Applesauce Cake with Caramel Glaze
It’s been a while since I wrote a blog post, and that’s partly due to travel I’ve been on, and all the catch up that’s necessary upon return.
I wish I had something more seasonal to show you, which I plan to do after I’ve gotten back to my routine (if there is one!).
For now, I’m giving you a cake recipe I made a few months ago, but that tastes good any time of year.
It’s from Ruth Reichl’s book, “My Kitchen Year” – a cookbook really – with some narrative before each recipe, outlining how she felt after Gourmet magazine folded, and what she decided to do with her time after she was no longer editor of the magazine.
There are quite a few good recipes in the book, including this one. Please don’t leave off the caramel glaze. The cake would be good without it, but with it, it’s transformative.
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Find out more by going to www.italyinotherwords.com. But hurry before it’s too late.
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Gingered Applesauce Cake
From Ruth Reichl’s “My Kitchen Year – 136 Recipes That Saved My Life”
For the cake
- 1 1/2 cup unsweetened applesauce
- 2 eggs
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 knob fresh ginger
- 2/3 cup neutral vegetable oil
- 1 teaspoon vanilla
- 2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- For glaze
- 1 cup heavy cream
- 1 tablespoon light corn syrup
- 1/2 cup brown sugar
- 1 teaspoon vanilla
Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
Break eggs into a large bowl. Whisk in sugars and brown sugar. Add ½ tablespoon (or more) of freshly grated ginger and the applesauce. Whisk in the oil and vanilla and mix until smooth.
Put flour in small bowl. Whisk baking soda, salt, a few grinds of pepper, cinnamon and ground cloves into the flour and stir gently into the applesauce mixture.
Pour batter into prepared Bundt pan and bake for about 45 minutes until cake bounces back when you press your finger into it.
Cook cake for 15 minutes on a rack before turning it out and allowing it to cool.
Make glaze: Put cream in a heavy-bottomed pot. Whisk in brown sugar, corn syrup and a pinch of salt, and bring it to a boil. Turn heat down to medium and continue to boil for about 15 minutes, whisking every few minutes.
When glaze has come together into a smooth, thick caramel, remove from heat and stir in vanilla.
Put the cake, still on the rack, over a sheet of waxed paper. Carefully pour the glaze over the cake. If you don’t mind a bit of a mess, you can simply pour the glaze less carefully over the cake and let it drop onto the plate.
Serves 8 to 10.
Linda I can relate. I've been on a work-induced hiatus since Easter. The life of a blogger with a day job is not easy! Nice to see you back in action.
It looks delicious, no matter the season, Linda! I've not been blogging as often as the spring and summer season is short and I want to be outdoors and not behind a computer 🙂
I have considered that recipe several times, thanks for prodding me a bit. Give yourself the permission to blog as you are able, it isn’t easy to pull together an interesting and relevant post.
La tua vita è ricca ed interessante, ti seguo anche su FB e ammiro le tue foto, mi sembra di partecipare accanto a te cara amica mia! Grazie per questa golosa ricetta, un abbraccio !
I'm always looking for good bundt cake recipes, Linda, as the bundt pan n my favorite. This looks like a winner!
I am thinking this would be a standout for fall. All those autumnal flavors. And I will use the caramel topping because – caramel. I also need to read her book.
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