Bready or Not Original: Vanilla Applesauce Cake
Some days call for a no-fuss apple cake. This Vanilla Applesauce Cake is for those kinds of days.
There is no need to worry about procuring apples, or having them go bad, or the effort to peel and slice them. This cake uses applesauce, which loads the cake with beautiful flavor.
The cake also has the gentle flavor of a great combination of spices. The finisher is no-fuss, too: a top crusted with coarse sugar that adds a touch more sweet and a tiny crunch.
Want to serve this cake for just a few people? No problem. Slice up the cake, and freeze individual slices for later.
Modified greatly from a Heilala Vanilla ad in Bake from Scratch Magazine, September/October 2019.
Bready or Not Original: Vanilla Applesauce Cake
Equipment
- 9-inch springform pan
- offset spatula
- parchment paper
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup white sugar
- 1 cup applesauce or about 2 individual serving cups of applesauce
- 1/2 cup buttermilk or soured milk (see note)
- 1/2 cup vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 cup coarse sugar as topping, such as turbinado, maple, etc
Instructions
- Preheat oven at 350-degrees. Cut parchment paper to fit in the base of a 9-inch springform pan. Apply nonstick spray with flour to bottom and sides of pan. Add parchment and spray again. Set aside.
- In a big bowl, combine flour, baking powder, cinnamon, salt, baking soda, ginger, and cloves.
- In another bowl, whisk together the sugar, applesauce, buttermilk or soured milk, oil, eggs, and vanilla. Gradually pour the wet ingredients into the dry, mixing well.
- Pour batter into the pan and smooth out with an uneven spatula. There will likely be bubbles in the batter. Gently tap the sides of the pan and thump it on the counter to get them to rise and burst. Using a spoon, sprinkle the coarse sugar all over the top as evenly as possible.
- Bake for 35 to 40 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes, then release sides. Let cake cool completely on base for several hours.
- Slice into wedges and serve. Cake keeps well in a sealed container at room temperature and pieces can also be wrapped individually and frozen for later enjoyment.
OM NOM NOM!
Notes
Bready or Not: Molasses Toffee Apple Upside-Down Cake
This Molasses Toffee Apple Upside-Down Cake is as delicious as it is beautiful!
This cake does take a little extra effort. You have to give some thought to placing the apple slices instead of just mixing in the apples. It also dirties a lot of dishes.
But the end result? The cake crumb is reminiscent of a dense, moist gingerbread cake–which goes perfectly with the apples. The combo is sheer bliss.
So, what kind of apples are best? Three medium baking apples! You can always Google that subject for a wide range of recommendations. I can recommend Granny Smiths, Galas, and Pink Lady.
The resulting cake is great warm, recently from the oven. It’s also good cold from the fridge. And reheated, warmed just a touch in the microwave or toaster oven. But not reheated to be super-hot–that actually makes the apples go too soft.
This cake is also great to slice into blocks, wrap in plastic, and freeze for later. It keeps wonderfully that way! Thaw and enjoy at your leisure.
Modified from Bake from Scratch September/October 2019.
Bready or Not: Molasses Toffee Apple Upside Down Cake
Equipment
- 9x9 square pan
- offset spatula
Ingredients
- 1 2/3 cups light brown sugar packed, divided
- 1/4 cup unsalted butter half stick, melted
- 1/2 cup plus 2 Tablespoons molasses divided
- 3 large baking apples about 450 grams after being peeled, cored, and thinly sliced; Granny Smith, Gala, and Pink Lady work well
- 1/2 cup plus 1 Tablespoon unsalted butter softened
- 2 large eggs room temperature
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon kosher salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 3/4 cup whole milk
Instructions
- Preheat oven to 350-degrees. Cut a square of parchment paper to fit in the bottom of a 9x9 square pan. Grease pan with butter or nonstick spray. Place parchment, and grease paper as well. Set aside.
- In a small bowl, whisk together 2/3 cup brown sugar, melted butter, and 2 tablespoons molasses. Pour into prepared pan. Arrange apple slices in groups of 5 in alternating patterns on top of sugar mixture.
- In a big mixing bowl, beat softened butter and remaining 1 cup brown sugar until fluffy. This will be about 3 to 4 minutes in a stand mixer. Scrape sides of bowl as needed.
- Beat in remaining 1/2 cup molasses until no streaks remain. One at a time, add the eggs and egg yolk followed by the vanilla.
- In a medium bowl, whisk together the dry ingredients: the flour, baking powder, cinnamon, salt, ginger, nutmeg, and cloves.
- Gradually mix the dry ingredients into butter mixture alternately with the milk. Beat until just smooth. Pour batter over apples, smoothing with an offset spatula.
- Bake until the middle passes the toothpick test, about 45 to 50 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan to release sides of cake, if needed. Carefully invert onto a flat serving plate or small cutting board.
- The cake is fantastic eaten fresh, cold, or just warmed. It can also be cut into squares and frozen for later enjoyment.
OM NOM NOM!
Bready or Not: Apple Slice Tray Bake
This Apple Slice Tray Bake would simply be an Apple Cake to most Americans. Whatever you call it, it’s packed with apples and delicious.
This is third consecutive recipe I’ve modified from the Bake from Scratch Magazine July/August 2020 Ireland-themed issue. I still have a few more things I want to try in the coming months, too!
I’ve found that French, Irish, and British apple cake recipes tend to be lighter on sugar and spices than typical American recipes. The focus is really on the apples.
I used Honeycrisps here, which are one of my favorite apples to eat outright or bake with! Two big apples will work.
This bakes up light, lofty, and cakey, with a sugar-crusted top and a lovely flavor of apples throughout. The pieces freeze and thaw very well, too, meaning you can enjoy this like it is fresh but spread over days or weeks!
Bready or Not: Apple Slice Tray Bake
Equipment
- 9×9 baking pan
- uneven spatula
Ingredients
Apple layer:
- 2 large baking apples Honeycrisp work well
- 1 Tablespoon lemon juice
- 1 Tablespoon white sugar
Cake:
- 1 1/4 cups unsalted butter (2 and a half sticks) room temperature
- 1 1/2 cups white sugar
- 4 large eggs room temperature
- 1 1/2 teaspoons vanilla bean paste or substitute vanilla extract
- 3 cups all-purpose flour
- 3/4 teaspoon salt
- 4 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 2 Tablespoons turbinado sugar
Instructions
- Preheat oven at 350-degrees. Line a 9×9 pan with foil and apply nonstick spray.
- Peel and core the apples, then slice to about 1/4-inch thickness. Place slices in a large bowl and toss them with lemon juice and 1 Tablespoon white sugar, until apples are coated. Set aside.
- In a big mixing bowl, beat butter and white sugar for several minutes, until blended and fluffy. Add eggs, one at a time, mixing in well and scraping bowl afterward. Add vanilla. The batter may look curdled, but that’s okay.
- In a separate bowl, stir together flour, salt, baking powder, cinnamon, and allspice. Gradually mix the dry ingredients into the wet.
- Spread about half of the batter into the pan, using an uneven spatula to form an even layer. Arrange apple slices, flat side down, to cover the batter entirely. Top with the remaining batter, using the uneven spatula again to even out as much as possible. Sprinkle turbinado sugar all over the top.
- Bake until the middle of the cake passes the toothpick test, which will be from 1 hour to 1 hour and 15 minutes. Cover pan with foil about halfway through to prevent it from browning too much.
- Let cool in pan for an least 10 minutes, then use foil to lift cake onto a cutting board. Slice into squares. Tastes best warmed and at room temperature. Pieces can also be shrouded in plastic wrap and frozen for later enjoyment.
OM NOM NOM!
Bready or Not Original: Apple Calvados Galette
This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!
Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.
The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.
The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.
The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.
Bready or Not Original: Apple Calvados Galette
Equipment
- baking sheet
- parchment paper
- basting brush
Ingredients
Galette
- 1 single-layer pie dough store-bought or homemade
- 4 medium apples such as Gala, Fuji, and Ambrosia
- 1 Tablespoon lemon juice
- 1/3 cup calvados or other apple brandy
- 1 Tablespoon cornstarch
- 3 Tablespoons brown sugar packed
- 1/2 teaspoon ground cinnamon
Glaze
- 1 Tablespoon pure maple syrup
- 1 Tablespoon maple sugar or turbinado sugar
Instructions
- Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
- Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
- Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
- Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
- Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
- Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
- Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
- Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.
*OM NOM NOM!*
Bready or Not Original: Pumpkin Spice Espresso Cookies
These Pumpkin Spice Espresso Cookies look a perfect autumnal orange and taste like fall, too–with an added kick of espresso.
I love pumpkin recipes that use a whole can of puree. No messing with leftovers, y’know? This recipe will use a full 15-ounce can!
The pumpkin flavor comes through in the baked cookies, too, along with warm spices and coffee.
Expect a texture that is light and cakey in the mouth, and slightly tacky to the fingertips. That’s pretty common with pumpkin cookies–or ones with applesauce, and this recipe includes both.
I stored these cookies in the fridge because I live in Arizona and my kitchen is warm through fall, but these should keep fine at room temperature elsewhere.
The recipe does make about 50 cookies, but as light and delicious as they are, they might not last that long at all.
Bready or Not Original: Pumpkin Spice Espresso Cookies
Equipment
- tablespoon cookie scoop
- parchment paper
- waxed paper
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs room temperature
- 15 ounces pure pumpkin puree
- 2 cups light brown sugar packed
- 1/4 cup unsalted butter (4 Tablespoons) room temperature
- 1/2 cup applesauce
- 2 Tablespoons half & half or milk
- 1 Tablespoon pumpkin pie spice
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
- turbinado sugar for top
Instructions
- Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
- Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
- Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
- Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.
OM NOM NOM
Bready or Not Original: Chewy Filled Bars
I present to you my Chewy Filled Bars: a versatile recipe that can use any number of fruit preserves, fruit butters, or other sweet filling, combined with different nuts or seeds, all to unique, delicious result.
These pictures display the recipe using Sprouts Cherry Preserves (with slivered almonds and almond extract) and Sprouts Maple Pumpkin Butter (with pepitas and almond extract).
However, I also made the same recipe using Trader Joe’s cinnamon bun filling (with chopped pecans and vanilla extract) and Apple Cider Spread (with chopped walnuts and vanilla extract). Every single version was awesome.
The jarred filling I used varied from 12 to 14 ounces. All worked well, though the Cinnamon Bun Filling required a 40 minute bake to set. I liked mixing in different nuts or seeds to pair with the filling, but you could also omit that ingredient completely, if desired.
No matter the mix-ins, the result is a pleasantly thick, chewy bar that is just sweet enough.
Bready or Not Original: Chewy Filled Bars
Equipment
- 13x9 pan
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups brown sugar packed
- 2 teaspoons baking powder
- 1 large egg
- 1 teaspoon almond extract or substitute vanilla extract
- 2 cups all-purpose flour
- 2 cups old-fashioned rolled oats
- 1/2 cup slivered almonds or sliced almonds or substitute other nuts or seeds
- 12 to 14 ounce fruit preserves or fruit butter or other sweet filling; possibilities include cherry preserves, pumpkin butter, cinnamon bun filling, etc
Instructions
- Preheat oven at 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
- In a large bowl, beat butter until creamy. Add brown sugar and baking powder. Follow up with egg and almond extract. Gradually mix in flour, oats, and sliced almonds.
- Set aside 1 cup of dough. Press the rest into the bottom of the prepared pan. A piece of waxed paper and heavy glass will help to compress it into a form, even layer. Spread preserves over top. Crumble the reserved dough over the fruit.
- Bake for 30 to 35 minutes, until top is lightly brown and no longer wobbly in the middle. Completely cool at room temperature, speeding process in the fridge, if desired. Use foil to lift contents onto cutting board to slice up.
- Store in sealed containers with waxed paper or parchment between the layers. Keeps at room temperature for days, and can also be frozen for weeks.