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    Applesauce Spice Cake

    Welcome fall with this easy applesauce cake! It’s rich, moist, and fragrant with cinnamon, nutmeg, cloves, and allspice. Top with cream cheese frosting or leave plain.

    Photography Credit: Sally Vargas

    When apple season starts, we spend weeks making homemade applesauce and apple butter with apples from our trees. We freeze the applesauce to use all year long so are always looking for ways to use it!
    As our freezer is now packed with applesauce, and there’s more to come, I thought I would experiment with an applesauce cake recipe in the Mitchell Davis’ cookbook Kitchen Sense.
    It’s less of a “cake” and more like a quick bread, similar to our banana, zucchini, and pumpkin breads. The batter comes together quickly, and you pour it into a square baking pan to bake. You could also easily use the same batter to make applesauce muffins instead.

    How to Serve Applesauce Cake
    Applesauce cake can be served straight from the pan, or lift it using the parchment paper to serve on a tray. It’s also great topped with cream cheese frosting, or left plain.
    Serve applesauce cake as an afternoon snack or evening dessert. Either way, a cup of coffee or tea alongside makes a cozy fall treat.
    How to Store and Freeze Applesauce Cake
    Frosted or unfrosted applesauce cake can be stored at room temperature for up to 5 days. (However, if your kitchen is warmer than 70°F, store frosted cakes in the fridge.)
    To freeze: Do not frost the cake. Let it cool completely, then wrap in plastic wrap and then in aluminum foil. Freeze for up to 3 months; thaw overnight on the counter before serving or frosting.
    Check out our other apple cake recipes!
    Updated September 26, 2020 : We spiffed up this post with some new photos and new information to help you make the best cake ever. Some minor changes to the recipe for clarity. Enjoy!

    Applesauce Spice Cake Recipe

    Recipe adapted from Kitchen Sense by Mitchell Davis.

    Ingredients
    2 cups (280g) all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1/2 teaspoon ground allspice
    1/2 teaspoon grated nutmeg
    1/4 teaspoon ground cloves
    1/2 teaspoon salt
    1/2 cup (112g, stick) unsalted butter, room temperature
    1 cup (200g) sugar
    3 large eggs
    1/2 teaspoon vanilla extract
    1 cup applesauce
    1/4 cup plain yogurt diluted a bit with milk, or 1/4 cup of buttermilk
    1/2 cup of chopped walnuts
    1/2 cup raisins
    1 batch Cream Cheese Frosting, optional
    Extra walnuts to decorate, optional

    Method

    1 Preheat oven, prepare pan: Preheat oven to 375°F. Lightly grease an 8-inch square baking pan, and then line with parchment to create a sling.
    2 Combine dry ingredients: In a medium bowl, vigorously whisk together the flour, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Set aside.
    3 Make the batter: In a separate bowl using an electric mixer or in a stand mixer, beat butter until light. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating to incorporate after each addition. Add the vanilla and the applesauce and beat until smooth.
    Mix in half of the dry ingredients. Just before they are blended, add the thinned yogurt (or buttermilk). Then mix in the rest of the dry ingredients and the nuts and raisins, until completely incorporated. Do not over-mix.

    5 Bake: Pour out the batter into your prepared cake pan. Place in the middle rack of the 375°F oven and bake for 25-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should spring back when touched.

    6 Cool: Remove the cake from the oven. Let cool for 15 minutes. Lift the cake from the pan using the parchment and transfer to a wire rack to cool completely. Frost with cream cheese frosting and sprinkle with some walnuts, if you like, or serve it plain.
    The cake can be stored back inside the pan, or in an airtight container.

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    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

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    Zucchini Bread

    Zucchini bread is a perennial favorite and what to make when the gardens are overflowing with this summer veggie. This easy bread is tender and gently spiced.

    I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet.
    Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini?
    After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.
    VIDEO! How to Make Zucchini Bread

    No need for a mixer
    This is a favorite, tried-and-true zucchini bread recipe. It couldn’t be easier; you don’t need a mixer!
    It’s basically our zucchini muffin recipe in a bread form. It’s a standard quick bread recipe that starts with grated zucchini, about 3 to 4 cups of it. It is pretty forgiving. If you use 4 cups, it will result in a more moist and dense bread.

    How to Prepare the Zucchini for Zucchini Bread
    Grate the zucchini on a standard box grater. No need to peel!
    After grating, place the grated zucchini in a sieve over a bowl to drain any excess moisture while you prep the other ingredients.
    Note that different zucchini can really vary in their moisture content, depending on if they were garden picked in season or store-bought off season.
    A tip I learned from my grandmother is if I grate zucchini and it is on the dry side, to sprinkle water over it, and then let in drain in a sieve.
    What Can I Add to Zucchini Bread?
    Walnuts and pecans are especially good in zucchini bread, and so is dried fruit. I like raisins or dried cranberries, but you can also add shredded coconut, a handful of mini chocolate chips. A bit of orange zest would work too, or grated apples or carrots.
    By the way, I used to also show a second recipe on this page for a version with crushed pineapple. You can now find that recipe here: Zucchini Bread with Pineapple.

    How to Store and Keep Zucchini Bread
    This bread will keep at room temperature in an airtight container or wrapped in plastic wrap for several days. If you would like to freeze it, wrap it in aluminum foil and place it in a ziptop freezer bag, pressing out as much air as possible.
    Frozen zucchini bread will taste best if you eat it within 3 months. Thaw it on the countertop, still wrapped, or in a low oven. (More freezing and thawing advice in this post.)
    HERE ARE 5 MORE QUICK BREADS YOU MAY LIKE

    Updated July 26, 2020 : We added a video to help guide you through making this recipe. Enjoy! LEGGI TUTTO

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    Soda Farls

    Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

    Soda Farls

    1⅔ cups (208 grams) all-purpose flour
    ¾ teaspoon (2.25 grams) kosher salt
    ½ teaspoon (2.5 grams) baking soda
    3 tablespoons (42 grams) cold unsalted butter, cubed and divided
    ¾ cup plus 3 tablespoons (225 grams) whole buttermilk
    Herb Compound Butter (recipe follows)

    In a medium bowl, whisk together flour, salt, and baking soda until well combined. Using your fingers, cut in 2 tablespoons (28 grams) cold butter until mixture resembles bread crumbs. Make a well in center, and add buttermilk. Using a wooden spoon, stir buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a dough forms.
    Turn out dough onto a heavily floured surface, and flour top of dough. Using floured hands, tuck and rotate dough until edges are rounded and even. Pat into an 8-inch circle (½-inch thickness). Using a knife dipped in flour, cut into quarters.
    Preheat a cast-iron griddle to medium heat. (See Note.) Add remaining 1 tablespoon (14 grams) butter to griddle.
    Brush and shake off any excess flour from dough quarters, and place, not touching, on hot griddle. Cook until golden brown, 7 to 10 minutes. (Bread will double in size and puff up; if you want a neater look, use knife or bench scraper to keep edges straight.) Turn, and cook until golden brown, 7 to 10 minutes. (If you tap bottom of loaf, it should sound hollow.) Stand each farl on its side, and place side by side. Cook for 1 to 2 minutes; repeat with remaining 2 sides. Serve warm with Herb Compound Butter.

    A 12-inch cast-iron skillet will work, too. Cook farls until golden brown, 5 to 7 minutes per side.

    3.5.3251

    Herb Compound Butter

    ½ cup (113 grams) salted butter, softened
    1 tablespoon (2 grams) chopped fresh dill
    1 tablespoon (2 grams) chopped fresh tarragon
    1 teaspoon (1 gram) lemon zest

    In a small bowl, stir together all ingredients until well combined. Use immediately, or cover and refrigerate until ready to use. Let stand until softened before serving.

    3.5.3251

     

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