Saturday, November 23, 2013

Applesauce Spice Cake

I'm late, late, late!! Shan't explain further on what I've mentioned earlier to avoid sounding like a broken telephone. Bleah.

It's our first for this month!! If you are wondering what is our first, it is our first bake from our new book. The Cake Slice bakers are baking from a new book starting from this month. At first, I wasn't too enthusiastic about the book due to lack of pictures but I guess having bought this book, we can fill the book with our own pictures :) That is a great idea too, isn't it?

Having said that, let's introduce you to our star! 

The author, Carole Walter has more than 30 years experience of teaching baking techniques and "hands-on" classes through United States including cooking school, The James Beard Foundation Workshop series. Also, she is a Certified Culinary Professional who also serves as a consultant to several baking and food manufacturers as well as in research and development of prototypes of new food products.

Having seen her credentials, I hope we at TCS can learn alot and so much more from her including techniques and skills of baking especially when it comes to frosting which quite a lot of us either shun away from for fear of failure and wastage of ingredients in the end.

For this month, we have chosen "Applesauce Spice Cake" from Great Cakes (page 194). This cake may not be common to many of us but if you are a lover of moist cakes, I'm sure you will love this one. With the applesauce and green apple, this makes a moist cake along with the chopped and toasted pecans that adds to its texture and flavour.

This original recipe serves 8 to 10 pax and it's for a 10 cup capacity (9" fluted tube pan). I have decided to half the recipe and make it into a loaf cake.


281g sifted unbleached all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground nutmeg
24g pecans, lightly toasted and chopped medium-fine
151g butter 
1 tsp grated lemon rind
1/3 cup vegetable shortening
168g granulated sugar
133g light brown sugar, lightly packed
2 large eggs
1 medium-sized Granny Smith apple, peeled and chopped medium-small (about 2/3 cup)
1 tsp vanilla extract
244g sweetened bottled applesauce

As a common drive amongst the Cake Slice bakers, we have come to a consensus that we will not share recipes from the book we bake from as this is to encourage interested people to purchase her book. Note: we are in no way linked, affiliated or associated with Carole Walters. We just want to be fair to the writer, Carole Walter.

In any case, check out my muffin variations that I've made in place of the original bundt version.

Although I'm not really a fan of cakes with spices, I really like this cake. Indeed, it's a good start with Great Cakes. Do try this if you like apples. And as usual, I don't really fancy cakes with frosting or glazing unless it's pretty tart so I left out the glazing this time round.

I'm also submitting this post to Cook-Your-Books#6 organized by Joyce of Kitchenflavours.

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