Unknownchef86s Applesauce Or Pumpkin Cake Food

PUMPKIN APPLESAUCE CAKE

Steps:

• Measure and prepare all ingredients. Turn oven on to 350° F to preheat.
• Add all dry ingredients to a bowl (flour, sugar, baking powder, salt, cinnamon, ground cloves, nutmeg, pumpkin pie spice) and combine well.
• In a saucepan, melt butter. Add pumpkin puree and applesauce and combine well with a wire whisk.
• Add pumpkin puree and applesauce mixture to dry ingredients and mix well by hand with a wire whisk to create cake batter.
• Coat a bundt pan with cooking spray. Don't forget to spray the center!
• Pour cake batter into bundt pan and make sure to gently tap on counter to even out what will end up being the bottom of the cake.
• Bake Pumpkin Applesauce Bundt Cake in a preheated 350° F oven for 60 minutes. Check the cake after 50 minutes by inserting a wooden toothpick in the center of the cake. If the toothpick comes out clean, the cake is done. If not, continue baking for another 5-10 minutes.
• Allow the Pumpkin Applesauce Bundt Cake to cool for 20-30 minutes.
• Place a large serving dish or cake plate on top of the open side of the bundt pan. Carefully turn the bundt pan and cake plate over to release the cake onto the cake plate.
• Dust the top of the cake with powered sugar prior to serving.

PUMPKIN APPLESAUCE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch parchment-lined round cake pan and set it aside.
• In a large bowl, combine the pumpkin pureé, eggs, applesauce, molasses, vanilla, and orange zest. Whisk to combine. Add the sugar, flour, baking soda, ginger, cinnamon, and salt. Whisk until just combined with no dry streaks.
• Pour into prepared cake pan and bake in preheated oven until a skewer inserted in the middle comes out clean, 45-55 minutes.
• Remove from the oven and cool in the pan for 10 minutes. Once cooled, remove from the pan and finish cooling on the rack.
• In the bowl of an electric mixer, combine the egg whites, sugar, salt, and corn syrup. Set over a saucepan with barely simmering water and whisk constantly until the sugar is dissolved and the mixture reaches 160°F.
• Remove from the heat and return to the electric mixer or hand mixer. Whip on medium-high until the frosting has cooled to room temperature and holds stiff peaks, 6-8 minutes. Add the vanilla extract and whisk to incorporate.
• Pile the frosting on top of the cooled cake, the more freeform, the better. Serve immediately.

PUMPKIN APPLE CAKE

Steps:

• Preheat oven at 350.
• Mix dry ingredients in a bowl and set aside.
• Cream butter in an elec mixer then beat in sugar until the mixture is pale yellow.
• Add the eggs one at a time.
• Stir in apples (I use Golden Delicious) and vanilla.
• Add pumpkin and mix, scraping down the sides of the bowl.
• Add the orange peel if you like, it's optional.
• Blend in the dry ingredients a bit at a time until well mixed, add peel if you choose.
• grease and flour a 9" bundt pan or two loaf pans; cook cake for 55/60 minutes or loaves for 45/50 minutes (check with cake tester at 45 minutes).
• Cool in pan for about 10 minutes, loosen and turn out on board to cool completely.
• Dust with confectioner's sugar when completely cool.

UNKNOWNCHEF86'S APPLESAUCE OR PUMPKIN CAKE

Steps:

• Note: If making pumpkin cake, omit cinnamon, cloves, nutmeg and applesauce and replace with a can of pre-spiced pumpkin pie filling.
• Preheat oven to 350 degrees.
• Grease and flour a 9x13.
• Stir together, in a medium bowl, flour, baking soda, baking powder, cinnamon, nutmeg and cloves.
• In a small bowl, combine the raisins and walnuts; stir in1/4 cup of the flour mixture to coat.
• In a large bowl, cream the butter and sugar til fluffy.
• Beat in egg, vanilla and applesauce.
• Beat in dry ingredients, then stir in the raisin and walnut mixture.
• Turn into the prepared pan and smooth the top.
• Bake 35-40 minutes or til top springs back.
• Cool in pan on a rack.