Wednesday, 21 November 2007

Applesauce Sour Cream Cake



Ever gone into the fridge and thought oh, oh, better use up these ingredients or I am throwing away hard earned money.
Today in my refrigerator the container of sour cream had today's date on it, also had some homemade chunky applesauce needing to be used up.
My granddaughters had given me a fabulous cake pan for my birthday that just needed to be used so of course I had to bake something.

Searched my recipe books to find a recipe using both ingredients. Nothing.
I loosely followed an Applesauce cake recipe from The Joy of Cooking, with some twists along the way.
Preheat oven to 350.
Grease and flour pan of choice I used the pretty one above and small muffin tin.
Could use a bundt pan or 8 inch square.
2 cups sifted all purpose flour
1 tsp. baking soda
1/2 tsp baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp cloves or ginger
1/2 tsp mace
1/2 tsp nutmeg
1/2 tsp allspice
I like spicy cake so used all the spices but use whatever you have on hand.
Sift together.
In large bowl beat until creamy 3-5 minutes ,I used my Kitchen Aid mixer goes a little faster,
1/2 cup butter or butter flavour shortening I use butter
3/4 cup brown sugar ( can use white if you like)
On low speed beat in
1 large egg
1 cup sour cream
1 1/2 cups applesauce
til just blended.
Add flour mixture 1/3 at a time, mix only til blended in.
Optional:
1 cup raisins
1 cup walnuts Chopped
I left these out.
Scrape into pan of choice.
Bake time for my fancy pan 25- 30 minutes, muffin tin 20 - 25 minutes.
Bundt would be 40 minutes.
Dust with icing sugar or ice with caramel frosting.
These are very light with a nice appley spice flavour.

5 comments:

Rosanne said...

The cakes look like they turned out well!

Sherry said...

We all loved these Mom! Boys took in their lunches!

stoker837 said...

So we were in the kitchen cleaning out the fridge going, "what are we going to do with all this sour cream and applesauce?" Well now we know. Thanks John & Chris

Liz said...

I made this tonight. Here in Paris we have crème fraîche instead of sour cream, so I that's what I used. I substituted 1/4 cup of oat bran for the same amount of flour, added some raisins and baked in a long loaf pan for an hour. It was outstanding.

Connie Squire said...

I have sour cream and homemade applesauce to use up. Super happy to find your recipe. Love those spices!
I am off to heat up the oven.:-)