Pecan Applesauce Cake
An exceptional, honey-sweetened applesauce and pecan cake topped with a brown sugar-sweetened whipped cream and cream cheese icing.
1/4 cup granulated sugar
2 tablespoons water
1/2 cup unsalted butter or corn oil
1/2 cup brown sugar, firmly packed
2 large eggs
1/2 cup honey
1/2 cup apple juice
2 1/2 cups unbleached flour, sifted
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice (optional)
1/2 cup dried currants
1 cup pecans, chopped
Whipped Cream Icing:
2 (3-ounce) package cream cheese, softened
1/3 cup light brown sugar, firmly packed
1 teaspoon vanilla extract
1 cup whipping cream
Pecan halves, for garnish (optional)
- Preheat oven to 350°F ( 175°C). Lightly grease and flour a 9 x13-inch baking pan.
- Make Chunky Applesauce: Peel, core, and slice apples. In a medium saucepan combine apples with sugar and the water; cover and cook until apples are just tender but not mushy (do not overcook); cool to room temperature.
- For Cake: In a large bowl cream butter (or corn oil) with brown sugar until light and fluffy. Add eggs and beat. Combine honey with apple juice; set aside.
- Sift together flour, soda, salt, baking powder, cinnamon, and cloves and allspice (if used). Add to egg mixture alternately with honey-apple juice mixture, beating after each addition. Stir in currants, pecans and the cooled Chunky Applesauce.
- Bake until cake tester comes out clean (40 to 50 minutes). Cool in pan on wire rack.
- Spread Whipped Cream Icing over top of cake. Decorate each serving with a pecan half, if desired.
- For Whipped Cream Icing: Beat cream cheese with brown sugar until smooth; add vanilla. Whip cream until it holds peaks, and gently fold into cream cheese mixture.
Makes 12 servings.
Recipe provided courtesy of the National Honey Board.