- Yield: 8 servings
Warm Applesauce Cake
Recipe courtesy of Abigail Clarke, Garde Manger/Pastry Chef, Haig Point Club (Hilton Head Island, S.C.)
Ingredients
- Ingredients for the Apple Purée:
- green apples - 6-8 ea.
- white sugar - 1/2 cup
- brown sugar - 1/4 cup
- lemon juice - 1 Tbsp.
- nutmeg - 1/4 tsp.
- ground cinnamon - 3/4 tsp.
- water - 1/2 cup
- Ingredients for the Cake Mix:
- flour - 2 1/2 cups
- baking powder - 1 1/4 tsp.
- salt - 1 tsp.
- baking soda - 1/4 tsp.
- sugar - 1 3/4 cup
- nutmeg - 1/4 tsp.
- cinnamon - 3/4 tsp.
- butter - 1/2 cup
- eggs - 3 ea.
- apple purée - 14 ozs.
- Ingredients for the Spiced Rum Glaze:
- butter - 1/2 cup
- water - 1/4 cup
- white sugar - 1 cup
- Daufuskie Island Distillery Spiced Rum - 1/4 cup
Instructions
Procedure for the Apple Purée:
- Peel, core, and dice your apples into small cubes. Transfer the apples to a saucepan and mix the other ingredients over medium-high heat, occasionally stirring. Simmer and stir for 5 to 10 minutes until the apples are tender.
- Once the apples are fork-tender, remove them from the heat and use a hand blender to blend them on low until puréed. When the purée is smooth, pour it into a heat-safe container, cover it, and put it in the fridge to cool.
Procedure for the Cake:
- Mix all of your dry ingredients in a large bowl and set aside. In a separate bowl, cream your eggs, butter, and sugar until smooth. Carefully add your dry mix to your wet mix and combine. Finally, add the apple purée, and mix well.
- Spray your bundt pan thoroughly and pour in the mixture evenly. Put in the oven and bake at 350°F for 20 to 30 minutes.
- Transfer your cake to a cooling rack when your toothpick comes out clean. While it's cooling make the rum glaze.
Procedure for the Glaze:
- Combine butter, sugar, and water in a saucepan and bring to a boil over medium-high heat. Once the sugar is dissolved, remove the pan from the heat and whisk in the rum. Set aside and remove your cake.
- Take a long toothpick or skewer and poke holes all over the bottom of the cake so it can absorb the glaze as you pour half over the bottom. Let it rest for 5 to 10 min. To absorb the glaze and then flip it onto a serving plate. Poke more holes in the top half and pour the remaining glaze over it.
- Serve warm with a drizzle of caramel, crushed candied pecans, and a sprinkle of cinnamon.
