applesauce

An Apple A Day- Applesauce Cake

15 Oct 2009
An Apple A Day- Applesauce Cake

Another day, another apple. After all “an apple a day” is a pretty straightforward phrase.

Today’s apple comes in the form of a cake. An Applesauce Cake. Yesterday I made applesauce because I knew I needed it as an ingredient in this cake. Ordinary store-bought applesauce would not do for this special cake. Thinking ahead is what separates Sup! from a snail...

I know you have heard me say (write) that I am not much of a baker. Which is indeed a true statement. But I am learning to push my boundaries in this regard and baking a bit more (at the insistence of the Nicks at Imafoodblog and Macheesmo; you may even see bread here one day). But for now, my baking focus has been cakes. Simple, rustic cakes. Cakes that are neither too sweet, nor beyond my skill level. Towering layer cakes may be in my future, but let’s take that on in baby steps, shall we?

Sippity Sup Continues »
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Applesauce Cake

applesauce cake
By jgreghenry Published October 14, 2009
Prep time: 90
Yield:1 ()

Ingredients:

  • 0 vegetable oil cooking spray
  • 12 T unsalted butter, room temperature, divided
  • 0.5 c firmly packed dark brown sugar
  • 0.25 c old-fashioned rolled oats
  • 2.5 t ground cinnamon
  • 1 t salt
  • 1 c chopped toasted walnuts
  • 2 c all-purpose flour
  • 1 t baking soda
  • 0.5 t freshly grated nutmeg
  • 0.5 t chinese 5 spice powder
  • 1 c granulated sugar
  • 0.5 c firmly packed light brown sugar
  • 4 large eggs
  • 2 c applesauce
  • 2 mcintosh apples, peeled, cored, and cut into 1/4-inch-thick wedges

Directions

Preheat oven to 350 degrees. Coat a 10-inch spring-form cake pan with cooking spray; set it aside. Make topping: Stir together 4 tablespoons butter, the dark brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in walnuts; set aside. Make batter: Sift flour, baking soda, nutmeg, 5 spice powder, and remaining 2 teaspoons cinnamon and 3/4 teaspoon salt; set aside. Put remaining 8 tablespoons (1 stick) butter, the granulated sugar, and light-brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in the eggs, one at a time. Reduce speed to low; mix in applesauce and then flour mixture. Add the flour in three additions mixing between each addition. Do not over mix. Pour batter into oiled pan; sprinkle reserved crumb topping over batter. Lay apples on top, tucking some into batter. Bake until a cake tester inserted near center comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack. Cake can be stored at room temperature, covered with plastic wrap, up to 3 days.

Notes:

serves 10

Fritter or Latke- These Yams Are Sweet Potatoes

06 Oct 2009
yams and parsnips for fritters

I promised a recipe to accompany the Jenkins Jellies applesauce I picked up at Studio Root66 and here it is: Yam and Parsnip Fritters with Spiced Applesauce.

These could be called latkes too. Applesauce and sour cream are traditional accompaniments to latkes so it makes sense. But these felt more fritter-like to me, probably because the yams and parsnips are such a sweet combination. They are also really great foods for this time of year, and I guess I associate fritters with the warmth of hearth and home this time of year. In any case, call them what you like. I think you'll find they are delicious!

I choose these ingredients because I am always looking for new ways to enjoy yams and sweet potatoes. Especially as we are entering the holiday season, so it was not a hard reach to replace the russett potatoes I usually use for a recipe like this with this red skinned fall favorite. The parsnips were a last minute addition. Partly because they were handy and needed to be used today, but also I liked the contrast they provide in both flavor and color.

Sippity Sup Continues »
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Yam and Parsnip Fritters with Spiced Applesauce

sweet potato latkes with spiced applesauce
By jgreghenry Published October 6, 2009
Prep time: 20
Yield:1 (Servings)

Ingredients:

  • 1 large yam (or sweet potato), about 1 lb
  • 3 medium parsnips, about 1/2 pound
  • 0 salt and white pepper to taste
  • 0.5 c all purpose flour
  • 3 large eggs
  • 0 vegetable oil for fryer
  • 2 c applesauce
  • 0.5 t chinese 5 spice powder
  • 3 scallions, finely sliced (green parts only)
  • 1 c sour cream

Directions

Using a box grater, or the equivilant sized grating disc on a food processor, grate the yam and the parsnips. Combine them both in a large bowl. Season with salt and a pinch ofwhite pepper. Toss to combine. Add flour and stir the mixture together well to distribute the flour evenly. Add eggs continuing to stir and mix. In a large saute pan set over medium heat, heat about 1/4" deep of vegetable oil. While the oil heats form the potato mixture into 3-inch rounds that are about 1/2-inch thick. Using a spatula so that the fritter do not fall apart carefully add them to the hot oil, working with 2 or 3 at a time. Fry until golden brown on both sides and cooked through, about 4 minutes per side. Remove to a paper-towel lined plate and season with more salt. Repeat this procedure with all of the yam parsnip mixture, adding more oil as necessary. In a small bowl stir the applesauce and Chinese 5 spice powder together. Serve with spiced applesauce, green onions and sour cream.

Notes:

makes about twelve 3-inch fritters or latkes if you prefer.