Friday, November 23, 2007
This cake came to be in a fairly roundabout way. I've been prowling the dented-and-dinged produce rack lately, and have gotten some great deals on bananas (there's a lot of banana-themed blog entries on the way), red peppers (which I used for stuffed peppers), and apples. I figured I'd use the apples (and a few pears) for a couple of batches of homemade applesauce. Since I didn't add any sugar -- I just cooked down the fruit with a little apple cider and a couple of cinnamon sticks -- I had unsweetened applesauce, perfect for a cake.
While browsing through the Holiday Baking special edition of Everyday Food, I saw this recipe for Applesauce Cake. This cake is spicy and moist, but there was a bit of a problem removing the cake from the pan. My gut instinct told me to line the bottom of the tube pan with parchment paper, and I didn't. I went with just the usual shortening-flour pan release. It was not adequate -- hence the coating of cream-cheese frosting on the cake. (In case you were wondering, yes, I had to serve it upside down.)