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Applesauce Cake with Penuche Frosting

 

 

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La Belle Cuisine


Applesauce Cake with
Penuche Frosting

Gourmet Archives

Cake:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1 3/4 cups good-quality applesauce
1 large egg
2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup old-fashioned rolled oats
3/4 cup raisins, chopped,
tossed in flour to coat

Frosting:
3 cups light brown sugar, packed
3/4 cup butter
3/4 cup milk

In a large bowl with electric mixer cream the butter, add sugars, a little at
a time, and beat mixture until it is light and fluffy. Beat in applesauce and egg. Into butter mixture sift together flour, soda, cinnamon, nutmeg and cloves. Stir mixture until combined. Add vanilla, oats, and coated raisins.  Stir batter until well combined and divide it between 2 well-buttered 8-inch round cake pans. Bake 25 to 30 minutes at 350 degrees F. Turn layers out onto racks and let them cool completely.
For the frosting:  In a heavy saucepan combine brown sugar, butter, milk and a pinch of salt, bring mixture to a boil over moderate heat, stirring until sugar is dissolved and cook it, undisturbed, until it registers 234 degrees F.
on candy thermometer. Let mixture cool to room temperature and whisk
it until it is thickened, lightened in color and beginning to lose its sheen.  Working quickly, before frosting begins to harden and crystallize, frost the top of one of the cake layers, top it with the other layer and frost the top
and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring until of spreading consistency and let it cool.)


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