applesauce cake with apple cider glaze.

so i start culinary school tomorrow. i’m excited, nervous, panicked, joyous, anxiety-riddled, giddy, and basically just a bundle of crazy emotions. it’s just so beyond my wildest dreams that i’m actually doing it. i daydreamed and wished and hoped i could work up the nerve to follow my heart and enroll in culinary school for three years before i actually signed up. i feel frazzled, but at the same time i’m buzzing with excitement. i feel like a teenager before the first day of high school…what if the other students are mean? what if no one likes me? what if i’m not good at anything?

i think my nerves are getting the best of me. i’m about to embark on a ridiculously exciting journey; i’m immersing myself completely in studying what i’m unbelievably passionate about, i’ll be doing what i love every single day, and honing my skills further. i’m thrilled.

i think the only drawback is that i look like a total nerd in my uniform.

so what did i do to relax the evening before starting culinary school?

i baked a cake. of course.

remember that applesauce from last week? it served as the foundation for this fruity, spicy, tender, ridiculously moist cake. this cake is really quick to assemble, which is perfect for lazy sunday baking. it’s simple and homey, and tastes delicious just as is.  it’s rich without being overly decadent, and satisfied my sweet tooth without making me feel like taking a trip to the dentist.

but i’m not one to leave well enough alone. i thought the cake needed some sort of accouterment, something else. i mean, eating cake without some type of frosting is just weird. the cake looked so…naked. so naturally, i covered the top with a crisp apple cider glaze and called it a day. and you know what? it was even more delicious than i could imagine, and after one slice, i felt a little better about my big day tomorrow.

applesauce cake

what you’ll do

preheat oven to 375°f. using the wrapper the butter was in, butter a one pound loaf pan. sprinkle some flour in the pan, and while you’re holding the pan over the sink, tap the flour around the bottom and sides of pan until evenly coated. tap out the excess.

sift together the flour, cinnamon, pumpkin pie spice, nutmeg, salt, and baking soda. if you don’t have a sifter, you can skip this step, but sifting just ensures that there won’t be any lumps, aka flour bombs in your finished cake. nobody, and i mean nobody likes flour bombs.

using an electric mixer, beat the butter until light and fluffy, about 2 minutes. add the white and brown sugars, and beat for another minute. add the eggs, one at a time until completely incorporated. if you’re using a stand mixer, make sure you scrape down the sides of the bowl after the eggs are incorporated.

add the vanilla and applesauce, and mix until smooth, about 2 minutes.

add in half of the dry ingredients, and right before the flour is completely incorporated into the batter, add the buttermilk. mix in the rest of the dry ingredients until totally blended. make sure not to over-mix!

pour the batter into your loaf pan, and bake in the middle rack of your oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. let the cake cool in the pan for 20 minutes, and then remove from pan and allow to cool completely on a baking rack.

apple cider glaze

what you’ll do

whisk the confectioners’ sugar, pumpkin pie spice, and salt together in a medium bowl. add the vanilla extract, and slowly add the apple cider, one tablespoon at a time. you don’t want the mixture to be too thin, otherwise your glaze will be runny and unappealing.

once you’ve whisked in 1-2 tablespoons of apple cider, add the heavy whipping cream, and whisk for 1-3 minutes, until the glaze has thickened nicely.

now it’s time to glaze the cake! first, using a toothpick, poke holes all over the top of the cake. put the cooled cake on a sheet of parchment paper, and slowly pour about half of the glaze over the top. smooth with a spatula, and spoon any glaze that’s made its way onto the parchment back over top of the cake. put the cake in the fridge for 15 minutes, then repeat with the remaining glaze. refrigerate until ready to serve.

slice and serve with (what else?) apple cider. there’s nothing quite like a nice slice of cake and a few quiet moments to make everything seem alright.

applesauce cake with apple cider glaze

yield: one standard pound cake loaf.

note: don’t have buttermilk? no worries! just mix 1 tablespoon of white vinegar with 1 cup of milk, and let it sit for 5 minutes. then, just measure out what you need for the recipe! the rest of the buttermilk will keep in the fridge for about 3 days, so i suggest making some pancakes soon!

Ingredients:

for the cake
1 stick unsalted butter, at room temperature
2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon fresh grated nutmeg (optional)
1/2 teaspoon salt
1 cup white sugar
2 tablespoons brown sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1 heaping cup applesauce
1/4 cup buttermilk* (see note)

for the glaze
1 1/2 cups confectioners' sugar
2-4 tablespoons apple cider
1 teaspoon vanilla extract
pinch of pumpkin pie spice
pinch of salt
1-2 tablespoons heavy whipping cream

Directions:

for the cake

preheat oven to 375° f.

using the wrapper the butter was in, butter a one pound loaf pan. sprinkle some flour in the pan, and while holding the pan over the sink, tap the flour around the bottom and sides of pan until evenly coated. tap out the excess.

sift together the flour, cinnamon, pumpkin pie spice, nutmeg, salt, and baking soda.

using an electric mixer, beat the butter until light and fluffy, about 2 minutes.

add the white and brown sugars, and beat for another minute.

add the eggs, one at a time until completely incorporated. if you’re using a stand mixer, make sure you scrape down the sides of the bowl after the eggs are incorporated.

add the vanilla and applesauce, and mix until smooth, about 2 minutes.

add in half of the dry ingredients, and right before the flour is completely incorporated into the batter, add the buttermilk.

mix in the rest of the dry ingredients until totally blended. make sure not to over-mix!

pour the batter into the loaf pan, and bake in the middle rack of your oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

let the cake cool in the pan for 20 minutes, and then remove from pan and allow to cool completely on a baking rack.

for the glaze

whisk confectioners’ sugar, pumpkin pie spice, and salt together in a medium bowl.

add the vanilla extract, and slowly add the apple cider, one tablespoon at a time.

once 1-2 tablespoons of apple cider have been incorporated, add the heavy whipping cream, and whisk for 1-3 minutes, until the glaze has thickened nicely.

glazing the cake

using a toothpick, poke holes all over the top of the cake.

put the cooled cake on a sheet of parchment paper, and slowly pour about half of the glaze over the top.

smooth with a spatula, and spoon any glaze that’s made its way onto the parchment back over top of the cake.

put the cake in the fridge for 15 minutes, then repeat with the remaining glaze.

refrigerate until ready to serve.

the cake will keep stored in the refrigerator in an airtight container for about five days.

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3 Responses to “applesauce cake with apple cider glaze.”

  1. #
    1
    Katie — November 8, 2010 at 6:31 am

    Mmm! That looks really delish. Good luck with the start of culinary school – I’m sure you’ll do great…it sounds so exciting!

  2. #
    2
    jaclyn — November 8, 2010 at 6:50 pm

    thanks so much, lady! it really is quite exciting and it feels great to finally be doing exactly what i’ve been lusting after for so many years!

  3. #
    3
    massage therapists — November 12, 2010 at 1:50 pm

    Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

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