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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups cake flour
2 tsp cinnamon
1-1/2 tsp baking soda
1 tsp ground allspice
1/2 tsp each ground cloves and salt
1 cup granulated sugar
3/4 cup butter, cut in 6 pieces
1/2 cup firmly packed brown sugar
2 large eggs
1-1/4 cups unsweetened applesauce
1/2 cup sour cream
3/4 cup chopped walnuts, toasted
3/4 cup dried currants (optional)
Caramel glaze (recipe follows)
Preheat oven to 350. Butter and flour a 9-inch spring-form pan. In a food processor fitted with steel blade process cake flour, cinnamon, baking soda, allspice, cloves and salt 5 seconds. Remove from work bowl and set aside.
Add the sugar, butter, brown sugar and eggs and blend 2 minutes, stopping once to scrape down bowl sides. Add applesauce and sour cream and mix 10 seconds. Spoon dry ingredients, then walnuts and currants in circle atop batter. Blend using 2 on/off turns. Run spatula around inside of bowl. Blend just until flour is incorporated, using 1 to 2 on/off turns.
Transfer batter to prepared pan. Place on baking sheet. Bake 50 to 60 minutes or until a tester inserted comes out clean. Let cool on rack 5 minutes. Spoon Caramel Glaze on cake and broil until bubbly. Serve warm.
Caramel Glaze
Combine in a saucepan 5 Tbsp each unsalted butter and whipping cream, 1/2 cup firmly packed dark brown sugar and a few Tbsp Eldorado Gold Late Harvest Sauvignon Blanc. Cook over medium heat until no longer grainy, stirring occasionally, about 5 minutes.
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APPLESAUCE WALNUT CAKE WITH CARAMEL GLAZE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups cake flour
2 tsp cinnamon
1-1/2 tsp baking soda
1 tsp ground allspice
1/2 tsp each ground cloves and salt
1 cup granulated sugar
3/4 cup butter, cut in 6 pieces
1/2 cup firmly packed brown sugar
2 large eggs
1-1/4 cups unsweetened applesauce
1/2 cup sour cream
3/4 cup chopped walnuts, toasted
3/4 cup dried currants (optional)
Caramel glaze (recipe follows)
Preheat oven to 350. Butter and flour a 9-inch spring-form pan. In a food processor fitted with steel blade process cake flour, cinnamon, baking soda, allspice, cloves and salt 5 seconds. Remove from work bowl and set aside.
Add the sugar, butter, brown sugar and eggs and blend 2 minutes, stopping once to scrape down bowl sides. Add applesauce and sour cream and mix 10 seconds. Spoon dry ingredients, then walnuts and currants in circle atop batter. Blend using 2 on/off turns. Run spatula around inside of bowl. Blend just until flour is incorporated, using 1 to 2 on/off turns.
Transfer batter to prepared pan. Place on baking sheet. Bake 50 to 60 minutes or until a tester inserted comes out clean. Let cool on rack 5 minutes. Spoon Caramel Glaze on cake and broil until bubbly. Serve warm.
Caramel Glaze
Combine in a saucepan 5 Tbsp each unsalted butter and whipping cream, 1/2 cup firmly packed dark brown sugar and a few Tbsp Eldorado Gold Late Harvest Sauvignon Blanc. Cook over medium heat until no longer grainy, stirring occasionally, about 5 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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