Tuesday, November 19, 2013

Applesauce Spice Cake {Muffins}

A few weeks ago I joined a group of other bakers from The Cake Slice who bake once a month from the same book.  They were just starting a new book, Great Cakes by Carole Walterso my timing was perfect. The recipes are top secret until we all post on the same day. 

My reason for joining was twofold.  1) I got to meet some wonderful bakers and 2) keeping me busy with something to do on the upcoming winter days. 

This cake recipe called for a fluted pan but I chose to make large muffins.  My changes to the baking time are at the end of the recipe below. 

However you make your recipe, cake or muffins, DO NOT leave off the glaze.  It's fabulous!!

This should definitely be on your baking list for the upcoming holidays, whether it's a cake for dessert or muffins for breakfast. 


2 1/4 cups sifted unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground nutmeg
3/4 cup pecans, lightly toasted and chopped medium-fine
2/3 stick butter
1 teaspoon grated lemon rind
1/3 cup vegetable shortening
3/4 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 large eggs
1 medium tart green apple such as Granny Smith peeled and chopped
1 teaspoon vanilla extract
1 cup sweetened applesauce

Position the rack in the lower third of the oven and preheat to 350 degrees.  Butter and flour 9 inch fluted tube pan.

Sift together flour, baking soda, salt and spices.  Stir in chopped pecans.  Set aside.

Cut the butter into 1 inch pieces and place in mixer bowl and beat on low speed until softened.  Add lemon rind .  Increase speed to medium and beat 1 minute.  Add shortening and mix 1 minute longer. 

Add granulated sugar, 1 tablespoon at a time, taking 3-4 minutes to blend well.  Add light brown sugar over an additional 3-4 minutes.  Scrape bowl occasionally.

Add eggs, 1 at a time at 1 minute intervals.  Reduce speed to medium low and add apple and vanilla.

Reduce speed to low and add flour mixture alternating in three additions with applesauce in two additions, starting and ending with flour.  Beat until incorporated scraping bowl occasionally.

Spoon batter into prepared pan and smooth top.  Center pan in oven and back approximately 40-50 minutes or until cake begins to leave sides of the pan and toothpick comes out dry. 

Remove from oven.  Let cool on rack for 10-15 minutes, then invert onto rack.  While still warm, you may want to pour Brown Sugar Glaze over the top letting it drip down the sides naturally.  Garnish with chopped pecans if you wish.


3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons heavy cream
3/4 cup sifted confectioner's sugar
1/2 teaspoon vanilla extract

In small saucepan, melt butter and sugar together over low heat.  Stir in heavy cream and cook slowly until the mixture comes to a gentle boil.  Simmer 1-2 minutes.

Take pan off the heat and gradually add confectioner's sugar in three additions, whisking until smooth.  Blend in vanilla.  The icing should be pourable.  If too thick, thin with drops of extra cream. 

*As you can see from my picture I chose to make large muffins.  The recipe made 12.  Cooking time varied from 25-28 minutes.  Check at 25 and add a minute or two or three until cake tester comes out clean.   



Laura@baking in pyjamas said...

Welcome to the group Sheila. I like how you've turned these into muffins, they look great! Looking forward to baking with you.

Sandra Lee said...

Hi Sheila, nice to meet you! Making muffins was a good idea, automatic portion control. Not that it would keep me from eating more than one!

ImWhisper said...

Oh I love the idea of making this cake into muffins... Bravo!!


The Ninja Baker said...

So right about the glaze, Sheila. Love the caramel flavors. Good idea to bake the applesauce cake in muffin tins =0

Emily said...

Great baking along with you Sheila! Love your muffin version of the cake. Looks FAB!

Maranda Medina said...

That glaze just looks amazing! Great call on making muffins!

OvenDelights said...

Welcome Sheila!
Glad to see our group grow!
The muffins are a great idea! The glaze looks delish!

Diana Gale said...

Nice idea to bake these as muffins! The resulting muffins look really nice with the glaze covering the top!

Becca Looney said...

Welcome to the group Shella! I think this is the first time I'm getting around to your blog and I must say it is so lovely! I like the idea of turning this cake into muffins, it makes this perfectly acceptable to eat for breakfast ;)

Heather said...

Welcome to the group! Your muffins look great.

Pink Little Cake said...

Hello Sheila, welcome to our baking group!! you have an adorable blog, glad you joined us.
Making this cake into muffins is such a great idea, they look so yummy

Felice Geoghegan said...

Hi Sheila, so glad to be baking along with you. I love the idea of turning these into muffins, because then they would be grab and go for my girls. I totally agree that the caramel-flavored glaze is the perfect addition to the spice of the cake.

Cupcakery said...

Great job Sheila! Welcome to our little group. Happy baking! Hazel x

Anne@FromMySweetHeart said...

What a great idea to turn these into muffins, Sheila! The glaze looks absolutely perfect on them, too! : )

Grace Phua said...

Welcome, Sheila!! I adore your muffins - they look gorgeous with that frosting. Let's have many more exciting bakes together :)

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