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National Apple Sauce Cake Day

Today we recognize another sweet and delectable treat known as the applesauce cake day.


According to nationaldaycalendar.com, "You might think that adding applesauce to cake is a relatively modern baking invention. However, the first people to make this kind of cake were those who lived in the New England Colonies during early colonial times.


They found that it didn’t cost a lot of money to make applesauce cake, partially because the cake was from flour and applesauce. Also, when they used with certain spices, applesauce cake didn’t spoil as easily. Early colonists knew applesauce cake was delicious, plus had a long shelf life.


Beginning around 1900, American cookbooks frequently published recipes for applesauce cake. This sweet and delicious cake became very popular in the country during WWI. Sugar and other ingredients were a scarce commodity during the war. Bakers began to substitute ingredients to free up resources for soldiers in the war. Interestingly, flour was also a scarce commodity, too. Bakers would simply substitute flour by using cornmeal or oats instead.


During WWII, applesauce cake once again became very popular when the sugar rations began. Following the same ideas from WWI, applesauce was implemented into many recipes of people to support the war effort overseas."


In honor of today, here are a few ways you can pay homage:

📍Bake an applesauce cake to share.

📍Experiment with different kinds of applesauce or try different toppings on your applesauce cake.

📍Try this recipe: APPLE SPICE CAKE WITH SALTED CARAMEL SAUCE

INGREDIENTS

  • Cake

  •  Oil for brushing pan

  • 1   red apple such as Gala, Braeburn, or Fuji

  • 1 pkg (15.25 oz or 515 g) spice cake mix

  • 1 ½ cups (375 mL) unsweetened applesauce

  • Salted Caramel Sauce

  • ½ cup (125 mL) pure maple syrup

  • 2 tbsp (30 mL) butter

  •  Coarse sea salt


DIRECTIONS

Brush the bottom and sides of the Rockcrok® Everyday Pan with oil using the Chef’s Silicone Basting Brush

  1. Core the apple using the Corer. Cut the apple in half crosswise, then slice the apple halves using the Simple Slicer on the #3 setting. Cut slices in half. 

  2. Starting at the edges of the pan, carefully arrange the apple slices, slightly overlapping, in the bottom of the pan. 

  3. In a large bowl, whisk the cake mix and applesauce until blended. Spoon the batter over the apples and spread evenly.  

  4. Microwave, covered, on HIGH for 10 minutes, or until a wooden pick inserted in the center comes out clean. Remove from the microwave, uncover, and let stand for 10 minutes. 

  5. Place the syrup in a small saucepan. Heat over medium-high heat until small bubbles form, stirring occasionally. Add the butter; stir until butter is melted. Bring the mixture to a boil. Boil 1 minute, stirring constantly.  

  6. Remove from the heat; let cool 15-20 minutes or until thickened (similar to the consistency of honey). 

  7. Carefully invert the cake onto a serving platter. Just before serving, drizzle with the caramel and sprinkle with salt. 


Yield: 12  servings of 1 slice


Nutrients per serving:

Calories 210, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 43 g, Fiber 1 g, Protein 2 g


CARAMEL SAUCE


INGREDIENTS

DIRECTIONS

  1. Add the brown sugar, whipping cream, butter, vanilla, and salt to the Deluxe Cooking Blender and cook on SAUCE.

  2. When the screen prompts you to “Add,” add the cinnamon and press the wheel to start again.

Yield: 1 cup (200 mL)  16  servings


Nutrients per serving:

U.S. nutrients per serving (1 tbsp/15 mL): Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Sodium 40 mg, Carbohydrate 12 g, Fiber 0 g, Sugars 12 g (includes 12 g added sugar), Protein 0 g


Your Pampered Chef Cook's Tips:

To prepare in a conventional oven, preheat oven to 375°F (190°C). Follow steps 1-4 as directed. Bake on center rack for 32-35 minutes or until wooden pick inserted near the center comes out clean. Remove from the oven and loosen the edges of the cake. Cool for 10 minutes, then invert onto a platter. Prepare the sauce as directed while cake is baking; continue as directed. 


CHEF SILICONE BASTING BRUSH: #1755

APPLE CORER: #100267

SIMPLE SLICER: #1099

ROCKCROK EVERYDAY PAN: #3140

DOUBLE STRENGTH PURE MADAGASCAR BOURBON VANILLA EXTRACT: #9739

DELUXE COOKING BLENDER: #100125


Don't have these item on hand, don't panic. Pick them up here⬇️


ACTION STEP:  Whip up this applesauce cake which has all the flavors of fall-plus a simple homemade caramel sauce, invite your friends and family over and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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