Glazed Sour Cream Applesauce Cake Food

APPLESAUCE SOUR CREAM POUND CAKE

Steps:

• Set oven to 350 degrees.
• set oven rack to second-lowest position.
• Generously grease a 10-inch tube pan or angel food cake pan (I use my Pan Release recipe#78579 for greasing).
• In a large bowl using an electric mixer cream butter and sugar until well blended.
• Add in eggs and vanilla; beat until well blended (there should be no sugar granules remaining in the creamed mixture).
• Add in applesauce and sour cream; beat until blended.
• In a small bowl mix the flour with salt, cinnamon, baking powder and baking soda; add to the creamed mixture and mix until blended (about 1 minute).
• Fold in chopped raisins and nuts (or mini chocolate chips if using).
• Spoon the batter into prepared baking pan.
• Place the pan on a baking sheet lined with wax paper.
• Bake for about 65-80 minutes, or until cake tests don.
• Cool completely then dust with confectioners sugar or glaze.

MOTHER'S APPLESAUCE CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a tube pan.
• Whisk together flour, salt, cinnamon, cloves, and soda. Set aside.
• Cream together 1/2 cup butter and 2 cups brown sugar, beating until light and fluffy. Mix in eggs. Add flour mixture into creamed mixture alternately with applesauce, beginning and ending with flour mixture. Stir in the raisins, dates, and walnuts. Pour batter into prepared pan.
• Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Cool on wire rack.
• To make icing, melt 1/2 cup butter or margarine in a small saucepan over low heat; stir in 1 cup brown sugar. Boil for 2 minutes. Stir in milk, and continue to stir until the mixture returns to a boil. Remove from heat, and cool for 5 minutes. Beat in vanilla and confectioners' sugar. Frost cooled cake.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

APPLESAUCE CRUMB CAKE

Steps:

• Heat the oven to 350 F and generously coat a 13x9-inch pan with cooking spray. Set aside.
• To make the crumb topping: In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/2 cup packed light brown sugar, 1 teaspoon cinnamon , melted butter, and nuts, if using. Set aside.
• To make the cake batter: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, 3/4 teaspoon cinnamon and salt, and set aside.
• In a large bowl, beat together 3 ounces butter and 1 1/4 cups sugar until well combined but not light and fluffy. Add the eggs, one at a time, beating until combined and scraping the bowl as needed.
• Add 1/3 of the flour mixture, mixing until combined. Then add all of the applesauce, mixing until combined. Mix in another 1/3 of the flour mixture, then the sour cream and then the final 1/3 of flour, mixing well after each addition. Don't overmix.
• Transfer the batter to the prepared pan, spreading evenly. Scatter the crumb topping evenly over the top of the batter and bake 35 to 45 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Don't overbake. Cool slightly on a wire rack, but serve warm, cut into squares. Garnish with caramel sauce and sweetened whipped cream sprinkled with cinnamon sugar if desired.

GLAZED SOUR CREAM APPLESAUCE CAKE

Steps:

• Mix together all ingredients in large mixer bowl.
• Beat 4 minutes at medium speed of mixer.
• Pour into greased and floured bundt pan and bake at 350° for 55 minutes or until tests done.
• Cool in pan for 15 minutes, then remove and cool on wire rack.
• Mix together milk and powdered sugar and drizzle over cake.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

APPLE SOUR CREAM CAKE

Steps:

• Preheat oven to 350.
• Grease a 13 x 9 x 2 baking pan.
• Cream butter and sugar.
• Add eggs and vanilla, beat well.
• Sift together flour, baking soda, baking powder, and salt.
• Add dry ingredients to the first mixture alternately with 1 cup sour cream.
• Stir in chopped apples.
• Spread evenly in greased pan.
• Mix together ingredients for nut topping.
• Sprinkle over batter.
• Bake for 35-40 minutes.

APPLESAUCE CAKE

Steps:

• Preheat oven to 350 Degrees.
• Mix all ingredients except applesauce together.
• Put 1/2 of the mixture in the bottom of a greased and floured baking pan.
• Layer applesauce on top of mixture in pan.
• Put the remaining 1/2 of the mixture on top in an even layer.
• Sprinkle with cimmamon.
• Bake in 350 degree oven for 1 hour or until toothpick comes out clean.

LIGHT SOUR CREAM GLAZE

Steps:

• Mix all ingredients.
• Place in fridge for 15 minutes to help thicken.
• Drizzle over cooled cake.