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.
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