Earlier this year I made applesauce for the first time. I knew then that 1) I would never eat store bought applesauce again and 2) it would be perfect with a piece of spice cake. With fall once again upon us (even with our 80 degree desert weather) I knew it was time to bring these two foods together.
Spice Cake
Ingredients:
2 1/2 cups all-purpose flour
2 cups light brown sugar
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup unsalted butter, softened
1 cup milk
3 large eggs
2 teaspoons vanilla extract
Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch pan. Whisk flour, cornstarch, sugar, baking powder, salt and spices in a large bowl. Mix milk, eggs and vanilla extract in a separate bowl.
2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pea-sized pieces. Add 1/3 of the milk mixture at a time, first to incorporate and then after last addition mix on low until smooth. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.
Serve with warm applesauce and whipped cream.