NO KID HUNGRY
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RECIPE
OF THE
MONTH
This Valentine's Day, share the love with
this delectable applesauce cake, your February Recipe of the Month.
Here's what master chef Julia Turshen has to
say about her simple and scrumptious cake:
"A lot of desserts feature apples and honey,
and this super-simple cake (which requires one bowl and one cake pan)
fits the bill. I like this cake so much (and especially love how easy
it is to make) that I make it often."
So whether you're sharing Valentine's
Day with your special someone or a fantastic friend, this cake is the
perfect Valentine's Day delight!
Shortbread
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Applesauce Cake with Cream Cheese + Honey
Frosting
Serves 8 to 10
CAKE INGREDIENTS
*
2 cups [240 g] all-purpose flour
*
1 Tbsp ground cinnamon
*
1 Tbsp ground ginger
*
1? tsp kosher salt
*
2 tsp baking soda
*
2 eggs, beaten
*
? cup [100 g] sugar
*
? cup [120 ml] buttermilk or
[120 g] plain yogurt
*
1? cups [400 g] unsweetened
applesauce
*
⅓ cup [80 ml] canola or other
neutral oil
FROSTING INGREDIENTS
*
6 oz [170 g] cream cheese, at room
temperature
*
2 Tbsp sour cream
*
? cup [85 g] honey
*
Pinch of kosher salt
CAKE METHOD
1.
Preheat your oven to 350F [180C].
Spray the bottom and sides of a 9-in [23-cm] round cake pan with
baking spray and line the bottom with a circle of parchment paper. Set
the pan aside.
2.
In a large bowl, whisk together the
flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar,
buttermilk, applesauce and oil and whisk gently just until everything
is combined. Use a rubber spatula to scrape the batter into the
prepared pan and then smooth the surface so it is even.
3.
Bake the cake until it is just barely
firm to the touch and a toothpick inserted in the center comes out
clean, about 55 minutes. Set the cake aside on a wire rack to cool to
room temperature.
4.
Use a dinner knife to loosen the edges
of the cake from the pan sides and then invert it onto your work
surface. Peel off and discard the parchment. Invert the cake one more
time onto a serving platter.
FROSTING METHOD
1.
In a large bowl, combine the cream cheese, sour cream, honey and salt
and whisk together aggressively until the cream cheese is slightly
aerated (you can also do this with a handheld electric mixer or in a
stand mixer).
2.
Spread the frosting over the top of
the cake and don't worry too much about making this perfect. I
think a not-too-perfect cake is so much better than a perfect cake.
Cut into wedges and serve. Leftovers can be wrapped in plastic wrap
and stored in the refrigerator for up to 3 days.
3.
Chef's note: If you like, you
can stir in a large handful or two of raisins and/or nuts just before
you scrape the batter into the cake pan. Although you can absolutely
use homemade applesauce for this, know that store-bought is just
fine.
ABOUT THE CHEF: JULIA
TURSHEN
JULIA TURSHEN is the
bestselling author of Now &
Again (named the Best
Cookbook of 2018 by Amazon
and an NPR 'Great
Read'), Feed the
Resistance (named the Best
Cookbook of 2017 by Eater)
and Small Victories (named
one of the Best Cookbooks of
2016 by the New York Times
and NPR). Epicurious has
called her one of the 100
Greatest Home Cooks of All
Time and The New York Times
has described her as
"at the forefront of
the new generation of
authentic, approachable
authors."
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