The Gleaner Cookbook: Applesauce Cake

It may be February, but New England farmers' markets are still brimming with local produce. While some area apple growers have emptied out their inventories and turned off their coolers for the rest of the winter, others are still marketing a veritable rainbow of apple varieties. Here's an easy and delicious recipe that calls for a moderate quantity of applesauce; try making your own from a few pounds of softer apples, as you make room in your own fridge for your next farmers' market haul! Or head to the market and mix and match different utility or cooking varieties for a one-of-a-kind applesauce...and a cake that surely won't last very long!

Applesauce Cake with Cream Cheese Frosting​

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tablespoon ground cinnamon
•  1 tablespoon ground ginger
• 1 ½ teaspoons kosher salt
• 2 teaspoons baking soda
• 2 eggs, beaten
• ½ cup sugar
• ½ cup buttermilk, plain yogurt, or curdled milk
• 1 ½ cups unsweetened applesauce
• ⅓ cup vegetable oil

for the frosting:

• 6 oz cream cheese, at room temperature
•  2 tablespoons sour cream or yogurt
• ¼ cup honey
•  Pinch of kosher salt

 

1. Preheat the oven to 350. In a large bowl, whisk together the flour, cinnamon, ginger, salt and baking soda. Add the eggs, sugar, buttermilk, applesauce and oil and gently combine. Scrape the batter evenly into a greased and floured 9 inch cake pan, then smooth the surface.
2. Bake about 50 minutes or until the center is just set and a toothpick inserted comes out clean, then set aside to cool. 
3. To make the frosting, combine the cream cheese, sour cream, honey and salt and beat with a large spoon or whisk until fluffy.
4. Remove cake from pan and spread with frosting--and enjoy!