Once or twice a week, you will find me either searching online or browsing in the bookstore looking for the newest book releases. When it comes to choosing books, I am one of those frequently drawn to a book simply based on its' cover. This is especially true when I am unfamiliar with the author. More often than not the old adage "don't just a book by its' cover" turns out not always to be the case. At least when it comes to books, that is. Have you read the book "Where the Crawdads Sing" by Deila Owens yet? If you have, did you not want this book to end? But if you haven't, you really, really should. It's not just a captivating, touching, part coming of age, part love story, incredibly well-written book. Without giving anything away, it's also a book where the themes are so compelling you might this book will stay in your head for days, maybe even longer.
This is one of those books you want your friends to read. Not just because of the author's ability to take into the Outer Banks of North Carolina in the 1950s, but because you want to invite all of them over so you serve this simple Applesauce Spice Cake with Brown Sugar Icing. Over cups of coffee, you can all savor the cake and talk about this book. If there were ever a cake to sit and leisurely enjoy, it would be this deceiving simple in appearance one. Deeply spiced, moist, studded with currants and pecans, this cake on its' own is incredibly delicious. Topped with a brown sugar icing, reminiscent of a creamy praline, it's one best enjoyed by sitting back and slowly devouring every morsel.
Inspired by the Applesauce Spice Cake recipe shared by Lee Bailey in his cookbook "Lee Bailey's Country Desserts: Cakes, Cookies, Ice Creams, Pies, Puddings, and More", my version is studded with currants instead of raisins along with toasted pecans. In addition having a cake batter flavored with cinnamon and nutmeg, this one also uses the warm sweet-spicy cardamom to deepen the cake's spiciness. Some kosher salt was added both to the cake batter and icing to help all if the flavors pop. Baking the cake in a bundt versus tube pan transforms this simple country cake into one having an understated elegance to it.
Because the flavors deepen as the cake rests, it's best to bake (but not ice) it the day before you plan on serving it. Tightly wrapped, the cake remains moist and fresh for days. But I promise you won't be able to resist it any longer than the day after it's baked.
Even if using a non-stick bundt pan, it's important you give the pan a generous spray of vegetable oil and dust with flour to help ensure your cake unmolds perfectly. In a 10 inch bundt pan, my Applesauce Spice Cake baked in a 325 degrees (F) oven for somewhere between 80-90 minutes. If using a larger bundt pan, your baking time may be slightly less. To ensure the cake isn't over baked, start testing for doneness at the 60 minute mark.
I don't know about you but I always hold my breath when unmolding a bundt pan cake. It only took one umolding disaster to make me extra careful in both the pan preparation and unmolding process. The general rule of thumb is to let your cake cool in the pan for 10 minutes. After slightly loosen the sides, it is ready to be unmolded onto a cake plate or platter.
Allow the cake to cool completely or better yet bake the day before before pouring on the luscious Brown Sugar Icing. This is an icing that sets up really quickly after it's made, so be ready to pour it over the cake as soon as it's done. Unlike a confectionary sugar icing, this one slightly hardens as it sets. The combination of flavors in the moist, spicy cake and sweet praline-like icing is absolutely heavenly.
I was as smitten with this Applesauce Spice Cake with Brown Sugar Icing as I was with the book "Where the Crawdads Sing". While it may be a cake you described as unassuming at first glance, it's the one you want to bring to a gathering, a picnic, a bookclub, a potluck, a staff meeting, a barbecue or to have on hand when you have guests visiting for the weekend. Yet it's also one of those cakes you want to slice up to bring to the auto repair shop in order to thank them for filling all of your tires with air at no charge. In other words, there are so many reasons why you need both good books and this Applesauce Spice Cake with Brown Sugar Icing in your life.
Applesauce Spice Cake with Brown Sugar Icing (several adaptations to the Applesauce-Spice Cake recipe in Lee Bailey's Country Desserts: Cakes, Cookies, Ice Creams, Pies, Puddings, and More cookbook)
Serves 12 or more, depending on how you slice it
Ingredients
Cake
1 cup unsalted butter, room temperature
2 cups (200 g) granulated or caster sugar
2 cups (520 g) good quality no sugar added or unsweetened applesauce
3 cups (396 g) all-purpose unbleached flour, divided
1 cup (116 g) pecans, toasted and coarsely chopped
1 cup (130 g) currants (or raisins)
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom (or mace)
1/2 teaspoon kosher salt
2 teaspoons good quality vanilla
Icing
1 pound (2 cups firmly packed) dark brown sugar
6 Tablespoons heavy whipping cream
4 Tablespoons unsalted butter
1/2 teaspoon kosher salt
1 teaspoon vanilla
1 cup confectionary sugar, sifted
Directions
Cake
1. Preheat oven to 325 degrees (F). Grease or spray and flour a 10 cup bundt pan. Set aside. (See notes below.)
2. Remove 1/4 cup of flour from the 3 cups and place in a medium sized bowl. Mix the 1/4 cup of flour with the toasted, chopped pecans and currents until all are coated. Set aside.
3. Add the cinnamon, nutmeg, cardamom, salt, and baking soda to the remaining 2 3/4 cups flour. Sift into a large bowl and set aside.
4. In a standing mixer fitted with a paddle attachment, beat the butter for approximately 2 minutes or until creamy.
5. Add in sugar and beat for 3-5 minutes until light and fluffy.
6. On low speed, mix in the applesauce. The mixture will have a slightly curdled look to it. Not to worry, this is how it should look.
7. On low speed mix in the flour just until blended.
8. Using a spatula, fold in the vanilla and currant/pecan mixture.
9. Scrape the batter into the prepared pan. Place pan on a baking sheet. Bake for 80-90 minutes or until top is golden brown and a cake tester inserted in the deepest part of the cake comes out clean. Note: Rotate the baking sheet midway through the baking process.
10. Allow the cake to cool in pan for 10 minutes before inverting onto a platter or cake plate. Allow to cool completely before icing.
Icing and Assembly
1. In a medium sized heavy saucepan, add in the brown sugar, butter, whipping cream and salt.
2. Over medium-low heat, bring mixture just barely to a boil.
3. Immediately remove from heat and stir in vanilla, followed by the sifted confectionary sugar.
4. Pour icing over the top of cake, letting it run down the sides. Note: The icing sets up rather quickly, so pour it over the cake immediately being careful not to spread it with a spatula.
5. Serve and savor. Note: The cake remains moist and fresh for several days. The flavor of the cake actually improves on the second day.
6. Store cake in an airtight container or cover with plastic wrap (after the icing has set).
Notes: (1) I used an organic, no sugar added Honeycrisp Applesauce. A 24 ounce jar of applesauce yielded slightly more than two cups. (2) To toast the pecans, preheat oven to 325 degrees (F). Spread pecan out on a baking sheet. Bake for 8-10 minutes. Allow to cool before chopping. (3) I used the Gold Medal Unbleached All-Purpose Flour, however, you could use a bleached flour in this recipe. (4) I used Nordic Ware's Heritage (10 cup) bundt pan. If you use a 12 cup bundt pan, your baking time may be slightly less. (5) As another finishing option, consider using a confectionary sugar glaze. But not until you have first made it with the brown sugar icing.
