There’s a chill in the air and a huge bowl of apples languishing on your counter from your most recent apple picking adventure at the local orchard. It’s time to get baking, but in the most delicious, simple way possible. We aren’t in the mood for a latticed apple pie just yet – no, we are saving that masterpiece for Thanksgiving. Instead, we want something cozy and warm like this afternoon applesauce cake from The Coastal Table by Karen J. Covey. We like to use homemade applesauce in this recipe, but the sauce from the jar also works just fine. Add the spiced whipped cream if you’re looking for a more gussied-up version![/one_full][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””]
afternoon applesauce cake with spiced whipped cream
from The Coastal Table by Karen J. Covey
This cake has all the homey flavors of a New England autumn. It is great warm or at room temperature, served with a dollop of this delicious spiced whipped cream. Like most baked goods, this cake is best served the day it’s made, but will keep up to 2 days. If you don’t have a springform pan, use any 9-inch baking pan—just be sure to line the bottom with parchment paper and give it a good coat of cooking spray.
- Cooking spray
- 2 cups flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- 1 stick unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened applesauce (homemade or store-bought)
Spiced Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat oven to 350°F.
- Place a 9-inch round spring form pan on a baking sheet. Coat pan on bottom and sides with cooking spray and set aside.
- In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, baking soda, salt, and cloves and set aside.
- Using an electric mixer, beat butter and brown sugar until combined. Add eggs one at a time, beating after each addition. Add vanilla, increase speed to medium-high, and beat until light and fluffy, about 2 minutes. Add applesauce and mix, scraping down sides of bowl to incorporate everything together (mixture will look separated because of applesauce; it will blend together once you add flour mixture). Slowly add in flour mixture and mix until just combined.
- Pour batter evenly in prepared pan and rap against counter once or twice to release any air bubbles. Bake until golden brown and a toothpick inserted into center comes out clean, about 35-40 minutes.
- Remove from oven and cool in pan for about 15 minutes. Run a knife around edge of cake to loosen, remove from pan, and serve warm, or allow to cool completely on a wire rack.
- Make whipped cream. Using an electric mixer, whip cream, sugar, cinnamon, nutmeg, ginger, and cloves until medium peaks form.
- Serve cake with a dollop of whipped cream.
About The Coastal Table: Recipes Inspired by the Farmlands and Seaside of Southern New England.
Using her adopted region as inspiration, Karen Covey captures seaside living in New England at its freshest and most innovative. With over 120 recipes that update and modernize traditional New England fare, The Coastal Table is filled with dishes for casual beach days, sophisticated outdoor entertaining, and simple, everyday meals that celebrate the epicurean heritage of this breathtaking coastal region. Including contributions by New England’s finest chefs from Newport to Ogunquit, this is a book written for the home cook who yearns for the New England seaside—and its flavors—all year round.