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This Valentine's Day, share the love with this delectable applesauce cake, your February Recipe of the Month.
Here's what cookbook author 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!
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Applesauce Cake with Cream Cheese + Honey Frosting
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Serves 8 to 10 |
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CAKE INGREDIENTS
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2 cups [240 g] all-purpose flour |
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1 Tbsp ground cinnamon
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1 Tbsp ground ginger |
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1½ tsp kosher salt |
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2 tsp baking soda |
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2 eggs, beaten |
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½ cup [100 g] sugar |
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½ cup [120 ml] buttermilk or [120 g] plain yogurt |
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1½ cups [400 g] unsweetened applesauce |
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⅓ cup [80 ml] canola or other neutral oil |
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FROSTING INGREDIENTS |
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6 oz [170 g] cream cheese, at room temperature |
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2 Tbsp sour cream
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¼ cup [85 g] honey |
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Pinch of kosher salt |
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CAKE METHOD
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Preheat your oven to 350°F [180°C]. 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.
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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.
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3.
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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.
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4.
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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.
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FROSTING METHOD
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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). |
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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.
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3.
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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.
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ABOUT THE CHEF: JULIA TURSHEN
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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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