I brought applesauce cakes to work once because someone at work had given me cooking apples. Since I got the apples for free, I thought it was only fair for me to share.
I’ve been using this recipe for ages so I know it’s fool-proof. That’s why I feel confident sharing this recipe. This cake batter can be used as a base for any cake with fruit. This works well with bananas (you only have to add 3-4 mashed overripe bananas). You can replace the apples in this recipe with 2 cups of chopped pineapples as well. To make the recipe more festive (for the holidays), add 2 teaspoons nutmeg to the flour mixture in the cake.
- 1 1/4 cups sugar
- 1/2 cup butter or margarine, softened
- 2 eggs
- 1/2 cup full cream milk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2-3 medium-sized cooking apples,peeled, cored and diced finely
- 1/2 cup brown sugar
- 1/3 cup lemon juice
- 3 tablespoons cornflour
- 2 tablespoons cinnamon
- Preheat oven to 350°F/180°C. Grease 2 loaf pans.
- To make the applesauce mixture, combine ingredients in a saucepan, making sure everything is well-incorporated.
- Over a low heat, bring to a slow boil. When sauce has thickened, remove from heat and set aside.
- Mix flour, baking soda and salt together. Either sift, if required, or mix using a wire whisk. Set aside.
- Cream butter and sugar together. Once butter has turned smooth and fluffy, add eggs, one at a time. making sure everything is well-incorporated. Add the vanilla.
- Fold in flour mixture, adding 1/4 of the mixture each time. Alternate adding the flour mixture with adding the milk, also a 1/4 portions at a time. Add the applesauce mixture and make sure everything is well-combined.
- Pour into pans and bake for 1 hour 15 minutes or until toothpick inserted into the centre of the loaf comes out clean.
- Cool for 15 minutes before removing from pans and cooling completely on wire racks.
- Wrap in cling film and store at room temperature for up to 5 days, or refrigerate up to 10 days.