Applesauce Cake (Martha Stewart)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 1/2 c All-Purpose Flour1 tsp. Baking Soda1/2 tsp Salt3/4 tsp Ground Cinnamon1/2 tsp + 1/8 tsp Ground Cardamon1/2 cup (1 stick) Unsalted Butter1 cup firmly packed Light Brown Sugar1 large Egg1 cup Chunky style Applesauce
Preheat oven to 350 degrees.
Butter bottom and sides of a round cake pan (spring-form pan works best). Cover bottom and sides with parchment paper cut to size. Butter parchment paper. Sprinkle with a little flour to coat. Tap pan to release extra flour. Set pan aside.
In a small bowl, whisk flour, baking soda, salt, cinnamon and cardamon. Set aside
With an electric mixer, cream butter and brown sugar at medium speed 3 - 5 minutes until smooth. Add egg and beat until well blended. Gradually add flour mixture until well combined. Gently stir in applesauce.
Pour batter into prepared pan, smoothing top until flat.
Bake at 350 for 50 minutes. Test with toothpick. Pick should be not be wet.
Remove cake pan to cooling rack. Let rest 10 minutes. Remove cake from pan and let it rest on cooling rack until completely cool.
May sprinkle powdered sugar over top or drizzle with Caramel Ice Cream topping.
Serving Size: makes 14 wedges
Number of Servings: 14
Recipe submitted by SparkPeople user PENNYINAK.
Butter bottom and sides of a round cake pan (spring-form pan works best). Cover bottom and sides with parchment paper cut to size. Butter parchment paper. Sprinkle with a little flour to coat. Tap pan to release extra flour. Set pan aside.
In a small bowl, whisk flour, baking soda, salt, cinnamon and cardamon. Set aside
With an electric mixer, cream butter and brown sugar at medium speed 3 - 5 minutes until smooth. Add egg and beat until well blended. Gradually add flour mixture until well combined. Gently stir in applesauce.
Pour batter into prepared pan, smoothing top until flat.
Bake at 350 for 50 minutes. Test with toothpick. Pick should be not be wet.
Remove cake pan to cooling rack. Let rest 10 minutes. Remove cake from pan and let it rest on cooling rack until completely cool.
May sprinkle powdered sugar over top or drizzle with Caramel Ice Cream topping.
Serving Size: makes 14 wedges
Number of Servings: 14
Recipe submitted by SparkPeople user PENNYINAK.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 6.9 g
- Cholesterol: 30.4 mg
- Sodium: 175.6 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
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