Description
Ina Garten’s applesauce cake combines classic comfort with sophisticated bourbon-soaked raisins. Warm spices and rich applesauce create a moist, elegant dessert that delights with complex layers of flavor, inviting you to savor each memorable bite.
Ingredients
Scale
Main Ingredients:
- 1¾ cups all-purpose flour
- 1½ cups unsweetened applesauce
- 10 tablespoons (1¼ sticks) unsalted butter
- 2 extra-large eggs
- ¾ cup golden raisins
- ½ cup coarsely chopped pecans
Sugars and Sweeteners:
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 tablespoons bourbon
- 2 teaspoons pure vanilla extract
Spices and Seasonings:
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Additional Garnish:
- Whole pecan halves
- Bourbon Cream Cheese Frosting
Instructions
- Prepare the oven environment by heating to 180°C / 350°F. Thoroughly coat a 23 cm / 9 × 2-inch round cake pan with butter, line with parchment paper, then generously butter and dust with flour, carefully removing excess flour.
- Macerate the raisins by combining them with bourbon in a small bowl. Microwave for 30 seconds, then allow to rest for 15 minutes, enabling the raisins to absorb the liquid completely.
- Create a smooth butter mixture using an electric mixer with paddle attachment. Blend butter, granulated sugar, and brown sugar on medium speed for 3 minutes until the mixture becomes light and voluminous. Periodically scrape down the bowl’s sides to ensure even mixing.
- Incorporate eggs and vanilla extract gradually. Add each egg individually at medium speed, ensuring smooth integration after each addition.
- Prepare the dry ingredient blend by whisking flour, baking soda, cinnamon, nutmeg, cloves, and salt in a separate medium bowl until thoroughly combined.
- Merge wet and dry ingredients by slowly adding the flour mixture to the butter-egg base. Mix on low speed until just incorporated, avoiding overmixing.
- Enhance the batter by stirring in applesauce. Gently fold the bourbon-soaked raisins (including residual liquid) and chopped pecans into the mixture using a rubber spatula.
- Transfer the batter to the prepared pan, smoothing the surface evenly. Bake for 40-45 minutes, checking for doneness by lightly pressing the top (it should spring back) and inserting a cake tester into the center (it should come out clean).
- Allow the cake to rest in the pan for 30 minutes, then carefully invert onto a cooling rack. Position the cake rounded side up and permit complete cooling.
- Finish the cake by spreading Bourbon Cream Cheese Frosting exclusively on the top, leaving the sides exposed. Garnish with whole pecan halves as desired. Serve at ambient temperature for optimal flavor and texture.
Notes
- Grab softened butter and eggs straight from the counter to ensure a light, airy texture that melts in your mouth.
- Gently fold dry ingredients into the wet mixture, stopping the moment everything looks perfectly combined to keep the cake tender.
- Allow the freshly baked cake to rest in its pan for half an hour, giving it time to settle and become easier to remove without falling apart.
- Spread the luscious Bourbon Cream Cheese Frosting only on top, leaving the rustic sides exposed for a charming, homemade appearance.
- Crown your masterpiece with whole pecan halves, creating a delightful crunch and visual appeal that will make mouths water.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 533
- Sugar: 51.9g
- Sodium: 35.5mg
- Fat: 21.8g
- Saturated Fat: 10g
- Carbohydrates: 77.5g
- Fiber: 2.7g
- Protein: 5.5g
- Cholesterol: 25.75mg