Homemade McIntosh Applesauce gives this fall cake divine tenderness. Burnt honey adds depth to the spicy ginger and rich mascarpone and cream cheese in this One-Layer Applesauce Cake’s frosting. As the honey cooks and caramelizes, it takes on a distinct nutty flavor and slight bitterness. Find more ways to bake with Homemade Applesauce in our September/October issue here.
One-Layer Applesauce Cake
Makes 1 (8-inch) cake
Ingredients
- ½ cup (113 grams) unsalted butter, melted
- ⅓ cup plus 1 tablespoon (95 grams) whole milk
- ⅓ cup (80 grams) sour cream
- 2 large eggs (100 grams)
- 2 tablespoons (42 grams) honey
- 1 tablespoon (15 grams) fresh lemon juice
- 2 teaspoons (4 grams) freshly grated ginger root
- 1¼ cups (250 grams) granulated sugar
- 1¼ cups (156 grams) all-purpose flour
- ¾ cup (72 grams) almond flour, toasted
- 2 teaspoons (6 grams) kosher salt
- 1½ teaspoons (7.5 grams) baking powder
- ¾ cup (180 grams) McIntosh Applesauce, divided (recipe follows)
- Burnt Honey & Ginger Cream Frosting (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray a tall-sided 8-inch round cake pan with cooking spray; line pan with parchment paper, and spray pan again.
- In a large bowl, whisk together melted butter, milk, sour cream, eggs, honey, lemon juice, and ginger. In a medium bowl, sift together sugar, flours, salt, and baking powder. Gradually whisk sugar mixture into butter mixture until combined.
- Pour half of batter into prepared pan. Stir in ¼ cup (60 grams) McIntosh Applesauce. Top with remaining batter, and stir in remaining ½ cup (120 grams) McIntosh Applesauce.
- Bake for 35 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 30 to 40 minutes more. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spread Burnt Honey & Ginger Cream Frosting on top and lightly on sides of cake. Serve immediately. Wrap tightly in plastic wrap, and refrigerate for up to 1 week, or freeze for up to 1 month.
McIntosh Applesauce
Makes 3 cups
Ingredients
- 2 pounds (900 grams) McIntosh apples, unpeeled, cored and chopped
- 1 cup (240 grams) apple brandy
- ½ cup (110 grams) firmly packed light brown sugar
- 2 tablespoons (30 grams) fresh lemon juice
- 1 tablespoon (12 grams) fruit pectin*
- 1 teaspoon (6 grams) vanilla bean paste
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground allspice
- 6 to 7 cinnamon sticks (20 grams)
Instructions
- In a large stockpot, bring all ingredients to a simmer over medium-low heat. Simmer until apples are tender, 20 to 30 minutes. Let cool to room temperature.
- Using a handheld blender, blend until smooth**. Strain mixture through a fine-mesh sieve, discarding apple skin. Cover and refrigerate for at least 2 hours before using. Refrigerate in an airtight container for up to 2 weeks.
Notes
*We used Sure Jell Premium Fruit Pectin.
**You can also blend in the container of a blender or the work bowl of a food processor.
**You can also blend in the container of a blender or the work bowl of a food processor.
Burnt Honey & Ginger Cream Frosting
Makes 2 cups
Ingredients
- ¼ cup (85 grams) light corn syrup
- 3 tablespoons (63 grams) honey
- 1 (8-ounce) package (225 grams) cream cheese, softened
- ½ cup (112 grams) mascarpone cheese
- 1 tablespoon (6 grams) grated fresh ginger
- 1 cup (120 grams) confectioners’ sugar
Instructions
- In a small saucepan, bring corn syrup and honey to a boil over medium heat. Cook, stirring with a rubber spatula, until honey is fragrant, 2 to 3 minutes. Transfer to a glass measuring cup, and let cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and mascarpone at medium speed until creamy. Increase mixer speed to medium-high. Add honey mixture in a slow, steady stream, beating just until combined. Scrape sides of bowl, and beat in ginger. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until fluffy. Refrigerate in an airtight container for up to 1 week.
The frosting is a disaster – great flavor but waaay too thin. Even after putting it in the fridge for over an hour, still too thin to spread. I eventually had to add an additional 1/4,cup powdered sugar, then frost the cake in stages. Basically had to put on multiple. crumb coats with a stint in the fridge after each, so I could add a little more without it spilling over the sides and puddling away.
I haven’t made this but my mother in law has multiple times and keeps trying to convince me to make it as well, she loves this recipe.