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Sunday, January 22, 2017

Chocolate Applesauce Cake

My mom has been making this cake for decades, usually in the fall or winter, often for Rosh Hashanah or Hanukkah. It is a great cake to make for a holiday or for any dinner party, since its so simple and quick to make and feeds 8-10 very happy people. People love this cake. The applesauce makes the cake incredibly moist and the cinnamon spice makes it warm and satisfying. No frosting needed, just a simple dusting of powdered sugar or a dollop of whipped cream and you're good to go. It also doubles as an wonderful breakfast with tea or coffee the next morning, which is how I prefer the leftovers. Adapted, ever so slightly, from Maida Heatter's recipe.

1 1/2 sticks (12 tbs) unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
3 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoons cinnamon
7 tablespoons cocoa powder
2 cups applesauce

Preheat oven to 350 degrees and lightly grease and flour a bundt pan. 

Whisk together the dry ingredients in a medium bowl and set aside (flour, baking soda, salt, cinnamon, cocoa powder).

Using an electric mixer, beat together the butter and sugar until light and fluffy, a few minutes. Add the vanilla and eggs, one at a time, mixing between each addition until incorporated, scraping down the sides of the bowl a few times. 

Starting and ending with the dry ingredients, alternate the dry ingredients with the applesauce in two batches, mixing as you add, just until incorporated (dry, wet, dry, wet, dry). Pour batter into prepared pan and bake for 45-60 minutes, just until a knife or toothpick comes out clean from the center of the cake when tested. 

Remove from oven and cool on a rack. Once cool, invert the cake onto a large plate, and cut slices and serve. 

1 comment:

  1. Must give credit to the amazing Maida Heatter for this recipe. My tattered dessert cookbooks she published years ago are still my favorites. (Mom)