On Monday, I showed you how I make my own apple cider. One of the byproducts of making my own cider was apple sauce. Since I mashed most of the liquid out of it, it was dry and somewhat inedible. While this could have been fixed by boiling it again and adding some sugar, I chose a different route–making a cake.
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsps cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup oil
- 2 eggs
- 1 tbsp vanilla
- 3 cups chopped pecans (optional)
- 3 cups chunky apple sauce, liquid removed*
- 2-3 cups powdered sugar
- 1/4 cup apple cider
- 8 oz cinnamon caramel apple cream cheese spread
- 1/2 cup (1 stick) butter, softened
Step 01: Preheat oven to 350°F. Stir together flour, baking powder, baking soda, cinnamon, and salt. Add the sugars, oil (leave oil out if you want a less dense cake), eggs, and vanilla. Beat for two minutes. Add the apple sauce and beat until well-combined. Pour batter into a prepared 10-inch tube pan.
(I used a spring-form pan, as you can see. If you choose to use this instead of a tube pan, add another 15 minutes to your bake time. The edges will be a little overdone, though.)
Step 02: Bake for one hour or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Step 03: Beat together powdered sugar, apple cider, cream cheese, and butter until smooth and well-incorporated.
This is what I used in the frosting. It’s Kroger’s generic brand. I don’t know if anyone else makes it–this happened to catch my eye and I grabbed it.
Step 04: Once the cake has finished cooling, frost it and serve.
*For a less dense cake, use sliced apples instead.
Serve it with some milk or cold apple cider. Yum.