cool and it’ll be done. My applesauce spice cake is done. I’ve been checking on it and I’ll show you what I need to check when it gets close to done. I need to take a toothpick and put it in the deepest part right there in center and it needs to come out clean which it does. That tells me it’s done. I left the aluminum foil on the top for about 20 minutes. Don’t leave it longer than that or it might stick as the cake rises. You don’t want that to happen so you take it off and then you don’t have to worry about your cake burning so that’s what it’s going to look like when it’s right over the oven. So we’re just going to let it sit here and cool and after its cool then it’s ready to eat. We can just cut it into squares and eat it or we can ice it and then cut it into squares. My applesauce spice cake has cooled down and I did put it in the refrigerator for a while so it’s only been a couple of hours and it’s a little bit warm on the bottom but it seems like the surface is nice and firm so I think I’ll be able to put it out on the plate. You need to go around the edges with a knife but you’ll find the cake is pulled away from the sides already. Once you do this you can put your hand right in the center and turn this over and then just let it fall gently into your hand. See how nice that is and then we’ll flip it over and try to place it evenly in this square dish that I have waiting for. So this is Betty’s applesauce spice cake.