All-New Cake Mix Doctor - Anne Byrn [86]
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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RUTH’S APPLESAUCE SPICE CAKE
RUTH WACK of Winter Park, Florida, did a little doctoring of my buttermilk spice cake from The Cake Mix Doctor to arrive at her signature applesauce spice cake. It is a nice, healthy cake, using ground almonds, applesauce instead of a lot of oil, and an egg substitute instead of eggs. Ruth bakes this in a heavy Bundt pan, which she mists with vegetable oil spray and dusts with a little of the cake mix. I suggest you use any type of applesauce you have on hand—sweetened or unsweetened, even chunky. Ruth folds in one cup of ground almonds, ground in a food processor using the steel blade, but anywhere from a half cup to a whole one gives you the delicate crunch and flavor you need.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain spice cake mix
1½ cups buttermilk
1 cup egg substitute
½ cup applesauce
½ to 1 cup ground almonds (see Note)
1/3 cup granulated sugar
1/3 cup vegetable oil
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Dash of ground cloves (optional)
2 teaspoons confectioners’ sugar (optional)
serves:
12 to 16
prep:
20 minutes
bake:
40 to 45 minutes
cool:
35 to 40 minutes
Ruth’s Accidental Lemon Spice Cake
Ruth says she was in a hurry one day, about to bake her usual spice cake but she reached for a lemon cake mix instead of spice. She made this recipe with the lemon cake mix, and it was so moist that everyone loved it. So, for a change, substitute the lemon mix for the spice.
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt 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, buttermilk, egg substitute, applesauce, almonds, granulated sugar, oil, cinnamon, nutmeg, and cloves, if using, in a large mixing bowl. 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 the batter for 1½ minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 40 to 45 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely, about 25 minutes longer. If desired, sift the confectioners’ sugar over the cake while it is cooling. Once cool, slice and serve the cake.
Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: To grind the almonds, place whole almonds (½ to 1 cup) in a food processor and process until they are finely ground, looking almost like powder, 45 to 60 seconds. Oddly enough, about ½ cup whole almonds will yield ½ cup ground almonds, and so on.
Recipe Reminders