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<\/p>\nI am still swimming in applesauce over here, so what better to make than an applesauce cake. If this doesn’t say “Fall”, then I don’t know what does. The cake is moist and is paired with a maple frosting that totally makes the cake.<\/p>\n
Here is a picture of the cake, frosted, a little messy. I almost forgot to take a picture I was so excited to eat it! LOL!<\/p>\n
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This cake is very easy to make. I used Pamela’s Baking Mix, but you could use any combo of GF flours or even regular, all-purpose flour if you don’t have to eat GF. I think the most time consuming part is the frosting. The frosting is very<\/em> sticky and wanted to create a bunch of crumbs on my cake. I had a long, stressful day and was not feeling the love when I frosted the cake, so I really didn’t care. I just wanted to eat it! LOL! Maybe a tsp or 2 of milk or water in the frosting will help smooth it out. I also left the nuts out b\/c I ran out and my kids aren’t wild about them.<\/p>\n Applesauce Cake<\/strong><\/p>\n \t\t\tApplesauce Cake<\/p>\n \t\t\t2 1\/2cups all-purpose flour (I used Pamela’s. Don’t forget to add Xanthan Gum if you are making this GF and your mix doesn’t have Xanthan gum or guar gum in it). 1.\tHeat oven to 350. Grease bottoms & sides of 13 x 9 x 2 pan or 2 round pans, with shortening; lightly flour. Maple Nut Frosting<\/strong><\/p>\n \t\t\t3 cups powdered sugar 1.\tMix sugar and butter in medium bowl. Stir in syrup. So, last week I had posted about baking being a stress reliever for me. I think I may want to revise that statment. The baking itself is relaxing for me. The clean-up, not so much. Since my baking spree began a few weeks back, I have done more loads of dishes than I care to count. Last night was the final straw. I just simply couldn’t do any more. I am taking a hiatus from baking at least through the weekend so that I can concentrate on some other stresses that I have going on right now. Yes, I will still cook our meals, but the added disasters I was creating need to come to an end for the short time being. I think my new goal will be to aim for only 1 baked good per week. That doesn’t count our bread b\/c it goes in the breadmaker and really doesn’t make much of a mess. Also, Jon and I go through a loaf in a week, easily. Especially with his new found love of Cinnamon-Sugar Toast in the AM.<\/p>\n
\n\t\t\t1 \u00bd cups applesauce (unsweetened, but I am using sweetened)
\n \t\t\t1 \u00bc cups sugar
\n\t\t\t\u00bd cup stick butter, softened
\n \t\t\t\u00bd cup water
\n\t\t\t1 \u00bd tsp baking soda
\n\t\t\t1 \u00bd tsp pumpkin pie spice (if you don’t have this, use this site <\/a>for subs)
\n\t\t\t1 tsp salt
\n\t\t\t\u00be tsp baking powder
\n\t\t\t2 large eggs
\n\t\t\t1 cup raisins (I leave these out b\/c my kids won\u2019t touch the cake with them in it; may add chocolate chips instead)
\n\t\t\t2\/3 cup chopped nuts
\n\t\t\tMaple-Nut Buttercream Frosting or Cream Cheese Frosting if you want instead.<\/p>\n
\n2.\tBeat all ingredients except raisins, nuts and Frosting in a large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in raisins & nuts. Pour into pan(s).
\n3.\tBake rectangle for 45 \u2013 50 minutes, rounds 40 to 45 minutes, or until toothpick inserted in the center comes out clean. Cool rectangle pan on wire rack. Cool rounds 10 minutes; remove from pans to wire racks. Cool completely.
\n4.\tFrost rectangle or fill and frost layers with Maple Nut Frosting.<\/p>\n
\n\t\t\t1\/3 cup stick butter, softened
\n\t\t\t\u00bd cup maple flavored syrup
\n\t\t\t\u00bc cup finely chopped nuts<\/p>\n
\n2.\tBeat until smooth & spreadable. Stir in nuts.
\n3.\tFrosts one rectangle cake or fills and frosts one 8 or 9 inch layer cake.<\/p>\n<\/div>\n