All-New Cake Mix Doctor - Anne Byrn [125]
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 55 to 60 minutes. Transfer the cake pan to a wire rack and let the cake cool for about 20 minutes.
4. Make the glaze: Place the confectioners’ sugar, orange juice, and ½ teaspoon of orange zest in a small bowl. Whisk until smooth. Drizzle the glaze over the top of the cake. Let the glaze set for 10 minutes, then cut the cake into serving pieces.
Keep It Fresh! Store this cake, covered with plastic wrap, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, wrapped in waxed paper or plastic wrap and then covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
CHUNKY APPLESAUCE CAKEWITH CARAMEL GLAZE
serves:
16 to 20
prep:
15 minutes
bake:
45 to 50 minutes
cool:
25 minutes
ONE OF MY FAVORITE INGREDIENTS to use in baking is applesauce. It easily replaces some of the oil and makes a very moist cake. In this cake, apple-sauce is the star, contributing flavor, moistness, and texture. The cake is perfect for fall, to bake and serve for dessert after you’ve grilled pork tenderloins. For a crunchy bottom, sprinkle a half cup of finely chopped pecans in the empty pan (instead of on top of the cake as a garnish). Add a cup of shredded carrots to the batter for a carrot and applesauce cake. The caramel glaze is my favorite topper but if you prefer a creamy frosting go with Cream Cheese Frosting (page 471).
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain spice cake mix
2 cups chunky sweetened applesauce
½ cup vegetable oil
½ cup buttermilk or water
3 large eggs
¼ teaspoon ground nutmeg
2 batches of Caramel Glaze (page 487)
½ cup chopped toasted walnuts or pecans (optional; page 204), for garnish
Recipe Reminders
MADE FOR
___________________
___________________
___________________
___________________
PREP NOTES
___________________
___________________
___________________
___________________
DON’T FORGET
___________________
___________________
___________________
___________________
SPECIAL TOUCHES
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
___________________
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, applesauce, oil, buttermilk, eggs, and nutmeg in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is light brown and the top springs back when lightly pressed with a finger, 45 to 50 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 minutes.
4. Make the Caramel Glaze.
5. Pour the warm glaze over the cake. If desired, scatter the nuts over the top of the cake. Let the glaze set for 5 minutes before slicing the cake.
Keep It Fresh! Store this cake, covered with aluminum foil or in a cake saver, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
SOUR CREAMAND CINNAMON RAISIN CAKE
serves:
16 to 20
prep: