Applesauce Nut Crumb Cake Recipes

Steps:

• Cream shortening and sugar.
• Add applesauce.
• Sift dry ingredients together and gradully beat into first mixture.
• Add nuts.
• Pour into greased pan and bake at 325 degrees for one hour.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine first six ingredients (flour through nutmeg).
• In a separate bowl, mix buttermilk, applesauce, 1 Tbsp butter, egg and egg white.
• Make a well in the center of the dry ingredients and stir in the wet mixture until moist.
• Spray a 9" round cake pan with cooking sptay.
• and spoon in the batter.
• In a small bowl combine chopped nuts and remaining ingredients.
• Stir with a fork until the mixture resembles coarse meal.
• Sprinkle evenly over top of the cake.
• Bake at 350F for 35 minutes or until a wooden toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment, cream the butter. Add the brown sugar and continue mixing. Add the eggs, 1 at a time, and vanilla, then mix until well blended and fluffy.
• In a separate bowl, sift together the dry ingredients. Add to the creamed mixture alternately with the applesauce. Fold in the raisins and walnuts. Pour batter into a greased and floured loaf or tube pan and bake until firm to the touch, about 40 to 45 minutes. Let cool in the pan, then turn it out, and dust with powdered sugar.

Steps:

• Heat the oven to 325 degrees. Brush a 10-inch springform pan with soft butter. Coat the pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside.
• Combine 1 cup butter and remaining 2 cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Carefully fold in the applesauce. Do not overmix.
• Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt, and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined.
• Transfer the batter to the prepared springform pan. Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined, and sprinkle lightly over the batter. Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool.

Steps:

• Place raisins and hot water in a small bowl; set aside. , In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt and spices; add to creamed mixture alternately with applesauce and water. Drain raisins; fold into batter with the walnuts. , Transfer to a greased 13x9-in. baking pan. Bake at 300° for 40 minutes or until a toothpick inserted in the center comes out clean. Place pan on a wire rack. Dust with confectioners' sugar if desired. Serve warm or cold.

Steps:

• Adjust oven rack to middle position; heat oven to 325°F
• Cut 16" length parchment paper or aluminum foil and fold lengthwise to 7" width; spray 8" square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides, allow excess to overhang edges of dish.
• Bring apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes, cool to room temperature.
• Whisk flour and baking soda in medium bowl to combine; set aside.
• In second medium bowl, whisk sugar and spices; measure 2 TBSP of sugar-spice mixture into small bowl and set aside for topping.
• In food processor, process cooled dried-apple mixture and applesauce until smooth, about 20-30 seconds, scraping sides of bowl as needed; set aside.
• Whisk egg and salt in large bowl to combine.
• Add sugar-spice mixture and whisk continuously until well combined and light coloured, about 20 seconds.
• Add butter in 3 additions, whisking thoroughly after each.
• Add applesauce mixture and vanilla, whisk to combine.
• Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.
• Turn batter into prepared pan, smoothing out top with rubber spatula.
• Sprinkle reserved 2 TBSP sugar-spice mixture evenly over top of batter.
• Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes.
• Cool on wire rack to room temperature, about 2 hours.
• Run knife along cake edges without parchment to release; remove cake from pan by lifting parchment overhang and transfer to cutting board.
• Cut cake and serve.
• Variations:
• Ginger-Cardamom Applesauce Snack Cake.
• Follow recipe for Applesauce Snack Cake omitting cinnamon, nutmeg and cloves; whisk 1/2 tsp ground ginger and 1/4 tsp ground cardamom into sugar in Step 3; measure 2 TBSP sugar-spice mixture into a small bowl, add 1 TBSP finely chopped cyrstallized ginger and set aside for topping in Step 5.
• Applesauce Snack Cake with Oat-Nut Streusel.
• Follow recipe for Applesauce Snack Cake through Step 2; in Step 3, measure 2 TBSP brown sugar, 1/3 c chopped pecans or walnuts, and 1/3 c old-fashioned or quick cook oats; work in 2 TBSP softened unsalted butter by rubbing mixture between fingers until fully incorporated; pinch mixture into hazelnut-sized clumps and sprinkle evenly over batter before baking.

Steps:

• Make topping:
• Preheat oven to 350°F. Combine all ingredients in small bowl. Mash with fork until blended and coarse crumbs form. Set aside.
• Make cake:
• Spray 9-inch-diameter cake pan with 1 1/2-inch-high sides with vegetable oil spray. Sift flour, sugar, baking powder, baking soda and salt into large bowl. Whisk applesauce, buttermilk, oil, egg yolk, vanilla and lemon peel in medium bowl until well blended. Add to dry ingredients and stir just until moistened (batter will be thick). Beat egg whites in another large bowl until stiff peaks form. Whisk half of whites into batter. Fold in remaining whites.
• Transfer batter to prepared pan. Sprinkle topping over batter. Bake cake until tester inserted into center comes out clean, about 30 minutes. Transfer to rack; cool in pan. Cut into 10 wedges and serve.

Steps:

• Cream butter or margarine with sugar. Add applesauce; beat well. Stir in flour, soda, and spices. Add nuts and raisins.
• Pour the batter into a greased and floured 8 inch square pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until done. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix together the flour, baking powder, baking soda, salt and cinnamon. Make a well in the center and pour in the eggs, sugar, oil, applesauce and vanilla. Mix well and pour into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat oven to 350 degrees. Spray a 9 inch round springform pan or an 8 inch square metal pan with flour-added cooking spray.
• In a medium mixing bowl, thoroughly stir together flour, soda, cinnamon, allspice and brown sugar; set aside.
• In a large bowl, mix melted butter, applesauce, sour cream, vanilla and egg.
• Add the dry ingredients to the liquid ingredients and stir until mixed. Pour into pan.
• Make streusel. In a mixing bowl or food processor, mix together all dry ingredients then cut in butter.
• Sprinkle over top of cake.
• Sprinkle nuts over top of streusel.
• Bake for 40-45 minutes or until golden brown around edges.
• Cool slightly. Remove sides of pan and cut into triangles.

Steps:

• In a bowl, combine the first six ingredients; add 1 cup flour. Stir to coat. In a bowl, cream butter and sugar; add eggs and mix well. Add the applesauce and vanilla extract. Combine the baking soda, cinnamon, salt, nutmeg, cloves, allspice and remaining flour; stir into applesauce mixture. Stir in fruit mixture. Pour into a greased and floured 10-in. tube pan. , Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 10 inch tube pan. Line bottom with parchment paper and grease again.
• In large bowl, cream sugar and shortening until light and fluffy. Add eggs and blend well.
• Lightly spoon flour into measuring cup; level off. Combine 1/2 cup of flour with nuts, raisins, dates and 1/2 cup cherries, stir until coated. Set aside.
• Add remaining 2 3/4 cups flour, baking soda, cinnamon, allspice, cloves and salt to egg mixture. Blend at low speed until moistened, then beat 2 minutes on medium speed.
• Fold fruit and nut mixture and applesauce into batter. Pour batter into a 10 inch tube pan. Arrange cherry halves and pecans on top.
• Bake at 325 degrees F (160 degrees C) for 1hour and 15 to 45 minutes, or until toothpick inserted in center comes clean. Cool upright in pan 5 minutes. Turn upright onto wire rack and remove pan and parchment paper. Cool completely.

Steps:

• First sift flour, spices and soda.
• Then cream the shortening, add sugar gradually and eggs well beaten.
• Add flour and spices alternately with the applesauce and beat throughly until smooth.
• Dust raisins and nuts lightly with flour and stir in last.
• Bake in a shallow, well greased pan about an hour in a 325 degree oven.
• Ice with your choice or icing or frosting.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Steps:

• Preheat oven to 350 degrees. Coat a 10-inch angel-food-cake pan with cooking spray; set aside. Make crumb topping: Stir together 4 tablespoons butter, the dark-brown sugar, oats, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt until smooth. Stir in 1/2 cup pecans; set aside.
• Make batter: Sift flour, baking soda, nutmeg, cloves, 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. Stir in remaining cup nuts by hand.
• 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.