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Pecan Applesauce Cake recipe

An exceptional, honey-sweetened applesauceand pecan cake topped with a fluffy, brown sugar-sweetened whippedcream and cream cheese icing.

Recipe: Pecan ApplesauceCake

Chunky Applesauce:
4 apples
1/4 cup granulated sugar
2 tablespoons waterCake:1/2 cup unsalted butter or corn oil
1/2 cup brown sugar, firmly packed
2 large eggs
1/2 cup honey
1/2 cup apple juice
2 1/2 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice (optional)
1/2 cup dried currants
1 cup pecans, choppedWhipped Cream Icing:2 (3-ounce) package cream cheese, softened
1/3 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup whipping cream
Pecan halves, for garnish (optional)

  • Preheat oven to 350°F ( 175°C).Lightly grease and flour a 9 x13-inch bakingpan.
  • Make Chunky Applesauce: Peel, core, andslice apples. In a medium saucepan combine apples with sugarand the water; cover and cook until apples are just tender butnot mushy (do not overcook); cool to room temperature.
  • For Cake: In a large bowl cream butter(or corn oil) with brown sugar until light and fluffy. Add eggsand beat. Combine honey with apple juice; set aside.
  • Sift together flour, soda, salt, bakingpowder, cinnamon, and cloves and allspice (if used). Add to eggmixture alternately with honey-apple juice mixture, beating aftereach addition. Stir in currants, pecans and the cooled ChunkyApplesauce.
  • Bake until cake tester comes out clean(40 to 50 minutes). Cool in pan on wire rack.
  • Spread Whipped Cream Icing over top ofcake. Decorate each serving with a pecan half, if desired.
  • For Whipped Cream Icing: Beat cream cheesewith brown sugar until smooth; add vanilla. Whip cream untilit holds peaks, and gently fold into cream cheese mixture.

    Makes 12 servings.

    Recipe provided courtesy of the NationalHoney Board.

    Pecan Cake – Kitchen Cat

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